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Jan A Delcour

Showing results (71-80 of 276) with videos related to

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Communications in Agricultural and Applied Biological Sciences|May 8, 2012
Unravelling the potential of pyranose oxidase in cereal processingKarolien Decamps, Iris J Joye, Christophe M Courtin, et al.
Amino Acids|December 15, 2015
Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociationIne Rombouts, Marlies A Lambrecht, Sebastien C Carpentier, et al.
Journal of Agricultural and Food Chemistry|June 24, 2004
Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmakingIsabel Trogh, Jens F Sørensen, Christophe M Courtin, et al.
Journal of the Science of Food and Agriculture|February 24, 2015
Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich foodArno G B Wouters, Ine Rombouts, Bert Lagrain, et al.
Journal of Agricultural and Food Chemistry|November 21, 2009
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicatorBram Pareyt, Charlotte Bruneel, Kristof Brijs, et al.
Food Chemistry|June 6, 2021
Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltaseKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Comprehensive Reviews in Food Science and Food Safety|September 20, 2022
The use of time domain <sup>1</sup> H NMR to study proton dynamics in starch-rich foods: A reviewIsabella M Riley, Mieke A Nivelle, Nand Ooms, et al.
Food Chemistry|August 14, 2022
Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibsRuth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, et al.
Food Chemistry|June 6, 2015
Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivarsLieve Lamberts, Ine Rombouts, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Impact of browning reactions and bran pigments on color of parboiled riceLieve Lamberts, Kristof Brijs, Rasty Mohamed, et al.
Pageof 28

Showing results (71-80 of 276) with videos related to

Sort By:
Pageof 28
Communications in Agricultural and Applied Biological Sciences|May 8, 2012
Unravelling the potential of pyranose oxidase in cereal processingKarolien Decamps, Iris J Joye, Christophe M Courtin, et al.
Amino Acids|December 15, 2015
Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociationIne Rombouts, Marlies A Lambrecht, Sebastien C Carpentier, et al.
Journal of Agricultural and Food Chemistry|June 24, 2004
Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmakingIsabel Trogh, Jens F Sørensen, Christophe M Courtin, et al.
Journal of the Science of Food and Agriculture|February 24, 2015
Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich foodArno G B Wouters, Ine Rombouts, Bert Lagrain, et al.
Journal of Agricultural and Food Chemistry|November 21, 2009
Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicatorBram Pareyt, Charlotte Bruneel, Kristof Brijs, et al.
Food Chemistry|June 6, 2021
Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltaseKonstantinos Korompokis, Lomme J Deleu, Niels De Brier, et al.
Comprehensive Reviews in Food Science and Food Safety|September 20, 2022
The use of time domain <sup>1</sup> H NMR to study proton dynamics in starch-rich foods: A reviewIsabella M Riley, Mieke A Nivelle, Nand Ooms, et al.
Food Chemistry|August 14, 2022
Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibsRuth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, et al.
Food Chemistry|June 6, 2015
Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivarsLieve Lamberts, Ine Rombouts, Kristof Brijs, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Impact of browning reactions and bran pigments on color of parboiled riceLieve Lamberts, Kristof Brijs, Rasty Mohamed, et al.
Pageof 28