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Yamina De Bondt

Showing results (1-10 of 21) with videos related to

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Food Chemistry|September 30, 2017
Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making qualityHeleen Olaerts, Yamina De Bondt, Christophe M Courtin
Food Chemistry|May 16, 2020
Assessing the impact of xylanase activity on the water distribution in wheat dough: A <sup>1</sup>H NMR studySofie Leys, Yamina De Bondt, Geertrui Bosmans, et al.
Journal of Agricultural and Food Chemistry|October 14, 2024
Selection of Wheat Miller's Bran Based on the Sub-aleurone Protein Content Allows Increase of the Quality of Bran-Enriched BreadWisse Hermans, Lily Gemoets, Yamina De Bondt, et al.
Journal of Agricultural and Food Chemistry|September 19, 2019
Sensitivity of the <i>Bacillus subtilis</i> Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread MakingSofie Leys, Yamina De Bondt, Linde Schreurs, et al.
Carbohydrate Polymers|June 9, 2020
The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry studyYamina De Bondt, Inge Liberloo, Chiara Roye, et al.
Food Chemistry|June 21, 2025
The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread bakingSara Vandenbosch, Yamina De Bondt, Jan Steensels, et al.
Foods (Basel, Switzerland)|January 17, 2024
The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and CompositionWisse Hermans, Justine Busschaert, Yamina De Bondt, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's branWisse Hermans, Yamina De Bondt, Niels A Langenaeken, et al.
Food Chemistry|November 4, 2023
NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endospermWisse Hermans, Sabrina Geisslitz, Yamina De Bondt, et al.
Foods (Basel, Switzerland)|March 11, 2023
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon MicrobiotaKarel Thielemans, Yamina De Bondt, Luke Comer, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Food Chemistry|September 30, 2017
Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making qualityHeleen Olaerts, Yamina De Bondt, Christophe M Courtin
Food Chemistry|May 16, 2020
Assessing the impact of xylanase activity on the water distribution in wheat dough: A <sup>1</sup>H NMR studySofie Leys, Yamina De Bondt, Geertrui Bosmans, et al.
Journal of Agricultural and Food Chemistry|October 14, 2024
Selection of Wheat Miller's Bran Based on the Sub-aleurone Protein Content Allows Increase of the Quality of Bran-Enriched BreadWisse Hermans, Lily Gemoets, Yamina De Bondt, et al.
Journal of Agricultural and Food Chemistry|September 19, 2019
Sensitivity of the <i>Bacillus subtilis</i> Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread MakingSofie Leys, Yamina De Bondt, Linde Schreurs, et al.
Carbohydrate Polymers|June 9, 2020
The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry studyYamina De Bondt, Inge Liberloo, Chiara Roye, et al.
Food Chemistry|June 21, 2025
The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread bakingSara Vandenbosch, Yamina De Bondt, Jan Steensels, et al.
Foods (Basel, Switzerland)|January 17, 2024
The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and CompositionWisse Hermans, Justine Busschaert, Yamina De Bondt, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller's branWisse Hermans, Yamina De Bondt, Niels A Langenaeken, et al.
Food Chemistry|November 4, 2023
NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endospermWisse Hermans, Sabrina Geisslitz, Yamina De Bondt, et al.
Foods (Basel, Switzerland)|March 11, 2023
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon MicrobiotaKarel Thielemans, Yamina De Bondt, Luke Comer, et al.
Pageof 3