Carotenoids in Raw and Parboiled Brown and Milled RiceLAMBERTS, Lieve; DELCOUR, Jan A.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 24, pp 11914-11919, issn 0021-8561, 6 p.Article

The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products : A Review on Sugar-Snap CookiesPAREYT, Bram; DELCOUR, Jan A.Critical reviews in food science and nutrition. 2008, Vol 48, Num 9, pp 824-839, issn 1040-8398, 16 p.Article

Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten FunctionalityPAREYT, Bram; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 17, pp 7814-7818, issn 0021-8561, 5 p.Article

Model Approach to Starch Functionality in Bread MakingGOESAERT, Hans; LEMAN, Pedro; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6423-6431, issn 0021-8561, 9 p.Article

Temperature impacts the multiple attack action of amylasesBIJTTEBIER, Annabel; GOESAERT, Hans; DELCOUR, Jan A et al.Biomacromolecules. 2007, Vol 8, Num 3, pp 765-772, issn 1525-7797, 8 p.Article

Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatmentLAGRAIN, Bert; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of cereal science (Print). 2006, Vol 44, Num 1, pp 49-53, issn 0733-5210, 5 p.Article

Single run HPLC separation coupled to evaporative light scattering detection unravels wheat flour endogenous lipid redistribution during bread dough makingGERITS, Lien R; PAREYT, Bram; DELCOUR, Jan A et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 2, pp 426-433, issn 0023-6438, 8 p.Article

The first characterised wheat (Triticum aestivum L.) member of the nudix hydrolase family shows specificity for NAD(P)(H) and FADJOYE, Iris J; BELIËN, Tim; DELCOUR, Jan A et al.Journal of cereal science (Print). 2010, Vol 51, Num 3, pp 319-325, issn 0733-5210, 7 p.Article

Potato phosphorylase catalyzed synthesis of amylose-lipid complexesGELDERS, Greta G; GOESAERT, Hans; DELCOUR, Jan A et al.Biomacromolecules. 2005, Vol 6, Num 5, pp 2622-2629, issn 1525-7797, 8 p.Article

Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking ― A reviewJOYE, Iris J; LAGRAIN, Bert; DELCOUR, Jan A et al.Journal of cereal science (Print). 2009, Vol 50, Num 1, pp 11-21, issn 0733-5210, 11 p.Article

Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysatesCELUS, Inge; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 21, pp 8703-8710, issn 0021-8561, 8 p.Article

The effects of malting and mashing on barley protein extractabilityCELUS, Inge; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of cereal science (Print). 2006, Vol 44, Num 2, pp 203-211, issn 0733-5210, 9 p.Article

Impact of Fat on Dough and Cookie Properties of Sugar-Snap CookiesPAREYT, Bram; BRIJS, Kristof; DELCOUR, Jan A et al.Cereal chemistry. 2010, Vol 87, Num 3, pp 226-230, issn 0009-0352, 5 p.Article

Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase familiesPOLLET, Annick; DELCOUR, Jan A; COURTIN, Christophe M et al.Critical reviews in biotechnology. 2010, Vol 30, Num 3, pp 176-191, issn 0738-8551, 16 p.Article

Study of nonenzymic browning in α-amino acid and γ-aminobutyric acid/sugar model systemsLAMBERTS, Lieve; ROMBOUTS, Ine; DELCOUR, Jan A et al.Food chemistry. 2008, Vol 111, Num 3, pp 738-744, issn 0308-8146, 7 p.Article

Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pastingGELDERS, Greta G; GOESAERT, Hans; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 4, pp 1493-1499, issn 0021-8561, 7 p.Article

An X-ray study of hydrothermally treated potato starchVERMEYLEN, Rudi; GODERIS, Bart; DELCOUR, Jan A et al.Carbohydrate polymers. 2006, Vol 64, Num 2, pp 364-375, issn 0144-8617, 12 p.Article

Refrigerated dough syruping in relation to the arabinoxylan populationGYS, Wouter; COURTIN, Christophe M; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 14, pp 4119-4125, issn 0021-8561, 7 p.Article

Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of actionLEMAN, Pedro; GOESAERT, Hans; DELCOUR, Jan A et al.Food hydrocolloids. 2009, Vol 23, Num 1, pp 153-164, issn 0268-005X, 12 p.Article

Fractionation and Characterization of Brewers' Spent Grain Protein HydrolysatesCELUS, Inge; BRIJS, Kristof; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 12, pp 5563-5570, issn 0021-8561, 8 p.Article

Non-digestible oligosaccharides with prebiotic propertiesSWENNEN, Katrien; COURTIN, Christophe M; DELCOUR, Jan A et al.Critical reviews in food science and nutrition. 2006, Vol 46, Num 6, pp 459-471, issn 1040-8398, 13 p.Article

Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall componentsCYRAN, Malgorzata; COURTIN, Christophe M; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 9, pp 2671-2680, issn 0021-8561, 10 p.Article

Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionalityVERAVERBEKE, Wim S; DELCOUR, Jan A.Critical reviews in food science and nutrition. 2002, Vol 42, Num 3, pp 179-208, issn 1040-8398Article

A lipase based approach for studying the role of wheat lipids in bread makingGERITS, Lien R; PAREYT, Bram; DELCOUR, Jan A et al.Food chemistry. 2014, Vol 156, pp 190-196, issn 0308-8146, 7 p.Article

Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures ThereofROMBOUTS, Ine; LAGRAIN, Bert; DELCOUR, Jan A et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 10133-10140, issn 0021-8561, 8 p.Article