JAN A DELCOUR

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Christophe M. CourtinFull Professor, Centre Food & Microbial Tech., University of Leuven (KU LeuvenVerified email at biw.kuleuven.be
Bert LagrainVerified email at kuleuven.be
Willem BroekaertProfessor Plant Biotechnology, University of LeuvenVerified email at biw.kuleuven.be
Ine RomboutsLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke UniversVerified email at biw.kuleuven.be
Bart GoderisProfessor, Polymeerchemie en materialen, KU LeuvenVerified email at chem.kuleuven.be
Kristin verbekeGewooon Hoogleraar KU LeuvenVerified email at kuleuven.be
Iris JoyeProfessor of Cereal Science, University of GuelphVerified email at uoguelph.ca
Arno GB WoutersAssistant professor at Laboratory of Food Chemistry and Biochemistry, KU Leuven, BelgiumVerified email at kuleuven.be
Niels De BrierResearcher Centre for Evidence-Based PracticeVerified email at rodekruis.be
Nand OomsR&D and NPD manager at Thijs BiscuiterieVerified email at biscuiteriethijs.be
Chris MichielsKatholieke Universiteit Leuven, KU LeuvenVerified email at kuleuven.be
Elien LemmensInnovation Manager, Biocon, KU LeuvenVerified email at kuleuven.be
Erik SmoldersGewoon Hoogleraar KU LeuvenVerified email at kuleuven.be
Tom Van de WieleProfessor of Gastrointestinal Microbiology and Technology, Ghent UniversityVerified email at ugent.be
Peter ShewryVerified email at rothamsted.ac.uk
Frederik JanssenPostdoctoral researcher @ KU LeuvenVerified email at kuleuven.be
Joost SchymkowitzHoogleraar, VIB-KULeuvenVerified email at kuleuven.be
Frederic RousseauProfessor, KU Leuven, VIB Centre for Brain & Disease ResearchVerified email at kuleuven.be
Jane WardRothamsted ResearchVerified email at rothamsted.ac.uk
Tim BelienHead of Department Zoology, pcfruitVerified email at pcfruit.be

JAN A DELCOUR

full professor KU Leuven

Verified email at kuleuven.be - Homepage

cereal science and technology


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Principles of cereal science and technology. A general reference on cereal foods. RC Hoseney	2517	1986
Wheat flour constituents: how they impact bread quality, and how to impact their functionality H Goesaert, K Brijs, WS Veraverbeke, CM Courtin, K Gebruers, ... Trends in food science & technology 16 (1-3), 12-30, 2005	1382	2005
Arabinoxylans and endoxylanases in wheat flour bread-making CM COURTIN, JANA DELCOUR JOURNAL OF CEREAL SCIENCE 35 (3), 225-243, 2002	929	2002
Hydrothermal modifications of granular starch, with retention of the granular structure: A review H Jacobs, JA Delcour Journal of agricultural and food chemistry 46 (8), 2895-2905, 1998	836	1998
Amylose-inclusion complexes: Formation, identity and physico-chemical properties JA Putseys, L Lamberts, JA Delcour Journal of Cereal Science 51 (3), 238-247, 2010	786	2010
Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality WS Veraverbeke, JA Delcour Critical reviews in food science and nutrition 42 (3), 179-208, 2002	716	2002
Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides WF Broekaert, CM Courtin, K Verbeke, T Van de Wiele, W Verstraete, ... Critical reviews in food science and nutrition 51 (2), 178-194, 2011	625	2011
Wheat gluten functionality as a quality determinant in cereal-based food products JA Delcour, IJ Joye, B Pareyt, E Wilderjans, K Brijs, B Lagrain Annual review of food science and technology 3 (1), 469-492, 2012	598	2012
Formation, analysis, structure and properties of type III enzyme resistant starch RC Eerlingen, JA Delcour Journal of Cereal Science 22 (2), 129-138, 1995	459	1995
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies B Pareyt, JA Delcour Critical reviews in food science and nutrition 48 (9), 824-839, 2008	451	2008
Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches J Waterschoot, SV Gomand, E Fierens, JA Delcour Starch‐Stärke 67 (1-2), 14-29, 2015	445	2015
Non-digestible oligosaccharides with prebiotic properties K Swennen, CM Courtin, JA Delcour Critical reviews in food science and nutrition 46 (6), 459-471, 2006	440	2006
From sucrose to starch granule to starch physical behaviour: a focus on rice starch GE Vandeputte, JA Delcour Carbohydrate polymers 58 (3), 245-266, 2004	428	2004
Systemic availability and metabolism of colonic‐derived short‐chain fatty acids in healthy subjects: a stable isotope study E Boets, SV Gomand, L Deroover, T Preston, K Vermeulen, V De Preter, ... The Journal of physiology 595 (2), 541-555, 2017	406	2017
Lipids in bread making: Sources, interactions, and impact on bread quality B Pareyt, SM Finnie, JA Putseys, JA Delcour Journal of Cereal Science 54 (3), 266-279, 2011	383	2011
The role of sugar and fat in sugar-snap cookies: Structural and textural properties B Pareyt, F Talhaoui, G Kerckhofs, K Brijs, H Goesaert, M Wevers, ... Journal of food engineering 90 (3), 400-408, 2009	368	2009
Ingredient functionality in batter type cake making E Wilderjans, A Luyts, K Brijs, JA Delcour Trends in food science & technology 30 (1), 6-15, 2013	366	2013
Effect of milling on colour and nutritional properties of rice L Lamberts, E De Bie, GE Vandeputte, WS Veraverbeke, V Derycke, ... Food chemistry 100 (4), 1496-1503, 2007	360	2007
Amylases and bread firming–an integrated view H Goesaert, L Slade, H Levine, JA Delcour Journal of cereal science 50 (3), 345-352, 2009	355	2009
Structural characterisation of water-extractable and water-unextractable arabinoxylans in wheat bran C Maes, JA Delcour Journal of Cereal Science 35 (3), 315-326, 2002	350	2002

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