JAN A DELCOUR

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Christophe M. CourtinFull Professor, Centre Food & Microbial Tech., University of Leuven (KU LeuvenAdresse e-mail validée de biw.kuleuven.be
Bert LagrainAdresse e-mail validée de kuleuven.be
Willem BroekaertProfessor Plant Biotechnology, University of LeuvenAdresse e-mail validée de biw.kuleuven.be
Ine RomboutsLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke UniversAdresse e-mail validée de biw.kuleuven.be
Bart GoderisProfessor, Polymeerchemie en materialen, KU LeuvenAdresse e-mail validée de chem.kuleuven.be
Kristin verbekeGewooon Hoogleraar KU LeuvenAdresse e-mail validée de kuleuven.be
Arno GB WoutersAssistant professor at Laboratory of Food Chemistry and Biochemistry, KU Leuven, BelgiumAdresse e-mail validée de kuleuven.be
Iris JoyeProfessor of Cereal Science, University of GuelphAdresse e-mail validée de uoguelph.ca
Niels De BrierResearcher Centre for Evidence-Based PracticeAdresse e-mail validée de rodekruis.be
Nand OomsR&D and NPD manager at Thijs BiscuiterieAdresse e-mail validée de biscuiteriethijs.be
Elien LemmensInnovation Manager, Biocon, KU LeuvenAdresse e-mail validée de kuleuven.be
Chris MichielsKatholieke Universiteit Leuven, KU LeuvenAdresse e-mail validée de kuleuven.be
Erik SmoldersGewoon Hoogleraar KU LeuvenAdresse e-mail validée de kuleuven.be
Tom Van de WieleProfessor of Gastrointestinal Microbiology and Technology, Ghent UniversityAdresse e-mail validée de ugent.be
Peter ShewryAdresse e-mail validée de rothamsted.ac.uk
Frederik JanssenPostdoctoral researcher @ KU LeuvenAdresse e-mail validée de kuleuven.be
Joost SchymkowitzHoogleraar, VIB-KULeuvenAdresse e-mail validée de kuleuven.be
Frederic RousseauProfessor, KU Leuven, VIB Centre for Brain & Disease ResearchAdresse e-mail validée de kuleuven.be
Jane WardRothamsted ResearchAdresse e-mail validée de rothamsted.ac.uk
Tim BelienHead of Department Zoology, pcfruitAdresse e-mail validée de pcfruit.be

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JAN A DELCOUR

full professor KU Leuven

Adresse e-mail validée de kuleuven.be - Page d'accueil

cereal science and technology


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
Principles of cereal science and technology. A general reference on cereal foods. RC Hoseney	2518	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	1381	2005
Arabinoxylans and endoxylanases in wheat flour bread-making CM COURTIN, JANA DELCOUR JOURNAL OF CEREAL SCIENCE 35 (3), 225-243, 2002	931	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	789	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	719	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	627	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	599	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	453	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	370	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	361	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	352	2002

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