- Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads(2018)
Auteurs: Nore Struyf, Beatriz Herrera, Kevin Verstrepen, Christophe Courtin
Pagina's: 135 - 145
- FODMAP Reduction in Yeast-Leavened Whole Wheat Bread(2018)
Auteurs: Nore Struyf, Christophe Courtin
Pagina's: 152 - 154
- The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough(2018)
Auteurs: Mathieu Meerts, Nore Struyf, Ruth Cardinaels, Christophe Courtin, Paula Moldenaers
Pagina's: 183 - 189
- Carbohydrate degradation and consumption dynamics during bread dough fermentation and yeast- and enzyme-based strategies to modulate it(2017)
Auteurs: Nore Struyf, Christophe Courtin, Kevin Verstrepen
- Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp(2017)
Auteurs: Esther Meersman, Nore Struyf, Clare Kyomugasho, Jihan Santanina Santiago, Sami Hemdane, Kevin Verstrepen, Christophe Courtin, Marc Hendrickx, Jan Steensels
Pagina's: 9726 - 9734
- Saccharomyces cerevisiae and Kluyveromyces marxianus co-cultures allow to reduce FODMAP levels in whole wheat bread(2017)
Auteurs: Nore Struyf, Jitka Laurent, Joran Verspreet, Kevin Verstrepen, Christophe Courtin
Pagina's: 8704 - 8713
- Investigating the impact of alpha-amylase, alpha-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels(2017)
Auteurs: Nore Struyf, Joran Verspreet, Kevin Verstrepen, Christophe Courtin
Pagina's: 35 - 44
- Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making(2017)
Auteurs: Nore Struyf, Jitka Laurent, Joran Verspreet, Kevin Verstrepen, Christophe Courtin
Pagina's: 3368 - 3377
- Bread dough and baker’s yeast: an uplifting synergy(2017)
Auteurs: Nore Struyf, Eva Van der Maelen, Sami Hemdane, Joran Verspreet, Kevin Verstrepen, Christophe Courtin
Pagina's: 850 - 867
- Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations(2017)
Auteurs: Nore Struyf, Jitka Laurent, Joran Verspreet, Kevin Verstrepen, Christophe Courtin
Pagina's: 89 - 98