Author/Creator: Courtin, Christophe M. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Courtin, Christophe M.

1. A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat (Triticum aestivum). (March 2018)

Authors:: Olaerts, Heleen; Vandekerckhove, Laurence; Courtin, Christophe M.
Journal:: Journal of cereal science
Issue:: Volume 80(2018)
Page Start:: 188
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. A simple method for analysis of vitamin A palmitate in fortified cereal products using direct solvent extraction followed by reversed-phase HPLC with UV detection. (15th March 2023)

Authors:: Van Wayenbergh, Eline; Verheijen, Jolien; Langenaeken, Niels A.; Foubert, Imogen; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 404:Part A(2023)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. (1st July 2020)

Authors:: Langenaeken, Niels A.; De Schutter, David P.; Courtin, Christophe M.
Journal:: Carbohydrate polymers
Issue:: Volume 239(2020)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo‐SEM. (12th June 2020)

Authors:: Langenaeken, Niels A.; Ieven, Pieter; Hedlund, Erik G.; Kyomugasho, Clare; van de Walle, Davy; Dewettinck, Koen; Van Loey, Ann M.; Roeffaers, Maarten B.J.; Courtin, Christophe M.
Journal:: Plant journal
Issue:: Volume 103:Number 4(2020)
Page Start:: 1477
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study. (30th September 2020)

Authors:: Leys, Sofie; De Bondt, Yamina; Bosmans, Geertrui; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 325(2020)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. Back Cover: Conversion of (Ligno)Cellulose Feeds to Isosorbide with Heteropoly Acids and Ru on Carbon (ChemSusChem 1/2013). Issue 1 (11th January 2013)

Authors:: Op de Beeck, Beau; Geboers, Jan; Van de Vyver, Stijn; Van Lishout, Jonas; Snelders, Jeroen; Huijgen, Wouter J. J.; Courtin, Christophe M.; Jacobs, Pierre A.; Sels, Bert F.
Journal:: ChemSusChem
Issue:: Volume 6:Issue 1(2013:Jan.)
Page Start:: 209
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. Bread Dough and Baker's Yeast: An Uplifting Synergy. Issue 5 (28th July 2017)

Authors:: Struyf, Nore; Van der Maelen, Eva; Hemdane, Sami; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.
Journal:: Comprehensive reviews in food science and food safety
Issue:: Volume 16:Issue 5(2017)
Page Start:: 850
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

8. Building a fructan LC–MS2 library and its application to reveal the fine structure of cereal grain fructans. (15th October 2017)

Authors:: Verspreet, Joran; Hansen, Anders Holmgaard; Harrison, Scott J.; Vergauwen, Rudy; Van den Ende, Wim; Courtin, Christophe M.
Journal:: Carbohydrate polymers
Issue:: Volume 174(2017)
Page Start:: 343
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

9. Carbohydrate content and structure during malting and brewing: a mass balance study. Issue 3 (9th July 2020)

Authors:: Langenaeken, Niels A.; De Schepper, Charlotte F.; De Schutter, David P.; Courtin, Christophe M.
Journal:: Journal of the Institute of Brewing
Issue:: Volume 126:Issue 3(2020)
Page Start:: 253
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

10. Cereal bran protects vitamin A from degradation during simmering and storage. (30th November 2020)

Authors:: Van Wayenbergh, Eline; Struyf, Nore; Rezaei, Mohammad N.; Sagalowicz, Laurent; Bel-Rhlid, Rachid; Moccand, Cyril; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 331(2020)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗