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

Author/Creator Courtin, Christophe M.

11. Cereal grain fructans: Structure, variability and potential health effects. Issue 1 (May 2015)

Authors:: Verspreet, Joran; Dornez, Emmie; Van den Ende, Wim; Delcour, Jan A.; Courtin, Christophe M.
Journal:: Trends in food science & technology
Issue:: Volume 43:Issue 1(2015)
Page Start:: 32
Record Type:: Journal Article
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12. Conversion of (Ligno)Cellulose Feeds to Isosorbide with Heteropoly Acids and Ru on Carbon. 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:: 199
Record Type:: Journal Article
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13. Corrigendum: Conversion of (Ligno)Cellulose Feeds to Isosorbide with Heteropoly Acids and Ru on Carbon. Issue 3 (4th March 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 3(2013:Mar.)
Page Start:: 399
Record Type:: Journal Article
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14. Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells. (1st February 2015)

Authors:: Rezaei, Mohammad N.; Dornez, Emmie; Verstrepen, Kevin J.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 168(2015)
Page Start:: 183
Record Type:: Journal Article
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15. Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis. (15th October 2022)

Authors:: Thielemans, Karel; De Bondt, Yamina; Van den Bosch, Sander; Bautil, An; Roye, Chiara; Deneyer, Aron; Courtin, Christophe M.; Sels, Bert F.
Journal:: Carbohydrate polymers
Issue:: Volume 294(2022)
Page Start:
Record Type:: Journal Article
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16. Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality. (15th February 2018)

Authors:: Olaerts, Heleen; De Bondt, Yamina; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 241(2018)
Page Start:: 434
Record Type:: Journal Article
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17. Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing. (15th October 2019)

Authors:: Langenaeken, Niels A.; De Schepper, Charlotte F.; De Schutter, David P.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 295(2019)
Page Start:: 138
Record Type:: Journal Article
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18. Dry heat treatment affects wheat bran surface properties and hydration kinetics. (15th July 2016)

Authors:: Jacobs, Pieter J.; Hemdane, Sami; Delcour, Jan A.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 203(2016)
Page Start:: 513
Record Type:: Journal Article
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19. Dry heat treatment affects wheat bran surface properties and hydration kinetics. (15th July 2016)

Authors:: Jacobs, Pieter J.; Hemdane, Sami; Delcour, Jan A.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 203(2016)
Page Start:: 513
Record Type:: Journal Article
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20. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. (1st March 2017)

Authors:: Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M.
Journal:: Food chemistry
Issue:: Volume 218(2017)
Page Start:: 89
Record Type:: Journal Article
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