1. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Issue 1 (12th December 2018) Authors: Lemmens, Elien; Moroni, Alice V.; Pagand, Jennifer; Heirbaut, Pieter; Ritala, Anneli; Karlen, Yann; Lê, Kim‐Anne; Van den Broeck, Hetty C.; Brouns, Fred J.P.H.; De Brier, Niels; Delcour, Jan A. Journal: Comprehensive reviews in food science and food safety Issue: Volume 18:Issue 1(2019) Page Start: 305 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof. (26th July 2020) Authors: Lemmens, Elien; Waterschoot, Jasmien; Smolders, Erik; Delcour, Jan A. Journal: Stärke Issue: Volume 73:Number 1/2(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat. (May 2021) Authors: Lemmens, Elien; Deleu, Lomme J.; De Brier, Niels; Smolders, Erik; Delcour, Jan A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 143(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Premilling pearling for producing wheat fractions with distinct digestibility and fermentability. Issue 3 (18th March 2021) Authors: De Brier, Niels; Lemmens, Elien; Gomand, Sara V.; Verbeke, Kristin; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 98:Issue 3(2021) Page Start: 759 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems. (March 2023) Authors: Ravier, Elias; Godefroidt, Thibault; Nguyen, Hung Huy; van der Kant, Rob; Lemmens, Elien; Deleu, Lomme J.; Gebruers, Kurt; Schymkowitz, Joost; Rousseau, Frederic; Delcour, Jan A. Journal: Journal of cereal science Issue: Volume 110(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Steeping and germination of wheat (Triticum aestivum L.). I. Unlocking the impact of phytate and cell wall hydrolysis on bio-accessibility of iron and zinc elements. (November 2019) Authors: Lemmens, Elien; De Brier, Niels; Goos, Peter; Smolders, Erik; Delcour, Jan A. Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Steeping and germination of wheat (Triticum aestivum L.). II. Changes in spatial distribution and speciation of iron and zinc elements using pearling, synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure imaging. (November 2019) Authors: Lemmens, Elien; De Brier, Niels; Spiers, Kathryn M.; Garrevoet, Jan; Falkenberg, Gerald; Smolders, Erik; Delcour, Jan A. Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie. (1st August 2022) Authors: Mulargia, Leonardo I.; Lemmens, Elien; Reyniers, Stijn; Korompokis, Konstantinos; Gebruers, Kurt; Warren, Frederick J.; Delcour, Jan A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 165(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements. (30th October 2018) Authors: Lemmens, Elien; De Brier, Niels; Spiers, Kathryn M.; Ryan, Chris; Garrevoet, Jan; Falkenberg, Gerald; Goos, Peter; Smolders, Erik; Delcour, Jan A. Journal: Food chemistry Issue: Volume 264(2018) Page Start: 367 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Issue 4 (25th June 2020) Authors: Deleu, Lomme J.; Lemmens, Elien; Redant, Lore; Delcour, Jan A. Journal: Cereal chemistry Issue: Volume 97:Issue 4(2020) Page Start: 739 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗