1. 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) ↗
2. 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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation. Issue 6 (15th June 2015) Authors: Rezaei, Mohammad N.; Verstrepen, Kevin J.; Courtin, Christophe M. Journal: Cereal chemistry Issue: Volume 92:Issue 6(2015.) Page Start: 588 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗