1. 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) ↗
2. 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) ↗
3. 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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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 View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels. (May 2017) Authors: Struyf, Nore; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M. Journal: Journal of cereal science Issue: Volume 75(2017) Page Start: 35 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads. (December 2018) Authors: Struyf, Nore; Vandewiele, Hannah; Herrera-Malaver, Beatriz; Verspreet, Joran; Verstrepen, Kevin J.; Courtin, Christophe M. Journal: Food microbiology Issue: Volume 76(2018) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough. (May 2016) Authors: Struyf, Nore; Verspreet, Joran; Courtin, Christophe M. Journal: Journal of cereal science Issue: Volume 69(2016) Page Start: 111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough. (May 2016) Authors: Struyf, Nore; Verspreet, Joran; Courtin, Christophe M. Journal: Journal of cereal science Issue: Volume 69(2016) Page Start: 111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough. (July 2018) Authors: Meerts, Mathieu; Ramirez Cervera, Ana; Struyf, Nore; Cardinaels, Ruth; Courtin, Christophe M.; Moldenaers, Paula Journal: Journal of cereal science Issue: Volume 82(2018) Page Start: 183 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗