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. 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) ↗
3. 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 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. 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) ↗
6. Inter‐individual differences determine the outcome of wheat bran colonization by the human gut microbiome. (21st July 2017) Authors: De Paepe, Kim; Kerckhof, Frederiek‐Maarten; Verspreet, Joran; Courtin, Christophe M.; Van de Wiele, Tom Journal: Environmental microbiology Issue: Volume 19:Number 8(2017:Aug.) Page Start: 3251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Introducing insoluble wheat bran as a gut microbiota niche in an in vitro dynamic gut model stimulates propionate and butyrate production and induces colon region specific shifts in the luminal and mucosal microbial community. (9th September 2018) Authors: De Paepe, Kim; Verspreet, Joran; Verbeke, Kristin; Raes, Jeroen; Courtin, Christophe M.; Van de Wiele, Tom Journal: Environmental microbiology Issue: Volume 20:Number 9(2018) Page Start: 3406 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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) ↗
9. 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) ↗
10. LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grains. (January 2015) Authors: Verspreet, Joran; Holmgaard Hansen, Anders; Dornez, Emmie; Delcour, Jan A.; Van den Ende, Wim; Harrison, Scott J.; Courtin, Christophe M. Journal: Journal of cereal science Issue: Volume 61(2015) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗