Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread von Aslankoohi, Elham, Herrera-Malaver, Beatriz, Rezaei, Mohammad Naser, Steensels, Jan, Courtin, Christophe M, Verstrepen, Kevin J

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Inter‐individual differences determine the outcome of wheat bran colonization by the human gut microbiome von De Paepe, Kim, Kerckhof, Frederiek‐Maarten, Verspreet, Joran, Courtin, Christophe M., Van de Wiele, Tom

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Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation von Aslankoohi, Elham, Rezaei, Mohammad Naser, Vervoort, Yannick, Courtin, Christophe M, Verstrepen, Kevin J

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β-Xylosidases and α-l-arabinofuranosidases: Accessory enzymes for arabinoxylan degradation von Lagaert, Stijn, Pollet, Annick, Courtin, Christophe M., Volckaert, Guido

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Selection of Wheat Miller’s Bran Based on the Sub-aleurone Protein Content Allows Increase of the Quality of Bran-Enriched Bread von Hermans, Wisse, Gemoets, Lily, De Bondt, Yamina, Courtin, Christophe M.

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Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties von Jayaram, Vinay B., Cuyvers, Sven, Verstrepen, Kevin J., Delcour, Jan A., Courtin, Christophe M.

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A Critical Look at Prebiotics Within the Dietary Fiber Concept von Verspreet, Joran, Damen, Bram, Broekaert, Willem F, Verbeke, Kristin, Delcour, Jan A, Courtin, Christophe M

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Variation in the Content of Dietary Fiber and Components Thereof in Wheats in the HEALTHGRAIN Diversity Screen von Gebruers, Kurt, Dornez, Emmie, Boros, Danuta, Dynkowska, Wioletta, Bedő, Zoltan, Rakszegi, Mariann, Delcour, Jan A, Courtin, Christophe M

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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 i... von De Paepe, Kim, Verspreet, Joran, Verbeke, Kristin, Raes, Jeroen, Courtin, Christophe M., Van de Wiele, Tom

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Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides von Courtin, Christophe M., Swennen, Katrien, Verjans, Priscilla, Delcour, Jan A.

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Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study von Leys, Sofie, De Bondt, Yamina, Bosmans, Geertrui, Courtin, Christophe M.

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Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making von Leys, Sofie, De Bondt, Yamina, Schreurs, Linde, Courtin, Christophe M

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Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review von Olaerts, Heleen, Courtin, Christophe M.

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Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties von Jayaram, Vinay B, Rezaei, Mohammad N, Cuyvers, Sven, Verstrepen, Kevin J, Delcour, Jan A, Courtin, Christophe M

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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran von Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M

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Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making von Leys, Sofie, Pauly, Anneleen, Delcour, Jan A, Courtin, Christophe M

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Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota von Thielemans, Karel, De Bondt, Yamina, Comer, Luke, Raes, Jeroen, Everaert, Nadia, Sels, Bert F, Courtin, Christophe M

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Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation von ASLANKOOHI, Elham, BO ZHU, MOHAMMAD NASER REZAEI, VOORDECKERS, Karin, DE MAEYER, Dries, MARCHAL, Kathleen, DORNEZ, Emmie, COURTIN, Christophe M, VERSTREPEN, Kevin J

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Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality von Olaerts, Heleen, De Bondt, Yamina, Courtin, Christophe M.

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Substrate specificity of three recombinant α-l-arabinofuranosidases from Bifidobacterium adolescentis and their divergent action on arabinoxylan and arabinoxylan oligosaccharides von Lagaert, Stijn, Pollet, Annick, Delcour, Jan A., Lavigne, Rob, Courtin, Christophe M., Volckaert, Guido

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