Quantification of in Vivo Colonic Short Chain Fatty Acid Production from Inulin von Boets, Eef, Deroover, Lise, Houben, Els, Vermeulen, Karen, Gomand, Sara V, Delcour, Jan A, Verbeke, Kristin

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Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide von Korompokis, Konstantinos, Verbeke, Kristin, Delcour, Jan A.

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Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches von Waterschoot, Jasmien, Gomand, Sara V., Fierens, Ellen, Delcour, Jan A.

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Ingredient functionality in batter type cake making von Wilderjans, Edith, Luyts, Annelies, Brijs, Kristof, Delcour, Jan A.

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Transformations and functional role of starch during potato crisp making: A review von Reyniers, Stijn, Ooms, Nand, Delcour, Jan A.

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Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms von Melis, Sara, Delcour, Jan A.

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Systemic availability and metabolism of colonic‐derived short‐chain fatty acids in healthy subjects: a stable isotope study von Boets, Eef, Gomand, Sara V., Deroover, Lise, Preston, Tom, Vermeulen, Karen, Preter, Vicky, Hamer, Henrike M., den Mooter, Guy, Vuyst, Luc, Courtin, Christophe M., Annaert, Pieter, Delcour, Jan A., Verbeke, Kristin A.

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Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review von Hemdane, Sami, Jacobs, Pieter J., Dornez, Emmie, Verspreet, Joran, Delcour, Jan A., Courtin, Christophe M.

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The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial von Poesen, Ruben, Evenepoel, Pieter, de Loor, Henriette, Delcour, Jan A, Courtin, Christophe M, Kuypers, Dirk, Augustijns, Patrick, Verbeke, Kristin, Meijers, Björn

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What makes starch from potato (Solanum tuberosum L.) tubers unique: A review von Reyniers, Stijn, Ooms, Nand, Gomand, Sara V., Delcour, Jan A.

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Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase von Korompokis, Konstantinos, Deleu, Lomme J., De Brier, Niels, Delcour, Jan A.

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Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems von Wouters, Arno G.B., Rombouts, Ine, Fierens, Ellen, Brijs, Kristof, Delcour, Jan A.

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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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Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole meal von Van de Vondel, Julie, Lambrecht, Marlies A., Delcour, Jan A.

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Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs von Vanderschueren, Ruth, Helsen, Florence, Doevenspeck, Jasmien, Delcour, Jan A., Smolders, Erik

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Element distribution and iron speciation in mature wheat grains (Triticum aestivum L.) using synchrotron X‐ray fluorescence microscopy mapping and X‐ray absorption near‐edge struct... von De Brier, Niels, Gomand, Sara V., Donner, Erica, Paterson, David, Smolders, Erik, Delcour, Jan A., Lombi, Enzo

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Study of hydration properties of wheat bran as a function of particle size von Jacobs, Pieter J., Hemdane, Sami, Dornez, Emmie, Delcour, Jan A., Courtin, Christophe M.

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Promotion of starch retrogradation by enzymatic elongation of amylopectin chains does not reduce glycemic responses: a randomized cross-over clinical trial von Korompokis, Konstantinos, Delcour, Jan A, Verbeke, Kristin

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The role and impact on quality of exogenous and endogenous lipids during sponge cake making von Pycarelle, Sarah C., Delcour, Jan A.

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Lipids in bread making: Sources, interactions, and impact on bread quality von Pareyt, Bram, Finnie, Sean M., Putseys, Joke A., Delcour, Jan A.

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