Courtin CM - Search Results

1

Wheat Sourdough Breadmaking: A Scoping Review.

De Bondt Y, Verdonck C, Brandt MJ, De Vuyst L, Gänzle MG, Gobbetti M, Zannini E, Courtin CM. De Bondt Y, et al. Among authors: courtin cm. Annu Rev Food Sci Technol. 2024 Jan 25. doi: 10.1146/annurev-food-110923-034834. Online ahead of print. Annu Rev Food Sci Technol. 2024. PMID: 38271645 Review.

2

Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study.

Boets E, Gomand SV, Deroover L, Preston T, Vermeulen K, De Preter V, Hamer HM, Van den Mooter G, De Vuyst L, Courtin CM, Annaert P, Delcour JA, Verbeke KA. Boets E, et al. Among authors: courtin cm. J Physiol. 2017 Jan 15;595(2):541-555. doi: 10.1113/JP272613. Epub 2016 Sep 18. J Physiol. 2017. PMID: 27510655 Free PMC article. Clinical Trial.

3

Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality.

Olaerts H, De Bondt Y, Courtin CM. Olaerts H, et al. Among authors: courtin cm. Food Chem. 2018 Feb 15;241:434-442. doi: 10.1016/j.foodchem.2017.09.027. Epub 2017 Sep 7. Food Chem. 2018. PMID: 28958551

4

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran.

De Bondt Y, Rosa-Sibakov N, Liberloo I, Roye C, Van de Walle D, Dewettinck K, Goos P, Nordlund E, Courtin CM. De Bondt Y, et al. Among authors: courtin cm. Food Chem. 2020 Feb 1;305:125436. doi: 10.1016/j.foodchem.2019.125436. Epub 2019 Aug 30. Food Chem. 2020. PMID: 31514047

5

Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making.

Leys S, De Bondt Y, Schreurs L, Courtin CM. Leys S, et al. Among authors: courtin cm. J Agric Food Chem. 2019 Oct 9;67(40):11198-11209. doi: 10.1021/acs.jafc.9b04712. Epub 2019 Sep 27. J Agric Food Chem. 2019. PMID: 31532988

6

Assessing the impact of xylanase activity on the water distribution in wheat dough: A ¹H NMR study.

Leys S, De Bondt Y, Bosmans G, Courtin CM. Leys S, et al. Among authors: courtin cm. Food Chem. 2020 Apr 15;325:126828. doi: 10.1016/j.foodchem.2020.126828. Online ahead of print. Food Chem. 2020. PMID: 32413686

7

The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.

De Bondt Y, Liberloo I, Roye C, Goos P, Courtin CM. De Bondt Y, et al. Among authors: courtin cm. Carbohydr Polym. 2020 Aug 1;241:116262. doi: 10.1016/j.carbpol.2020.116262. Epub 2020 Apr 30. Carbohydr Polym. 2020. PMID: 32507220

8

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.

Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM. Roye C, et al. Among authors: courtin cm. Foods. 2020 Jun 4;9(6):738. doi: 10.3390/foods9060738. Foods. 2020. PMID: 32512729 Free PMC article.

9

The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran.

De Bondt Y, Liberloo I, Roye C, Windhab EJ, Lamothe L, King R, Courtin CM. De Bondt Y, et al. Among authors: courtin cm. Foods. 2020 Nov 27;9(12):1755. doi: 10.3390/foods9121755. Foods. 2020. PMID: 33260871 Free PMC article.

10

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber.

Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Maina NH, et al. Among authors: courtin cm. Foods. 2021 Oct 25;10(11):2566. doi: 10.3390/foods10112566. Foods. 2021. PMID: 34828846 Free PMC article. Review.

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