Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours 由 Sara Melis, Imogen Foubert, Jan A. Delcour

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Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch 由 Konstantinos Korompokis, Lomme J. Deleu, Niels De Brier, Jan A. Delcour

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PHÂN LẬP VÀ XÁC ĐỊNH MỘT SỐ ĐẶC ĐIỂM SINH HỌC CỦA ENZYME XYLANASE TỪ LÚA MÌ NẨY MẦM 由 Nguyễn Nhật Minh Phương, Evelien De Baker, K. Gebruers, Jan A. Delcour

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The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting 由 Sarah C. Pycarelle, Geertrui M. Bosmans, Bram Pareyt, Kristof Brijs, Jan A. Delcour

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Sucrose substitution in cake systems is not a piece of cake 由 Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour

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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. 由 Ruben Poesen, Pieter Evenepoel, Henriette de Loor, Jan A Delcour, Christophe M Courtin, Dirk Kuypers, Patrick Augustijns, Kristin Verbeke, Björn Meijers

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