Christophe M. Courtin

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Agriculture, Food Science, Nutritional Sciences +11

Reductive lignocellulose fractionation into soluble lignin-derived phenolic monomers and dimers and processable carbohydrate pulps

Sander Van den Bosch, Wouter Schutyser, Ruben Vanholme et al. · Energy & Environmental Science · 2015 · 886 citations · Full text

Life Sciences, Chemical Engineering, Chemistry +14

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Christophe M. Courtin, Jan A. Delcour · Journal of Cereal Science · 2002 · 718 citations

Life Sciences, Biochemistry, Food Science +12

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

Eef Boets, Sara Gomand, Lise Deroover et al. · The Journal of Physiology · 2016 · 408 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +16

Tuning the lignin oil OH-content with Ru and Pd catalysts during lignin hydrogenolysis on birch wood

Sander Van den Bosch, Wouter Schutyser, S.-F. Koelewijn et al. · Chemical Communications · 2015 · 385 citations

Natural Sciences, Chemical Engineering, Chemistry +15