Valerie Van Craeyveld

Structurally Different Wheat-Derived Arabinoxylooligosaccharides Have Different Prebiotic and Fermentation Properties in Rats1,

Valerie Van Craeyveld, Katrien Swennen, Emmie Dornez et al. · Journal of Nutrition · 2008 · 225 citations

Biosynthesis, Fermentation Properties, Food Fermentation +5

Arabinoxylan‐oligosaccharides (AXOS) affect the protein/carbohydrate fermentation balance and microbial population dynamics of the Simulator of Human Intestinal Microbial Ecosystem

Jorge-Ignacio Sánchez, Massimo Marzorati, Charlotte Grootaert et al. · Microbial Biotechnology · 2008 · 160 citations · Full text

Host-microbe Interactions, Glycobiology, Microbial Physiology +24

Extensive Dry Ball Milling of Wheat and Rye Bran Leads to<i>in Situ</i>Production of Arabinoxylan Oligosaccharides through Nanoscale Fragmentation

Valerie Van Craeyveld, Ulla Holopainen‐Mantila, Emilia Selinheimo et al. · Journal of Agricultural and Food Chemistry · 2009 · 100 citations

Food Chemistry, Biomanufacturing, Engineering +14

In Vitro Fermentation of Arabinoxylan Oligosaccharides and Low Molecular Mass Arabinoxylans with Different Structural Properties from Wheat (Triticum aestivum L.) Bran and Psyllium (Plantago ovata Forsk) Seed Husk

Annick Pollet, Valerie Van Craeyveld, Tom Van de Wiele et al. · Journal of Agricultural and Food Chemistry · 2011 · 92 citations

Biosynthesis, Engineering, Food Fermentation +15

Extractability and chemical and enzymic degradation of psyllium (Plantago ovata Forsk) seed husk arabinoxylans

Valerie Van Craeyveld, Jan A. Delcour, Christophe M. Courtin · Food Chemistry · 2008 · 76 citations

Seed Husk Arabinoxylans, Biosynthesis, Engineering +6