Concepedia
Statistics
Publications
8
Citations
556
H-Index
Active since
1993
Affiliations
KU Leuven(Current)
Food & Nutrition
Wageningen University & Research
G. Cleemput is an author at KU Leuven specializing in cereal science, food science, and biochemistry.
Publications per year
1993–1997
Heterogeneity in the structure of water-soluble arabinoxylans in European Wheat Flours of Variable Bread-making Quality
G. Cleemput, S.P. Roels, M. van Oort et al. · Lirias (KU Leuven) · 1993 · 137 citations
Agriculture, Biochemistry, Food Science +10
Solubilisation and Changes in Molecular Weight Distribution of Arabinoxylans and Protein in Wheat Flours During Bread-Making, and the Effects of Endogenous Arabinoxylan Hydrolysing Enzymes
G. Cleemput, C.J.H. Booij, Martin Hessing et al. · Journal of Cereal Science · 1997 · 81 citations
Agriculture, Biochemistry, Food Science +15
Purification and Characterization of a β-D-Xylosidase and an Endo-Xylanase from Wheat Flour
G. Cleemput, Martin Hessing, M. van Oort et al. · PLANT PHYSIOLOGY · 1997 · 80 citations · Full text
Life Sciences, Agricultural Biotechnology, Biochemistry +16
Bread Volume Potential of Variable-Quality Flours with Constant Protein Level as Determined by Factors Governing Mixing Time and Baking Absorption Levels
S.P. Roels, G. Cleemput, X. Vandewalle et al. · Lirias (KU Leuven) · 1993 · 73 citations
Agriculture, Food Science, Cereal Science +14
Variation in the degree of D-Xylose substitution in arabinoxylans extracted from a European wheat flour
G. Cleemput, M. van Oort, Martin Hessing et al. · Journal of Cereal Science · 1995 · 71 citations · Full text
Agriculture, Biochemistry, Food Science +8
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