Youna Hémery

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Martijn Noort, Daan van Haaster, Youna Hémery et al. · Journal of Cereal Science · 2010 · 366 citations

Food Chemistry, Wheat Bran Fractions, Food Structure +7

Dry processes to develop wheat fractions and products with enhanced nutritional quality

Youna Hémery, Xavier Rouau, Valérie Lullien‐Pellerin et al. · Journal of Cereal Science · 2007 · 327 citations

Nutrition, Wheat Fractions, Crop Production +11

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Youna Hémery, Nuria Mateo Anson, R. Havenaar et al. · Food Research International · 2010 · 171 citations

Food Chemistry, Health Sciences, Bran Fractions +5

Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles

Youna Hémery, Ulla Holopainen‐Mantila, Anna‐Maija Lampi et al. · Journal of Cereal Science · 2010 · 141 citations

Food Chemistry, Food Colloid, Health Sciences +9

Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding

Youna Hémery, Marc Chaurand, Ulla Holopainen‐Mantila et al. · Journal of Cereal Science · 2010 · 129 citations

Food Chemistry, Health Sciences, Food Analysis +7