Walter De Man

Effect of milling on colour and nutritional properties of rice

Lieve Lamberts, Els De Bie, Greet E. Vandeputte et al. · Food Chemistry · 2006 · 312 citations

Agriculture, Food Science, Nutritional Sciences +12

Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

Veerle Derycke, G.E. Vandeputte, Rudi Vermeylen et al. · Journal of Cereal Science · 2005 · 166 citations

Agriculture, Biochemistry, Food Science +17

Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice

Veerle Derycke, W. S. Veraverbeke, G.E. Vandeputte et al. · Cereal Chemistry · 2005 · 165 citations

Agriculture, Biochemistry, Food Science +16

Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice

Lieve Lamberts, Els De Bie, Veerle Derycke et al. · Cereal Chemistry · 2006 · 83 citations · Full text

Agriculture, Agronomy, Food Science +17

EFFECT OF ABSCISIC ACID ON VITELLOGENESIS IN <i>SARCOPHAGA BULLATA</i>

Walter De Man, Arnold De Loof, T. Briers et al. · Entomologia Experimentalis et Applicata · 1981 · 27 citations

Life Sciences, Animal Sciences, Entomology +15