Bread Dough and Baker's Yeast: An Uplifting Synergy

Nore Struyf, Eva Van der Maelen, Sami Hemdane, +3

Comprehensive Reviews in Food Science and Food Safety

Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence

Bram Damen, Joran Verspreet, Annick Pollet, +3

Molecular Nutrition & Food Research

Cereal grain fructans: Structure, variability and potential health effects

Joran Verspreet, Emmie Dornez, Wim Van den Ende, +2

Trends in Food Science & Technology

NutritionCereal Grain FructansCrop ScienceAgricultural EconomicsPublic Health +2

Inter‐individual differences determine the outcome of wheat bran colonization by the human gut microbiome

Kim De Paepe, Frederiek‐Maarten Kerckhof, Joran Verspreet, +2

Environmental Microbiology

DysbiosisHuman Microbial FloraInter‐individual DifferencesMicrobiome BiologyMicrobiota Function +18

A Simple and Accurate Method for Determining Wheat Grain Fructan Content and Average Degree of Polymerization

Joran Verspreet, Annick Pollet, Sven Cuyvers, +4

Journal of Agricultural and Food Chemistry

<i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

Nore Struyf, Jitka Laurent, Joran Verspreet, +2

Journal of Agricultural and Food Chemistry

Age-related arabinoxylan hydrolysis and fermentation in the gastrointestinal tract of broilers fed wheat-based diets

An Bautil, Joran Verspreet, Johan Buyse, +3

Poultry Science

NutritionGastroenterologyAge-related Arabinoxylan HydrolysisGi TractAx Content +15

Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler

An Bautil, Joran Verspreet, Johan Buyse, +3

Poultry Science

Fructan Metabolism in Developing Wheat (Triticum aestivum L.) Kernels

Joran Verspreet, Sara Cimini, Rudy Vergauwen, +7

Plant and Cell Physiology

Plant PhysiologyEngineeringBotanyGeneticsCrop Physiology +15

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

Nore Struyf, Jitka Laurent, Bianca Lefevere, +3

Food Chemistry

Food ChemistryWhole Meal BreadFood FermentationWheat FlourRelative Importance +4