Jitka Laurent

<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 et al. · Journal of Agricultural and Food Chemistry · 2017 · 87 citations · Full text

Agriculture, Food Science, Microbiology +17

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 et al. · Food Chemistry · 2016 · 65 citations

Agriculture, Biochemistry, Food Science +17

Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread

Jitka Laurent, Evelyne Timmermans, Nore Struyf et al. · International Journal of Food Microbiology · 2020 · 40 citations · Full text

Agriculture, Biochemistry, Food Science +16

The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study

Jitka Laurent, Nore Struyf, An Bautil et al. · Food and Bioprocess Technology · 2021 · 17 citations

Agriculture, Food Science, Microbiology +17

Substrate-Limited <i>Saccharomyces cerevisiae</i> Yeast Strains Allow Control of Fermentation during Bread Making

Nore Struyf, Jitka Laurent, Joran Verspreet et al. · Journal of Agricultural and Food Chemistry · 2017 · 15 citations

Agriculture, Food Science, Microbiology +17