Christoph Verheyen

The contribution of glutathione to the destabilizing effect of yeast on wheat dough

Christoph Verheyen, A. Albrecht, Jana Herrmann et al. · Food Chemistry · 2014 · 72 citations

Agriculture, Biochemistry, Food Science +11

Impact of gas formation kinetics on dough development and bread quality

Christoph Verheyen, A. Albrecht, Dana Elgeti et al. · Food Research International · 2015 · 61 citations

Agriculture, Food Science, Cereal Science +10

Effects of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation

Christoph Verheyen, Mario Jekle, Thomas Becker · LWT · 2014 · 49 citations · Full text

Agriculture, Food Science, Microbiology +16

Effect of mechanically modified wheat flour on dough fermentation properties and bread quality

Stefanie Hackenberg, Christoph Verheyen, Mario Jekle et al. · European Food Research and Technology · 2016 · 34 citations

Agriculture, Food Science, Cereal Science +10

Destabilization of wheat dough: Interrelation between CO2 and glutathione

Christoph Verheyen, A. Albrecht, Thomas Becker et al. · Innovative Food Science & Emerging Technologies · 2016 · 19 citations

Agriculture, Biochemistry, Food Science +11