Concepedia

W. S. Veraverbeke

WS

Statistics

Publications

4

Citations

1.3K

H-Index

4

Active since

1999

Affiliations

KU Leuven(Current)

W. S. Veraverbeke is an author at KU Leuven specializing in food science, agriculture, and food chemistry.

Publications per year

1999–2006

4

Publications

4

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

, , +11

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

, , +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

, , +17

Factors Governing Levels and Composition of the Sodium Dodecyl Sulphate-Unextractable Glutenin Polymers During Straight Dough Breadmaking

W. S. Veraverbeke, Christophe M. Courtin, I.M. Verbruggen et al. · Journal of Cereal Science · 1999 · 43 citations

, , +12

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