Concepedia

W. S. Veraverbeke

WS

4

Publications

1.3K

Citations

4

H-Index

1999

Active since

Affiliations

KU Leuven(Current)

W. S. Veraverbeke is an author at KU Leuven specializing in food chemistry, food quality, and health sciences.

Top concepts

Food ChemistryHealthFood QualityEngineeringFood ScienceGrain ScienceFood ProcessingFood TechnologyIn Vitro FermentationAgricultural Economics

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

Food Chemistry, Bread Quality, Agricultural Economics +5

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

Engineering, Food Analysis, Food Biophysics +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 · 81 citations · Full text

Rice Compounds, Engineering, Food Analysis +16

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

Food Chemistry, Straight Dough Breadmaking, Polymer Science +2

Rows per page

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