Jan A. Delcour

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

Agriculture, Food Science, Nutritional Sciences +11

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

Joke Putseys, Lieve Lamberts, Jan A. Delcour · Journal of Cereal Science · 2010 · 748 citations

Pharmacy, Biochemistry, Chemistry +14

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Christophe M. Courtin, Jan A. Delcour · Journal of Cereal Science · 2002 · 718 citations

Life Sciences, Biochemistry, Food Science +12

Systemic availability and metabolism of colonic‐derived short‐chain fatty acids in healthy subjects: a stable isotope study

Eef Boets, Sara Gomand, Lise Deroover et al. · The Journal of Physiology · 2016 · 408 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +16

Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

Jasmien Waterschoot, Sara Gomand, Ellen Fierens et al. · Starch - Stärke · 2014 · 388 citations

Agriculture, Food Science, Plant Sciences +14