Anneleen Pauly

Proteins of Amaranth ( <i>Amaranthus</i> spp.), Buckwheat ( <i>Fagopyrum</i> spp.), and Quinoa ( <i>Chenopodium</i> spp.): A Food Science and Technology Perspective

Frederik Janssen, Anneleen Pauly, Ine Rombouts et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 171 citations

Wheat ( <i>Triticum aestivum</i> L. and <i>T. turgidum</i> L. ssp. <i>durum</i> ) Kernel Hardness: II. Implications for End‐Product Quality and Role of Puroindolines Therein

Anneleen Pauly, Bram Pareyt, Ellen Fierens et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 63 citations

Wheat ( <i>Triticum aestivum</i> L. and <i>T. turgidum</i> L. ssp. <i>durum</i> ) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids

Anneleen Pauly, Bram Pareyt, Ellen Fierens et al. · Comprehensive Reviews in Food Science and Food Safety · 2013 · 52 citations

Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates

Bert G. Thewissen, Anneleen Pauly, Inge Celus et al. · Food Chemistry · 2011 · 50 citations

Biochemistry, Phytopharmacology, Pharmacology +2

Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor

Frederik Janssen, Arno G.B. Wouters, Anneleen Pauly et al. · Food Chemistry · 2018 · 41 citations · Full text

Air/water Interfacial Properties, Grain Science, Oat Dough Liquor +3