S.P. Roels

Heterogeneity in the structure of water-soluble arabinoxylans in European Wheat Flours of Variable Bread-making Quality

G. Cleemput, S.P. Roels, M. van Oort et al. · Lirias (KU Leuven) · 1993 · 137 citations

Agriculture, Biochemistry, Food Science +10

Bread Volume Potential of Variable-Quality Flours with Constant Protein Level as Determined by Factors Governing Mixing Time and Baking Absorption Levels

S.P. Roels, G. Cleemput, X. Vandewalle et al. · Lirias (KU Leuven) · 1993 · 73 citations

Agriculture, Food Science, Cereal Science +14

On the Presence and Activities of Proteolytic Enzymes in Vital Wheat Gluten

W. Bleukx, S.P. Roels, Jan A. Delcour · Journal of Cereal Science · 1997 · 52 citations

Life Sciences, Biochemistry, Food Science +14

Variation in the Degree of <scp>d</scp>-Xylose Substitution in Water-Extractable European Durum Wheat (<i>Triticum </i><i>durum </i>Desf.) Semolina Arabinoxylans

S.P. Roels, M. Collado, Anne‐Marie A. Loosveld et al. · Journal of Agricultural and Food Chemistry · 1999 · 31 citations

Agriculture, Biochemistry, Plant Sciences +7

Distribution of Carbohydrates in Gluten Fractions Isolated from European Wheats (<i>Triticum aestivum</i> L.) in a Batter System

S.P. Roels, Piet J. Grobet, Jan A. Delcour · Journal of Agricultural and Food Chemistry · 1998 · 23 citations

Agriculture, Biochemistry, Food Science +13