C. Courtin

发表

The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study.

P. Goos, Yamina De Bondt, Inge Liberloo, 2020, Carbohydrate polymers.

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

Jan A. Delcour, Hans Goesaert, Kurt Gebruers, 2005 .

Tolerance of arabinoxylan-oligosaccharides and their prebiotic activity in healthy subjects: a randomised, placebo-controlled cross-over study.

P. Rutgeerts, J. Delcour, F. Ollevier, 2010, The British journal of nutrition.

Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability

Yamina De Bondt, C. Roye, C. Courtin, 2021, Journal of Cereal Science.

Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota.

K. Dewettinck, T. van de Wiele, C. Courtin, 2019, Food & function.

Inter‐individual differences determine the outcome of wheat bran colonization by the human gut microbiome

T. van de Wiele, C. Courtin, F. Kerckhof, 2017, Environmental microbiology.

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

K. Verstrepen, K. Marchal, C. Courtin, 2013, Applied and Environmental Microbiology.

Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence.

J. Delcour, C. Courtin, W. Broekaert, 2011, Molecular nutrition & food research.

Comparison of prebiotic effects of arabinoxylan oligosaccharides and inulin in a simulator of the human intestinal microbial ecosystem.

W. Verstraete, J. Delcour, M. Marzorati, 2009, FEMS microbiology ecology.

Structurally different wheat-derived arabinoxylooligosaccharides have different prebiotic and fermentation properties in rats.

W. Verstraete, J. Delcour, M. Marzorati, 2008, The Journal of nutrition.

Secondary substrate binding strongly affects activity and binding affinity of Bacillus subtilis and Aspergillus niger GH11 xylanases

J. Delcour, C. Courtin, M. Rezaei, 2011, The FEBS journal.

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

J. Delcour, S. Gomand, K. Verbeke, 2017, The Journal of physiology.

Algerian pearl millet ( Pennisetum glaucum L.) contains XIP but not TAXI and TLXI type xylanase inhibitors.

J. Delcour, C. Courtin, K. Gebruers, 2009, Journal of agricultural and food chemistry.

Influence of Acidic (H3PO4) and Alkaline (NaOH) Additives on the Catalytic Reductive Fractionation of Lignocellulose

S. V. D. Bosch, C. Courtin, B. Sels, 2016 .

Wheat bran with reduced particle size increases serum SCFAs in obese subjects without improving health parameters compared with a maltodextrin placebo.

J. Raes, K. Verbeke, C. Courtin, 2021, The American journal of clinical nutrition.

Building a fructan LC-MS2 library and its application to reveal the fine structure of cereal grain fructans.

C. Courtin, S. Harrison, J. Verspreet, 2017, Carbohydrate polymers.

Wheat Bran Does Not Affect Postprandial Plasma Short-Chain Fatty Acids from 13C-inulin Fermentation in Healthy Subjects

K. Verbeke, C. Courtin, J. Verspreet, 2017, Nutrients.

Compositional and structural feedstock requirements of a liquid phase cellulose-to-naphtha process in a carbon- and hydrogen-neutral biorefinery context

C. Courtin, M. Dusselier, B. Sels, 2016 .

Influence of bio-based solvents on the catalytic reductive fractionation of birch wood

S. V. D. Bosch, C. Courtin, B. Goderis, 2015 .

His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases

G. Volckaert, J. Delcour, C. Courtin, 2009 .

Rational Design of Spider Silk Materials Genetically Fused with an Enzyme

M. Hedhammar, C. Courtin, M. Sandgren, 2015 .

Catalytic lignocellulose biorefining in n-butanol/water: a one-pot approach toward phenolics, polyols, and cellulose

S. V. D. Bosch, C. Courtin, B. Sels, 2018 .

Integrating lignin valorization and bio-ethanol production: on the role of Ni-Al2O3 catalyst pellets during lignin-first fractionation

J. Thevelein, S. V. D. Bosch, C. Courtin, 2017 .

Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials

J. Delcour, C. Courtin, W. Broekaert, 2012 .

Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review.

C. Courtin, Heleen Olaerts, 2018, Comprehensive reviews in food science and food safety.

Assessment of Algerian sorghum protein quality (Sorghum bicolor (L.) Moench) using amino acid analysis and in vitro pepsin digestibility

J. Delcour, C. Courtin, N. Belhaneche-Bensemra, 2010 .

Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.

J. Delcour, L. Derde, S. Gomand, 2014, Journal of agricultural and food chemistry.

A novel In-situ Enzymatic Cleaning Method for Reducing Membrane Fouling in Membrane Bioreactors (MBRs)

T. Verbiest, C. Courtin, M. Bilad, 2016 .

Tuning the lignin oil OH-content with Ru and Pd catalysts during lignin hydrogenolysis on birch wood.

S. V. D. Bosch, C. Courtin, B. Sels, 2015, Chemical communications.

Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial

B. Vervliet, K. Verbeke, C. Roye, 2022, Frontiers in Nutrition.

Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

J. Delcour, E. Wilderjans, C. Courtin, 2015 .

Feed endoxylanase type and dose affect arabinoxylan hydrolysis and fermentation in ageing broilers

P. Goos, C. Courtin, J. Buyse, 2021, Animal nutrition.

Ball milling improves extractability and affects molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylan.

J. Delcour, C. Courtin, V. Van Craeyveld, 2008, Journal of agricultural and food chemistry.

Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall components.

J. Delcour, C. Courtin, M. Cyran, 2004, Journal of agricultural and food chemistry.

The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial

J. Delcour, K. Verbeke, C. Courtin, 2016, PloS one.

Sorghum (Sorghum bicolor L. Moench) contains a XIP-type xylanase inhibitor but none of the TAXI- and TLXI-types

J. Delcour, C. Courtin, K. Gebruers, 2008 .

Wheat milling by-products and their impact on bread making.

J. Delcour, C. Courtin, Emmie Dornez, 2015, Food chemistry.

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

J. Delcour, B. Pareyt, C. Courtin, 2011 .

LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grains

J. Delcour, C. Courtin, S. Harrison, 2015 .

Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with 13C-labeled substrates.

J. Delcour, C. Courtin, S. Harrison, 2014, Rapid communications in mass spectrometry : RCM.

Liquid chromatography / mass spectrometry analysis of branched fructans produced in vitro with C13-labeled substrates

J. Delcour, C. Courtin, S. Harrison, 2014 .

Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with C-13-labeled substrates

J. Delcour, C. Courtin, S. Harrison, 2014 .

Accumulated Evidence Substantiates a Role for Three Classes of Wheat Xylanase Inhibitors in Plant Defense

J. Delcour, C. Courtin, K. Gebruers, 2010 .

Non-digestible Oligosaccharides with Prebiotic Properties

J. Delcour, C. Courtin, Katrien Swennen, 2006, Critical reviews in food science and nutrition.

TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family.

G. Volckaert, J. Delcour, C. Courtin, 2007, The Biochemical journal.

Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase families

J. Delcour, C. Courtin, A. Pollet, 2010, Critical reviews in biotechnology.

Enzymes and enzyme inhibitors endogenous to wheat.

P. Shewry, J. Delcour, R. Henry, 2009 .

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

J. Delcour, C. Courtin, 2002 .

Reduced-Particle-Size Wheat Bran Is Efficiently Colonized by a Lactic Acid-Producing Community and Reduces Levels of Enterobacteriaceae in the Cecal Microbiota of Broilers

C. Courtin, F. Haesebrouck, A. Haegeman, 2018, Applied and Environmental Microbiology.

Arabinoxylan, β-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and Cryo-SEM.

M. Roeffaers, K. Dewettinck, C. Courtin, 2020, The Plant journal : for cell and molecular biology.

Prebiotics, Fermentable Dietary Fiber, and Health Claims.

J. Delcour, K. Verbeke, C. Courtin, 2016, Advances in nutrition.

ENZYMES IN THE PRODUCTION OF FUNCTIONAL FOOD INGREDIENTS—THE ARABINOXYLAN CASE

J. Delcour, C. Courtin, H. Goesaert, 2009 .

Quantification of Wheat TAXI and XIP Type Xylanase Inhibitors : A Comparison of Analytical Techniques

J. Delcour, C. Courtin, K. Gebruers, 2008 .

Use of enzymes in the production of cereal-based functional foods and food ingredients

J. Delcour, C. Courtin, H. Goesaert, 2008 .

Antibodies against wheat xylanase inhibitors as tools for the selective identification of their homologues in other cereals

J. Delcour, C. Courtin, K. Gebruers, 2006 .

Insight into variability of apparent endoxylanase and endoxylanase inhibitor levels in wheat kernels

J. Delcour, I. Joye, C. Courtin, 2006 .

Purification and characterization of a XIP-type endoxylanase inhibitor from Rice (Oryza sativa)

J. Delcour, C. Courtin, H. Goesaert, 2005, Journal of enzyme inhibition and medicinal chemistry.

High-level expression, purification, and characterization of recombinant wheat xylanase inhibitor TAXI-I secreted by the yeast Pichia pastoris.

G. Volckaert, J. Robben, J. Delcour, 2004, Protein expression and purification.

A Family of ‘TAXI’-like Endoxylanase Inhibitors in Rye

J. Delcour, C. Courtin, H. Goesaert, 2002 .

Purification of TAXI-like Endoxylanase Inhibitors from Wheat (Triticum Aestivum L.) Whole Meal Reveals a Family of Iso-forms

J. Delcour, C. Courtin, K. Brijs, 2002, Journal of enzyme inhibition and medicinal chemistry.

Affinity Chromatography with Immobilised Endoxylanases Separates TAXI- and XIP-type Endoxylanase Inhibitors from Wheat (Triticum aestivum L.)

J. Delcour, C. Courtin, K. Brijs, 2002 .

Endoxylanase Inhibition Activity in Different European Wheat Cultivars and Milling Fractions

J. Delcour, C. Courtin, H. Goesaert, 2002 .

Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN Diversity Screen.

P. Shewry, J. Delcour, V. Piironen, 2008, Journal of agricultural and food chemistry.

Determination of the xylan backbone distribution of arabinoxylan-oligosaccharides

J. Delcour, C. Courtin, W. Broekaert, 2013 .

Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality.

J. Delcour, C. Courtin, M. Cyran, 2003, Journal of agricultural and food chemistry.

Arabinoxylans and endoxylanases in refrigerated dough syruping

J. Delcour, C. Courtin, Wouter Gys, 2006 .

Fusarium graminearum xylanases show different functional stabilities, substrate specificities and inhibition sensitivities.

J. Delcour, C. Courtin, T. Beliën, 2009 .

Both substrate hydrolysis and secondary substrate binding determine xylanase mobility as assessed by FRAP.

J. Delcour, C. Courtin, Jelle Hendrix, 2011, The journal of physical chemistry. B.

Grain-associated xylanases: occurrence, variability, and implications for cereal processing

J. Delcour, C. Courtin, K. Gebruers, 2009 .

Targeted molecular engineering of a family 11 endoxylanase to decrease its sensitivity towards Triticum aestivum endoxylanase inhibitor types.

G. Volckaert, J. Delcour, C. Courtin, 2007, Journal of biotechnology.

The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran

Yamina De Bondt, Inge Liberloo, C. Roye, 2020, Foods.

Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review.

J. Delcour, C. Courtin, J. Verspreet, 2016, Comprehensive Reviews in Food Science and Food Safety.

Evaluation of the xylan breakdown potential of eight mesophilic endoxylanases.

J. Delcour, C. Courtin, Emmie Dornez, 2011, Enzyme and microbial technology.

A screening method for endo-β-1,4-xylanase substrate selectivity

J. Delcour, C. Courtin, K. Brijs, 2003 .

Large‐scale production and characterisation of wheat bran arabinoxylooligosaccharides

J. Delcour, C. Courtin, Katrien Swennen, 2006 .

A Brief and Informationally Rich Naming System for Oligosaccharide Motifs of Heteroxylans Found in Plant Cell Walls

J. Delcour, C. Courtin, G. Fincher, 2009 .

Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.

J. Delcour, C. Courtin, S. Hemdane, 2016, Journal of agricultural and food chemistry.

Dry heat treatment affects wheat bran surface properties and hydration kinetics.

J. Delcour, C. Courtin, S. Hemdane, 2016, Food chemistry.

Phage display based identification of novel stabilizing mutations in glycosyl hydrolase family 11 B. subtilis endoxylanase XynA.

J. Delcour, C. Courtin, T. Beliën, 2008, Biochemical and biophysical research communications.

Alteration of Bacillus subtilis XynA endoxylanase substrate selectivity by site-directed mutagenesis

G. Volckaert, J. Robben, J. Delcour, 2007 .

Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

K. Verstrepen, C. Courtin, M. Rezaei, 2015, PloS one.

Immunoblot quantification of three classes of proteinaceous xylanase inhibitors in different wheat ( Triticum aestivum ) cultivars and milling fractions.

J. Delcour, C. Courtin, K. Gebruers, 2009, Journal of agricultural and food chemistry.

Variability of polymorphic families of three types of xylanase inhibitors in the wheat grain proteome

J. Robben, J. Delcour, J. V. Van Beeumen, 2008, Proteomics.

The bread-making functionalities of two Aspergillus niger endoxylanases are strongly dictated by their inhibitor sensitivities

J. Delcour, C. Courtin, K. Gebruers, 2005 .

Endoxylanase substrate selectivity determines degradation of wheat water-extractable and water-unextractable arabinoxylan.

J. Delcour, C. Courtin, K. Brijs, 2005, Carbohydrate research.

Debranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour

J. Delcour, C. Courtin, K. Gebruers, 2004 .

Substrate selectivity and inhibitor sensitivity affect xylanase functionality in wheat flour gluten–starch separation

J. Delcour, C. Courtin, Sofie A. Frederix, 2004 .

Combined effects of endoxylanases and reduced water levels in pasta production

B. Marchylo, J. Delcour, C. Courtin, 2004 .

Influence of process parameters on yield and composition of gluten fractions obtained in a laboratory scale dough batter procedure

J. Delcour, C. Courtin, Sofie A. Frederix, 2004 .

Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan

J. Delcour, C. Courtin, 2001 .

Study of grain cell wall structures by microscopic analysis with four different staining techniques

J. Delcour, C. Courtin, K. Poutanen, 2011 .

Ferulic Acid content and appearance determine the antioxidant capacity of arabinoxylanoligosaccharides.

J. Delcour, C. Courtin, Emmie Dornez, 2013, Journal of agricultural and food chemistry.

Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Yamina De Bondt, C. Courtin, K. Poutanen, 2021, Foods.

Structural analysis of a glycoside hydrolase family 43 arabinoxylan arabinofuranohydrolase in complex with xylotetraose reveals a different binding mechanism compared with other members of the same family.

G. Volckaert, J. Delcour, C. Courtin, 2009, The Biochemical journal.

Dietary Inclusion of Wheat Bran Arabinoxylooligosaccharides Induces Beneficial Nutritional Effects in Chickens

T. Wiele, W. Verstraete, J. Delcour, 2008 .

Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells.

K. Verstrepen, C. Courtin, M. Rezaei, 2015, Food chemistry.

Tuning the acid/metal balance of carbon nanofiber-supported nickel catalysts for hydrolytic hydrogenation of cellulose.

C. Courtin, E. Gaigneaux, M. Dusselier, 2012, ChemSusChem.

Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota

T. Wiele, J. Delcour, C. Courtin, 2014 .

The combined use of hull-less barley flour and xylanase as a strategy for wheat/hull-less barley flour breads with increased arabinoxylan and (1 → 3,1→4)-β-D-glucan levels

J. Delcour, C. Courtin, P. Åman, 2004 .

Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen.

P. Shewry, J. Delcour, V. Piironen, 2013, Food chemistry.

Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads.

K. Verstrepen, C. Courtin, B. Herrera-Malaver, 2018, Food microbiology.

Effects of dietary arabinoxylan-oligosaccharides (AXOS) and endogenous probiotics on the growth performance, non-specific immunity and gut microbiota of juvenile Siberian sturgeon (Acipenser baerii).

J. Delcour, E. Rurangwa, F. Ollevier, 2013, Fish & shellfish immunology.

Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation.

K. Verstrepen, C. Courtin, M. Rezaei, 2015, International journal of food microbiology.

Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread.

K. Verstrepen, C. Courtin, Nore Struyf, 2020, International journal of food microbiology.

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.

K. Verstrepen, C. Courtin, J. Verspreet, 2017, Food chemistry.

In vitro prebiotic potential of agricultural by-products on intestinal fermentation, gut barrier and inflammatory status of piglets

C. Courtin, A. Richel, J. Uerlings, 2019, British Journal of Nutrition.

Identification of a Wheat Thaumatin-like Protein That Inhibits Saccharomyces cerevisiae.

K. Verstrepen, C. Courtin, P. Proost, 2019, Journal of agricultural and food chemistry.

Cereal bran protects vitamin A from degradation during simmering and storage.

C. Courtin, L. Sagalowicz, Eline Van Wayenbergh, 2020, Food chemistry.

Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough

J. Delcour, D. Haltrich, I. Joye, 2012 .

Crystallization and preliminary X-ray analysis of a cold-active endo-β-1,4-D-xylanase from glycoside hydrolase family 8.

J. Delcour, C. Courtin, S. Strelkov, 2011, Acta crystallographica. Section F, Structural biology and crystallization communications.

Crystallization and preliminary X-ray analysis of an arabinoxylan arabinofuranohydrolase from Bacillus subtilis.

G. Volckaert, J. Delcour, C. Courtin, 2007, Acta crystallographica. Section F, Structural biology and crystallization communications.

Recombinant expression and characterization of XynD from Bacillus subtilis subsp. subtilis ATCC 6051: a GH 43 arabinoxylan arabinofuranohydrolase

G. Volckaert, J. Robben, J. Delcour, 2007, Applied Microbiology and Biotechnology.

Rye Constituents and their Impact on Rye Processing

J. Delcour, C. Courtin, T. Verwimp, 2012 .

Post-translational processing of beta-d-xylanases and changes in extractability of arabinoxylans during wheat germination.

J. Delcour, C. Courtin, K. Gebruers, 2010, Plant physiology and biochemistry : PPB.

Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with C-13-labeled substrates

J. Delcour, C. Courtin, S. Harrison, 2018 .

Fructan metabolism in developing wheat (Triticum aestivum L.) kernels.

J. Delcour, C. Courtin, S. Cimini, 2013, Plant & cell physiology.

Cereal grain fructans: Structure, variability and potential health effects

J. Delcour, C. Courtin, J. Verspreet, 2015 .

A simple and accurate method for determining wheat grain fructan content and average degree of polymerization.

J. Delcour, C. Courtin, J. Verspreet, 2012, Journal of agricultural and food chemistry.

Reduced particle size wheat bran is butyrogenic and lowers Salmonella colonization, when added to poultry feed.

C. Courtin, F. Haesebrouck, R. Ducatelle, 2017, Veterinary microbiology.

The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanism.

J. Delcour, I. Joye, C. Courtin, 2013, Journal of agricultural and food chemistry.

Nanoscale tuning of enzyme localization for enhanced reactor performance in a novel magnetic-responsive biocatalytic membrane reactor

T. Verbiest, C. Courtin, L. Giorno, 2015 .

Technologies for enhanced exploitation of the health-promoting potential of cereals

J. Delcour, C. Courtin, K. Poutanen, 2012 .

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor.

K. Verstrepen, J. Delcour, C. Courtin, 2013, Food chemistry.

A simple method for analysis of vitamin A palmitate in fortified cereal products using direct solvent extraction followed by reversed-phase HPLC with UV detection.

C. Courtin, I. Foubert, Eline Van Wayenbergh, 2022, Food chemistry.

Reduced-particle size wheat bran and endoxylanase supplementation in broiler feed affect arabinoxylan hydrolysis and fermentation with broiler age differently

C. Courtin, J. Buyse, M. Bedford, 2022, Animal nutrition.

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

C. Courtin, R. Cardinaels, P. Moldenaers, 2017, Food Biophysics.

Ultrafiltration and ethanol precipitation for isolation of arabinoxylooligosaccharides with different structures

C. Vandecasteele, B. Bruggen, J. Delcour, 2005 .

Phytochemical and fiber components in oat varieties in the HEALTHGRAIN Diversity Screen.

P. Shewry, J. Delcour, V. Piironen, 2008, Journal of agricultural and food chemistry.

Quantification of arabinoxylans and their degree of branching using gas chromatography.

J. Delcour, C. Courtin, K. Gebruers, 2009 .

Bread Dough and Baker's Yeast: An Uplifting Synergy.

K. Verstrepen, C. Courtin, J. Verspreet, 2017, Comprehensive reviews in food science and food safety.

Fermentationduring Bread Dough Dynamics of the Saccharomyces cerevisiae

K. Marchal, C. Courtin, Bo Zhu, 2014 .

Simultaneous glucose production from cellulose and fouling reduction using a magnetic responsive membrane reactor with superparamagnetic nanoparticles carrying cellulolytic enzymes.

T. Verbiest, C. Courtin, I. Vankelecom, 2018, Bioresource technology.

Characterization of two β-xylosidases from Bifidobacterium adolescentis and their contribution to the hydrolysis of prebiotic xylooligosaccharides

G. Volckaert, J. Delcour, C. Courtin, 2011, Applied Microbiology and Biotechnology.

Occurrence of proteinaceous endoxylanase inhibitors in cereals.

J. Robben, J. Delcour, N. Juge, 2004, Biochimica et biophysica acta.

Properties of TAXI-type endoxylanase inhibitors.

Hans Goesaert, Kurt Gebruers, Kristof Brijs, 2004, Biochimica et biophysica acta.

β-xylosidases and α-L-arabinofuranosidases: accessory enzymes for arabinoxylan degradation.

G. Volckaert, C. Courtin, A. Pollet, 2014, Biotechnology advances.

Isolation of cereal arabinogalactan-peptides and structural comparison of their carbohydrate and peptide moieties

J. Delcour, C. Courtin, K. Brijs, 2005 .

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.

K. Verstrepen, Jan Steensels, M. Hendrickx, 2017, Journal of agricultural and food chemistry.

A new method to isolate and separate small and large starch granules from barley and malt

C. Courtin, C. D. Schepper, D.R.S. Gielens, 2021 .

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing.

C. Courtin, D. P. De Schutter, N. Langenaeken, 2019, Food chemistry.

Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing.

C. Courtin, C. Seal, K. Venema, 2021, Comprehensive reviews in food science and food safety.

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

K. Verstrepen, Jan Steensels, C. Courtin, 2016, PloS one.

A ¹H NMR study of the specificity of α-l-arabinofuranosidases on natural and unnatural substrates.

C. Courtin, C. Dumon, M. O’Donohue, 2014, Biochimica et biophysica acta.

Molecular identification of wheat endoxylanase inhibitor TAXI‐I 1 , member of a new class of plant proteins

G. Volckaert, J. Robben, J. Delcour, 2003, FEBS letters.

Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms

J. Delcour, I. Joye, C. Courtin, 2015 .

Effects of arabinoxylan-oligosaccharides (AXOS) on juvenile Siberian sturgeon (Acipenser baerii) performance, immune responses and gastrointestinal microbial community.

J. Delcour, E. Rurangwa, F. Ollevier, 2012, Fish & shellfish immunology.

Dietary inclusion of arabinoxylan oligosaccharides (AXOS) down regulates mucosal responses to a bacterial challenge in a piglet model

C. Courtin, M. Schroyen, T. Niewold, 2012 .

Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides

W. Verstraete, J. Delcour, T. van de Wiele, 2011, Critical reviews in food science and nutrition.

Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine

T. Wiele, W. Verstraete, J. Delcour, 2007 .

Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation.

J. Delcour, C. Courtin, J. Verspreet, 2013, Journal of agricultural and food chemistry.

Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides

J. Delcour, C. Courtin, Katrien Swennen, 2009 .

Influence of germination time and temperature on the properties of rye malt and rye malt based worts

J. Delcour, C. Courtin, K. Gebruers, 2010 .

Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

K. Verstrepen, C. Courtin, M. Rezaei, 2014, Food microbiology.

Mutational Analysis of Endoxylanases XylA and XylB from the Phytopathogen Fusarium graminearum Reveals Comprehensive Insights into Their Inhibitor Insensitivity

G. Volckaert, J. Robben, J. Delcour, 2007, Applied and Environmental Microbiology.

The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar

C. Courtin, R. Cardinaels, P. Moldenaers, 2018, Rheologica Acta.

Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels

K. Verstrepen, C. Courtin, J. Verspreet, 2017 .

Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making.

K. Verstrepen, C. Courtin, J. Verspreet, 2017, Journal of agricultural and food chemistry.

The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough

C. Courtin, J. Verspreet, Nore Struyf, 2016 .

Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making

K. Dewettinck, C. Courtin, L. Mulders, 2018 .

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

C. Courtin, K. Brijs, I. Scheirlinck, 2022, Foods.

The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

C. Courtin, R. Cardinaels, P. Moldenaers, 2018, Journal of Cereal Science.

Conversion of (ligno)cellulose feeds to isosorbide with heteropoly acids and Ru on carbon.

C. Courtin, W. Huijgen, P. Jacobs, 2013, ChemSusChem.

Reductive lignocellulose fractionation into soluble lignin-derived phenolic monomers and dimers and processable carbohydrate pulps

Bert F. Sels, Bert Lagrain, Wim Dehaen, 2015 .

Conceptual Frame Rationalizing the Self-Stabilization of H-USY Zeolites in Hot Liquid Water

C. Courtin, S. Bals, P. Jacobs, 2015 .

A Critical Look at Prebiotics Within the Dietary Fiber Concept.

J. Delcour, K. Verbeke, C. Courtin, 2016, Annual review of food science and technology.

Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.

J. Delcour, C. Courtin, Sofie A. Frederix, 2004, Journal of agricultural and food chemistry.

Kernel Components of Technological Value

J. Delcour, C. Courtin, D. Lafiandra, 2012 .

Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties.

K. Verstrepen, J. Delcour, C. Courtin, 2014, Journal of agricultural and food chemistry.

Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.

K. Verstrepen, J. Delcour, C. Courtin, 2014, Food chemistry.

The role of pretreatment in the catalytic valorization of cellulose

C. Courtin, M. Dusselier, B. Sels, 2020 .

Synergetic Effects of Alcohol/Water Mixing on the Catalytic Reductive Fractionation of Poplar Wood

S. V. D. Bosch, C. Courtin, B. Sels, 2016 .

Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important

J. Delcour, I. Joye, C. Courtin, 2016, Critical reviews in food science and nutrition.

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

Jan A. Delcour, Christophe M. Courtin, Elke K. Arendt, 2010 .

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

C. Courtin, R. Cardinaels, P. Moldenaers, 2017, Food and Bioprocess Technology.

Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

C. Roye, C. Courtin, C. Loret, 2021, Foods.

Modifying wheat bran to improve its health benefits

K. Verbeke, C. Courtin, J. Verspreet, 2020, Critical reviews in food science and nutrition.

Particle size determines the anti-inflammatory effect of wheat bran in a model of fructose over-consumption: Implication of the gut microbiota

T. Wiele, C. Courtin, Patrice D Cani, 2018 .

Study of hydration properties of wheat bran as a function of particle size.

J. Delcour, C. Courtin, Emmie Dornez, 2015, Food chemistry.

Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.

J. Delcour, C. Courtin, K. Poutanen, 2009, Journal of agricultural and food chemistry.

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran.

P. Goos, K. Dewettinck, Yamina De Bondt, 2020, Food chemistry.

Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making

J. Delcour, C. Courtin, J. Verspreet, 2016 .

Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas, Bacillus subtilis, Pseudomonas saccharophila and Bacillus stearothermophilus

J. Delcour, L. Derde, S. Gomand, 2012 .

Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase.

C. Courtin, A. V. Van Loey, C. Buvé, 2020, Carbohydrate polymers.

Environment and genotype effects on the content of dietary fiber and its components in wheat in the HEALTHGRAIN diversity screen.

J. Delcour, C. Courtin, K. Gebruers, 2010, Journal of agricultural and food chemistry.

Improving the benefits of wheat as a source of dietary fibre.

P. Shewry, J. Delcour, J. Salse, 2010 .

Mutagenesis and subsite mapping underpin the importance for substrate specificity of the aglycon subsites of glycoside hydrolase family 11 xylanases.

J. Delcour, C. Courtin, A. Pollet, 2010, Biochimica et biophysica acta.

In vitro fermentation of arabinoxylan oligosaccharides and low molecular mass arabinoxylans with different structural properties from wheat (Triticum aestivum L.) bran and psyllium (Plantago ovata Forsk) seed husk.

W. Verstraete, J. Delcour, T. van de Wiele, 2012, Journal of agricultural and food chemistry.

Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylases.

J. Delcour, L. Derde, S. Gomand, 2012, Food chemistry.

Occurrence and functional significance of secondary carbohydrate binding sites in glycoside hydrolases

J. Delcour, C. Courtin, Emmie Dornez, 2012, Critical reviews in biotechnology.

Isothermal titration calorimetry and surface plasmon resonance allow quantifying substrate binding to different binding sites of Bacillus subtilis xylanase.

J. Chory, J. Delcour, C. Courtin, 2012, Analytical biochemistry.

The secondary substrate binding site of the Pseudoalteromonas haloplanktis GH8 xylanase is relevant for activity on insoluble but not soluble substrates

J. Delcour, C. Courtin, Emmie Dornez, 2011, Applied Microbiology and Biotechnology.

Topochemical Design of Cellulose-Based Carriers for Immobilization of Endoxylanase.

C. Courtin, P. Fardim, C. Poleunis, 2022, Biomacromolecules.

Dose-Response Effect of Arabinoxylooligosaccharides on Gastrointestinal Motility and on Colonic Bacterial Metabolism in Healthy Volunteers

P. Rutgeerts, J. Delcour, K. Verbeke, 2008, Journal of the American College of Nutrition.

Enzymic degradability of hull-less barley flour alkali-solubilized arabinoxylan fractions by endoxylanases.

J. Delcour, C. Courtin, Isabel Trogh, 2005, Journal of agricultural and food chemistry.

Extractability and chemical and enzymic degradation of psyllium (Plantago ovata Forsk) seed husk arabinoxylans

J. Delcour, C. Courtin, V. V. Craeyveld, 2009 .

Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota

J. Raes, K. Dewettinck, T. van de Wiele, 2019, PeerJ.

Adsorption Studies of Interaction Between Water-Extractable Nonstarch Polysaccharides and Prolamins in Cereals

J. Delcour, C. Courtin, A. Eliasson, 2000 .

Molecular identification of wheat endoxylanase inhibitor TAXI-II and the determinants of its inhibition specificity.

G. Volckaert, J. Robben, J. Delcour, 2005, Biochemical and biophysical research communications.

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making.

J. Delcour, C. Courtin, J. Verspreet, 2018, Food chemistry.

Microbial succession during wheat bran fermentation and colonisation by human faecal microbiota as a result of niche diversification

T. van de Wiele, C. Courtin, J. Verspreet, 2019, The ISME Journal.

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

C. Courtin, K. Brijs, A. V. Van Loey, 2023, Foods.

The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study

K. Verstrepen, C. Courtin, B. Herrera-Malaver, 2021, Food and Bioprocess Technology.

Small Differences in SUC Gene Sequences Impact Saccharomyces cerevisiae Invertase Activity and Specificity toward Fructans with Different Chain Lengths.

K. Verstrepen, C. Courtin, A. Voet, 2021, Journal of agricultural and food chemistry.

The impact of yeast fermentation on dough matrix properties.

K. Verstrepen, C. Courtin, M. Rezaei, 2016, Journal of the science of food and agriculture.

Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

K. Verstrepen, C. Courtin, M. Rezaei, 2015 .

Wheat-kernel-associated endoxylanases consist of a majority of microbial and a minority of wheat endogenous endoxylanases.

J. Delcour, I. Joye, C. Courtin, 2006, Journal of agricultural and food chemistry.

Analysis of storage and structural carbohydrates in developing wheat (Triticum aestivum L.) grains using quantitative analysis and microscopy.

J. Delcour, C. Courtin, J. Verspreet, 2013, Journal of agricultural and food chemistry.

Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN Diversity Screen.

P. Shewry, J. Delcour, V. Piironen, 2008, Journal of agricultural and food chemistry.

Fermentation of Arabinoxylan-Oligosaccharides, Oligofructose and their Monomeric Sugars by Hindgut Bacteria from Siberian Sturgeon and African Catfish in Batch Culture in vitro

T. V. D. Wiele, J. Delcour, F. Ollevier, 2014 .

Prebiotic effects of arabinoxylan oligosaccharides on juvenile Siberian sturgeon (Acipenser baerii) with emphasis on the modulation of the gut microbiota using 454 pyrosequencing.

J. Delcour, E. Rurangwa, F. Ollevier, 2013, FEMS microbiology ecology.

Combined meta-genomics analyses unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.)

P. Shewry, J. Delcour, Florent Murat, 2010, Functional & Integrative Genomics.

Effect of arabinoxylo-oligosaccharides on proximal gastrointestinal motility and digestion in healthy volunteers

P. Rutgeerts, J. Delcour, K. Verbeke, 2008 .

His374 of wheat endoxylanase inhibitor TAXI‐I stabilizes complex formation with glycoside hydrolase family 11 endoxylanases

Kurt Gebruers, Kristof Brijs, Guido Volckaert, 2005, The FEBS journal.

Enzymes in breadmaking

J. Delcour, C. Courtin, K. Brijs, 2007 .

The HEALTHGRAIN wheat diversity screen: effects of genotype and environment on phytochemicals and dietary fiber components.

Catherine Ravel, Emmie Dornez, Kurt Gebruers, 2010, Journal of agricultural and food chemistry.

Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen.

J. Delcour, C. Courtin, K. Gebruers, 2008, Journal of agricultural and food chemistry.

Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels

B. D. Ketelaere, J. Delcour, I. Joye, 2008 .

Structural Basis for Inhibition of Aspergillus niger Xylanase by Triticum aestivum Xylanase Inhibitor-I*

Jan A. Delcour, Kurt Gebruers, Christophe M. Courtin, 2004, Journal of Biological Chemistry.

Biorefining of wheat straw using an acetic and formic acid based organosolv fractionation process.

Bouchra Benjelloun-Mlayah, Emmie Dornez, C. Courtin, 2014, Bioresource technology.

Arabinoxylan-oligosaccharides (AXOS) reduce preneoplastic lesions in the colon of rats treated with 1,2-dimethylhydrazine (DMH)

J. Delcour, C. Courtin, W. Broekaert, 2010, European journal of nutrition.

The sensitivity of the Bacillus subtilis Xyn A xylanase and its mutants to different xylanase inhibitors determines their activity profile and functionality during bread making.

Yamina De Bondt, C. Courtin, Sofie Leys, 2019, Journal of agricultural and food chemistry.

Unprocessed barley aleurone endo-β-1,4-xylanase X-I is an active enzyme

G. Volckaert, J. Delcour, C. Courtin, 2007 .

Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

C. Courtin, C. De Schepper, 2023, Food Research International.

High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

C. Courtin, C. De Schepper, 2022, Food Hydrocolloids.

Carbohydrate content and structure during malting and brewing: a mass balance study

C. Courtin, D. P. De Schutter, N. Langenaeken, 2020 .

Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1H NMR relaxometry.

J. Delcour, C. Courtin, J. Verspreet, 2017, Food chemistry.

Substrate specificity of three recombinant α-L-arabinofuranosidases from Bifidobacterium adolescentis and their divergent action on arabinoxylan and arabinoxylan oligosaccharides.

G. Volckaert, J. Delcour, C. Courtin, 2010, Biochemical and biophysical research communications.

Recombinant Expression and Characterization of a Reducing-End Xylose-Releasing Exo-Oligoxylanase from Bifidobacterium adolescentis

G. Volckaert, J. Delcour, C. Courtin, 2007, Applied and Environmental Microbiology.

Variability in the structure of rye flour alkali-extractable arabinoxylans.

J. Delcour, C. Courtin, V. Van Craeyveld, 2007, Journal of agricultural and food chemistry.

Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer.

C. Courtin, N. Langenaeken, D. D. De Schutter, 2020, Carbohydrate polymers.

Effects of genotype and environment on the content and composition of phytochemicals and dietary fiber components in rye in the HEALTHGRAIN diversity screen.

Catherine Ravel, Emmie Dornez, Kurt Gebruers, 2010, Journal of agricultural and food chemistry.

Occurrence of Arabinoxylo-Oligosaccharides and Arabinogalactan Peptides in Beer

J. Delcour, C. Courtin, W. Broekaert, 2009 .

Isolation and Characterization of Water-Extractable Arabinoxylan from Hull-less Barley Flours

J. Delcour, C. Courtin, Isabel Trogh, 2004 .

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

Yamina De Bondt, Inge Liberloo, C. Roye, 2020, Foods.

Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota

T. van de Wiele, C. Courtin, J. Verspreet, 2019, Journal of Functional Foods.

Mechanical characteristics of artificial cell walls

E. Vanstreels, B. Nicolai, Q. T. Ho, 2010 .

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

J. Delcour, C. Courtin, Bert Lagrain, 2012 .

Characterization of Kafirins in Algerian Sorghum Cultivars

J. Delcour, C. Courtin, K. Brijs, 2009 .

A quantitative portrait of three xylanase inhibiting protein families in different wheat cultivars using 2D-DIGE and multivariate statistical tools.

J. Robben, J. Delcour, K. Laukens, 2009, Journal of proteomics.

Effects of fungicide treatment, N-fertilisation and harvest date on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels

B. D. Ketelaere, J. Delcour, I. Joye, 2008 .

Effects of a wheat bran extract containing arabinoxylan oligosaccharides on gastrointestinal health parameters in healthy adult human volunteers: a double-blind, randomised, placebo-controlled, cross-over trial

Wim S. Veraverbeke, J. Delcour, M. Marzorati, 2012, British Journal of Nutrition.

Chapter 1 Fibres making up wheat cell walls in the context of broiler diets

C. Courtin, A. Bautil, C. Courtin, 2019, The value of fibre.

Effects of Wheat Bran Extract Containing Arabinoxylan Oligosaccharides on Gastrointestinal Parameters in Healthy Preadolescent Children

Wim S. Veraverbeke, J. Delcour, M. Marzorati, 2014, Journal of pediatric gastroenterology and nutrition.

Cereal cell wall structure from a botanical perspective; microscopy

J. Delcour, C. Courtin, J. Verspreet, 2014 .

Crystallization and preliminary X-ray diffraction study of two complexes of a TAXI-type xylanase inhibitor with glycoside hydrolase family 11 xylanases from Aspergillus niger and Bacillus subtilis.

J. Delcour, C. Courtin, K. Brijs, 2004, Acta crystallographica. Section D, Biological crystallography.

Crystallization and preliminary X-ray diffraction study of a wheat (Triticum aestivum L.) TAXI-type endoxylanase inhibitor.

J. Delcour, C. Courtin, K. Brijs, 2003, Acta crystallographica. Section D, Biological crystallography.

Effects of dietary inclusion of xylooligo‐ saccharides, arabinoxylooligosaccha‐ rides and soluble arabinoxylan on the microbial composition of caecal contents of chickens

B. D. Ketelaere, J. Delcour, C. Courtin, 2008 .

Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality.

Yamina De Bondt, C. Courtin, Heleen Olaerts, 2018, Food chemistry.

Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties.

L. Derde, C. Roye, C. Courtin, 2016, Journal of agricultural and food chemistry.

Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling

J. Delcour, S. Gomand, C. Courtin, 2015 .

A closer look at the bread making process and the quality of bread as a function of the degree of preharvest sprouting of wheat (Triticum aestivum)

C. Courtin, Heleen Olaerts, L. Vandekerckhove, 2018 .

The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels

C. Courtin, Heleen Olaerts, Yamina De Bondt, 2017 .

Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell walls.

J. Delcour, C. Courtin, K. Poutanen, 2011, Journal of agricultural and food chemistry.

Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking.

J. Delcour, C. Courtin, K. Gebruers, 2008, Journal of agricultural and food chemistry.

Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs

J. Delcour, C. Courtin, Wouter Gys, 2004 .

Fat binding capacity and modulation of the gut microbiota both determine the effect of wheat bran fractions on adiposity

K. Verbeke, C. Courtin, Patrice D Cani, 2017, Scientific Reports.

Application of tailor-made membranes in a multi-stage process for the purification of sweeteners from Stevia rebaudiana

J. Impe, B. Bruggen, K. Bernaerts, 2011 .

Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

K. Dewettinck, Yamina De Bondt, Inge Liberloo, 2019, Cereal Chemistry.

The Contribution of Sub-Aleurone Cells to Wheat Endosperm Protein Content and Gradient Is Dependent on Cultivar and N-Fertilization Level.

C. Courtin, Selime Mutlu, Adam Michalski, 2021, Journal of agricultural and food chemistry.

Fructan biosynthesis and degradation as part of plant metabolism controlling sugar fluxes during durum wheat kernel maturation

C. Courtin, S. Cimini, J. Verspreet, 2015, Front. Plant Sci..

A Critical Assessment of the Quantification of Wheat Grain Arabinoxylans Using a Phloroglucinol Colorimetric Assay

C. Courtin, C. Morris, A. Kiszonas, 2012 .

Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking

J. Delcour, C. Courtin, Greta G. Gelders, 2001 .

Quantification and visualization of dietary fibre components in spelt and wheat kernels

C. Courtin, R. Agneessens, J. Verspreet, 2015 .

Crystallographic analysis shows substrate binding at the -3 to +1 active-site subsites and at the surface of glycoside hydrolase family 11 endo-1,4-beta-xylanases.

G. Volckaert, J. Delcour, C. Courtin, 2008, The Biochemical journal.

Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing

T. Grauwet, I. V. D. Plancken, L. Vervoort, 2011 .

Introducing insoluble wheat bran as a gut microbiota niche in an in vitro dynamic gut model stimulates propionate and butyrate production and induces colon region specific shifts in the luminal and mucosal microbial community

J. Raes, T. van de Wiele, K. Verbeke, 2018, Environmental microbiology.

A substrate for the detection of broad specificity α-l-arabinofuranosidases with indirect release of a chromogenic group

C. Courtin, M. O’Donohue, Emmie Dornez, 2013 .

Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity.

P. Goos, C. Courtin, I. Foubert, 2023, Food research international.

Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans

J. Delcour, C. Courtin, 1998 .

Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making.

J. Delcour, C. Courtin, F. Arnaut, 2011, Journal of agricultural and food chemistry.

Variability in xylanase and xylanase inhibition activities in different cereals in the HEALTHGRAIN diversity screen and contribution of environment and genotype to this variability in common wheat.

J. Delcour, C. Courtin, K. Gebruers, 2010, Journal of agricultural and food chemistry.

Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syruping.

J. Delcour, C. Courtin, K. Gebruers, 2005, Journal of agricultural and food chemistry.

Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model

J. Robben, J. Delcour, C. Courtin, 2002 .

Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.

J. Delcour, C. Courtin, Sofie A. Frederix, 2003, Journal of agricultural and food chemistry.

The three classes of wheat xylanase-inhibiting proteins accumulate in an analogous way during wheat ear development and germination.

J. Delcour, C. Courtin, K. Gebruers, 2009, Journal of plant physiology.

Functional xylanase inhibition activity of two molecular forms of recombinant TAXI-IA

J. Delcour, C. Courtin, K. Gebruers, 2010 .

2‐D DIGE reveals changes in wheat xylanase inhibitor protein families due to Fusarium graminearum ΔTri5 infection and grain development

J. Delcour, K. Laukens, C. Courtin, 2010, Proteomics.

Indirect enzyme-antibody sandwich enzyme-linked immunosorbent assay for quantification of TAXI and XIP type xylanase inhibitors in wheat and other cereals.

J. Delcour, C. Courtin, K. Gebruers, 2007, Journal of agricultural and food chemistry.

Molecular cloning, expression and mutational analysis of wheat xylanase inhibitor TAXI-I

G. Volckaert, J. Robben, J. Delcour, 2006 .

Milling Performance of North European Hull-less Barleys and Characterization of Resultant Millstreams

J. Delcour, C. Courtin, H. Fredriksson, 2003 .

Arabinoxylans and endoxylanases in wheat processing

J. Delcour, C. Courtin, 2005 .

Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry.

J. Delcour, C. Courtin, J. Verspreet, 2017, Food chemistry.

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

Wim S. Veraverbeke, J. Delcour, C. Courtin, 1999 .

Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams.

J. Delcour, C. Courtin, K. Gebruers, 2006, Journal of agricultural and food chemistry.

Research Note: Endoxylanases and Arabinoxylans in Gluten Isolated in a Batter System

J. Delcour, C. Courtin, S. Roels, 2001 .

Crystal structure of the noncompetitive xylanase inhibitor TLXI, member of the small thaumatin‐like protein family

G. Volckaert, J. Delcour, C. Courtin, 2010, Proteins.

Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor

J. Delcour, C. Courtin, K. Gebruers, 2009, Journal of enzyme inhibition and medicinal chemistry.

Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field.

L. Derde, C. Roye, C. Courtin, 2016, Journal of agricultural and food chemistry.

Refrigerated dough syruping in relation to the arabinoxylan population.

J. Delcour, C. Courtin, Wouter Gys, 2003, Journal of agricultural and food chemistry.

Crystallographic and activity‐based evidence for thumb flexibility and its relevance in glycoside hydrolase family 11 xylanases

J. Lammertyn, J. Delcour, C. Courtin, 2009, Proteins.

Functional analysis of glycoside hydrolase family 8 xylanases shows narrow but distinct substrate specificities and biotechnological potential

J. Delcour, C. Courtin, S. Strelkov, 2010, Applied Microbiology and Biotechnology.

Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study.

Yamina De Bondt, C. Courtin, G. Bosmans, 2020, Food chemistry.

Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making.

J. Delcour, C. Courtin, Anneleen Pauly, 2016, Journal of agricultural and food chemistry.

Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers.

J. Delcour, K. Verbeke, C. Courtin, 2012, The Journal of nutrition.

Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.

J. Delcour, C. Courtin, K. Gebruers, 2007, Journal of agricultural and food chemistry.

A new high-throughput LC-MS method for the analysis of complex fructan mixtures

C. Courtin, S. Harrison, J. Verspreet, 2014, Analytical and Bioanalytical Chemistry.

Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides

J. Delcour, C. Courtin, K. Poutanen, 2010 .

In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High-Quality Bread

J. Impe, J. Delcour, C. Courtin, 2011 .

Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase.

J. Delcour, C. Courtin, Emmie Dornez, 2010 .

Truncated derivatives of a multidomain thermophilic glycosyl hydrolase family 10 xylanase from Thermotoga maritima reveal structure related activity profiles and substrate hydrolysis patterns.

J. Delcour, K. Bernaerts, C. Courtin, 2010, Journal of biotechnology.

Engineering molecular recognition of endoxylanase enzymes and their inhibitors through phage display

G. Volckaert, J. Robben, J. Delcour, 2007, Journal of molecular recognition : JMR.

TAXI type endoxylanase inhibitors in different cereals.

J. Delcour, C. Courtin, K. Brijs, 2003, Journal of agricultural and food chemistry.

Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults

J. Delcour, C. Courtin, E. Östman, 2016, European Journal of Nutrition.

Glucose and pyranose oxidase improve bread dough stability

J. Delcour, I. Joye, C. Courtin, 2012 .

Identification of structural determinants for inhibition strength and specificity of wheat xylanase inhibitors TAXI‐IA and TAXI‐IIA

Kurt Gebruers, J. Delcour, C. Courtin, 2009, The FEBS journal.

The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes

J. Delcour, S. Gomand, B. Pareyt, 2015 .

Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.

J. Delcour, I. Joye, C. Courtin, 2014, Food Chemistry.

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread.

K. Verstrepen, C. Courtin, J. Verspreet, 2017, Journal of agricultural and food chemistry.

Purification of wheat grain fructans from wheat bran

J. Delcour, C. Courtin, S. Harrison, 2015 .

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Inge Liberloo, C. Roye, C. Courtin, 2020 .

Xylanase inhibitors bind to nonstarch polysaccharides.

J. Delcour, C. Courtin, K. Gebruers, 2008, Journal of Agricultural and Food Chemistry.

His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases.

G. Volckaert, J. Delcour, C. Courtin, 2009, Journal of Enzyme Inhibition and Medicinal Chemistry.

Chapter 12 Adaptation of the microbiome towards fibre digestion: effects of age and dietary ingredients

P. Goos, C. Courtin, J. Buyse, 2019, The value of fibre.

Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods.

C. Courtin, A. Wouters, F. Janssen, 2023, Critical reviews in food science and nutrition.

Extractability and chromatographic characterization of wheat (triticum aestivum l.) bran protein.

J. Delcour, S. Gomand, C. Courtin, 2015, Journal of food science.

Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

C. Courtin, P. Moldenaers, Wisse Hermans, 2020 .

Arabinoxylan‐oligosaccharides (AXOS) affect the protein/carbohydrate fermentation balance and microbial population dynamics of the Simulator of Human Intestinal Microbial Ecosystem

T. Wiele, W. Verstraete, J. Delcour, 2008, Microbial biotechnology.

Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stability.

Tim Beliën, J. Delcour, I. Joye, 2009, Protein engineering, design & selection : PEDS.

Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides

W. Verstraete, J. Delcour, T. van de Wiele, 2011, Critical reviews in food science and nutrition.

Wheat bran derived arabinoxylanoligosaccharides: a novel prebiotic concept?

J. Delcour, K. Verbeke, C. Courtin, 2010 .

Study of hydration properties of wheat bran as a function of particle size.

J. Delcour, C. Courtin, Emmie Dornez, 2015, Food chemistry.

A quantitative portrait of three xylanase inhibiting protein families in different wheat cultivars using 2D-DIGE and multivariate statistical tools.

J. Robben, J. Delcour, K. Laukens, 2009, Journal of proteomics.

Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN Diversity Screen.

P. Shewry, J. Delcour, V. Piironen, 2008, Journal of Agricultural and Food Chemistry.

Study of grain cell wall structures by microscopic analysis with four different staining techniques

J. Delcour, C. Courtin, K. Poutanen, 2011 .

β-xylosidases and α-L-arabinofuranosidases: accessory enzymes for arabinoxylan degradation.

G. Volckaert, C. Courtin, A. Pollet, 2014, Biotechnology advances.

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

K. Verstrepen, K. Marchal, C. Courtin, 2013, Applied and Environmental Microbiology.