J. Verspreet

发表

Nutritional Profiling and Preliminary Bioactivity Screening of Five Micro-Algae Strains Cultivated in Northwest Europe

M. Hayes, L. Bastiaens, J. Verspreet, 2021, Foods.

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.

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.

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.

Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler

P. Goos, J. Buyse, J. Verspreet, 2020, Poultry science.

P. Goos, J. Buyse, J. Verspreet, 2019, Poultry science.

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 .

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.

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.

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

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

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.

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.

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.

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

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

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.

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.

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 .

A Critical Look at Prebiotics Within the Dietary Fiber Concept.

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

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 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 .

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

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

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.

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.

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.

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.

Cereal cell wall structure from a botanical perspective; microscopy

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

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.

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..

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

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

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.

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.

Searching for Appropriate Storage Conditions for Short-Term Wet Preservation of Porphyridium purpureum

L. Bastiaens, J. Verspreet, Lise Soetemans, 2020 .

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.

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 .

Evaluation of Microbial Load, Formation of Odorous Metabolites and Lipid Stability during Wet Preservation of Nannochloropsis gaditana Concentrates

L. Bastiaens, J. Verspreet, S. Kreps, 2020, Applied Sciences.

Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration

L. Bastiaens, J. Verspreet, Min Su, 2023, Foods.