Nore Struyf

发表

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

K. Verstrepen, Jan Steensels, E. Meersman, 2015, Applied and Environmental Microbiology.

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

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

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.

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

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

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.

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

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

Jan Steensels, Esther Meersman, Veerle Saels, 2015, Applied and Environmental Microbiology.

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

K. Verstrepen, Jan Steensels, E. Meersman, 2013, PloS one.

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 .

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.

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.

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.

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.

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

K. Verstrepen, Jan Steensels, E. Meersman, 2015, Applied and Environmental Microbiology.