Christophe M. Courtin

Christophe M. Courtin's AcademicInfluence.com Rankings

Computer Science

#8169

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#8591

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Computational Linguistics

#1772

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#1790

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Machine Learning

#3265

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#3304

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Artificial Intelligence

#3569

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#3620

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computer-science Degrees

Christophe M. Courtin

Mathematics

#7062

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#9673

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Measure Theory

#1831

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#2238

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mathematics Degrees

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Computer Science
Mathematics

Christophe M. Courtin's Degrees

PhD Computer Science Université Paris Cité
Masters Computer Science Université Paris Cité
Bachelors Mathematics Université Paris Cité

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Christophe M. Courtin's Published Works

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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Wheat flour constituents: how they impact bread quality, and how to impact their functionality (2005) (839)
Arabinoxylans and Endoxylanases in Wheat Flour Bread-making (2002) (613)
Reductive lignocellulose fractionation into soluble lignin-derived phenolic monomers and dimers and processable carbohydrate pulps (2015) (496)
Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides (2011) (443)
Non-digestible Oligosaccharides with Prebiotic Properties (2006) (301)
Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN Diversity Screen. (2008) (224)
Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase families (2010) (220)
Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen. (2008) (214)
Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine (2007) (210)
Tuning the lignin oil OH-content with Ru and Pd catalysts during lignin hydrogenolysis on birch wood. (2015) (197)
Systemic availability and metabolism of colonic‐derived short‐chain fatty acids in healthy subjects: a stable isotope study (2017) (194)
Structurally different wheat-derived arabinoxylooligosaccharides have different prebiotic and fermentation properties in rats. (2008) (192)
Comparison of prebiotic effects of arabinoxylan oligosaccharides and inulin in a simulator of the human intestinal microbial ecosystem. (2009) (183)
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review. (2016) (180)
Prebiotic effects of arabinoxylan oligosaccharides on juvenile Siberian sturgeon (Acipenser baerii) with emphasis on the modulation of the gut microbiota using 454 pyrosequencing. (2013) (173)
Integrating lignin valorization and bio-ethanol production: on the role of Ni-Al2O3 catalyst pellets during lignin-first fractionation (2017) (169)
The HEALTHGRAIN wheat diversity screen: effects of genotype and environment on phytochemicals and dietary fiber components. (2010) (158)
Influence of Acidic (H3PO4) and Alkaline (NaOH) Additives on the Catalytic Reductive Fractionation of Lignocellulose (2016) (154)
Phytochemical and fiber components in oat varieties in the HEALTHGRAIN Diversity Screen. (2008) (154)
Influence of bio-based solvents on the catalytic reductive fractionation of birch wood (2015) (149)
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). (2013) (149)
Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan (2001) (144)
Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides (2009) (140)
Large‐scale production and characterisation of wheat bran arabinoxylooligosaccharides (2006) (138)
TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family. (2007) (132)
Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking (2001) (130)
Ultrafiltration and ethanol precipitation for isolation of arabinoxylooligosaccharides with different structures (2005) (129)
Biorefining of wheat straw using an acetic and formic acid based organosolv fractionation process. (2014) (127)
Tuning the acid/metal balance of carbon nanofiber-supported nickel catalysts for hydrolytic hydrogenation of cellulose. (2012) (126)
β-xylosidases and α-L-arabinofuranosidases: accessory enzymes for arabinoxylan degradation. (2014) (125)
Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN Diversity Screen. (2008) (125)
Tolerance of arabinoxylan-oligosaccharides and their prebiotic activity in healthy subjects: a randomised, placebo-controlled cross-over study. (2010) (124)
Structural Basis for Inhibition of Aspergillus niger Xylanase by Triticum aestivum Xylanase Inhibitor-I* (2004) (122)
A Critical Look at Prebiotics Within the Dietary Fiber Concept. (2016) (121)
Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence. (2011) (118)
Dietary Inclusion of Wheat Bran Arabinoxylooligosaccharides Induces Beneficial Nutritional Effects in Chickens (2008) (115)
Properties of TAXI-type endoxylanase inhibitors. (2004) (110)
Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background (2010) (110)
Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen. (2013) (110)
Conversion of (ligno)cellulose feeds to isosorbide with heteropoly acids and Ru on carbon. (2013) (100)
Synergetic Effects of Alcohol/Water Mixing on the Catalytic Reductive Fractionation of Poplar Wood (2016) (99)
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 (2012) (99)
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 (2004) (98)
Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans (1998) (97)
Study of hydration properties of wheat bran as a function of particle size. (2015) (94)
Effects of arabinoxylan-oligosaccharides (AXOS) on juvenile Siberian sturgeon (Acipenser baerii) performance, immune responses and gastrointestinal microbial community. (2012) (92)
A Brief and Informationally Rich Naming System for Oligosaccharide Motifs of Heteroxylans Found in Plant Cell Walls (2009) (92)
Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation. (2009) (91)
Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor. (2013) (88)
Cereal grain fructans: Structure, variability and potential health effects (2015) (84)
Grain-associated xylanases: occurrence, variability, and implications for cereal processing (2009) (83)
Occurrence of proteinaceous endoxylanase inhibitors in cereals. (2004) (83)
Occurrence and functional significance of secondary carbohydrate binding sites in glycoside hydrolases (2012) (83)
Technologies for enhanced exploitation of the health-promoting potential of cereals (2012) (80)
Effects of genotype, harvest year and genotype-by-harvest year interactions on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels (2008) (80)
A simple and accurate method for determining wheat grain fructan content and average degree of polymerization. (2012) (79)
Environment and genotype effects on the content of dietary fiber and its components in wheat in the HEALTHGRAIN diversity screen. (2010) (77)
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. (2012) (77)
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. (2009) (75)
Bread Dough and Baker's Yeast: An Uplifting Synergy. (2017) (75)
Inter‐individual differences determine the outcome of wheat bran colonization by the human gut microbiome (2017) (73)
Extractability and chemical and enzymic degradation of psyllium (Plantago ovata Forsk) seed husk arabinoxylans (2009) (72)
Effects of genotype and environment on the content and composition of phytochemicals and dietary fiber components in rye in the HEALTHGRAIN diversity screen. (2010) (72)
Effects of dietary inclusion of xylooligo‐ saccharides, arabinoxylooligosaccha‐ rides and soluble arabinoxylan on the microbial composition of caecal contents of chickens (2008) (72)
Combined meta-genomics analyses unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.) (2010) (71)
Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread (2016) (71)
Characterisation of three starch degrading enzymes: thermostable β-amylase, maltotetraogenic and maltogenic α-amylases. (2012) (70)
Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats (2011) (69)
Catalytic lignocellulose biorefining in n-butanol/water: a one-pot approach toward phenolics, polyols, and cellulose (2018) (68)
Study of grain cell wall structures by microscopic analysis with four different staining techniques (2011) (67)
Consumption of breads containing in situ-produced arabinoxylan oligosaccharides alters gastrointestinal effects in healthy volunteers. (2012) (67)
The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial (2016) (65)
Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties. (2014) (65)
Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams. (2006) (64)
Substrate specificity of three recombinant α-L-arabinofuranosidases from Bifidobacterium adolescentis and their divergent action on arabinoxylan and arabinoxylan oligosaccharides. (2010) (64)
Structural features and feruloylation modulate the fermentability and evolution of antioxidant properties of arabinoxylanoligosaccharides during in vitro fermentation by human gut derived microbiota (2014) (64)
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. (2008) (63)
Isolation of cereal arabinogalactan-peptides and structural comparison of their carbohydrate and peptide moieties (2005) (63)
Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making. (2011) (62)
Assessment of Algerian sorghum protein quality (Sorghum bicolor (L.) Moench) using amino acid analysis and in vitro pepsin digestibility (2010) (61)
Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials (2012) (61)
Conceptual Frame Rationalizing the Self-Stabilization of H-USY Zeolites in Hot Liquid Water (2015) (60)
Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality. (2003) (57)
Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread. (2017) (56)
Arabinoxylan-oligosaccharides (AXOS) reduce preneoplastic lesions in the colon of rats treated with 1,2-dimethylhydrazine (DMH) (2010) (56)
Dose-Response Effect of Arabinoxylooligosaccharides on Gastrointestinal Motility and on Colonic Bacterial Metabolism in Healthy Volunteers (2008) (56)
TAXI type endoxylanase inhibitors in different cereals. (2003) (56)
Wheat milling by-products and their impact on bread making. (2015) (56)
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 (2016) (55)
Prebiotics, Fermentable Dietary Fiber, and Health Claims. (2016) (55)
Endoxylanase substrate selectivity determines degradation of wheat water-extractable and water-unextractable arabinoxylan. (2005) (52)
Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation. (2004) (52)
Debranning of wheat prior to milling reduces xylanase but not xylanase inhibitor activities in wholemeal and flour (2004) (52)
Molecular identification of wheat endoxylanase inhibitor TAXI‐I 1 , member of a new class of plant proteins (2003) (51)
Crystallographic and activity‐based evidence for thumb flexibility and its relevance in glycoside hydrolase family 11 xylanases (2009) (51)
Characterization of two β-xylosidases from Bifidobacterium adolescentis and their contribution to the hydrolysis of prebiotic xylooligosaccharides (2011) (50)
Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation. (2014) (50)
Recombinant Expression and Characterization of a Reducing-End Xylose-Releasing Exo-Oligoxylanase from Bifidobacterium adolescentis (2007) (50)
Fructan metabolism in developing wheat (Triticum aestivum L.) kernels. (2013) (49)
Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation. (2013) (48)
Wheat-kernel-associated endoxylanases consist of a majority of microbial and a minority of wheat endogenous endoxylanases. (2006) (48)
Recombinant expression and characterization of XynD from Bacillus subtilis subsp. subtilis ATCC 6051: a GH 43 arabinoxylan arabinofuranohydrolase (2007) (47)
Substrate selectivity and inhibitor sensitivity affect xylanase functionality in wheat flour gluten–starch separation (2004) (45)
Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours (2012) (45)
Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour. (2003) (45)
Mechanical characteristics of artificial cell walls (2010) (45)
The role of pretreatment in the catalytic valorization of cellulose (2020) (45)
Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation (2015) (45)
Application of tailor-made membranes in a multi-stage process for the purification of sweeteners from Stevia rebaudiana (2011) (44)
Accumulated Evidence Substantiates a Role for Three Classes of Wheat Xylanase Inhibitors in Plant Defense (2010) (44)
Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. (2017) (44)
Effects of Wheat Bran Extract Containing Arabinoxylan Oligosaccharides on Gastrointestinal Parameters in Healthy Preadolescent Children (2014) (44)
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. (2010) (44)
Affinity Chromatography with Immobilised Endoxylanases Separates TAXI- and XIP-type Endoxylanase Inhibitors from Wheat (Triticum aestivum L.) (2002) (43)
Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking. (2004) (42)
Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor (2009) (42)
Mutagenesis and subsite mapping underpin the importance for substrate specificity of the aglycon subsites of glycoside hydrolase family 11 xylanases. (2010) (41)
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. (2021) (41)
Enzymes in breadmaking (2007) (40)
Impact of Preharvest Sprouting of Wheat (Triticum aestivum) in the Field on Starch, Protein, and Arabinoxylan Properties. (2016) (40)
Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting. (2007) (40)
His374 of wheat endoxylanase inhibitor TAXI‐I stabilizes complex formation with glycoside hydrolase family 11 endoxylanases (2005) (40)
Fat binding capacity and modulation of the gut microbiota both determine the effect of wheat bran fractions on adiposity (2017) (39)
Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling (2015) (39)
Factors Governing Levels and Composition of the Sodium Dodecyl Sulphate-Unextractable Glutenin Polymers During Straight Dough Breadmaking (1999) (39)
Ball milling improves extractability and affects molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylan. (2008) (39)
Amino acid sequence of wheat flour arabinogalactan-peptide, identical to part of grain softness protein GSP-1, leads to improved structural model (2002) (38)
Inactive fluorescently labeled xylanase as a novel probe for microscopic analysis of arabinoxylan containing cereal cell walls. (2011) (38)
Computational design-based molecular engineering of the glycosyl hydrolase family 11 B. subtilis XynA endoxylanase improves its acid stability. (2009) (37)
Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A Review. (2018) (37)
Purification and characterization of a XIP-type endoxylanase inhibitor from Rice (Oryza sativa) (2005) (37)
A screening method for endo-β-1,4-xylanase substrate selectivity (2003) (37)
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. (2017) (36)
Milling Performance of North European Hull-less Barleys and Characterization of Resultant Millstreams (2003) (36)
Fusarium graminearum xylanases show different functional stabilities, substrate specificities and inhibition sensitivities. (2009) (36)
Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syruping. (2005) (36)
Fructan biosynthesis and degradation as part of plant metabolism controlling sugar fluxes during durum wheat kernel maturation (2015) (36)
LC-MS analysis reveals the presence of graminan- and neo-type fructans in wheat grains (2015) (35)
Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making. (2016) (35)
Endoxylanase Inhibition Activity in Different European Wheat Cultivars and Milling Fractions (2002) (34)
Secondary substrate binding strongly affects activity and binding affinity of Bacillus subtilis and Aspergillus niger GH11 xylanases (2011) (34)
Modifying wheat bran to improve its health benefits (2020) (34)
Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation. (2015) (34)
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough (2017) (34)
Wheat bran AX properties and choice of xylanase affect enzymic production of wheat bran-derived arabinoxylan-oligosaccharides (2010) (34)
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making. (2018) (33)
A Critical Assessment of the Quantification of Wheat Grain Arabinoxylans Using a Phloroglucinol Colorimetric Assay (2012) (33)
Identification of structural determinants for inhibition strength and specificity of wheat xylanase inhibitors TAXI‐IA and TAXI‐IIA (2009) (33)
Dietary inclusion of arabinoxylan oligosaccharides (AXOS) down regulates mucosal responses to a bacterial challenge in a piglet model (2012) (33)
Insight into variability of apparent endoxylanase and endoxylanase inhibitor levels in wheat kernels (2006) (33)
Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads. (2018) (32)
Purification of TAXI-like Endoxylanase Inhibitors from Wheat (Triticum Aestivum L.) Whole Meal Reveals a Family of Iso-forms (2002) (32)
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. (2004) (32)
Reduction of xylanase activity in flour by debranning retards syruping in refrigerated doughs (2004) (32)
Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties. (2014) (32)
Unprocessed barley aleurone endo-β-1,4-xylanase X-I is an active enzyme (2007) (31)
Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing. (2019) (31)
Isolation and Characterization of Water-Extractable Arabinoxylan from Hull-less Barley Flours (2004) (31)
Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking. (2008) (31)
Ferulic Acid content and appearance determine the antioxidant capacity of arabinoxylanoligosaccharides. (2013) (31)
The effect of amylolytic activity and substrate availability on sugar release in non-yeasted dough (2016) (31)
Quantification of arabinoxylans and their degree of branching using gas chromatography. (2009) (30)
High-level expression, purification, and characterization of recombinant wheat xylanase inhibitor TAXI-I secreted by the yeast Pichia pastoris. (2004) (30)
Variability in the structure of rye flour alkali-extractable arabinoxylans. (2007) (30)
Glucose and pyranose oxidase improve bread dough stability (2012) (29)
2‐D DIGE reveals changes in wheat xylanase inhibitor protein families due to Fusarium graminearum ΔTri5 infection and grain development (2010) (29)
Functional analysis of glycoside hydrolase family 8 xylanases shows narrow but distinct substrate specificities and biotechnological potential (2010) (28)
A Family of ‘TAXI’-like Endoxylanase Inhibitors in Rye (2002) (28)
Nanoscale tuning of enzyme localization for enhanced reactor performance in a novel magnetic-responsive biocatalytic membrane reactor (2015) (28)
Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter (2015) (27)
Enzymes and enzyme inhibitors endogenous to wheat. (2009) (27)
Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage. (2014) (27)
The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanism. (2013) (27)
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 (2018) (27)
Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation (2013) (27)
Biochemical characteristics of Trametes multicolor pyranose oxidase and Aspergillus niger glucose oxidase and implications for their functionality in wheat flour dough (2012) (26)
Molecular identification of wheat endoxylanase inhibitor TAXI-II and the determinants of its inhibition specificity. (2005) (26)
Influence of germination time and temperature on the properties of rye malt and rye malt based worts (2010) (26)
Refrigerated dough syruping in relation to the arabinoxylan population. (2003) (26)
Xylanase inhibitors bind to nonstarch polysaccharides. (2008) (26)
Post-translational processing of beta-d-xylanases and changes in extractability of arabinoxylans during wheat germination. (2010) (25)
Mutational Analysis of Endoxylanases XylA and XylB from the Phytopathogen Fusarium graminearum Reveals Comprehensive Insights into Their Inhibitor Insensitivity (2007) (25)
Particle size determines the anti-inflammatory effect of wheat bran in a model of fructose over-consumption: Implication of the gut microbiota (2018) (25)
Analysis of storage and structural carbohydrates in developing wheat (Triticum aestivum L.) grains using quantitative analysis and microscopy. (2013) (24)
Occurrence of Arabinoxylo-Oligosaccharides and Arabinogalactan Peptides in Beer (2009) (24)
Influence of process parameters on yield and composition of gluten fractions obtained in a laboratory scale dough batter procedure (2004) (24)
Microbial succession during wheat bran fermentation and colonisation by human faecal microbiota as a result of niche diversification (2019) (24)
Arabinoxylans and endoxylanases in refrigerated dough syruping (2006) (24)
The impact of yeast fermentation on dough matrix properties. (2016) (23)
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran (2020) (23)
Targeted molecular engineering of a family 11 endoxylanase to decrease its sensitivity towards Triticum aestivum endoxylanase inhibitor types. (2007) (23)
Variability of polymorphic families of three types of xylanase inhibitors in the wheat grain proteome (2008) (23)
The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough (2018) (23)
Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability (2019) (23)
Antibodies against wheat xylanase inhibitors as tools for the selective identification of their homologues in other cereals (2006) (22)
Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase. (2010) (22)
Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making (2016) (22)
Combined effects of endoxylanases and reduced water levels in pasta production (2004) (22)
Kernel Components of Technological Value (2012) (22)
Simultaneous glucose production from cellulose and fouling reduction using a magnetic responsive membrane reactor with superparamagnetic nanoparticles carrying cellulolytic enzymes. (2018) (22)
The bread-making functionalities of two Aspergillus niger endoxylanases are strongly dictated by their inhibitor sensitivities (2005) (22)
Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels (2017) (21)
Effects of fungicide treatment, N-fertilisation and harvest date on arabinoxylan, endoxylanase activity and endoxylanase inhibitor levels in wheat kernels (2008) (21)
Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms (2015) (20)
Dry heat treatment affects wheat bran surface properties and hydration kinetics. (2016) (20)
Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1H NMR relaxometry. (2017) (20)
Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important (2016) (20)
Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. (2020) (19)
Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase. (2020) (19)
Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota. (2019) (19)
The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes (2015) (19)
The three classes of wheat xylanase-inhibiting proteins accumulate in an analogous way during wheat ear development and germination. (2009) (19)
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) (2018) (19)
Compositional and structural feedstock requirements of a liquid phase cellulose-to-naphtha process in a carbon- and hydrogen-neutral biorefinery context (2016) (19)
Both substrate hydrolysis and secondary substrate binding determine xylanase mobility as assessed by FRAP. (2011) (19)
From hull-less barley and wheat to soluble dietary fiber-enriched bread (2005) (19)
Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran. (2020) (18)
Characterization of Kafirins in Algerian Sorghum Cultivars (2009) (18)
Engineering molecular recognition of endoxylanase enzymes and their inhibitors through phage display (2007) (18)
Truncated derivatives of a multidomain thermophilic glycosyl hydrolase family 10 xylanase from Thermotoga maritima reveal structure related activity profiles and substrate hydrolysis patterns. (2010) (18)
Hydrolysis of β-limit dextrins by α-amylases from porcine pancreas, Bacillus subtilis, Pseudomonas saccharophila and Bacillus stearothermophilus (2012) (18)
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread. (2020) (18)
Building a fructan LC-MS2 library and its application to reveal the fine structure of cereal grain fructans. (2017) (17)
Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties. (2014) (17)
Immunoblot quantification of three classes of proteinaceous xylanase inhibitors in different wheat ( Triticum aestivum ) cultivars and milling fractions. (2009) (17)
Evolution and Distribution of Hydrolytic Enzyme Activities during Preharvest Sprouting of Wheat (Triticum aestivum) in the Field. (2016) (17)
In vitro prebiotic potential of agricultural by-products on intestinal fermentation, gut barrier and inflammatory status of piglets (2019) (17)
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume (2020) (16)
Enzymic degradability of hull-less barley flour alkali-solubilized arabinoxylan fractions by endoxylanases. (2005) (16)
Crystal structure of the noncompetitive xylanase inhibitor TLXI, member of the small thaumatin‐like protein family (2010) (15)
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 (2018) (15)
Rational Design of Spider Silk Materials Genetically Fused with an Enzyme (2015) (15)
Quantification and visualization of dietary fibre components in spelt and wheat kernels (2015) (15)
Purification of wheat grain fructans from wheat bran (2015) (15)
Carbohydrate content and structure during malting and brewing: a mass balance study (2020) (15)
A new high-throughput LC-MS method for the analysis of complex fructan mixtures (2014) (15)
Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study. (2020) (14)
A quantitative portrait of three xylanase inhibiting protein families in different wheat cultivars using 2D-DIGE and multivariate statistical tools. (2009) (14)
Wheat Bran Does Not Affect Postprandial Plasma Short-Chain Fatty Acids from 13C-inulin Fermentation in Healthy Subjects (2017) (14)
Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing (2011) (14)
A ¹H NMR study of the specificity of α-l-arabinofuranosidases on natural and unnatural substrates. (2014) (13)
Use of enzymes in the production of cereal-based functional foods and food ingredients (2008) (13)
Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp. (2017) (13)
Fermentation of Arabinoxylan-Oligosaccharides, Oligofructose and their Monomeric Sugars by Hindgut Bacteria from Siberian Sturgeon and African Catfish in Batch Culture in vitro (2014) (12)
Rye Constituents and their Impact on Rye Processing (2012) (12)
Arabinoxylan, β-glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and Cryo-SEM. (2020) (12)
The secondary substrate binding site of the Pseudoalteromonas haloplanktis GH8 xylanase is relevant for activity on insoluble but not soluble substrates (2011) (12)
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. (2004) (11)
Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation (2015) (11)
Alteration of Bacillus subtilis XynA endoxylanase substrate selectivity by site-directed mutagenesis (2007) (11)
Isothermal titration calorimetry and surface plasmon resonance allow quantifying substrate binding to different binding sites of Bacillus subtilis xylanase. (2012) (10)
Improving the benefits of wheat as a source of dietary fibre. (2010) (10)
Feed endoxylanase type and dose affect arabinoxylan hydrolysis and fermentation in ageing broilers (2021) (10)
Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making. (2017) (9)
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making. (2016) (9)
Cereal bran protects vitamin A from degradation during simmering and storage. (2020) (9)
Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making (2018) (9)
Phage display based identification of novel stabilizing mutations in glycosyl hydrolase family 11 B. subtilis endoxylanase XynA. (2008) (9)
Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota (2019) (9)
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran (2020) (9)
In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High-Quality Bread (2011) (9)
Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation. (2014) (9)
A novel In-situ Enzymatic Cleaning Method for Reducing Membrane Fouling in Membrane Bioreactors (MBRs) (2016) (9)
The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels (2017) (8)
Sorghum (Sorghum bicolor L. Moench) contains a XIP-type xylanase inhibitor but none of the TAXI- and TLXI-types (2008) (8)
The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study. (2020) (8)
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten (2017) (8)
Evaluation of the xylan breakdown potential of eight mesophilic endoxylanases. (2011) (8)
Indirect enzyme-antibody sandwich enzyme-linked immunosorbent assay for quantification of TAXI and XIP type xylanase inhibitors in wheat and other cereals. (2007) (8)
Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with 13C-labeled substrates. (2014) (7)
A substrate for the detection of broad specificity α-l-arabinofuranosidases with indirect release of a chromogenic group (2013) (7)
W1382 The Bifidogenic Potential of Arabinoxylo-Oligosaccharides in Healthy Volunteers Depends On the Degree of Polymerisation (2008) (7)
The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study (2021) (6)
His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases. (2009) (6)
A new method to isolate and separate small and large starch granules from barley and malt (2021) (6)
Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran (2020) (6)
A Versatile and Colorful Screening Tool for the Identification of Arabinofuranose‐Acting Enzymes (2012) (6)
Arabinoxylans and endoxylanases in wheat processing (2005) (6)
Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells. (2015) (6)
His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases (2009) (6)
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. (2019) (6)
Effect of arabinoxylo-oligosaccharides on proximal gastrointestinal motility and digestion in healthy volunteers (2008) (5)
The time-dependent rheology of fermenting wheat flour dough: effects of salt and sugar (2018) (5)
Unprocessed barley aleurone endo-beta-1,4-xylanase X-I is an active enzyme. (2007) (5)
Algerian pearl millet ( Pennisetum glaucum L.) contains XIP but not TAXI and TLXI type xylanase inhibitors. (2009) (5)
T2026 A Dietary Intervention With Arabinoxylan Oligosaccharides Reduces Colonic Protein Fermentation in Healthy Subjects: Results From Faecal Metabolite Fingerprint Analysis (2010) (5)
Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis. (2022) (5)
Adsorption Studies of Interaction Between Water-Extractable Nonstarch Polysaccharides and Prolamins in Cereals (2000) (5)
Determination of the xylan backbone distribution of arabinoxylan-oligosaccharides (2013) (4)
Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability (2021) (4)
Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality. (2018) (4)
Research Note: Endoxylanases and Arabinoxylans in Gluten Isolated in a Batter System (2001) (4)
Crystallization and preliminary X-ray analysis of an arabinoxylan arabinofuranohydrolase from Bacillus subtilis. (2007) (4)
Barley β-glucan and wheat arabinoxylan soluble fiber technologies for health-promoting bread products (2007) (4)
Wheat bran with reduced particle size increases serum SCFAs in obese subjects without improving health parameters compared with a maltodextrin placebo. (2021) (4)
A screening method for endo-beta-1,4-xylanase substrate selectivity. (2003) (4)
The Contribution of Sub-Aleurone Cells to Wheat Endosperm Protein Content and Gradient Is Dependent on Cultivar and N-Fertilization Level. (2021) (3)
Chapter 1 Fibres making up wheat cell walls in the context of broiler diets (2019) (3)
TLXI, a novel type of xylanase inhibitor from wheat belonging to the thaumatin-like protein family (2004) (3)
W1383 The Effect of Two Different Doses of Arabinoxylo-Oligosaccharides and Oligofructose Enriched Inulin On the Colonic Ammonia Metabolism in Healthy Volunteers (2008) (3)
Small Differences in SUC Gene Sequences Impact Saccharomyces cerevisiae Invertase Activity and Specificity toward Fructans with Different Chain Lengths. (2021) (3)
Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure (2014) (3)
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber (2021) (3)
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics (2022) (3)
Quantification of Wheat TAXI and XIP Type Xylanase Inhibitors : A Comparison of Analytical Techniques (2008) (3)
Identification of a Wheat Thaumatin-like Protein That Inhibits Saccharomyces cerevisiae. (2019) (3)
Functional xylanase inhibition activity of two molecular forms of recombinant TAXI-IA (2010) (2)
Extruded Wheat Bran Consumption Increases Serum Short-Chain Fatty Acids but Does Not Modulate Psychobiological Functions in Healthy Men: A Randomized, Placebo-Controlled Trial (2022) (2)
Molecular cloning, expression and mutational analysis of wheat xylanase inhibitor TAXI-I (2006) (2)
Corrigendum: Conversion of (Ligno)Cellulose Feeds to Isosorbide with Heteropoly Acids and Ru on Carbon (2013) (2)
Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment (2016) (2)
Wheat bran derived arabinoxylanoligosaccharides: a novel prebiotic concept? (2010) (2)
Crystallization and preliminary X-ray diffraction study of a wheat (Triticum aestivum L.) TAXI-type endoxylanase inhibitor. (2003) (2)
Wheat bran thermal treatment in a hot air oven does not affect the fermentation and colonisation process by human faecal microbiota (2019) (2)
Chapter 12 Adaptation of the microbiome towards fibre digestion: effects of age and dietary ingredients (2019) (2)
Gastro-intestinal effects of different doses of arabinoxylanoligosaccharides in healthy volunteers: gastric emptying, oro-caecal transit time, total transit and H2-excretion (2006) (2)
ENZYMES IN THE PRODUCTION OF FUNCTIONAL FOOD INGREDIENTS—THE ARABINOXYLAN CASE (2009) (1)
Wheat flour associated xylanases affect the AX population in dough (2008) (1)
Suitability of Solvent Retention Capacity test methodologies for European wheat flours (2011) (1)
Variability in the levels of arabinoxylan, xylanase and xylanase inhibitors in different wheat types and varieties (2008) (1)
Unravelling the potential of pyranose oxidase in cereal processing. (2012) (1)
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study (2021) (1)
In vivo rat trials provide insight in the prebiotic potential of cereal derived arabinoxylan-oligosaccharides (2009) (1)
Crystal structure of the Triticum xylanse inhibitor-I in complex with bacillus subtilis xylanase (2006) (1)
TLXI, a thaumatin-like xylanase inhibitor from wheat (Triticum aestivum) (2005) (1)
Crystallization and preliminary X-ray analysis of a cold-active endo-β-1,4-D-xylanase from glycoside hydrolase family 8. (2011) (1)
High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing (2022) (1)
Crystal structure of an engineered uninhibited Bacillus subtilis xylanase in substrate bound state (2006) (1)
Compositional and structural feedstock requirements of a liquid phase cellulose-to-naphtha process in a carbon-and hydrogen-neutral biore fi nery context † (2016) (1)
TLXI, the thaumatin-like xylanase inhibitor from wheat: Structural basis for its interaction with xylanases and its stability (2008) (1)
Short term and long term study of oligofructose enriched inulin and arabinoxylanoligosaccharides on colonic NH3-metabolism by means of lactose-[15N, 15N ']-ureide in healthy volunteers (2007) (1)
Wheat bran as a driver of gut microbiota niche diversification and spatial organisation (2018) (1)
The effect of two different types of arabinoxylanoligosaccharides on the level of human faecal bifidobacteria determined using real-time PCR (2006) (1)
A 1H Nucear Magnetic Resonance Study of the Changes Occurring During Pound Cake Storage (2013) (1)
An arabinose releasing enzyme of Bacillus subtilis: recombinant expression, purification and characterization of a family 43 glycoside hydrolase (2006) (1)
Ball milling as a tool to improve the extractability and molecular properties of psyllium (Plantago ovata Forsk) seed husk arabinoxylan (2008) (1)
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. (2022) (1)
Feruloylated arabinoxylan-oligosaccharides: prebiotics with antioxidant potential? (2011) (1)
Knowledge of fermentation dynamics allows for reducing sugar levels in yeast-leavened pastry (2023) (0)
Mapping of yeast metabolites in straight-dough bread making and assessment of their impact on dough properties (2012) (0)
Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough (2023) (0)
Dietary inclusion of arabinoxylano oligosaccharides (AXOS) alters the mucosal response to a challenge with enterotoxigenic Escherichia coli (ETEC) in a piglet model (2011) (0)
Dose-response effect of arabinoxylanoligosacharides on the colonic NH3- metabolism using lactose-(N-15, N-15')-ureide in healthy volunteers (2006) (0)
Study of Starch, Protein and Arabinoxylan Properties in Pre-Harvest Sprouted Wheat (2016) (0)
An integrated method for determining wheat grain fructan content and average degree of polymerization (2012) (0)
Unraveling the contributions of gluten, starch, water content and mixing time in dough rheology (2015) (0)
Arabinoxylan – the Underestimated Dietary Fibre ? (2006) (0)
Structural features of arabinoxylans as potential index of rye breadmaking quality in early screening of breeding materials: Summary of the preliminary study based on two rye varieties with diverse breadmaking quality (2007) (0)
Molecular engineering of an endoxylanase enzyme towards inhibitor insensitivity. (2005) (0)
Insight in variability of endoxylanases and endoxylanase inhibitors in wheat (2005) (0)
Saccharomyces cerevisiae strains and their inhibition by wheat flour proteins during bread making (2018) (0)
Effect of oligofructose-enriched inulin and arabinoxylooligosaccharides on intestinal bacterial enzyme activities (2007) (0)
Rheological characterization of dough in shear and extension (2014) (0)
Secondary substrate binding affects the mobility of GH11 Bacillus subtilis xylanase A: a fluorescence recovery after photobleaching study on native substrates (2010) (0)
Crystal structure of a glycoside hydrolase family 11 xylanase from Bacillus subtilis in complex with xylotetraose (2007) (0)
Impact of the secondary substrate binding site of glycoside hydrolase family 11 Bacillus subtilis XynA xylanase on the binding onto and the activity towards different substrates (2009) (0)
High resolution crystal structure of a glycoside hydrolase family 11 xylanase of Bacillus subtilis (2007) (0)
Analysis of dough and bread crumb structures of pyranose and glucose oxidase supplemented breads (2012) (0)
Crystal structure of the Triticum aestivum xylanase inhibitor-IIA in complex with bacillus subtilis xylanase (2009) (0)
Back Cover: Conversion of (Ligno)Cellulose Feeds to Isosorbide with Heteropoly Acids and Ru on Carbon (ChemSusChem 1/2013) (2013) (0)
Detecting the structural determinants of glycosyl hydrolase family 11 xylanase inhibition (2005) (0)
Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with C-13-labeled substrates (2018) (0)
Improvement of acid stability of glycosyl hydrolase family 11 Bacillus subtilis xylanase XynA by computational design and molecular engineering (2009) (0)
Microbial succession during wheat bran fermentation and colonisation by human faecal microbiota as a result of niche diversification (2019) (0)
Insight into the impact of varying wheat flour associated xylanase levels on the arabinoxylan population in dough (2007) (0)
Subtle structural differences have a significant effect on the substrate specificity of GH8 xylanases (2010) (0)
Nutritional aspects related to the use of yeast in bread making (2014) (0)
The rheology of dough and its constituents (2014) (0)
Pyranose oxidase and glucose oxidase: a biochemical characterization (2010) (0)
Wheat fructan content, structure and its relationship with other carbohydrates during grain development (2012) (0)
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies. (2023) (0)
Crystal structure of a glycoside hydrolase family 43 arabinoxylan arabinofuranohydrolase from Bacillus subtilis. (2008) (0)
Study of hydration behavior and water dynamics in wheat bran (2016) (0)
Truncated derivatives of xylanase A and xylanase B from the thermophilic eubacterium Thermotoga maritima show a structure related temperature activity profile and substrate hydrolysis pattern (2008) (0)
Production of wheat bran arabino-xylooligosaccharides on a large scale (2005) (0)
The secondary substrate binding site of GH11 Bacillus subtilis xylanase A significantly affects substrate binding and activity (2010) (0)
Effects of arabinoxylan-oligosaccharides on the gut (2009) (0)
Molecular mechanism of bread dough stability improvement by pyranose and glucose oxidase (2012) (0)
Characterization of wheat bran proteins (2013) (0)
Production of fermentable wheat and rye bran-derived arabinoxylo-oligosaccharides in a dry milling process (2009) (0)
Significant effect of physiological phases of yeast at harvesting time on dough rheology: combination of fermentation capacity and pH (2013) (0)
Potential of extremophilic xylanases for in situ production of arabinoxylan-oligosaccharides (2009) (0)
Insight in the mechanism of bread anti-firming amylases (2011) (0)
Redefining the role of the gluten network in the rheology of wheat dough (2015) (0)
Analysis of the degree of polymerization of arabinoxylans in complex cereal systems (2006) (0)
Structural analysis of a newly identified class of plant protective microbial glycoside hydrolase inhibitors (2004) (0)
Effects of genotype, harvest year, genotype-by-harvest year interactions and agronomic factors on the variability of wheat associated xylanases (2007) (0)
Slow-tight binding inhibition of TLXI, a thaumatin-like xylanase inhibitor, from wheat (2006) (0)
Fermentationduring Bread Dough Dynamics of the Saccharomyces cerevisiae (2014) (0)
Pound cake ageing: a 1H nuclear magnetic resonance (NMR) study (2011) (0)
Use of thermophilic xylanases for in situ production of arabinoxylo-oligosaccharides with prebiotic potential in bread (2008) (0)
Insight in the variability of multi-isoform families of three types of wheat xylanase inhibitors as revealed by 2D-gel electrophoresis and mass spectrometry (2006) (0)
Crystal structure of a glycoside hydrolase family 11 xylanase from Aspergillus niger in complex with xylopentaose (2007) (0)
Pyranose oxidase: a promising enzyme in breadmaking? (2010) (0)
The impact of changes in the gluten network, water content and mixing time on the rheology and breadmaking potential of wheat flour dough (2016) (0)
Fat binding capacity and modulation of the gut microbiota both determine the effect of wheat bran fractions on adiposity (2017) (0)
Study on hydration properties of wheat bran using bran samples with different particle size (2015) (0)
Xylanase technology allows the production of AXOS enriched breads with prebiotic potential (2008) (0)
Reduced-particle size wheat bran and endoxylanase supplementation in broiler feed affect arabinoxylan hydrolysis and fermentation with broiler age differently (2022) (0)
Selecting and generating superior yeasts for Baking industry (2014) (0)
Biochemical and functional comparison of the enzymes pyranose and glucose oxidase (2011) (0)
Insight in the variability of xylanase and xylanase inhibitor levels in wheat (2005) (0)
Development and validation of a screening method for xylanase substrate selectivity (2003) (0)
Structural features of XOS and AXOS determine their prebiotic and antioxidant properties as evaluated during in vitro fermentation (2013) (0)
Wheat grain fructan analysis reveals a complex, branched structure (2015) (0)
Structural characterisation and enrichment of feruloylated arabinoxylan-oligosaccharides to produce prebiotics with possible antioxidant capacity (2010) (0)
Xylanase inhibitors in cereals: Relevance for plant physiology and cereal processing (2012) (0)
Harvesting yeast at different physiological phases has significant effects on dough fermentation and rheology (2012) (0)
Potential of xylanases with different temperature optima and substrate hydrolysis patterns in bread making (2010) (0)
Cereal cell wall structure from a botanical perspective; microscopy (2014) (0)
Dietary arabinoxylan-oligosaccharides (AXOS) kick start arabinoxylan degradation in the ageing broiler (2018) (0)
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota (2023) (0)
Quantification of wheat pentosans using a phloroglucinol colorimetric assay (2012) (0)
Prebiotic potential of structurally different arabinoxylo-oligosaccharides (2005) (0)
The secondary surface binding site of family 11 Bacillus subtilis xylanase is a key determinant for substrate selectivity (2008) (0)
Low resolution H nuclear magnetic resonance, a powerful tool for studying molecular dynamics in cake systems (2010) (0)
Succinic acid production during dough fermentation with Saccharomyces cerevisiae is governed by the TCA cycle and glyoxylate shunt (2015) (0)
Crystal structure of a glycoside hydrolase family 43 arabinoxylan arabinofuranohydrolase from Bacillus subtilis in complex with cellotetraose. (2008) (0)
IN VITRO AND IN VIVO EVALUATION OF THE FERMENTABILITY OF TWO DIFFERENT WHEAT-DERIVED FIBRE FRACTIONS (2017) (0)
Thumb flexibility of glycoside hydrolase family 11 xylanases (2009) (0)
Study of antioxidant potency of prebiotic feruloylated arabinoxylan-oligosaccharides (2012) (0)
Impact of varying harvest time on the quality of wheat flour (2015) (0)
Conversion of ovalbumin to S-ovalbumin during egg storage impacts pound cake properties (2013) (0)
Hydrolysis behaviour of amylases on β-limit dextrins (2010) (0)
Non-Starch Carbohydrates from unmalted cereals as mouthfeel contributors in NABLAB and Light beers (2019) (0)
Understanding arabinoxylan functionality in breadmaking Use of a combination of wheat flour reconstitution and in vitro endoxylanase breakdown of water extractable and unextractable arabinoxylan (1998) (0)
The importance of the gluten network in dough rheology (2016) (0)
The share of damaged starch and fructan as sources of fermentable sugars in dough (2016) (0)
Unraveling the contributions of the main constituents, water content and mixing time in dough rheology (2015) (0)
Isolation, characterisation and enzymic degradation of rye flour water-extractable arabinoxylan (2005) (0)
Occurence of arabinoxyan oligosaccharides in beer (2010) (0)
Wheat bran protects vitamin A from oxidation during storage (2022) (0)
Modification of the secondary binding site of xylanases to investigate the influence of substrate selectivity in bread making (2015) (0)
Crystal structure of the Triticum aestivum xylanase inhibitor-I in complex with aspergillus niger xylanase-I (2004) (0)
The production of bran-rich breakfast flakes: the potential of pearling as a treatment prior to milling (2013) (0)
Concepts for understanding and optimising xylanase functionality in cereal processing (2007) (0)
Structure of the thaumatin-like xylanase inhibitor TLXI (2010) (0)
Cereal associated xylanases: occurrence, variability and importance for cereal processing (2008) (0)
Study on hydration properties of wheat bran (2014) (0)
Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity (2023) (0)
The arabinoxylanolytic enzymes of Bifidobacterium adolescentis (2009) (0)
A 2 dimensional H NMR study of the changes occurring during cake storage (2012) (0)
Pyranose oxidase, a valuable alternative for glucose oxidase in breadmaking? (2013) (0)
Determination of endoxylanase substrate selectivity with two different methods (2003) (0)
Investigating the effect of age and AXOS supplementation on arabinoxylan degradation in the gastrointestinal tract of broilers (2016) (0)
Substrate specificity of microbial GH 11 and plant GH 10 xylanases (2006) (0)
Recombinant expression, purification and characterization of a Bacillus subtilis family 43 glycoside hydrolase releasing arabinose (2006) (0)
Arabinoxylans and endoxylanases in refrigerated dough syruping: Insights and remedies (2005) (0)
Direct, fast, and selective catalytic conversion of cellulose to n-hexane (2014) (0)
Development of an indirect ELISA for quantification of TAXI and XIP type xylanase inhibitors in cereals (2006) (0)
Insight into the functionality of xylanases at the baking stage of bread making through the use of thermophilic Thermotoga maritima xylanases (2007) (0)
Impact of egg storage on pound cake properties (2013) (0)
Influence of alkaline pretreatment on the enzymatic hydrolysis of wheat straw for the production of bioethanol (2010) (0)
Direct catalytic conversion of cellulose to a liquid mixture of paraffins and naphthenes (2014) (0)
Wheat bran-derived arabinoxylan oligosaccharides: A novel soluble dietary fibre with prebiotic properties (2012) (0)
Purification and characterization of wheat xylanases and their isoforms from wheat (2008) (0)
Crystal Structure of the Triticum aestivum xylanase inhibitor I (2004) (0)
Wheat flour associated xylanases affect the arabinoxylan population in mixed and rested dough (2008) (0)
Insight in the variability of wheat (Triticum aestivum L.) milling co-products and their functionality in bread making (2014) (0)
Physicochemical properties of structurally different xylooligosaccharides (2006) (0)
Secondary binding sites - An efficient way of compensating for the lack of CBMs in single-module xylanases? (2011) (0)
Liquid chromatography / mass spectrometry analysis of branched fructans produced in vitro with C13-labeled substrates (2014) (0)
Study of dietary fiber components in grain cell wall structures by microscopic analysis (2012) (0)
Functional significance of the secondary substrate binding site of the GH8 xylanase from Pseudoalteromonas haloplanktis (2011) (0)
Fractional constitutive modelling of the linear and non-linear behaviour of wheat flour dough (2018) (0)
The impact of milling and toasting on wheat bran hydration properties and its relevance towards optimal dough development and water absorption in bread making (2015) (0)
Elucidation of the substrate specificity and protein structure of AbfB, a family 51 alpha-L-arabinofuranosidase from Bifidobacterium longum. (2011) (0)
Reassessment of the role of the gluten network in the rheology of wheat flour dough (2015) (0)
Suitability of the Solvent Retention Capacity methodology for European wheat flours (2010) (0)
Action pattern of amylases with bread crumb anti-firming properties (2012) (0)
Topochemical Design of Cellulose-Based Carriers for Immobilization of Endoxylanase. (2022) (0)
Pyranose oxidase improves dough stability in breadmaking (2011) (0)
Liquid chromatography/mass spectrometry analysis of branched fructans produced in vitro with 13Clabeled substrates (2014) (0)
Investigation of the fermentation capacity of different Saccharomyces cerevisiae strains in bread dough (2016) (0)
OR54: Effects of Fibers Derived from Cereals in the Modulation of Inflammation Induced by an Overconsumption of Fructose: Implication of the Gut Microbiota (2017) (0)
a method for increasing the baked product the level of soluble arabinoxylans in water, baked product, composition suitable for preparing a baked product, dough into a baked product and a dough using (2008) (0)
2008 Young Scientist Research Award Lecture: Wheat kernel associated xylanases: Presence and impact on wheat based processes (2008) (0)
Crystal structure of an engineered uninhibited Bacillus subtilis xylanase in free state (2006) (0)
Endoxylanase inhibitors in cereals: Discovery and biochemical characterisation (2012) (0)
Phage display based identiﬁcation of novel thermostabilizing mutations in glycosyl hydrolase family 11 Bacillus subtilis xylanase XynA (2009) (0)

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