Lista de obras - Joran Verspreet - Dominio Público Uruguay

A Critical Look at Prebiotics Within the Dietary Fiber Concept.

artículo científico publicado en 2016

A Simple and Accurate Method for Determining Wheat Grain Fructan Content and Average Degree of Polymerization

artículo científico publicado en 2012

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

artículo científico publicado en 2014

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

artículo científico publicado en 2013

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

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

artículo científico publicado en 2017

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

artículo científico publicado en 2015

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

artículo científico publicado en 2013

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

artículo científico publicado en 2017

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

artículo científico publicado en 2018

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

article published in 2017

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

scholarly article by Kim De Paepe et al published 2019 in PeerJ

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

article

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

article published in 2015

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

artículo científico publicado en 2014

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

artículo científico publicado en 2013

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

scientific article published on 11 November 2019

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

artículo científico publicado en 2019

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

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

scientific article published on 07 November 2011

Purification of wheat grain fructans from wheat bran

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

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

artículo científico publicado en 2016

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

artículo científico publicado en 2017

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

artículo científico publicado en 2020

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

artículo científico publicado en 2018

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

artículo científico publicado en 2017

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

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

artículo científico publicado en 2018

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

artículo científico publicado en 2017

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

artículo científico publicado en 2017

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

article by Nore Struyf et al published May 2016 in Journal of Cereal Science

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

artículo científico publicado en 2017

Lista de obras de Joran Verspreet

A Critical Look at Prebiotics Within the Dietary Fiber Concept.

A Simple and Accurate Method for Determining Wheat Grain Fructan Content and Average Degree of Polymerization

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Purification of wheat grain fructans from wheat bran

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

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

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

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

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

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

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

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

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

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

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

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