Yamina De Bondt

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 8

Top Topics

Saccharomyces Cerevisiae

Bacillus Subtilis

Silver Nanoparticles

Top Venues

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Wisse Hermans, Justine Busschaert, Yamina De Bondt, Niels A Langenaeken, Christophe M Courtin
The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition. Foods (Basel, Switzerland) 12 (23) (2023)
Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F Sels, Christophe M Courtin
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota. Foods (Basel, Switzerland) 12 (5) (2023)
Wisse Hermans, Justine Busschaert, Yamina De Bondt, Niels A Langenaeken, Christophe M Courtin
The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition. Foods (Basel, Switzerland) 12 (23) (2023)
Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F Sels, Christophe M Courtin
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota. Foods (Basel, Switzerland) 12 (5) (2023)
Ndegwa Henry Maina, Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Outi Mattila, Lisa M Lamothe, Laura Nyström, Christophe M Courtin, Kati Katina, Kaisa Poutanen
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods (Basel, Switzerland) 10 (11) (2021)
Chiara Roye, Muriel Henrion, Hélène Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King, Christophe M Courtin
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods (Basel, Switzerland) 9 (6) (2020)
Yamina De Bondt, Inge Liberloo, Chiara Roye, Erich J Windhab, Lisa M Lamothe, Roberto King, Christophe M Courtin
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran. Foods (Basel, Switzerland) 9 (12) (2020)
Sofie Leys, Yamina De Bondt, Linde Schreurs, Christophe M Courtin
Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making. Journal of agricultural and food chemistry 67 (40) (2019)