C.F. De Schepper

Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre

H指数:9

被引数:330

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Yeast β-glucan-mannan combinations in broiler diets: roles of processing and β-glucan solubility in growth performance, intestinal morphology, and caecal fermentation

酵母β-葡聚糖-甘露聚糖组合在肉鸡日粮中的应用：加工方式和β-葡聚糖溶解度对生长性能、肠道形态和盲肠发酵的影响

Poultry Science

IF4.2

2026-10-170

Effect of enzyme selection and process parameters on yeast β-glucan solubilisation efficiency and molecular weight

酶选择和工艺参数对酵母β-葡聚糖溶解效率及分子量的影响

Biomass Conversion and Biorefinery

IF4.1

2026-09-010

PRE

Understanding the variability in cell wall composition and related properties of industrial spent yeasts from brewing and winemaking

Food Hydrocolloids

IF12.4

2026-01-150

PRE

Comparative evaluation of DNS, PAHBAH, and BCA colourimetric assays for quantifying reducing sugars

Carbohydrate Research

IF2.5

2025-12-012

PRE

An improved integrated method to simultaneously quantify yeast cell wall polysaccharides and storage carbohydrates

一种改进的集成方法，可同时定量测定酵母细胞壁多糖和贮藏碳水化合物

Carbohydrate Polymers

IF12.5

2025-11-090

PRE

Temperature-moisture gradients during kilning introduce heterogeneity in malt starch properties and α-amylase activity

焙干过程中的温度-湿度梯度引入了麦芽淀粉性质和α-淀粉酶活性的异质性。

Journal of Food Engineering

IF5.8

2025-09-120

PRE

Assessing the occurrence of barley starch annealing under heat, moisture and time conditions relevant for kilning: An experimental design approach

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-11-290

PRE

Environment found to explain the largest variance in physical and compositional traits in malting barley grain

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-07-042

PRE

A global set of barley varieties shows a high diversity in starch structural properties and related gelatinisation characteristics

HELIYON

IF3.6

2024-05-014

OAAI

Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

FOOD RESEARCH INTERNATIONAL

IF8

2023-05-016

OAAI

High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0113

A kinetic study on the thermal inactivation of barley malt ?-amylase and ?-amylase during the mashing process

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-0113

PRE

A new method to isolate and separate small and large starch granules from barley and malt

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0110

PREAI

Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase

糖化过程中的淀粉水解: 大麦麦芽 α-淀粉酶和 β-淀粉酶的活性和热失活动力学的研究

CARBOHYDRATE POLYMERS

IF12.5

2021-03-0139

PREAI

Accurate quantification of small and large starch granules in barley and malt

CARBOHYDRATE POLYMERS

IF12.5

2020-01-0129

PREAI

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing

FOOD CHEMISTRY

IF9.8

2019-10-0157

PREAI

C.F. De Schepper

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