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	1.	Influence of amylases on the rheological and molecular properties of partially damaged wheat starch by Leman, P Bijttebier, A [coaut.] Delcour, J.A [coaut.] Goesaert, H [coaut.] Vandeputte, G.E [coaut.] Material type: Article Publication details: 2006 In: Journal of Science of Food and Agriculture v. 86, p. 1662-1669649607 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-12721. Place hold Log in to add tags Add to cart (remove)
	2.	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 by Cyran, M Courtin, C.M [coaut.] Delcour, J [coaut.] Material type: Article Publication details: 2007 In: Journal of Agricultural and Food Chemistry v. 52, no. 9, p. 2671-2680649707 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-12845. Place hold Log in to add tags Add to cart (remove)
	3.	Variability in the structure of rye flour alkali-extractable arabinoxilans by Verwimp, T Courtin, C.M [coaut.] Delcour, J.A [coaut.] Van Craeyveld, V [coaut.] Material type: Article Publication details: 2007 In: Journal of Agricultural and Food Chemistry v. 55, no. 5, p. 1985-1992649713 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-12851. Place hold Log in to add tags Add to cart (remove)
	4.	Enzymic Degradability of hull-less barley flour alkali-solubilized arabinoxylan fractions by endoxylanases by Trogh, I Courtin, C.M [coaut.] Croes, E [coaut.] Delcour, J.A [coaut.] Material type: Article Publication details: 2005 Other title: Journal of Agricultural and Food Chemistry In: v. 53, no. 18, p. 7243-7250649717 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-12855. Place hold Log in to add tags Add to cart (remove)
	5.	Water -extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation by Frederix, S.A Courtin, C.M [coaut.] Delcour, J.A [coaut.] Van Hoeymissen, K.E [coaut.] Material type: Article Publication details: 2004 In: Journal of Agricultural and Food Chemistry v. 52, no. 26, p. 7950-7956649718 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-12856. Place hold Log in to add tags Add to cart (remove)
	6.	Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours by Duyvejonck, A.E Courtin, C.M [coaut.] Delcour, J.A [coaut.] Dornez, E [coaut.] Lagrain, B [coaut.] Material type: Article Language: En Publication details: 2012 In: Food Science and Technology v. 47, no. 1, p. 56-63 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	7.	A simple and accurate method for determining wheat grain fructan content and average degree of polymerization by Verspreet, J Courtin, C.M [coaut.] Cuyvers, S [coaut.] Delcour, J.A [coaut.] Pollet, A [coaut.] Van den Ende, W [coaut.] Vergauwen, R [coaut.] Material type: Article Language: En Publication details: 2012 In: Journal of Agricultural and Food Chemistry v. 60, no. 9, p. 2102-2107 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)

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