Area of research
Nutrition and Dietetics · Biomedical Engineering
Research interest
Research interests include Food science, Chemistry, Bran, Lignin, Fractionation, and Prebiotic.
Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking
The impact of wheat bran on vitamin A bioaccessibility in lipid-containing systems
Comparative evaluation of DNS, PAHBAH, and BCA colourimetric assays for quantifying reducing sugars
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
Directing oat groat heat treatment conditions towards increased protein extractability
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing
Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota
Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis
Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics
A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing
Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber
Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability
The role of pretreatment in the catalytic valorization of cellulose
Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler
Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase
Carbohydrate content and structure during malting and brewing: a mass balance study
Tripartite relationship between gut microbiota, intestinal mucus and dietary fibers: towards preventive strategies against enteric infections
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer
Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread
Arabinoxylan, β‐glucan and pectin in barley and malt endosperm cell walls: a microstructure study using CLSM and cryo‐SEM
The Effect of Wet Milling and Cryogenic Milling on the Structure and Physicochemical Properties of Wheat Bran
The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study
Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing
Age-related arabinoxylan hydrolysis and fermentation in the gastrointestinal tract of broilers fed wheat-based diets