Joran Verspreet

Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler

Age-related arabinoxylan hydrolysis and fermentation in the gastrointestinal tract of broilers fed wheat-based diets

Modifying wheat bran to improve its health benefits

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

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

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

Introducing insoluble wheat bran as a gut microbiota niche in an <i>in vitro</i> dynamic gut model stimulates propionate and butyrate production and induces colon region specific shifts in the luminal and mucosal microbial community

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

Bread Dough and Baker's Yeast: An Uplifting Synergy

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

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

Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

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

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

A Critical Look at Prebiotics Within the Dietary Fiber Concept

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

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

Wheat ( <i>Triticum aestivum L</i> .) Bran in Bread Making: A Critical Review

Cereal grain fructans: Structure, variability and potential health effects

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

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

Fructan Metabolism in Developing Wheat (Triticum aestivum L.) Kernels

Maximizing the Concentrations of Wheat Grain Fructans in Bread by Exploring Strategies To Prevent Their Yeast (Saccharomyces cerevisiae)-Mediated Degradation

Analysis of Storage and Structural Carbohydrates in Developing Wheat (<i>Triticum aestivum</i> L.) Grains Using Quantitative Analysis and Microscopy

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