Filip Van Bockstaele

Filip Van Bockstaele

Ghent University - Ghent / Belgium
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1400031
Universiteit Gent
person_outline Filip Van Bockstaele's MOST POPULAR ARTICLES
1-) Nutritional value of bread: Influence of processing, food interaction and consumer perceptionK Dewettinck, F Van Bockstaele, B Kühne, D Van de Walle, TM Courtens, ...Journal of Cereal Science 48 (2), 243-257, 20087162008
2-) Consumer perception of bread qualityX Gellynck, B Kühne, F Van Bockstaele, D Van de Walle, K DewettinckAppetite 53 (1), 16-23, 20091732009
3-) Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour doughF Van Bockstaele, I De Leyn, M Eeckhout, K DewettinckJournal of Food Engineering 107 (1), 50-59, 2011902011
4-) Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough breadE Debonne, F Van Bockstaele, I De Leyn, F Devlieghere, M EeckhoutLwt 87, 368-378, 2018842018
5-) Rheological properties of wheat flour dough and the relationship with bread volume. I. Creep‐recovery measurementsF Van Bockstaele, I De Leyn, M Eeckhout, K DewettinckCereal Chemistry 85 (6), 753-761, 2008772008