Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Hetty C. Van Den Broeck"'
Autor:
Roven Rommel Fuentes, Ronald Nieuwenhuis, Jihed Chouaref, Thamara Hesselink, Willem van Dooijeweert, Hetty C van den Broeck, Elio Schijlen, Henk J Schouten, Yuling Bai, Paul Fransz, Maike Stam, Hans de Jong, Sara Diaz Trivino, Dick de Ridder, Aalt D J van Dijk, Sander A Peters
Publikováno v:
PLoS Genetics, Vol 20, Iss 7, p e1011336 (2024)
Increasing natural resistance and resilience in plants is key for ensuring food security within a changing climate. Breeders improve these traits by crossing cultivars with their wild relatives and introgressing specific alleles through meiotic recom
Externí odkaz:
https://doaj.org/article/ba8957f933ce462fadad321926b7cdc1
Autor:
Aurelie Jouanin, Luud J. W. J. Gilissen, Jan G. Schaart, Fiona J. Leigh, James Cockram, Emma J. Wallington, Lesley A. Boyd, Hetty C. van den Broeck, Ingrid M. van der Meer, A. H. P. America, Richard Gerardus Franciscus Visser, Marinus J. M. Smulders
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Ingestion of gluten proteins (gliadins and glutenins) from wheat, barley and rye can cause coeliac disease (CD) in genetically predisposed individuals. The only remedy is a strict and lifelong gluten-free diet. There is a growing desire for coeliac-s
Externí odkaz:
https://doaj.org/article/3a56029ef3244eaa91bffc74db86a8f9
Autor:
Fred Brouns, Petra Kuiper, Annika A.M. Andersson, Abigail J. Wood, Luud J.W.J. Gilissen, Alison Lovegrove, Peter R. Shewry, Amy Plummer, Hetty C. van den Broeck, Antoine H. P. America, Daisy Jonkers, Zsuzsan Proos, C. Friedrich H. Longin, Jessica Evans, Roland Mumm, Jane L. Ward, Jan Philip van Straaten
Publikováno v:
Food Chemistry 374 (2022)
Food Chem
Food Chemistry, 374:131710. Elsevier Limited
Food Chemistry, 374
Food Chem
Food Chemistry, 374:131710. Elsevier Limited
Food Chemistry, 374
Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained significantly higher concentrations of total dietary fibre and fructans than the spel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::620687b51d1c92644e06e82674d1ec18
https://research.wur.nl/en/publications/comparative-compositions-of-metabolites-and-dietary-fibre-compone
https://research.wur.nl/en/publications/comparative-compositions-of-metabolites-and-dietary-fibre-compone
Autor:
Cristina Mitea, Elma M. J. Salentijn, Peter van Veelen, Svetlana V. Goryunova, Ingrid M. van der Meer, Hetty C. van den Broeck, Jorge R. Mujico, Veronica Montserrat, Luud J. W. J. Gilissen, Jan Wouter Drijfhout, Liesbeth Dekking, Frits Koning, Marinus J. M. Smulders
Publikováno v:
PLoS ONE, Vol 7, Iss 9 (2012)
Externí odkaz:
https://doaj.org/article/e6a117dbcd754e4ba078b8e712581739
Autor:
T.P.M. Israel-Hoevelaken, Hetty C. van den Broeck, Ingrid M. van der Meer, Bert Jan van Dinter, L.J.W.J. Gilissen, Clemens C. M. van de Wiel, Marinus J. M. Smulders, Susanne Braun, R.D. Timmer
Publikováno v:
Food Research International 110 (2018)
Food Research International, 110, 3-10
Food Research International, 110, 3-10
During the 20th century, the economic position of oats (Avena sativa L.) decreased strongly in favour of higher yielding crops including winter wheat and maize. Presently, oat represents only ∼. 1.3% of the total world grain production, and its pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65d3a9ca5f833e327201694250c35650
https://doi.org/10.1016/j.foodres.2017.11.031
https://doi.org/10.1016/j.foodres.2017.11.031
Autor:
Cristina Mitea, Elma M J Salentijn, Peter van Veelen, Svetlana V Goryunova, Ingrid M van der Meer, Hetty C van den Broeck, Jorge R Mujico, Veronica Montserrat, Luud J W J Gilissen, Jan Wouter Drijfhout, Liesbeth Dekking, Frits Koning, Marinus J M Smulders
Publikováno v:
PLoS ONE, Vol 5, Iss 12, p e15637 (2010)
Celiac disease is caused by an uncontrolled immune response to gluten, a heterogeneous mixture of wheat storage proteins, including the α-gliadins. It has been shown that α-gliadins harbor several major epitopes involved in the disease pathogenesis
Externí odkaz:
https://doaj.org/article/c5ebfe03ad6a437a8f4c953a218d4fb2
Autor:
Hetty C. van den Broeck, Diana M. Londono, Ruud Timmer, Marinus J. M. Smulders, Ludovicus J. W. J. Gilissen, Ingrid M. van der Meer
Publikováno v:
Foods, Vol 5, Iss 1, p 2 (2015)
The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, v
Externí odkaz:
https://doaj.org/article/e47265d58db64728abd7e04425319fd3
Autor:
Yann Karlen, Kim-Anne Lê, Anneli Ritala, Fred Brouns, Pieter Heirbaut, Niels De Brier, Elien Lemmens, Alice V. Moroni, Jennifer Pagand, Hetty C. van den Broeck, Jan A. Delcour
Publikováno v:
Lemmens, E, Moroni, A V, Pagand, J, Heirbaut, P, Ritala, A, Karlen, Y, Kim-Anne, L, Van den Broeck, H C, Brouns, F J P H, De Brier, N & Delcour, J A 2019, ' Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties : A Critical Review ', Comprehensive Reviews in Food Science and Food Safety, vol. 18, no. 1, pp. 305-328 . https://doi.org/10.1111/1541-4337.12414
Comprehensive Reviews in Food Science and Food Safety, 18(1), 305-328
Comprehensive Reviews in Food Science and Food Safety 18 (2019) 1
Comprehensive Reviews in Food Science and Food Safety, 18(1), 305-328
Comprehensive Reviews in Food Science and Food Safety 18 (2019) 1
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions abou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d413f3738e1523eaf9f199a1c4b0485
https://cris.vtt.fi/en/publications/06b196cc-cf06-4158-805f-f8c21cdf33b5
https://cris.vtt.fi/en/publications/06b196cc-cf06-4158-805f-f8c21cdf33b5
Publikováno v:
Cereal Foods World, 63(4), 132-136
Cereal Foods World 63 (2018) 4
Cereal Foods World 63 (2018) 4
In this article wheat is described in its historical context, as a part of the Paleolithic diet and Neolithic “food package.” The health-promoting roles of wheat in the prevention of modern chronic diseases are described, as well as several wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29be1499648b5d610956837545d060f9
https://research.wur.nl/en/publications/breeding-for-healthier-wheat
https://research.wur.nl/en/publications/breeding-for-healthier-wheat
Autor:
Ingrid M. van der Meer, Jan H.G. Cordewener, Merel A. Nessen, Hetty C. van den Broeck, Antoine H. P. America
Publikováno v:
Journal of Chromatography. A, Including electrophoresis and other separation methods, 1391, 60-71
Journal of Chromatography. A, Including electrophoresis and other separation methods 1391 (2015)
Journal of Chromatography. A, Including electrophoresis and other separation methods 1391 (2015)
Celiac disease (CD) is a food-related disease caused by certain gluten peptides containing T-cell stimulating epitopes from wheat, rye, and barley. CD-patients have to maintain a gluten-free diet and are therefore dependent on reliable testing and la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11589a06bd4bdc1c2a19c36bbb9a50ed
https://doi.org/10.1016/j.chroma.2015.02.070
https://doi.org/10.1016/j.chroma.2015.02.070