Items where Author is "Du Laing, Gijs"

Belarbi, Hind and Kebede, Fassil and De Leyn, Ingrid and Van Bockstaele, Filip and Vermeir, Pieter and Savaşlı, Erdinç and Çakmak, İsmail and Du Laing, Gijs (2026) Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making. LWT, 242 . ISSN 0023-6438 (Print) 1096-1127 (Online)

Belarbi, Hind and Kebede, Fassil and De Leyn, Ingrid and Van Bockstaele, Filip and Van De Wiele, Tom and Lambrecht, Fleur and Çakmak, İsmail and Du Laing, Gijs (2026) Enhancing iodine delivery through sourdough wheat bread: influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility. Food Chemistry, 498 (Part 2). ISSN 0308-8146 (Print) 1873-7072 (Online)

Çakmak, İsmail and Marzorati, Massimo and Van den Abbeele, Pieter and Hora, Katja and Holwerda, Harmen Tjalling and Yazıcı, Mustafa Atilla and Savaşlı, Erdinç and Neri, Joachim and Du Laing, Gijs (2020) Fate and bioaccessibility of iodine in food prepared from agronomically biofortified wheat and rice and impact of cofertilization with zinc and selenium. Journal of Agricultural and Food Chemistry, 68 (6). pp. 1525-1535. ISSN 0021-8561 (Print) 1520-5118 (Online)