Items where Author is "Du Laing, Gijs"

Article

Belarbi, Hind and Algoet, Vince and Neri, Joachim and Kebede, Fassil and Dos Reis, André Rodrigues and Sun, Guo Xin and Van de Wiele, Tom and Çakmak, İsmail and Du Laing, Gijs (2026) Nutritional and toxicological trade-offs in selenium enrichment: a bioaccessibility-based comparison of biofortified and naturally enriched foods. Food Chemistry, 525 (Part 2). ISSN 0308-8146 (Print) 1873-7072 (Online)

Belarbi, Hind and Kebede, Fassil and Lambrecht, Fleur and Lampaert, Hanne and Grootaert, Charlotte and De Leyn, Ingrid and Van Bockstaele, Filip and Van de Wiele, Tom and Çakmak, İsmail and Du Laing, Gijs (2026) Food–gut continuum of biofortified micronutrients: influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an in vitro intestinal model. Food Chemistry: X, 36 . ISSN 2590-1575

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)