- The impact of yeast fermentation on dough matrix properties(2016)
Authors: Mohammad Naser Rezaei, Vinay Jayaram, Kevin Verstrepen, Christophe Courtin
Pages: 3741 - 3748
- Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread(2016)
Authors: Elham Aslankoohi, Beatriz Herrera, Mohammad Naser Rezaei, Jan Steensels, Christophe Courtin, Kevin Verstrepen
- Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation(2015)
Authors: Mohammad Naser Rezaei, Elham Aslankoohi, Kevin Verstrepen, Christophe Courtin
Pages: 24 - 32
- Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation(2015)
Authors: Elham Aslankoohi, Mohammad Naser Rezaei, Yannick Vervoort, Christophe Courtin, Kevin Verstrepen
- Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells(2015)
Authors: Mohammad Naser Rezaei, Emmie Dornez, Kevin Verstrepen, Christophe Courtin
Pages: 183 - 189
- Metabolite analysis allows to gain insight in the differences in functionality of 25 Saccharomyces cerevisiae strains in bread dough fermentation(2015)
Authors: Mohammad Naser Rezaei, Christophe Courtin
Pages: 588 - 297
- Selecting and generating superior yeasts for Baking industry(2014)
Authors: Elham Aslankoohi, Mohammad Naser Rezaei, Karin Voordeckers, Dries De Maeyer, Kathleen Marchal, Emmie Dornez, Christophe Courtin, Kevin Verstrepen
Pages: 63 - 67
- Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough proprties(2014)
Authors: Vinay Jayaram, Mohammad Naser Rezaei, Kevin Verstrepen, Jan Delcour, Christophe Courtin
Pages: 9326 - 9335
- Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation(2014)
Authors: Mohammad Naser Rezaei, Emmie Dornez, Pieter Jacobs, Kevin Verstrepen, Christophe Courtin
Pages: 108 - 115
- Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation(2013)
Authors: Elham Aslankoohi, Mohammad Naser Rezaei, Karin Voordeckers, Dries De Maeyer, Kathleen Marchal, Emmie Dornez, Christophe Courtin, Kevin Verstrepen
Pages: 7325 - 7333