Sami Hemdane

KU Leuven — Belgium

Nursing · Health Sciences

15h-index1.1kcitations22works0.02yr avg
OpenAlex↗ORCID↗Google Scholar↗Lab page↗

Accepting Students?

No reports yet. Know if this professor is taking students?

Research Topics

Food composition and properties(17), Microbial Metabolites in Food Biotechnology(11), Polysaccharides Composition and Applications(6), Rice Cultivation and Yield Improvement(4), Phytase and its Applications(3)

Publications22 total

Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making
Journal of Cereal Science·2018· 20 cited
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
Food Chemistry·2018· 60 cited
Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp
Journal of Agricultural and Food Chemistry·2017· 31 cited
Bread Dough and Baker's Yeast: An Uplifting Synergy
Comprehensive Reviews in Food Science and Food Safety·2017· 137 cited
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry
Food Chemistry·2017· 61 cited
Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1H NMR relaxometry
Food Chemistry·2017· 34 cited
Probing and understanding the impact of wheat bran on straight dough bread making
2017
Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making
Journal of Cereal Science·2016· 34 cited
Study of hydration behavior and water dynamics in wheat bran
Lirias (KU Leuven)·2016
Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making
Journal of Agricultural and Food Chemistry·2016· 46 cited
Dry heat treatment affects wheat bran surface properties and hydration kinetics
Food Chemistry·2016· 32 cited
The impact of milling and toasting on wheat bran hydration properties and its relevance towards optimal dough development and water absorption in bread making
Lirias (KU Leuven)·2015
Wheat ( <i>Triticum aestivum L</i> .) Bran in Bread Making: A Critical Review
Comprehensive Reviews in Food Science and Food Safety·2015· 249 citedOpen Access
Study on hydration properties of wheat bran using bran samples with different particle size
Lirias (KU Leuven)·2015
Wheat milling by-products and their impact on bread making
Food Chemistry·2015· 72 cited
Study of hydration properties of wheat bran as a function of particle size
Food Chemistry·2015· 156 cited
Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling
Journal of Cereal Science·2015· 46 cited
Study on hydration properties of wheat bran
Lirias (KU Leuven)·2014
Insight in the variability of wheat (Triticum aestivum L.) milling co-products and their functionality in bread making
Lirias (KU Leuven)·2014
Analysis of Storage and Structural Carbohydrates in Developing Wheat (<i>Triticum aestivum</i> L.) Grains Using Quantitative Analysis and Microscopy
Journal of Agricultural and Food Chemistry·2013· 37 cited
page 1 of 2Next →

Frequent Co-authors

Christophe M. Courtin(21), Jan A. Delcour(18), Pieter J. Jacobs(14), Joran Verspreet(10), Emmie Dornez(7), Geertrui M. Bosmans(3), Niels A. Langenaeken(3), Sven Cuyvers(3), Nore Struyf(2), Kevin J. Verstrepen(2), Sofie Leys(2), Silke Bogaerts(2), Annick Pollet(2), Eva Van der Maelen(1), Niels De Brier(1), Sara Gomand(1), Esther Meersman(1), Clare Kyomugasho(1), Zahra Jamsazzadeh Kermani(1), Jihan Santanina Santiago(1)