Yamina De Bondt

560 citations

28 papers · 406 indexed · h-index 13

Co-authors: Christophe M. Courtin Paula Moldenaers Roberto King Peter Goos Geertrui M. Bosmans Davy Van de Walle Hélène Chanvrier Koen Dewettinck
Topics: Food composition and properties (27 papers)Microbial Metabolites in Food Biotechnology (16 papers)Phytase and its Applications (10 papers)
Cited by: Nutrition and Dietetics Food Science Biotechnology
Journals: Journal of Agricultural and Food Chemistry Food Chemistry Carbohydrate Polymers
Partner nations: Belgium Switzerland Finland

In The Last Decade

Yamina De Bondt

25 papers receiving 402 citations

Peers

Countries citing papers authored by Yamina De Bondt

Since Specialization

Citations

This map shows the geographic impact of Yamina De Bondt's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Yamina De Bondt with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Yamina De Bondt more than expected).

Fields of papers citing papers by Yamina De Bondt

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Yamina De Bondt. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Yamina De Bondt. The network helps show where Yamina De Bondt may publish in the future.

Co-authorship network of co-authors of Yamina De Bondt

This figure shows the co-authorship network connecting the top 25 collaborators of Yamina De Bondt. A scholar is included among the top collaborators of Yamina De Bondt based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Yamina De Bondt. Yamina De Bondt is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

#	Work	Indexed citations
1	Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations 2025 ·Food Chemistry X ·(unknown),(unknown),Frederik Janssen,Yamina De Bondt,(unknown),Jennifer K. LeMoine,Christophe M. Courtin,(unknown)	1
2	Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking 2025 ·Food Hydrocolloids ·(unknown),Yamina De Bondt,Iris J. Joye,Christophe M. Courtin	2
3	Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility 2025 ·Current Research in Food Science ·(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),(unknown),Dorine Duijsens,S.H.E. Verkempinck,Tara Grauwet,Yamina De Bondt,Christophe M. Courtin	0
4	The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking 2025 ·Food Chemistry ·(unknown),Yamina De Bondt,Jan Steensels,Kevin J. Verstrepen,Christophe M. Courtin	0
5	Isolating a fraction enriched in sub-aleurone gluten proteins through dry fractionation of wheat miller's bran 2024 ·Innovative Food Science & Emerging Technologies ·(unknown),Pia Silventoinen,Yamina De Bondt,Niels A. Langenaeken,Emilia Nordlund,Christophe M. Courtin	1
6	Unravelling the bread-making functionality of gluten-rich sub-aleurone flour obtained by dry fractionation of wheat miller’s bran 2024 ·Food Research International ·(unknown),Yamina De Bondt,Niels A. Langenaeken,Pia Silventoinen,Emilia Nordlund,Christophe M. Courtin	0
7	Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread 2024 ·Food Hydrocolloids ·(unknown),(unknown),Yamina De Bondt,Peter Goos,Paula Moldenaers,Christophe M. Courtin	6
8	Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making 2023 ·Food Hydrocolloids ·(unknown),Yamina De Bondt,An Bautil,(unknown),Bert F. Sels,Christophe M. Courtin	5
9	Decreasing the Crystallinity and Degree of Polymerization of Cellulose Increases Its Susceptibility to Enzymatic Hydrolysis and Fermentation by Colon Microbiota 2023 ·Foods ·(unknown),Yamina De Bondt,(unknown),Jeroen Raes,Nadia Everaert,Bert F. Sels,Christophe M. Courtin	16
10	NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm 2023 ·Food Chemistry ·(unknown),Sabrina Geißlitz,Yamina De Bondt,Niels A. Langenaeken,Katharina Anne Scherf,Christophe M. Courtin	6
11	Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies 2023 ·International Journal of Food Microbiology ·(unknown),Yamina De Bondt,(unknown),An Bautil,Niels A. Langenaeken,Kristof Brijs,Peter Goos,Luc De Vuyst,Christophe M. Courtin	20
12	The Wheat Starchy Endosperm Protein Gradient as a Function of Cultivar and N-fertilization Is Reflected in Mill Stream Protein Content and Composition 2023 ·Foods ·(unknown),(unknown),Yamina De Bondt,Niels A. Langenaeken,Christophe M. Courtin	4
13	Decreasing the degree of polymerization of microcrystalline cellulose by mechanical impact and acid hydrolysis 2022 ·Carbohydrate Polymers ·(unknown),Yamina De Bondt,Sander Van den Bosch,An Bautil,(unknown),Aron Deneyer,Christophe M. Courtin,Bert F. Sels	29
14	Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability 2021 ·Journal of Cereal Science ·(unknown),(unknown),(unknown),Yamina De Bondt,Hélène Chanvrier,Roberto King,Lisa Lamothe,Christophe M. Courtin	10
15	The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization: A differential scanning calorimetry study 2020 ·Carbohydrate Polymers ·Yamina De Bondt,(unknown),(unknown),Peter Goos,Christophe M. Courtin	22
16	Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study 2020 ·Food Chemistry ·(unknown),Yamina De Bondt,Geertrui M. Bosmans,Christophe M. Courtin	35
17	Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran 2019 ·Food Chemistry ·Yamina De Bondt,Natalia Rosa‐Sibakov,(unknown),(unknown),Davy Van de Walle,Koen Dewettinck,Peter Goos,Emilia Nordlund,Christophe M. Courtin	30
18	Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making 2019 ·Journal of Agricultural and Food Chemistry ·(unknown),Yamina De Bondt,(unknown),Christophe M. Courtin	13
19	The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels 2017 ·Journal of Cereal Science ·(unknown),Yamina De Bondt,Christophe M. Courtin	10
20	Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality 2017 ·Food Chemistry ·(unknown),Yamina De Bondt,Christophe M. Courtin	4

About Yamina De Bondt

Yamina De Bondt is a scholar working on Nutrition and Dietetics, Food Science and Gastroenterology, having authored 28 papers that have together received 406 indexed citations. Recurring topics across this work include Food composition and properties (27 papers), Microbial Metabolites in Food Biotechnology (16 papers) and Phytase and its Applications (10 papers). The work is most often cited by research in Nutrition and Dietetics (295 citations), Food Science (183 citations) and Biotechnology (33 citations). Yamina De Bondt has collaborated with scholars based in Belgium, Switzerland and Finland. Frequent co-authors include Christophe M. Courtin, Paula Moldenaers, Roberto King, Peter Goos, Geertrui M. Bosmans, Davy Van de Walle, Hélène Chanvrier, Koen Dewettinck, Lisa Lamothe and An Bautil. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Carbohydrate Polymers.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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