Research Explorer

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Researcher

Hind Belarbi

Publications & Research Data

Awards & Distinctions

8 Results

2026

Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making

Hind BelarbiFassil KebedeIngrid De LeynFilip Van BockstaelePieter VermeirErdinç SavaşlıIsmail CakmakGijs Du Laing

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancing iodine delivery through sourdough wheat bread : influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility

Hind BelarbiFassil KebedeIngrid De LeynFilip Van BockstaeleTom Van de WieleFleur LambrechtIsmail CakmakGijs Du Laing

A1 Journal Article in FOOD CHEMISTRY

2025

Assessment of Se enrichment strategies : Biofortification versus natural enrichment and associated As risks

Vince AlgoetJoachim NeriFassil KebedeIsmail CakmakAndre Rodrigues dos ReisTom Van de WieleGijs Du LaingHind Belarbi

2024

Efficacy of iodine enrichment of wheat by agronomic biofortification and salt iodization for enhancing dietary iodine intake

Hind BelarbiFassil KebedeIsmail CakmakTom Van de WieleGijs Du Laing

2023

Changes in concentrations and bioaccessibility of zinc and selenium in flour and bread made from agronomically biofortified wheat

Hind BelarbiFassil KebedeIsmail CakmakGijs Du Laing

Effectiveness of agronomic biofortification to enhance selenium concentrations in wheat flour and bread, and its bioaccessibility in the human gut

Hind BelarbiFassil KebedeIsmail CakmakGijs Du Laing

Improvement of Zn, Se and Iodine concentrations in wheat flour and bread, and assessment of their bioaccessibility in the human digestive system

Hind BelarbiFassil KebedeIsmail CakmakGijs Du Laing

2022

Enhancing Zinc and Selenium concentrations in flour and bread of wheat (Triticum aestivum L.) and their bioaccessibility in the human gut.

Hind BelarbiFassil KebedeIsmail CakmakGijs Du Laing