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Researcher
Ingrid De Leyn
Profile
Projects
Publications & Research Data
Activities
Awards & Distinctions
Patents
50
Results
2026
Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making
Hind Belarbi
Fassil Kebede
Ingrid De Leyn
Filip Van Bockstaele
Pieter Vermeir
Erdinç Savaşlı
Ismail Cakmak
Gijs Du Laing
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2026
Enhancing iodine delivery through sourdough wheat bread : influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility
Hind Belarbi
Fassil Kebede
Ingrid De Leyn
Filip Van Bockstaele
Tom Van de Wiele
Fleur Lambrecht
Ismail Cakmak
Gijs Du Laing
A1
Journal Article
in
FOOD CHEMISTRY
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
Hind Belarbi
Fassil Kebede
Fleur Lambrecht
Hanne Lampaert
Charlotte Grootaert
Ingrid De Leyn
Filip Van Bockstaele
Tom Van de Wiele
Ismail Cakmak
Gijs Du Laing
A1
Journal Article
in
FOOD CHEMISTRY-X
2026
2025
Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility
Ozge Guven
Ilkay Sensoy
Ingrid De Leyn
Koen Dewettinck
Filip Van Bockstaele
A1
Journal Article
in
FOOD HYDROCOLLOIDS
2025
2024
Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes
Ine Heetesonne
Elke Claus
Ingrid De Leyn
Katrien De Visschere
Melissa Camerlinck
Joachim Schouteten
Filip Van Bockstaele
C3
Conference
2024
Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis
Ine Heetesonne
Elke Claus
Ingrid De Leyn
Koen Dewettinck
Melissa Camerlinck
Joachim Schouteten
Filip Van Bockstaele
A1
Journal Article
in
FOODS
2024
2023
Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition
Arne Demeester
David Laureys
Jeroen Baillière
Joren Huys
Pieter Vermeir
Ingrid De Leyn
Dana Vanderputten
A1
Journal Article
in
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
2023
2022
Broodverliezen beperken en verwerken : een praktische handleiding voor de bakker
Johannes Feys
Katrien Cobbaut
Marlies Decorte
Ingrid De Leyn
Jessika De Clippeleer
Dana Vanderputten
Melissa Camerlinck
Article in a magazine
2022
Duurzaam en voedselveilig aan de slag met broodverliezen
Johannes Feys
Katrien Cobbaut
Marlies Decorte
Ingrid De Leyn
Jessika De Clippeleer
Dana Vanderputten
Melissa Camerlinck
Other
2022
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
Nathalie Bernaert
Els Debonne
Ingrid De Leyn
Bart Van Droogenbroeck
Filip Van Bockstaele
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2022
Reduction of par-baked bread additives by process optimization
Els Debonne
Charles Landuyt
Celeste Verbeke
Ingrid De Leyn
Mia Eeckhout
C3
Conference
2022
2021
Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach
Marijke Meul
Melissa Camerlinck
Marlies De Corte
Katrijn Cierkens
Katrien Cobbaut
Ingrid De Leyn
Freek Van Baelen
Johannes Feys
Jessika De Clippeleer
Dana Vanderputten
C3
Conference
2021
Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition
Arne Demeester
Jeroen Baillière
David Laureys
Joren Huys
Ingrid De Leyn
Pieter Vermeir
Dana Vanderputten
Jessika De Clippeleer
C3
Conference
2021
Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products
Filip Van Bockstaele
Els Debonne
Ingrid De Leyn
Kathou Wagemans
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Surplus bread as a resource : a unique opportunity for brewers within a circular economy
Johannes Feys
Melissa Camerlinck
Freek Van Baelen
Marlies De Corte
Katrien Cobbaut
Katrijn Cierkens
Ingrid De Leyn
Jessika De Clippeleer
Dana Vanderputten
C3
Conference
2021
2020
Technological and microbiological evaluation of different storage conditions of par-baked bread
Els Debonne
Ingrid De Leyn
Annemarie Vroman
Griet Spaepen
Marina Van Hecke
Tony Ruyssen
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2020
2019
Baking quality of winter wheat (Triticum aestivum L.) is influenced by fractionation of nitrogen fertilization
Tom Hellemans
Kevin Dewitte
Ingrid De Leyn
Geert Haesaert
Mia Eeckhout
C3
Conference
2019
Gluten free cakes and cookies with pseudocereals and teff
Lori Daelemans
Cleo Pannecoucke
Phara De Bock
Ingrid De Leyn
Melissa Camerlinck
Filip Van Bockstaele
C3
Conference
2019
Nutritional properties of ancient wheats available on the Belgian market
Lori Daelemans
Ingrid De Leyn
Melissa Camerlinck
Katleen Raes
Pieter Vermeir
Filip Van Bockstaele
C3
Conference
2019
2018
Functional properties and breadmaking quality of ancient wheats cultivated in Belgium and the Netherlands
Lori Daelemans
Ingrid De Leyn
Melissa Camerlinck
Filip Van Bockstaele
C3
Conference
2018
Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
Els Debonne
Filip Van Bockstaele
Manon Van Driessche
Ingrid De Leyn
Mia Eeckhout
Frank Devlieghere
A1
Journal Article
in
FOOD CONTROL
2018
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
Els Debonne
Ingrid De Leyn
Jan Verwaeren
Stijn Moens
Frank Devlieghere
Mia Eeckhout
Filip Van Bockstaele
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
Els Debonne
Filip Van Bockstaele
Ingrid De Leyn
Frank Devlieghere
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2018
2017
Composition, granular structure, and pasting properties of native starch extracted from Plectranthus edulis (Oromo dinich) tubers
Tom Hellemans
Gifty Abera Geleta
Ingrid De Leyn
Paul Van der Meeren
Koen Dewettinck
Mia Eeckhout
Bruno De Meulenaer
Filip Van Bockstaele
A1
Journal Article
in
JOURNAL OF FOOD SCIENCE
2017
Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
Els Debonne
Filip Van Bockstaele
Euge Philips
Ingrid De Leyn
Mia Eeckhout
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2017
Tarwerassen onder de loep
Ingrid De Leyn
Newsarticle
2017
2016
Functionality of different fibre sources in gluten-free dough and bread
Astrid De Beleyr
Delina Van Laere
Filip Van Bockstaele
Melissa Camerlinck
Ingrid De Leyn
Marianne De Meerleer
Lieve Vermeiren
C3
Conference
2016
Functionality of vegetable proteins in gluten-free dough and bread
Astrid De Beleyr
Delina Van Laere
Filip Van Bockstaele
Melissa Camerlinck
Ingrid De Leyn
Marianne De Meerleer
Lieve Vermeiren
C3
Conference
2016
Glutenvrije broden enorme uitdaging : voedingswaarde onder de loep in onderzoek
Delina Van Laere
Astrid De Beleyr
Filip Van Bockstaele
Melissa Camerlinck
Ingrid De Leyn
Lieve Vermeiren
Marianne De Meerleer
Newsarticle
2016
Weersomstandigheden spelen Europese oogst parten
Ingrid De Leyn
Peter De Saert
Newsarticle
2016
2015
Goede oogst, ondanks hitte en droogte
Ingrid De Leyn
Newsarticle
2015
Impact of frozen storage and defrosting on the quality and safety of bakery products
Filip Van Bockstaele
Els Debonne
K Wagemans
Ingrid De Leyn
Simbarashe Samapundo
Annemarie Vroman
Mia Eeckhout
C3
Conference
2015
Laag eiwitgehalte en hoge glutenindex
Ingrid De Leyn
Newsarticle
2015
Trend naar minder eiwit
Ingrid De Leyn
Newsarticle
2015
2014
Bakery products : science and technology
Book editor
2014
Hoge tarweopbrengsten, lage eiwitgehaltes
Ingrid De Leyn
Peter De Saert
Newsarticle
2014
Other funtional additives
Ingrid De Leyn
Bookchapter
in
Bakery products : science and technology
2014
Other leavening agents
Ingrid De Leyn
Bookchapter
in
Bakery products : science and technology
2014
2013
Hoog hectolitergewicht en valgetal tarwe 2013
Ingrid De Leyn
Newsarticle
2013
Tarweoogst 2013 onder de loep
Ingrid De Leyn
Newsarticle
2013
2012
Claryfar 2012: kwaliteitscorrectie tarwe
Ingrid De Leyn
Newsarticle
2012
Nat weer beïnvloedt tarwekwaliteit
Ingrid De Leyn
Newsarticle
2012
2011
Natte, droge zomer 2010 beïnvloedt tarwekwaliteit
Ingrid De Leyn
Newsarticle
2011
Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
Filip Van Bockstaele
Ingrid De Leyn
Mia Eeckhout
Koen Dewettinck
A1
Journal Article
in
JOURNAL OF FOOD ENGINEERING
2011
Verrassende tarwekwaliteit
Ingrid De Leyn
Newsarticle
2011
Waarde van baktarwe
Ingrid De Leyn
Newsarticle
2011
2010
Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread
Simbarashe Samapundo
Nick Deschuyffeleer
Delina Van Laere
Ingrid De Leyn
Frank Devlieghere
A1
Journal Article
in
FOOD MICROBIOLOGY
2010
Schot desastreus voor valgetal
Ingrid De Leyn
Newsarticle
2010
2008
Rheological properties of wheat flour dough and the relationship with bread volume 1 : creep-recovery measurements
Filip Van Bockstaele
Ingrid De Leyn
Mia Eeckhout
Koen Dewettinck
A1
Journal Article
in
CEREAL CHEMISTRY
2008
Rheological properties of wheat flour dough and their relationship with bread volume 2 : dynamic oscillation measurements
Filip Van Bockstaele
Ingrid De Leyn
Mia Eeckhout
Koen Dewettinck
A1
Journal Article
in
CEREAL CHEMISTRY
2008