WoW ● Scientific Publications
Scientific Publications
RUSTGI Sachin, Peter SHEWRY, Fred BROUNS, Lomme DELEU and Jan A. DELCOUR.. Wheat seed proteins - factors influencing their content, composition, and technological properties, and strategies to reduce adverse reactions. Comprehensive Reviews in Food Scicene abd Food Safety, Vol 18, 2019
Fred BROUNS, Gonny VAN ROOY, Peter SHEWRY, Sachin RUSTGI, Daisy JONKERS. Adverse reactions to wheat or wheat components. Comprehensive Reviews in Food Scicene and Food Safety, Vol 18, July 2019
Gilissen L, van den Broeck H.C. Breeding for healthier wheat. Cereal Foods World. July-Aug 2018, 132-136
Jouanin A, Gillissen L, et al Food processing and breeding strategies for coeliac-safe and healthy wheat products. Food Research International 110 (2018) 11–21
Brouns F, Well on wheat Consortium. October 2018 - Milling and Grain, 72-76. Health concerns over cereals and our daily bread
T. America et al Preview of the ‘Well on Wheat?’ (WoW) project . In: Proceedings of the 30th Meeting WORKING GROUP on PROLAMIN ANALYSIS and TOXICITY, Edited by Peter Koehler, 2017, p 67-75
 F. Brouns et al. The War on Wheat - How unsubstantiated wheat and gluten related health concerns are damaging the cereal foods sector and compromising public health. The world of food ingredients, September 2015, p30-31
F. Brouns. A call to action - The cereal foods supply chain must share responsibility for public health. Milling and Grain, March 2015, p50-52
 F. Brouns et al. The Dietary Fibers-FODMAPs Controversy.  Cereal Foods World 2017; 62(3): 98-103
Whole Grains Council, USA. Whole Grains: An Important Source of Essential Nutrients, July/25/16
Whole Grains Council, USA. Summary of Recent Research On Whole Grains and Health
H.Van den Broeck, L.Gilissen and F. Brouns. Hoe gevoelig tarwe en gluten liggen-Voeding NU aug_2015, page 12-14
Debora van Zee, Hetty C van den Broeck, Luud JWJ Gilissen and Fred JPH Brouns. Tarwe & Voedselovergevoeligheid:Stand van wetenschap en oplossingsrichtingen voor de bakkerijsector. Report Dutch Bakery Center (NBC), Netherlands
Dr. Hetty C van den Broeck, Dr. Luud JWJ Gilissen and Prof. Dr. Fred JPH Brouns. Wheat and gluten intolerance: An overview of the latest scientific insights and possible solutions for the bakery sector, Report WoW- Dutch Bakery Center `anInternational Association for Cereal Science and Technology (ICC) Vienna, Austria
Willet W, Jenkins D et al . ICQC- International Carbohydrate Quality Consortium, Scientific Consensus on Whole Grains (Rome Sept 29th, 2017)