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Christophe M. Courtin

Christophe M. Courtin

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Biology and Biochemistry
Belgium
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
88
Citations
26500
World Ranking
2711
National Ranking
41

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Belgium Leader Award

Overview

Christophe M. Courtin is affiliated with KU Leuven in Belgium and works primarily in the fields of Nursing and Agricultural and Biological Sciences. Their research output covers a diverse range of topics, with an emphasis on Nutrition and Dietetics, Food Science, and Plant Science as prominent subfields.

The scientist's work spans several main topics including:

  • Food composition and properties
  • Microbial Metabolites in Food Biotechnology
  • Phytase and its Applications
  • Fermentation and Sensory Analysis
  • Biofuel production and bioconversion
  • Polysaccharides Composition and Applications
  • Enzyme Production and Characterization

Among their recent publications are studies addressing the relationship between diet, microbiology, and enzymatic processes. Selected papers include:

  • Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing, 2021, Comprehensive Reviews in Food Science and Food Safety
  • The role of pretreatment in the catalytic valorization of cellulose, 2020, Molecular Catalysis
  • Arabinoxylan-oligosaccharides kick-start arabinoxylan digestion in the aging broiler, 2020, Poultry Science
  • Starch hydrolysis during mashing: A study of the activity and thermal inactivation kinetics of barley malt α-amylase and β-amylase, 2020, Carbohydrate Polymers
  • Tripartite relationship between gut microbiota, intestinal mucus and dietary fibers: towards preventive strategies against enteric infections, 2020, FEMS Microbiology Reviews

Courtin frequently collaborates with several coauthors, notably including Yamina De Bondt, Niels A. Langenaeken, An Bautil, C.F. De Schepper, and Eline Van Wayenbergh. These collaborations often intersect with their research topics and publication venues.

The scientist's work appears regularly in a range of publication venues specializing in food science and related disciplines. Key journals where they have multiple publications include:

  • Foods
  • Food Hydrocolloids
  • Food Chemistry
  • Carbohydrate Polymers
  • Food Research International

Christophe M. Courtin's research integrates various dimensions of food science, from biochemical analysis of food components and processing impacts to the microbiological and enzymatic factors that influence dietary outcomes. Their extensive publication record and ongoing research contributions encompass aspects of nutrition, bioengineering, and agricultural biology.

Best Publications

  • Wheat flour constituents: how they impact bread quality, and how to impact their functionality

    Hans Goesaert;Kristof Brijs;WS Veraverbeke;Christophe Courtin

  • Reductive lignocellulose fractionation into soluble lignin-derived phenolic monomers and dimers and processable carbohydrate pulps

    S. Van den Bosch;W. Schutyser;R. Vanholme;T. Driessen

  • Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

    Christophe Courtin;Jan Delcour

  • Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylan-oligosaccharides, and xylooligosaccharides.

    Willem F Broekaert;Christophe M Courtin;Kristin Verbeke;Tom Van de Wiele

  • Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study

    Eef Boets;Sara V. Gomand;Lise Deroover;Tom Preston

  • Non-digestible oligosaccharides with prebiotic properties

    Katrien Swennen;Christophe M Courtin;Jan A Delcour

  • Tuning the lignin oil OH-content with Ru and Pd catalysts during lignin hydrogenolysis on birch wood

    S. Van den Bosch;W. Schutyser;S.-F. Koelewijn;T. Renders

  • Integrating lignin valorization and bio-ethanol production: on the role of Ni-Al2O3 catalyst pellets during lignin-first fractionation

    S. Van den Bosch;T. Renders;S. Kennis;S.-F. Koelewijn

  • Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine

    Charlotte Grootaert;Jan A. Delcour;Christophe M. Courtin;Willem F. Broekaert

  • Influence of bio-based solvents on the catalytic reductive fractionation of birch wood

    W. Schutyser;S. Van den Bosch;T. Renders;T. De Boe

  • Variation in the Content of Dietary Fiber and Components Thereof in Wheats in the HEALTHGRAIN Diversity Screen

    Kurt Gebruers;Emmie Dornez;Danuta Boros;Anna Fraś

  • Structurally Different Wheat-Derived Arabinoxylooligosaccharides Have Different Prebiotic and Fermentation Properties in Rats

    Valerie Van Craeyveld;Katrien Swennen;Emmie Dornez;Tom Van de Wiele

  • Structural determinants of the substrate specificities of xylanases from different glycoside hydrolase families.

    Annick Pollet;Jan A. Delcour;Christophe M. Courtin

  • Prebiotic effects of arabinoxylan oligosaccharides on juvenile Siberian sturgeon (Acipenser baerii) with emphasis on the modulation of the gut microbiota using 454 pyrosequencing.

    Zahra Geraylou;Caroline Souffreau;Eugene Rurangwa;Eugene Rurangwa;Gregory E. Maes;Gregory E. Maes

  • Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

    Sami Hemdane;Pieter J. Jacobs;Emmie Dornez;Joran Verspreet

  • Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN Diversity Screen.

    Annica A M Andersson;Anna Maija Lampi;Laura Nyström;Vieno Piironen

  • Comparison of prebiotic effects of arabinoxylan oligosaccharides and inulin in a simulator of the human intestinal microbial ecosystem

    Charlotte Grootaert;Pieter Van den Abbeele;Massimo Marzorati;Willem F. Broekaert

  • Influence of Acidic (H3PO4) and Alkaline (NaOH) Additives on the Catalytic Reductive Fractionation of Lignocellulose

    Tom Renders;Wouter Schutyser;Sander Van den Bosch;Steven-Friso Koelewijn

  • Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making.

    Christophe M. Courtin;and An Roelants;Jan A. Delcour

  • Effects of dietary arabinoxylan-oligosaccharides (AXOS) and endogenous probiotics on the growth performance, non-specific immunity and gut microbiota of juvenile Siberian sturgeon (Acipenser baerii).

    Zahra Geraylou;Caroline Souffreau;Eugene Rurangwa;Eugene Rurangwa;Luc De Meester

Frequent Co-Authors

Tom Van de Wiele
Tom Van de Wiele Ghent University
Bert F. Sels
Bert F. Sels KU Leuven
Johan Buyse
Johan Buyse KU Leuven
Michael J. O’Donohue
Michael J. O’Donohue Federal University of Toulouse Midi-Pyrénées

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