Lomme J. Deleu
Antwerpen, VLG, Belgium
Last Updated: 09/26/2026
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Found 12 publications
Correction: Pacritinib in transplant-eligible myelofibrosis: final analysis of the phase II HOVON-134 trial.
Journal: Bone marrow transplantation
Published: May 05, 2026
Pacritinib in transplant-eligible myelofibrosis: final analysis of the phase II HOVON-134 trial.
Journal: Bone marrow transplantation
Published: October 20, 2025
Pacritinib in transplant-eligible myelofibrosis: final analysis of the phase II HOVON-134 trial.
Journal: Bone marrow transplantation
Published: October 20, 2025
Two cases of acute intraocular pressure elevation with dabigatran use in glaucoma patients.
Journal: Journal francais d'ophtalmologie
Published: June 09, 2022
Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
Journal: Food chemistry
Published: February 16, 2021
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils.
Journal: Journal of agricultural and food chemistry
Published: February 05, 2021
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch.
Journal: Foods (Basel, Switzerland)
Published: January 13, 2021
Compressive Rathke's pouch cyst discovered due to bitemporal hemianopsia
Journal: Journal francais d'ophtalmologie
Published: September 28, 2020
Processing Induced Changes in Food Proteins: Amyloid Formation during Boiling of Hen Egg White.
Journal: Biomacromolecules
Published: March 24, 2020
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions.
Journal: Comprehensive reviews in food science and food safety
Published: March 20, 2019
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
Journal: Comprehensive reviews in food science and food safety
Published: July 05, 2016
Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
Journal: Journal of agricultural and food chemistry
Published: May 05, 2012
Showing 1-12 of 12
Last Updated: 09/26/2026