dr. David Laureys
No current affiliation with UGent
- ORCID iD
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0000-0003-1175-5567
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Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts
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Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture
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- Journal Article
- A1
- open access
Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains
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Experimental data on the physicochemical properties of non- and low-alcohol beers produced with commercial maltose- and maltotriose-negative yeasts
(2024) -
Exploring the limits of extract content to increase the fullness of NABLAB
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Een diepgaande vergelijkende studie tussen commerciële alternatieve brouwgisten voor alcoholvrije en alcoholarme bierproductie
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Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie
(2024) -
Revealing flavour stability of alcohol-free and low-alcohol beers produced with alternative yeasts and cereals
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The impact of 10 unmalted alternative adjuncts on wort characteristics
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- Conference Paper
- C3
- open access
Beyond hops : the potential of hulupones for light-stable bitterness in beer