- Work address
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Valentin Vaerwyckweg 1, Schoonmeersen - gebouw C
9000 Gent - Jessika.DeClippeleer@UGent.be
- ORCID iD
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0000-0002-8033-9308
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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
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Kombucha tea fermentation : a review
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Brewing with 10/20% addition of lentil malt in a microbrew scale
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High prolyl-endopeptidase enzyme dosages for the production of gluten-free wheat beer : a lab-scale case study
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Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples
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Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
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Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions
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Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes
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Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains