Academic Bibliography

Search 200 years of publications by Ghent University researchers.

prof. Jessika De Clippeleer

Faculty of Bioscience Engineering > Department of Biotechnology

Work address: Valentin Vaerwyckweg 1, Schoonmeersen - gebouw C
9000 Gent
Email: Jessika.DeClippeleer@UGent.be
ORCID iD: 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

Arne Demeester (UGent) , David Laureys (UGent) , Jeroen Baillière (UGent) , Joren Huys, Jessika De Clippeleer (UGent) , Pieter Vermeir (UGent) , Ingrid De Leyn (UGent) and Dana Vanderputten (UGent)

(2022) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. p.1-10
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Kombucha tea fermentation : a review

David Laureys (UGent) , Scott J. Britton and Jessika De Clippeleer (UGent)

(2020) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 78(3). p.165-174
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- Conference Paper
- C3
Brewing with 10/20% addition of lentil malt in a microbrew scale

Jonas Trummer (UGent) , Hellen Watson (UGent) , Jessika De Clippeleer (UGent) and Aleksander Poreda

(2019) 37th Congress of the European Brewery Convention (EBC 2019), Abstracts.
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- Conference Paper
- C3
High prolyl-endopeptidase enzyme dosages for the production of gluten-free wheat beer : a lab-scale case study

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten, Filip Van Opstaele, Jessika De Clippeleer (UGent) and Anita Van Landschoot (UGent)

(2019) 37th Congress of the European Brewery Convention (EBC 2019), Abstracts.
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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

P. Bustillo Trueba, B. Jaskula-Goiris, Jessika De Clippeleer (UGent) , K. Goiris, T. Praet, U. K. Sharma, E. Van der Eycken, M. G. Sanders, J-P Vincken, J. De Brabanter, et al.

(2019) JOURNAL OF CHROMATOGRAPHY A. 1604.
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Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer

A. Gahr, A. Forster, Jessika De Clippeleer (UGent) and F. Van Opstaele

(2019) BREWING SCIENCE. 72(11-12). p.217-227
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Jenny Ruales, Jessika De Clippeleer (UGent) , Ilse De Leersnyder (UGent) , Jocelyn De Wever (UGent) , Helena Everaert (UGent) , Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(9). p.1917-1937
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Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions

Paula Bustillo Trueba, Jessika De Clippeleer (UGent) , Erik Van der Eycken, Juan Sebastian Guevara Romero, Gert De Rouck, Guido Aerts and Luc De Cooman

(2018) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 76(4). p.272-280
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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

Jeroen J Baert, Jessika De Clippeleer (UGent) , Paula Bustillo Trueba, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts and Luc De Cooman

(2018) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 76(4). p.257-271
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Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains

Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge (UGent) , Jessika De Clippeleer (UGent) , et al.

(2017) FEMS YEAST RESEARCH. 17(1).

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