Academic Bibliography

- A1
- journalArticle
Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts Elia Myncke UGent, Sylvie Vandoorne UGent, Joren Huys UGent, Pol Smout, David Laureys UGent, Pieter Vermeir UGent, Johanna Schlich, Filip Van Opstaele, Dana Vanderputten UGent and Jessika De Clippeleer UGent (2026) FOOD CHEMISTRY. 506.
- A1
- journalArticle
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture Noussaire El Fihry, Ilse De Leersnyder UGent, Pieter Vermeir UGent, David Laureys UGent, Jessika De Clippeleer UGent, Filip Van Bockstaele UGent, Tony Ruyssen UGent, Mia Eeckhout UGent, Khalil El Mabrouk and Hassan Hajjaj (2026) FOOD CHEMISTRY. 498(part 1).
- researchData
Characterisation of forced-aged non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts Elia Myncke UGent, Dana Vanderputten UGent, Johanna Schlich, Filip Van Opstaele and Jessika De Clippeleer UGent (2025)
- researchData
Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts Elia Myncke UGent, Dana Vanderputten UGent, Joren Huys UGent, Sylvie Vandoorne UGent, Pol Smout, David Laureys, Johanna Schlich, Filip Van Opstaele, Joachim Schouteten UGent and Jessika De Clippeleer UGent (2025)
- C3
- conference
Mashing with 100% unmalted alternative cereals and exogenous enzymes : a novel approach to brewing Pol Smout, Sem Backaert UGent, Joren Huys UGent, Dana Vanderputten UGent and Jessika De Clippeleer UGent (2025) Trends in Brewing, 16th, Abstracts.