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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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Radical intermediates in the degradation of hop acids
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Characterization of novel Gluconobacter species from fruits and fermented food products : Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov
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- Journal Article
- A1
- open access
Brewing with 10% and 20% malted lentils : trials on laboratory and pilot scales
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- Journal Article
- A1
- open access
Exploration of isoxanthohumol bioconversion from spent hops into 8-prenylnaringenin using resting cells of Eubacterium limosum
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Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer
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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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Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method
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Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer
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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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Inclusion complexes of trans-iso-alpha-acids with beta-cyclodextrin : preparation of highly enriched cis- and trans-iso-alpha-acids
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Microbial diversity and metabolite composition of Belgian red-brown acidic ales
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Screening of gluten proteins and peptides in Belgian malt beers and brewing samples by R5-ELISA
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Comparison of the analytical profiles of volatiles in single-hopped worts and beers as a function of the hop variety
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Risk assessment of chronic dietary exposure to the conjugated mycotoxin deoxynivalenol-3-β-glucoside in the Dutch population
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Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains
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Rapid screening of aflatoxin B1 in beer by fluorescence polarization immunoassay
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Beer's bitter compounds : a detailed review on iso-alpha-acids : current knowledge of the mechanisms for their formation and degradation
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Elements and beers and effect of some metals ions on colloidal stability of beer
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Development and validation of an LC-MS/MS method for the toxicokinetic study of deoxynivalenol and its acetylated derivatives in chicken and pig plasma
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Dissolved silicon content in Belgian beers
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Technology to produce gluten-free barley malt beers
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Factors related with dissolved silicon content in Belgian beers
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A comparison of the anticancer properties of isoxanthohumol and 8-prenylnaringenin using in vitro models of colon cancer
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Metabolism of hop-derived bitter acids
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Prenylated chalcone xanthohumol associates with histones in breast cancer cells: a novel target identified by a monoclonal antibody
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Development and validation of an LC-MS/MS method for the simultaneous determination of deoxynivalenol, zearalenone, T-2 toxin and some masked metabolites in different cereals and cereal-derived food
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Gluten-free barley malt beers
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Bioavailability of hop-derived iso-α-acids and reduced derivatives
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Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry
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Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry
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Non-instrumental immunochemical tests for rapid ochratoxin A detection in red wine
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- Conference Paper
- C3
- open access
Anti-bacterial activity of lysozyme in pitching yeast and effect of lysozyme on yeast fermentation
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Treatment of PC-3 and DU145 prostate cancer cells by prenylflavonoids from hop (Humulus lupulus L.) induces a caspase-independent form of cell death
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Simultaneous analysis of riboflavin and aromatic amino acids in beer using fluorescence and multivariate calibration methods
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- Conference Paper
- C1
- open access
Spectrum of polysaccharides degradation products of ales and lager beers
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Modulation of the phytoestrogenicity of beer by monoterpene alcohols present in various hop oil fractions
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The oxygenated sesquiterpenoid fraction of hops in relation to the spicy hop character of beer
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- PhD Thesis
- open access
Unraveling the mechanism of the lightstruck flavor of beer
(2001) -
Micellar and microemulsion electrokinetic chromatography of hop bitter acids.