Ghent University Academic Bibliography

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10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process

Jeroen Baillière, David Laureys (UGent) , Pieter Vermeir (UGent) , Filip Van Opstaele, Gert De Rouck, Luc De Cooman, Dana Vanderputten and Jessika De Clippeleer (UGent)

(2022) JOURNAL OF CEREAL SCIENCE. 106.
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- Conference Paper
- C3
Brewing with unmalted alternative cereals and pseudocereals

Jessika De Clippeleer (UGent) , Jeroen Baillière, David Laureys (UGent) , Joren Huys (UGent) , Wouter De Sutter, Johanna Schlich, Filip Van Opstaele, Gert De Rouck, Luc De Cooman and Dana Vanderputten

(2022) Brouwerijstudiedag 2022.
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- Conference Paper
- C3
Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen Baillière, David Laureys (UGent) , Joren Huys (UGent) , Gert De Rouck, Filip Van Opstaele, Luc De Cooman, Dana Vanderputten and Jessika De Clippeleer (UGent)

(2021) 2021 ASBC virtual meeting, Abstracts.
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Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer

Filip Van Opstaele, Tatiana Praet, Koen Goiris, Gert De Rouck, Barbara Jaskula-Goiris, Jessika De Clippeleer (UGent) , Guido Aerts and Luc De Cooman

(2020) Hop flavor and aroma : proceedings of the 2nd International Brewers Symposium. p.101-115
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)

Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Julien Simonis, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2020) FOOD RESEARCH INTERNATIONAL. 132.
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- Conference Paper
- C3
First time quantification of cysteinylated aldehydes in malt and brewery samples

Paula Bustillo Trueba, Barbara Jaskula-Goiris, Jessika De Clippeleer (UGent) , Mark Sanders, Jean-Paul Vincken, Erik Van Der Eycken, Joseph De Brabanter, Gert De Rouck, Guido Aerts and Luc De Cooman

(2019) 37th Congress of the European Brewery Convention (EBC 2019), Abstracts.
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Michael Hinneh, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Sarah Termote, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 125.
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(4). p.837-852
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)

Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Julien Simonis, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) FOOD RESEARCH INTERNATIONAL. 119. p.84-98
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle (UGent) , Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro (UGent) , Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) JOURNAL OF FOOD ENGINEERING. 253. p.59-71

Academic Bibliography

10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process

Brewing with unmalted alternative cereals and pseudocereals

Brewing with 40% unmalted alternative (pseudo)cereals

Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer

Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)

First time quantification of cysteinylated aldehydes in malt and brewery samples

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

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