Show
Sort by
-
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)
-
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
-
First time quantification of cysteinylated aldehydes in malt and brewery samples
-
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
-
- Conference Paper
- C3
- open access
Study of cysteine-bound aldehydes in model solutions as a cause of flavour instability: influence of pH and temperature
-
Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes
-
Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions
-
- Conference Paper
- C3
- open access
Determination of staling aldehydes in malt
-
Evolution of staling aldehydes during brewing processes
-
First time detection and identification of cysteine-bound aldehydes in malting and brewing
-
Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
-
Exploring the binding behavior of beer staling aldehydes in model systems
-
Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes
-
Comparison of the analytical profiles of volatiles in single-hopped worts and beers as a function of the hop variety