Ghent University Academic Bibliography

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- Research Data
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)
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- Journal Article
- A1
- open access
Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Elia Myncke (UGent) , Dana Vanderputten, David Laureys (UGent) , Joren Huys (UGent) , Johanna Schlich, Filip Van Opstaele, Joachim Schouteten (UGent) and Jessika De Clippeleer (UGent)

(2025) FOOD CHEMISTRY. 477.
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- Research Data
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)
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- Research Data
Characterisation of 40% adjunct wort samples for maltose-negative yeasts and non-alcoholic beer production

Elia Myncke (UGent) , Sylvie Vandoorne (UGent) , Joren Huys (UGent) , Pol Smout, David Laureys, Pieter Vermeir (UGent) , Johanna Schlich, Filip Van Opstaele, Dana Vanderputten (UGent) and Jessika De Clippeleer (UGent)

(2025)
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- Conference Paper
- C3
Revealing flavour stability of alcohol-free and low-alcohol beers produced with alternative yeasts and cereals

Jessika De Clippeleer (UGent) , Elia Myncke (UGent) , Johanna Schlich, Filip Van Opstaele, David Laureys (UGent) and Dana Vanderputten

(2024) 39th EBC Congress & Brewers Forum, Abstracts.
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- Research Data
Experimental data on the physicochemical properties of non- and low-alcohol beers produced with commercial maltose- and maltotriose-negative yeasts

Elia Myncke (UGent) , Dana Vanderputten, David Laureys (UGent) , Joren Huys (UGent) , Johanna Schlich, Filip Van Opstaele and Jessika De Clippeleer (UGent)

(2024)
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- Conference Paper
- C3
Een diepgaande vergelijkende studie tussen commerciële alternatieve brouwgisten voor alcoholvrije en alcoholarme bierproductie

Jessika De Clippeleer (UGent) , Elia Myncke (UGent) , Joren Huys (UGent) , Wouter De Sutter, Johanna Schlich, Gert De Rouck, Filip Van Opstaele, David Laureys (UGent) and Dana Vanderputten

(2024) Colloquium Nieuwe tendensen voor microbrouwers, Abstracts.
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- Conference Paper
- C3
Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia Myncke (UGent) , Joren Huys (UGent) , David Laureys (UGent) , Wouter De Sutter, Johanna Schlich, Gert De Rouck, Filip Van Opstaele, Dana Vanderputten and Jessika De Clippeleer (UGent)

(2024) BREWed NABLAB Brewing Conference, Abstracts.
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- Miscellaneous
Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia Myncke (UGent) , Joren Huys (UGent) , David Laureys (UGent) , Wouter De Sutter, Johanna Schlich, Gert De Rouck, Filip Van Opstaele, Dana Vanderputten and Jessika De Clippeleer (UGent)

(2024)
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- Conference Paper
- C3
Pursuing flavour diversification on the NABLAB market : interactions between alternative ingredients and commercial maltose-negative yeasts

Elia Myncke (UGent) , Joren Huys (UGent) , Sylvie Vandoorne (UGent) , Pol Smout, Wouter De Sutter, Johanna Schlich, Gert De Rouck, Filip Van Opstaele, David Laureys (UGent) , Dana Vanderputten, et al.

(2024) 39th EBC Congress & Brewers Forum, Abstracts.

Academic Bibliography

Characterisation of forced-aged non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Characterisation of 40% adjunct wort samples for maltose-negative yeasts and non-alcoholic beer production

Revealing flavour stability of alcohol-free and low-alcohol beers produced with alternative yeasts and cereals

Experimental data on the physicochemical properties of non- and low-alcohol beers produced with commercial maltose- and maltotriose-negative yeasts

Een diepgaande vergelijkende studie tussen commerciële alternatieve brouwgisten voor alcoholvrije en alcoholarme bierproductie

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Pursuing flavour diversification on the NABLAB market : interactions between alternative ingredients and commercial maltose-negative yeasts

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