Ghent University Academic Bibliography

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Your filters: cql: author="Van Opstaele, Filip" or (type any "bookEditor issueEditor" and editor="Van Opstaele, Filip")

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The search for high-quality low- and non-alcohol beers : a chemical-analytical and sensorial characterisation of commercial NABLAB

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

(2023) Trends in Brewing, 15th, Abstracts.
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Non- and low-alcohol beers : an in-depth comparison of commercial alternative brewing yeasts

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)

(2023) Trends in Brewing, 15th, Abstracts.
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An in-depth comparative study between commercial alternative brewing yeasts in low-alcohol and alcohol-free beer production

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

(2023) 2023 ASBC meeting, Abstracts.
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10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process

Jeroen Baillière (UGent) , 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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Brewing with unmalted alternative cereals and pseudocereals

Jessika De Clippeleer (UGent) , Jeroen Baillière (UGent) , 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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Brewing with 40% unmalted alternative (pseudo)cereals

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

(2021) Trends in Brewing, 14th, Abstracts.
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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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High prolyl-endopeptidase enzyme dosages for the production of gluten-free wheat beer : a lab-scale case study

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten (UGent) , Filip Van Opstaele, Jessika De Clippeleer (UGent) and Anita Van Landschoot (UGent)

(2019) 37th Congress of the European Brewery Convention (EBC 2019), Abstracts.
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Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains

Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge (UGent) , Jessika De Clippeleer (UGent) , et al.

(2017) FEMS YEAST RESEARCH. 17(1).

Academic Bibliography

The search for high-quality low- and non-alcohol beers : a chemical-analytical and sensorial characterisation of commercial NABLAB

Non- and low-alcohol beers : an in-depth comparison of commercial alternative brewing yeasts

An in-depth comparative study between commercial alternative brewing yeasts in low-alcohol and alcohol-free beer production

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

Brewing with 40% unmalted alternative (pseudo)cereals

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

High prolyl-endopeptidase enzyme dosages for the production of gluten-free wheat beer : a lab-scale case study

Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains

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