Ghent University Academic Bibliography

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Your filters: cql: author="Vanderputten, Dana" or (type exact bookEditor and editor="Vanderputten, Dana")

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The impact of 10 unmalted alternative adjuncts on wort characteristics

David Laureys (UGent) , Jeroen Baillière, Pieter Vermeir (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2023) FOODS. 12(23).
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- Conference Paper
- C3
The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

David Laureys (UGent) , Jeroen Baillière (UGent) , Sylvie Vandoorne (UGent) , Elia Myncke (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2023) Trends in Brewing, 15th, Abstracts.
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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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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

Arne Demeester, David Laureys (UGent) , Jeroen Baillière, Joren Huys (UGent) , Pieter Vermeir (UGent) , Ingrid De Leyn (UGent) and Dana Vanderputten (UGent)

(2023) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 81(1). p.66-75
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- Conference Paper
- C3
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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- C3
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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- Conference Paper
- C3
Mashing with unmalted alternative cereals and pseudocereals

David Laureys (UGent) , Jeroen Baillière (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2022) 20th School of Fermentation Technology, Abstracts.
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- C3
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Bread losses for propagation of brewer's yeast

Sylvie Vandoorne (UGent) , Johannes Feys, Jessika De Clippeleer (UGent) and Dana Vanderputten

(2022) 38st Congress of the European Brewery Convention, Abstracts.
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- C3
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Use of unmalted buckwheat for innovative beer production

Elia Myncke (UGent) , David Laureys (UGent) , Jeroen Baillière (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2022) Brewers Forum / 38th EBC Congress.
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Sourdough bread losses and sourdough cultures for sour beers

Pieter-Jan Slechten, Sylvie Vandoorne (UGent) , Johannes Feys, Jessika De Clippeleer (UGent) and Dana Vanderputten

(2022) 38st Congress of the European Brewery Convention, Abstracts.
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- Journal Article
- A2
Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance

Elia Myncke (UGent) , David Laureys (UGent) , Jeroen Baillière, Dana Vanderputten and Jessika De Clippeleer (UGent)

(2022) TECHNICAL QUARTERLY - MASTER BREWERS ASSOCIATION OF THE AMERICAS. 59(2). p.55-62
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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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Novel malts for novel beers

David Laureys (UGent) , Stijn Vanderroost, Tom Lavaert, Jeroen Baillière (UGent) , 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 (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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- 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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- Conference Paper
- C3
Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne Demeester, Jeroen Baillière, David Laureys (UGent) , Joren Huys (UGent) , Ingrid De Leyn (UGent) , Pieter Vermeir (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2021) 2021 ASBC virtual meeting, Abstracts.
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- C3
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Surplus bread as a resource : a unique opportunity for brewers within a circular economy

Johannes Feys, Melissa Camerlinck, Freek Van Baelen, Marlies De Corte, Katrien Cobbaut, Katrijn Cierkens, Ingrid De Leyn (UGent) , Jessika De Clippeleer (UGent) and Dana Vanderputten

(2021) Trends in Brewing, 14th, Abstracts.
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Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach

Marijke Meul, Melissa Camerlinck, Marlies De Corte, Katrijn Cierkens, Katrien Cobbaut, Ingrid De Leyn (UGent) , Freek Van Baelen, Johannes Feys, Jessika De Clippeleer (UGent) and Dana Vanderputten

(2021) Trends in Brewing, 14th, Abstracts.
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- Conference Paper
- C3
Mashing with 40% of unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen Baillière (UGent) , David Laureys (UGent) , Glenn Aelbrecht, Dana Vanderputten and Jessika De Clippeleer (UGent)

(2020) WBC Connect 2020, Abstracts.
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- C3
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Unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen Baillière (UGent) , David Laureys (UGent) , Glenn Aelbrecht, Pieter Vermeir (UGent) , Dana Vanderputten and Jessika De Clippeleer (UGent)

(2020) WBC Connect 2020, Abstracts.
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- C3
- open access
Embracing alternative grains : how research on alternative grains can boost the brewing industry

Jessika De Clippeleer (UGent) , Julie Demeulenaere and Dana Vanderputten (UGent)

(2019) 37th Congress of the European Brewery Convention (EBC 2019), Abstracts.
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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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- Journal Article
- A1
Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten (UGent) and Anita Van Landschoot (UGent)

(2018) JOURNAL OF THE INSTITUTE OF BREWING. 124(2). p.148-157
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Industrial production of gluten-free (barley) malt beers by use of selected processes for beer clarification

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten and Anita Van Landschoot (UGent)

(2018) 6th International Young Scientist Symposium on Malting, Brewing and Distilling, Abstracts.
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Plant-based beverages as good sources of free and glycosidic plant sterols

Anneleen Decloedt (UGent) , Anita Van Landschoot (UGent) , Hellen Watson (UGent) , Dana Vanderputten (UGent) and Lynn Vanhaecke (UGent)

(2018) NUTRIENTS. 10(1).
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Ultra-high-performance supercritical fluid chromatography as a separation tool for Fusarium mycotoxins and their modified forms

Marthe De Boevre (UGent) , Christof Van Poucke (UGent) , Emmanuel Njumbe Ediage (UGent) , Dana Vanderputten (UGent) , Anita Van Landschoot (UGent) and Sarah De Saeger (UGent)

(2018) JOURNAL OF AOAC INTERNATIONAL. 101(3). p.627-632
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- Miscellaneous
GluTech effent het pad voor glutenvrije moutbieren

Koen Vandepopuliere, Dana Vanderputten (UGent) and Anneleen Decloedt (UGent)

(2017) FOOD INDUSTRY (NEDERLANDSE ED.). p.6-9
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- C3
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Approach for quantitative analysis of hordein peptides in gluten-free malt beers with High-Resolution-Orbitrap-MS

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten and Anita Van Landschoot (UGent)

(2017) European Brewery Convention, 36th International congress, Abstracts.
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- C3
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Industrial feasibility of the production of gluten-free barley malt beers on a day-to-day basis using existing technologies

Anneleen Decloedt (UGent) , Hellen Watson (UGent) , Anita Van Landschoot (UGent) and Dana Vanderputten

(2017) European Brewery Convention, 36th International congress, Abstracts.
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- Conference Paper
- C3
- open access
Barley fungi and their mycotoxins in beer production

Anneleen Decloedt (UGent) , Dana Vanderputten, Marthe De Boevre (UGent) , Sarah De Saeger (UGent) and Anita Van Landschoot (UGent)

(2017) American Society of Brewing Chemists, Annual meeting, Abstracts.
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- Conference Paper
- C1
Screening of gluten proteins and peptides in Belgian malt beers and brewing samples by R5-ELISA

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten and Anita Van Landschoot (UGent)

(2016) COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES. 81(1).
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Technology for the production of gluten-free barley malt beer

Anneleen Decloedt (UGent) , Hellen Watson (UGent) , Anita Van Landschoot (UGent) and Dana Vanderputten

(2015) Belgian Brewing conference - Chair J. De Clerck, Abstracts.
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- Conference Paper
- C3
Gluten-free barley malt beers

Anneleen Decloedt (UGent) , Hellen Watson (UGent) , Anita Van Landschoot (UGent) and Dana Vanderputten

(2015) Fermentatio studiedag, Samenvattingen.
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Detection and quantification of barley gluten peptides by state-of-the-art mass spectrometry

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten and Anita Van Landschoot (UGent)

(2015) Belgian Brewing conference - Chair J. De Clerck, Abstracts. p.98-98
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Technology to produce gluten-free barley malt beers

Sylvie Vandoorne, Anneleen Decloedt (UGent) , Dana Vanderputten and Anita Van Landschoot (UGent)

(2014) Abstract book : 2nd International congress on Food Technology. p.13-13
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- C3
High throughput evaluation of industrial growth conditions for industrial Saccharomyces yeasts

Anita Van Landschoot (UGent) , Sylvie Vandoorne, Dana Vanderputten and Gary Prescott

(2012) World Brewing Congress, Abstracts.
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- Journal Article
- A4
Hernieuwbare brandstoffen: tweede generatie bio-ethanol: enkele Vlaamse case studies

Ingeborg Stals (UGent) and Dana Vanderputten

(2011) MILIEUTECHNOLOGIE (MECHELEN). 18(5). p.4-7
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- C3
Gluten-free barley malt beers

Anita Van Landschoot (UGent) , Sylvie Vandoorne and Dana Vanderputten

(2011) European Brewery Convention, 33rd International congress, Abstracts.
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- C3
Isothermal and short mashing compared to infusion mashing

Anita Van Landschoot (UGent) , Dana Vanderputten (UGent) and Ingeborg Stals (UGent)

(2010) 1st International congress on food technology : abstract book. p.364-364
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- Conference Paper
- C1
Isothermal and short mashing versus traditional mashing

Anita Van Landschoot (UGent) , Dana Vanderputten (UGent) , Ingeborg Stals (UGent) , Kathleen Piens and Luc De Vuyst

(2009) Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality. p.25-29
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Resveratrol in beer to increase life span of brewing yeast under stressed conditions

Anita Van Landschoot (UGent) , Dana Vanderputten, Leen De Gelder (UGent) and Arne Heyerick (UGent)

(2007) Euro Food Chem XIV, Posters.
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- Journal Article
- A1
Influence of the sugar composition of the added extract on the refermentation of beer in bottles

N VANBENEDEN, Dana Vanderputten (UGent) , B VANDERHAEGEN, G DERDELINCKX and Anita Van Landschoot (UGent)

(2006) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 64(4). p.206-213
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- C1
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Spectrum of polysaccharides degradation products of ales and lager beers

Anita Van Landschoot (UGent) , Dana Vanderputten (UGent) , Ingeborg Stals (UGent) and Marc Claeyssens (UGent)

(2005) Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects. p.615-618
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- Journal Article
- A2
Effect of pitching yeast preparation on the refermentation of beer in bottles

Anita Van Landschoot (UGent) , N. Vanbeneden, Dana Vanderputten (UGent) and G. Derdelinckx

(2004) CEREVISIA. 29(3). p.140-146
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- Journal Article
- A2
Extract for the refermentation of beer in bottles

Anita Van Landschoot (UGent) , N. Vanbeneden, Dana Vanderputten (UGent) and G. Derdelinckx

(2002) CEREVISIA. 32(2). p.120-129
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- A2
The impedimetric technique for quality and hygiene control in the brewery

Anita Van Landschoot (UGent) , K. Vlamynck, Dana Vanderputten (UGent) , J. Mergaert, Jean Swings (UGent) and L. De Vuyst

(2002) CEREVISIA. 27. p.33-37

The impact of 10 unmalted alternative adjuncts on wort characteristics

The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

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

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

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

Mashing with unmalted alternative cereals and pseudocereals

Bread losses for propagation of brewer's yeast

Use of unmalted buckwheat for innovative beer production

Sourdough bread losses and sourdough cultures for sour beers

Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance

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

Brewing with unmalted alternative cereals and pseudocereals

Novel malts for novel beers

Brewing with 40% unmalted alternative (pseudo)cereals

Brewing with 40% unmalted alternative (pseudo)cereals

Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Surplus bread as a resource : a unique opportunity for brewers within a circular economy

Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach

Mashing with 40% of unmalted alternative (pseudo)cereals for the production of specialty beers

Unmalted alternative (pseudo)cereals for the production of specialty beers

Embracing alternative grains : how research on alternative grains can boost the brewing industry

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

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Industrial production of gluten-free (barley) malt beers by use of selected processes for beer clarification

Plant-based beverages as good sources of free and glycosidic plant sterols

Ultra-high-performance supercritical fluid chromatography as a separation tool for Fusarium mycotoxins and their modified forms

GluTech effent het pad voor glutenvrije moutbieren

Approach for quantitative analysis of hordein peptides in gluten-free malt beers with High-Resolution-Orbitrap-MS

Industrial feasibility of the production of gluten-free barley malt beers on a day-to-day basis using existing technologies

Barley fungi and their mycotoxins in beer production

Screening of gluten proteins and peptides in Belgian malt beers and brewing samples by R5-ELISA

Technology for the production of gluten-free barley malt beer

Gluten-free barley malt beers

Detection and quantification of barley gluten peptides by state-of-the-art mass spectrometry

Technology to produce gluten-free barley malt beers

High throughput evaluation of industrial growth conditions for industrial Saccharomyces yeasts

Hernieuwbare brandstoffen: tweede generatie bio-ethanol: enkele Vlaamse case studies

Gluten-free barley malt beers

Isothermal and short mashing compared to infusion mashing

Isothermal and short mashing versus traditional mashing

Resveratrol in beer to increase life span of brewing yeast under stressed conditions

Influence of the sugar composition of the added extract on the refermentation of beer in bottles

Spectrum of polysaccharides degradation products of ales and lager beers

Effect of pitching yeast preparation on the refermentation of beer in bottles

Extract for the refermentation of beer in bottles

The impedimetric technique for quality and hygiene control in the brewery