Ghent University Academic Bibliography

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

(2022) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. p.1-10
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Kombucha tea fermentation : a review

David Laureys (UGent) , Scott J. Britton and Jessika De Clippeleer (UGent)

(2020) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 78(3). p.165-174
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Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes

Jeroen J Baert, Jessika De Clippeleer (UGent) , Paula Bustillo Trueba, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts and Luc De Cooman

(2018) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 76(4). p.257-271
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Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions

Paula Bustillo Trueba, Jessika De Clippeleer (UGent) , Erik Van der Eycken, Juan Sebastian Guevara Romero, Gert De Rouck, Guido Aerts and Luc De Cooman

(2018) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 76(4). p.272-280
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Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes

Jeroen J. Baert, Jessika De Clippeleer (UGent) , Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts and Luc De Cooman

(2015) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 73(3). p.243-252
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Exploring the binding behavior of beer staling aldehydes in model systems

Jeroen J. Baert, Jessika De Clippeleer (UGent) , Luc De Cooman and Guido Aerts

(2015) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 73(1). p.100-108
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- Journal Article
- A1
The influence of very thick and fast mashing conditions on wort composition

Gert De Rouck, Barbara Jaskula, Brecht De Causmaecker, Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer (UGent) , Jos De Brabanter, Luc De Cooman and Guido Aerts

(2013) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 71(1). p.1-14
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Hopping technology in relation to beer bitterness consistency and flavor stability

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

(2007) JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS. 65(1). p.38-46
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- Journal Article
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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

Academic Bibliography

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

Kombucha tea fermentation : a review

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

Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes

Exploring the binding behavior of beer staling aldehydes in model systems

The influence of very thick and fast mashing conditions on wort composition

Hopping technology in relation to beer bitterness consistency and flavor stability

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

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