Ghent University Academic Bibliography

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- Journal Article
- A1
- open access
Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts

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

(2026) FOOD CHEMISTRY. 506.
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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 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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- 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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- PhD Thesis
Exploration of alternative yeasts and adjuncts for the production of non-alcoholic and low-alcohol beers

Elia Myncke (UGent)

(2025)

Academic Bibliography

Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts

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

Characterisation of forced-aged 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

Exploration of alternative yeasts and adjuncts for the production of non-alcoholic and low-alcohol beers

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