Showing results (1-10 of 10) with videos related to
Sort By:
Pageof 1
Carbohydrate Polymers|May 17, 2020
Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beerNiels A Langenaeken, David P De Schutter, Christophe M CourtinJournal of Chromatography. A|April 2, 2008
Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometryDaan Saison, David P De Schutter, Filip Delvaux, et al.Journal of Chromatography. A|May 20, 2009
Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometryDaan Saison, David P De Schutter, Filip Delvaux, et al.Food Chemistry|June 9, 2019
Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashingNiels A Langenaeken, Charlotte F De Schepper, David P De Schutter, et al.Biotechnology Letters|August 29, 2006
Immobilized yeast cell systems for continuous fermentation applicationsPieter J Verbelen, David P De Schutter, Filip Delvaux, et al.Journal of Agricultural and Food Chemistry|February 11, 2010
Decrease of aged beer aroma by the reducing activity of brewing yeastDaan Saison, David P De Schutter, Nele Vanbeneden, et al.Journal of Agricultural and Food Chemistry|April 5, 2008
Influence of lipids in the generation of phenylacetaldehyde in wort-related model systemsEmerenciana Gallardo, David P De Schutter, Rosario Zamora, et al.Journal of Agricultural and Food Chemistry|December 15, 2007
Characterization of volatiles in unhopped wortDavid P De Schutter, Daan Saison, Filip Delvaux, et al.Journal of Chromatography. A|December 22, 2007
Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometryDavid P De Schutter, Daan Saison, Filip Delvaux, et al.Journal of Agricultural and Food Chemistry|June 13, 2008
Release and evaporation of volatiles during boiling of unhopped wortDavid P De Schutter, Daan Saison, Filip Delvaux, et al.Pageof 1