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Journal of Chromatography. A|November 18, 2006
Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detectionNele Vanbeneden, Filip Delvaux, Freddy R DelvauxJournal of Agricultural and Food Chemistry|December 5, 2008
Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beerNele Vanbeneden, Daan Saison, Filip Delvaux, et al.Journal of Agricultural and Food Chemistry|November 28, 2007
Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort productionNele Vanbeneden, Frederik Gils, Filip Delvaux, et al.Journal of Agricultural and Food Chemistry|February 5, 2004
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiaeStefan Coghe, Koen Benoot, 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.Journal 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.Analytica Chimica Acta|June 15, 2010
Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometrySem M G Vandecan, Daan Saison, Nina Schouppe, et al.FEMS Yeast Research|January 30, 2009
The influence of yeast oxygenation prior to brewery fermentation on yeast metabolism and the oxidative stress responsePieter J Verbelen, Sofie A Depraetere, Joris Winderickx, 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.Pageof 2