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Journal of Agricultural and Food Chemistry
|
October 25, 2013
Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry
Filip Van Opstaele, Tatiana Praet, Guido Aerts, et al.
Journal of Agricultural and Food Chemistry
|
November 29, 2012
Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry
Filip Van Opstaele, Brecht De Causmaecker, Guido Aerts, et al.
Food Chemistry
|
December 27, 2024
Study of the influence of beer composition on the amount of bubbles in beer: CO<sub>2</sub>, alcohol, protein and iso-alpha-acid contents as primary predictors
Liezl Bossaerts, Filip Van Opstaele, Arno G B Wouters, et al.
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Changes in the hop-derived volatile profile upon lab scale boiling
Tatiana Praet, Filip Van Opstaele, Bart Steenackers, et al.
Food Chemistry
|
March 5, 2025
Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative strains
Elia Myncke, Dana Vanderputten, David Laureys, et al.
Food Chemistry
|
January 28, 2026
Wort optimisation for non-alcoholic beer production with maltose-negative yeasts: Incorporation of malted, flaked, and unmalted adjuncts
Elia Myncke, Sylvie Vandoorne, Joren Huys, et al.
International Journal of Food Microbiology
|
June 1, 2022
Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer
Sofie Bossaert, Tin Kocijan, Valérie Winne, et al.
International Journal of Food Microbiology
|
January 2, 2021
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers
Sofie Bossaert, Valérie Winne, Filip Van Opstaele, et al.
FEMS Yeast Research
|
December 14, 2016
Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains
Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, et al.
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of 1
Search research articles
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Showing results (1-10 of 9) with videos related to
Sort By:
Page
of 1
Journal of Agricultural and Food Chemistry
|
October 25, 2013
Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry
Filip Van Opstaele, Tatiana Praet, Guido Aerts, et al.
Journal of Agricultural and Food Chemistry
|
November 29, 2012
Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry
Filip Van Opstaele, Brecht De Causmaecker, Guido Aerts, et al.
Food Chemistry
|
December 27, 2024
Study of the influence of beer composition on the amount of bubbles in beer: CO<sub>2</sub>, alcohol, protein and iso-alpha-acid contents as primary predictors
Liezl Bossaerts, Filip Van Opstaele, Arno G B Wouters, et al.
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Changes in the hop-derived volatile profile upon lab scale boiling
Tatiana Praet, Filip Van Opstaele, Bart Steenackers, et al.
Food Chemistry
|
March 5, 2025
Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative strains
Elia Myncke, Dana Vanderputten, David Laureys, et al.
Food Chemistry
|
January 28, 2026
Wort optimisation for non-alcoholic beer production with maltose-negative yeasts: Incorporation of malted, flaked, and unmalted adjuncts
Elia Myncke, Sylvie Vandoorne, Joren Huys, et al.
International Journal of Food Microbiology
|
June 1, 2022
Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer
Sofie Bossaert, Tin Kocijan, Valérie Winne, et al.
International Journal of Food Microbiology
|
January 2, 2021
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers
Sofie Bossaert, Valérie Winne, Filip Van Opstaele, et al.
FEMS Yeast Research
|
December 14, 2016
Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains
Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, et al.
Page
of 1