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International Journal of Food Microbiology|March 22, 2021
An update on water kefir: Microbiology, composition and productionKieran M Lynch, Stuart Wilkinson, Luk Daenen, et al.FEMS Yeast Research|August 5, 2008
Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beersLuk Daenen, Femke Sterckx, Freddy R Delvaux, et al.Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented BeveragesKieran M Lynch, Emanuele Zannini, Stuart Wilkinson, et al.International Journal of Food Microbiology|April 29, 2015
Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentationsJan Steensels, Luk Daenen, Philippe Malcorps, et al.Journal of Agricultural and Food Chemistry|March 20, 2004
Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beerBart Vanderhaegen, Hedwig Neven, Luk Daenen, 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.Applied Microbiology and Biotechnology|September 3, 2010
Flocculation gene variability in industrial brewer's yeast strainsSebastiaan E Van Mulders, Maarten Ghequire, Luk Daenen, et al.FEMS Yeast Research|December 18, 2008
Phenotypic diversity of Flo protein family-mediated adhesion in Saccharomyces cerevisiaeSebastiaan E Van Mulders, Els Christianen, Sofie M G Saerens, et al.Astrobiology|February 25, 2011
The influence of microgravity on invasive growth in Saccharomyces cerevisiaeSebastiaan E Van Mulders, Catherine Stassen, Luk Daenen, et al.Nature Communications|March 27, 2024
Predicting and improving complex beer flavor through machine learningMichiel Schreurs, Supinya Piampongsant, Miguel Roncoroni, et al.Pageof 2