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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 11, 2010
Decrease of aged beer aroma by the reducing activity of brewing yeastDaan Saison, David P De Schutter, Nele Vanbeneden, et al.Pageof 1