Researcher
Jessika De Clippeleer
- Keywords:Brewing, Flavour stability, Food chemistry, Biochemistry, Malting, Fermentation, Beer
- Disciplines:Food chemistry and molecular gastronomy, Food fermentation, Other (bio)chemical engineering not elsewhere classified, Industrial microbiology, Fermentation, Food technology, Food sensory sciences, Food microbiology
Affiliations
- Department of Biotechnology (Department)
Member
From1 Jan 2018 → Today - Department of Applied biosciences (Department)
Member
From1 Oct 2017 → 31 Dec 2017
Projects
1 - 6 of 6
- MaltLess: Pushing boundaries in brewing by using 100% alternative cerealsFrom1 Dec 2023 → TodayFunding: IWT / VLAIO - TETRA fund
- Cofunding core facility - INSTALABFrom1 May 2023 → TodayFunding: BOF - research organisations
- NABLAB: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cerealsFrom1 Dec 2021 → 30 Nov 2023Funding: IWT / VLAIO - TETRA fund
- European Joint Doctorate in Food Science (EJD FoodSci)From1 Mar 2020 → 31 Aug 2020Funding: BOF - doctoral mandates
- Exploring the production of low-alcohol beer and alternative fermented beveragesFrom1 Oct 2019 → TodayFunding: BOF - projects
- Use of alternative cereals and pseudocereals for the production of high-quality innovative beers (AlterBrew)From1 Oct 2019 → 31 Dec 2021Funding: IWT / VLAIO - TETRA fund
Publications
1 - 10 of 25
- Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina(2023)
Authors: Gowri Amanda Hettiarachchi, Margo Cnockaert, Marie Joossens, David Laureys, Jessika De Clippeleer, Nicolas J. Vereecken, Denis Michez, Guy Smagghe, Dirk de Graaf, Peter Vandamme
Pages: 510 - 527 - A comprehensive comparison of gluten-free brewing techniques : differences in gluten reduction ability, analytical attributes, and hedonic perception(2023)
Authors: Nazarena Cela, Nicola Condelli, Giuseppe Perretti, Maria Di Cairano, Jessika De Clippeleer, Fernanda Galgano, Gert De Rouck
- The impact of 10 unmalted alternative adjuncts on wort characteristics(2023)
Authors: David Laureys, Jeroen Baillière, Pieter Vermeir, Dana Vanderputten, Jessika De Clippeleer
- Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance(2022)
Authors: Elia Myncke, David Laureys, Jeroen Baillière, Dana Vanderputten, Jessika De Clippeleer
Pages: 55 - 62 - Brewing with 10% and 20% malted lentils : trials on laboratory and pilot scales(2021)
Authors: Jonas Trummer, Hellen Watson, Jessika De Clippeleer, Aleksander Poreda
- Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer(2021)
Authors: P. Bustillo Trueba, B. Jaskula-Goiris, M. Ditrych, W. Filipowska, J. De Brabanter, G. De Rouck, G. Aerts, L. De Cooman, Jessika De Clippeleer
- Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer(2020)
Authors: Filip Van Opstaele, Tatiana Praet, Koen Goiris, Gert De Rouck, Barbara Jaskula-Goiris, Jessika De Clippeleer, Guido Aerts, Luc De Cooman, Thomas H. Shellhammer, Scott R. Lafontaine
Pages: 101 - 115 - Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer(2019)
Authors: A. Gahr, A. Forster, Jessika De Clippeleer, F. Van Opstaele
Pages: 217 - 227 - Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples(2019)
Authors: P. Bustillo Trueba, B. Jaskula-Goiris, Jessika De Clippeleer, K. Goiris, T. Praet, U. K. Sharma, E. Van der Eycken, M. G. Sanders, J-P Vincken, J. De Brabanter, et al.
- Inclusion complexes of trans-iso-alpha-acids with beta-cyclodextrin : preparation of highly enriched cis- and trans-iso-alpha-acids(2016)
Authors: Jessika De Clippeleer, F. Van Opstaele, L. De Cooman, G. Aerts
Pages: 128 - 141