Researcher
Jessika De Clippeleer
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 30 Sep 2017 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 30 Sep 2017 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From23 Jun 2008 → 30 Sep 2010
Projects
1 - 1 of 1
- Beer flavour instability: Unravelling formation and/or release of staling aldehydesFrom31 Mar 2016 → 19 Nov 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
1 - 10 of 18
- Beer flavour instability: Unravelling formation and/or release of staling aldehydes(2020)
Authors: Paula Bustillo Trueba, Luc De Cooman, Joseph De Brabanter, Jessika De Clippeleer, Gert De Rouck, Guido Aerts
- Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains(2016)
Authors: Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caro Paulussen, Beatriz Herrera, Jessika De Clippeleer, Kathleen Marchal, et al.
- Inclusion complexes of trans-iso-α-acids with β-cyclodextrin: preparation of highly enriched cis- and trans-iso-α-acids(2016)
Authors: Jessika De Clippeleer, Filip Van Opstaele, Luc De Cooman, Guido Aerts
Pages: 128 - 141 - Inclusion complexes of trans-iso-α-acids with β-cyclodextrin: preparation of highly enriched cis- and trans-iso-α-acids(2016)
Authors: Jessika De Clippeleer, Filip Van Opstaele, Luc De Cooman, Guido Aerts
Pages: 128 - 141 - Exploring the binding behavior of beer staling aldehydes in model systems(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 100 - 108 - Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 243 - 252 - Beer’s Bitter Compounds – A Detailed Review on Iso-α-acids: Current Knowledge of the Mechanisms for their Formation and Degradation(2014)
Authors: Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 167 - 182 - The influence of very thick and fast mashing conditions on wort composition(2013)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Brecht De Causmaecker, Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Joseph De Brabanter, Luc De Cooman, Guido Aerts
Pages: 1 - 14 - The impact of wort production on the flavour quality and stability of pale lager beer(2013)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Brecht De Causmaecker, Filip Van Opstaele, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 1 - 11 - On the origin of free and bound staling aldehydes in beer(2012)
Authors: Jeroen Baert, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 11449 - 11472