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 - 4 of 4
- NABLAB: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cerealsFrom1 Dec 2021 → TodayFunding: 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 19
- 10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process(2022)
Authors: Jeroen Baillière, David Laureys, Pieter Vermeir, Filip Van Opstaele, Gert De Rouck, Luc De Cooman, Dana Vanderputten, Jessika De Clippeleer
- 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
- Kombucha tea fermentation : a review(2020)
Authors: David Laureys, Scott J. Britton, Jessika De Clippeleer
Pages: 165 - 174 - Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans(2019)
Authors: Hayley Rottiers, Daylan Amelia Tzompa Sosa, Ann De Winne, Jenny Ruales, Jessika De Clippeleer, Ilse De Leersnyder, Jocelyn De Wever, Helena Everaert, Kathy Messens, Koen Dewettinck
Pages: 1917 - 1937 - 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.
- Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions(2018)
Authors: Paula Bustillo Trueba, Jessika De Clippeleer, Erik Van der Eycken, Juan Sebastian Guevara Romero, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 272 - 280 - Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes(2018)
Authors: Jeroen J Baert, Jessika De Clippeleer, Paula Bustillo Trueba, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 257 - 271 - Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains(2017)
Authors: Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caroline Paulussen, Beatriz Herrera-Malaver, Ronnie de Jonge, Jessika De Clippeleer, 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