- Determination of critical factors in malt production related to the flavour stability of final beer(2021)
Auteurs: Luc De Cooman, Guido Aerts, Gert De Rouck
- Brewing with green malt for an energy and water efficient process: challenges and opportunities(2021)
Auteurs: Celina Angela Dugulin, Luc De Cooman, Gert De Rouck
- Data driven modelling of the beer aging Formation and release of beer staling aldehydes(2021)
Auteurs: André Muñoz López, Barbara Jaskula-Goiris, Luc De Cooman, Jan Van Impe
Pagina's: 208 - 215
- Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer(2021)
Auteurs: Paula Bustillo Trueba, Barbara Jaskula-Goiris, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts(2021)
Auteurs: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pagina's: 385 - 405
- On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review(2021)
Auteurs: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pagina's: 107 - 126
- Beer flavour instability: Unravelling formation and/or release of staling aldehydes(2020)
Auteurs: Paula Bustillo Trueba, Luc De Cooman, Joseph De Brabanter, Jessika De Clippeleer, Gert De Rouck, Guido Aerts
- Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates)(2020)
Auteurs: Ann De Winne, Luc De Cooman
- Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry(2020)
Auteurs: Barbara Jaskula-Goiris, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman
- Oxidative stability of vegetable purees enriched with n-3-LC-PUFA microalgal biomass: impact of type of vegetable(2020)
Auteurs: Lore Gheysen, Tom Bernaerts, Ann Van Loey, Luc De Cooman, Imogen Foubert
Pagina's: 751 - 759