Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Hellen Watson

Awards & Distinctions

17 Results

2024

Characteristics and immunogenicity of gluten peptides in enzyme-treated and -untreated beers for celiac patients

Anneleen DecloedtHellen WatsonGodelieve GheysenAnita Van Landschoot

A1 Journal Article in FERMENTATION-BASEL

2021

Brewing with 10% and 20% malted lentils : trials on laboratory and pilot scales

Jonas TrummerHellen WatsonJessika De ClippeleerAleksander Poreda

A1 Journal Article in APPLIED SCIENCES-BASEL

Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart : characterisation and immunogenicity

Hellen WatsonAnneleen DecloedtLieselot HemeryckAnita Van LandschootJessica Prenni

A1 Journal Article in FOOD CHEMISTRY

2019

Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers : pilot- to industrial-scale

Hellen WatsonD VanderputtenAnita Van LandschootAnneleen Decloedt

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Brewing with 10/20% addition of lentil malt in a microbrew scale

Jonas TrummerHellen WatsonJessika De ClippeleerAleksander Poreda

High prolyl-endopeptidase enzyme dosages for the production of gluten-free wheat beer : a lab-scale case study

Hellen WatsonAnneleen DecloedtDana VanderputtenFilip Van OpstaeleJessika De ClippeleerAnita Van Landschoot

Hunt for gluten peptides in industrial AN-PEP treated beers

Hellen WatsonAnneleen DecloedtCorey BroecklingAnita Van LandschootJessica Prenni

The power of nanoLC-HRMS in the hunt for gluten peptides in beer

Hellen WatsonAnneleen DecloedtCorey BroecklingAnita Van LandschootJessica Prenni

2018

Industrial production of gluten-free (barley) malt beers by use of selected processes for beer clarification

Hellen WatsonAnneleen DecloedtDana VanderputtenAnita Van Landschoot

Plant-based beverages as good sources of free and glycosidic plant sterols

Anneleen DecloedtAnita Van LandschootHellen WatsonDana VanderputtenLynn Vanhaecke

A1 Journal Article in NUTRIENTS

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Hellen WatsonAnneleen DecloedtDana VanderputtenAnita Van Landschoot

A1 Journal Article in JOURNAL OF THE INSTITUTE OF BREWING

2017

Approach for quantitative analysis of hordein peptides in gluten-free malt beers with High-Resolution-Orbitrap-MS

Hellen WatsonAnneleen DecloedtDana VanderputtenAnita Van Landschoot

Industrial feasibility of the production of gluten-free barley malt beers on a day-to-day basis using existing technologies

Anneleen DecloedtHellen WatsonAnita Van LandschootDana Vanderputten

2016

Screening of gluten proteins and peptides in Belgian malt beers and brewing samples by R5-ELISA

Hellen WatsonAnneleen DecloedtDana VanderputtenAnita Van Landschoot

2015

Detection and quantification of barley gluten peptides by state-of-the-art mass spectrometry

Hellen WatsonAnneleen DecloedtDana VanderputtenAnita Van Landschoot

Gluten-free barley malt beers

Anneleen DecloedtHellen WatsonAnita Van LandschootDana Vanderputten

Technology for the production of gluten-free barley malt beer

Anneleen DecloedtHellen WatsonAnita Van LandschootDana Vanderputten