Research Explorer

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Researcher

Jessika De Clippeleer

Awards & Distinctions

138 Results

2025

Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Elia MynckeDana VanderputtenDavid LaureysJoren HuysJohanna SchlichFilip Van OpstaeleJoachim SchoutetenJessika De Clippeleer

A1 Journal Article in FOOD CHEMISTRY

2024

Alternatieve gisten in de praktijk : vergelijking van commerciële opties voor NABLAB productie

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Alternatieve gisten in de praktijk: Vergelijking van commerciële opties voor NABLAB productie

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Lecture / Speech

Beyond hops : the potential of hulupones for light-stable bitterness in beer

David LaureysWillem Van HerreweghenAndries De GroenGussy De ConinckPatrick MaselisJessika De Clippeleer

Een diepgaande vergelijkende studie tussen commerciële alternatieve brouwgisten voor alcoholvrije en alcoholarme bierproductie

Jessika De ClippeleerElia MynckeJoren HuysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten

Exploring the limits of extract content to increase the fullness of NABLAB

Dana VanderputtenElia MynckePol SmoutJoren HuysDavid LaureysJessika De Clippeleer

Pursuing flavour diversification on the NABLAB market : interactions between alternative ingredients and commercial maltose-negative yeasts

Elia MynckeJoren HuysSylvie VandoornePol SmoutWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten et al.

Revealing flavour stability of alcohol-free and low-alcohol beers produced with alternative yeasts and cereals

Jessika De ClippeleerElia MynckeJohanna SchlichFilip Van OpstaeleDavid LaureysDana Vanderputten

The impact of 10 unmalted alternative adjuncts on wort characteristics

David LaureysJeroen BaillièrePieter VermeirDana VanderputtenJessika De Clippeleer

The quest for flavour diversification in low-alcohol and non-alcoholic beers : a deep dive into wort production enriched with 40% unmalted adjuncts

Elia MynckeSylvie VandoorneJoren HuysPol SmoutDavid LaureysDana VanderputtenJessika De Clippeleer

2023

A comprehensive comparison of gluten-free brewing techniques : differences in gluten reduction ability, analytical attributes, and hedonic perception

Nazarena CelaNicola CondelliGiuseppe PerrettiMaria Di CairanoJessika De ClippeleerFernanda GalganoGert De Rouck

A2 Journal Article in BEVERAGES

A taste test of yeasts : comparing commercial options for low-alcohol and Alcohol-free beer production

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

An in-depth comparative study between commercial alternative brewing yeasts in low-alcohol and alcohol-free beer production

Jessika De ClippeleerElia MynckeJoren HuysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDavid LaureysDana Vanderputten

Aristophania vespae gen. nov., sp. nov., isolated from wasps, is related to Bombella and Oecophyllibacter, isolated from bees and ants

Juan GuzmanMiyoung WonAnja PoehleinAtena Sadat SombolestaniDaniela Mayorga-ChDavid LaureysJessika De ClippeleerPeter KämpferRolf DanielAndreas Vilcinskas et al.

A1 Journal Article in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina

Gowri Amanda HettiarachchiMargo CnockaertMarie JoossensDavid LaureysJessika De ClippeleerNicolas J. VereeckenDenis MichezGuy SmaggheDirk de GraafPeter Vandamme

A1 Journal Article in INSECT MOLECULAR BIOLOGY

Evaluation of innovative raw materials suitable for production of high quality malt and beer

Jonas TrummerAleksander PoredaJessika De Clippeleer

Non- and low-alcohol beers : an in-depth comparison of commercial alternative brewing yeasts

Elia MynckeJoren HuysDavid LaureysWouter De SutterJohanna SchlichGert De RouckFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Scale-up of gluten free brewing processes : differences in gluten reduction ability, analytical attributes and hedonic perception

Nazarena CelaNicola CondelliGiuseppe PerrettiMaria Di CairanoJessika De ClippeleerFernanda GalganoGert De Rouck

The impact of 10 unmalted alternative adjuncts on wort characteristics

David LaureysJeroen BaillièrePieter VermeirDana VanderputtenJessika De Clippeleer

A1 Journal Article in FOODS

The impact of 10 unmalted alternative cereals and pseudocereals on wort characteristics

David LaureysJeroen BaillièreSylvie VandoorneElia MynckeDana VanderputtenJessika De Clippeleer

The search for high-quality low- and non-alcohol beers : a chemical-analytical and sensorial characterisation of commercial NABLAB

Elia MynckeJoren HuysDavid LaureysJohanna SchlichFilip Van OpstaeleDana VanderputtenJessika De Clippeleer

Using beta-acids for natural light-stable bitterness in beer

David LaureysWillem Van HerreweghenAndries De GroenGussy De ConinckPatrick MaselisJessika De Clippeleer

2022

10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process

Jeroen BaillièreDavid LaureysPieter VermeirFilip Van OpstaeleGert De RouckLuc De CoomanDana VanderputtenJessika De Clippeleer

A1 Journal Article in JOURNAL OF CEREAL SCIENCE

A practical approach to excellent beers with alternative cereals

Jessika De Clippeleer

Acetobacter vaccinii sp. nov., a novel acetic acid bacterium isolated from blueberry fruit (Vaccinium corymbosum L.)

Jun HeoAtena Sadat SombolestaniDavid LaureysJessika De ClippeleerMiyoung WonPeter VandammeSoon-Wo Kwon

A1 Journal Article in INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Bread losses for propagation of brewer's yeast

Sylvie VandoorneJohannes FeysJessika De ClippeleerDana Vanderputten

Brewing with unmalted alternative cereals and pseudocereals

Jessika De ClippeleerJeroen BaillièreDavid LaureysJoren HuysWouter De SutterJohanna SchlichFilip Van OpstaeleGert De RouckLuc De CoomanDana Vanderputten

Broodverliezen beperken en verwerken: een praktische handleiding voor de bakker

Johannes FeysKatrien CobbautMarlies DecorteIngrid De LeynJessika De ClippeleerDana VanderputtenMelissa Camerlinck

Article in a magazine

Cheers to more fresh beers : why freshness matters

Jessika De Clippeleer

Lecture / Speech

Duurzaam en voedselveilig aan de slag met broodverliezen

Johannes FeysKatrien CobbautMarlies DecorteIngrid De LeynJessika De ClippeleerDana VanderputtenMelissa Camerlinck

Isolation and preliminary characterisation of wild yeasts isolated from natural niches for non- and low alcoholic beer production

Arne DemeesterDavid LaureysAnneleen WiemePeter VandammeJessika De Clippeleer

Mashing with unmalted alternative cereals and pseudocereals

David LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

Mashing with unmalted buckwheat : influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

A2 Journal Article in TECHNICAL QUARTERLY - MASTER BREWERS ASSOCIATION OF THE AMERICAS

Sourdough bread losses and sourdough cultures for sour beers

Pieter-Jan SlechtenSylvie VandoorneJohannes FeysJessika De ClippeleerDana Vanderputten

Use of unmalted buckwheat for innovative beer production

Elia MynckeDavid LaureysJeroen BaillièreDana VanderputtenJessika De Clippeleer

2021

Bierdiversiteit en kwaliteitslevering: van de grondstoffen tot het glas

Jessika De Clippeleer

Lecture / Speech

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

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysFilip Van OpstaeleGert De RouckDana VanderputtenJessika De Clippeleer

Brewing with 40% unmalted alternative (pseudo)cereals

Jeroen BaillièreDavid LaureysJoren HuysGert De RouckFilip Van OpstaeleLuc De CoomanDana VanderputtenJessika De Clippeleer

Brouwen tegen broodverlies

Dana VanderputtenJohannes FeysMelissa CamerlinckMarlies DecorteJessika De ClippeleerFreek Van BaelenKatrien Cobbaut

Can the use of bread waste decrease the environmental impact of beer? Case-specific evaluation and advice using an LCA approach

Marijke MeulMelissa CamerlinckMarlies De CorteKatrijn CierkensKatrien CobbautIngrid De LeynFreek Van BaelenJohannes FeysJessika De ClippeleerDana Vanderputten

Comparison of congress mash with final 65°C mash for production of wort with unmalted barley, tritordeum and quinoa with or without pregelatinizing and/or enzyme addition

Arne DemeesterJeroen BaillièreDavid LaureysJoren HuysIngrid De LeynPieter VermeirDana VanderputtenJessika De Clippeleer

Connecting yeast proteome and metabolome

Magda Catarina Fonseca Da CostaDavid LaureysAleksander PoredaJessika De Clippeleer

Geef je "oud brood" een tweede leven

Melissa CamerlinckJohannes FeysDana VanderputtenMarlies DecorteJessika De ClippeleerFreek Van BaelenKatrien Cobbaut

Article in a magazine

Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer

P. Bustillo TruebaB. Jaskula-GoirisM. DitrychW. FilipowskaJ. De BrabanterG. De RouckG. AertsL. De CoomanJessika De Clippeleer

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Novel malts for novel beers

David LaureysStijn VanderroostTom LavaertJeroen BaillièreDana VanderputtenJessika De Clippeleer

Surplus bread as a resource : a unique opportunity for brewers within a circular economy

Johannes FeysMelissa CamerlinckFreek Van BaelenMarlies De CorteKatrien CobbautKatrijn CierkensIngrid De LeynJessika De ClippeleerDana Vanderputten

2020

Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer

Filip Van OpstaeleTatiana PraetKoen GoirisGert De RouckBarbara Jaskula-GoirisJessika De ClippeleerGuido AertsLuc De Cooman

Kombucha tea fermentation : a review

David LaureysScott J. BrittonJessika De Clippeleer

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Mashing with 40% of unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen BaillièreDavid LaureysGlenn AelbrechtDana VanderputtenJessika De Clippeleer

Status and trends in beer flavour instability research : a quality perspective

Jessika De Clippeleer

Unmalted alternative (pseudo)cereals for the production of specialty beers

Jeroen BaillièreDavid LaureysGlenn AelbrechtPieter VermeirDana VanderputtenJessika De Clippeleer

2019

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

Jonas TrummerHellen WatsonJessika De ClippeleerAleksander Poreda

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley RottiersDaylan A. Tzompa-SosaAnn De WinneJenny RualesJessika De ClippeleerIlse De LeersnyderJocelyn De WeverHelena EveraertKathy MessensKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Embracing alternative grains : how research on alternative grains can boost the brewing industry

Jessika De ClippeleerJulie DemeulenaereDana Vanderputten

Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans

Hayley RottiersDaylan A. Tzompa-SosaAnn De WinneJenny RualesJessika De ClippeleerIlse De LeersnyderJocelyn De WeverHelena EveraertKathy MessensKoen Dewettinck

First time quantification of cysteinylated aldehydes in malt and brewery samples

Paula Bustillo TruebaBarbara Jaskula-GoirisJessika De ClippeleerMark SandersJean-Paul VinckenErik Van Der EyckenJoseph De BrabanterGert De RouckGuido AertsLuc De Cooman

From barley to beer : a quality perspective

Jessika De Clippeleer

From barley to beer : a quality perspective : 'Exploring the Tastes of Belgium'

Jessika De Clippeleer

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

Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer

A. GahrA. ForsterJessika De ClippeleerF. Van Opstaele

A2 Journal Article in BREWING SCIENCE

Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples

P. Bustillo TruebaB. Jaskula-GoirisJessika De ClippeleerK. GoirisT. PraetU. K. SharmaE. Van der EyckenM. G. SandersJ-P VinckenJ. De Brabanter et al.

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

What’s brewing under the kombucha scoby?

David LaureysJessika De Clippeleer

Yeast proteomics during beer fermentation : challenges and prospects

Magda Catarina Fonseca Da CostaDavid LaureysSören PlanckaertBart DevreeseAnita Van LandschootJessika De Clippeleer

Yeast proteomics during beer fermentation : challenges and prospects

Magda Catarina Fonseca Da CostaDavid LaureysSören PlanckaertBart DevreeseAnita Van LandschootJessika De Clippeleer

2018

Determination of staling aldehydes in malt

Weronika FilipowskaMaciej DitrychGert De RouckBarbara Jaskula-GoirisJessika De ClippeleerGuido AertsLuc De Cooman

Evolution of staling aldehydes during brewing processes

Maciej DitrychWeronika FilipowskaGert De RouckBarbara Jaskula-GoirisJessika De ClippeleerGuido AertsMogens Larsen AndersenLuc De Cooman

Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes

Jeroen J BaertJessika De ClippeleerPaula Bustillo TruebaBarbara Jaskula-GoirisGert De RouckGuido AertsLuc De Cooman

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Factors affecting wort fermentation and follow-up of brewer’s yeast fermentation

Magda Catarina Fonseca Da CostaAnita Van LandschootJessika De Clippeleer

First time detection and identification of cysteine-bound aldehydes in malting and brewing

Paula Bustillo TruebaMark SandersJean-Paul VinckenBarbara Jaskula-GoirisJeroen BauwensJessika De ClippeleerErik Van der EyckenJoseph De BrabanterGert De RouckGuido Aerts et al.

How research on alternative grains can boost the brewing industry

Jessika De Clippeleer

Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions

Paula Bustillo TruebaJessika De ClippeleerErik Van der EyckenJuan Sebastian Guevara RomeroGert De RouckGuido AertsLuc De Cooman

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Monitoring fermentation by targeted brewing yeast proteomics

Magda Catarina Fonseca Da CostaSören PlanckaertBart DevreeseAnita Van LandschootJessika De Clippeleer

Staving off beer staling aldehydes : what role does malt play in beer aging?

Jessika De Clippeleer

Study of cysteine-bound aldehydes in model solutions as a cause of flavour instability: influence of pH and temperature

Paula Bustillo TruebaJessika De ClippeleerGert De RouckGuido AertsLuc De Cooman

2017

Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains

Sam CrauwelsFilip Van OpstaeleBarbara Jaskula-GoirisJan SteenselsChristel VerrethLien BosmansCaroline PaulussenBeatriz Herrera-MalaverRonnie de JongeJessika De Clippeleer et al.

A1 Journal Article in FEMS YEAST RESEARCH

Towards a new comprehensive methodology for the evaluation of free and bound aldehydes

Jessika De ClippeleerPaula Bustillo TruebaJuan Guevara RomeroBarbara Jaskula-GoirisGert De RouckGuido AertsLuc De Cooman

2016

A new approach for assessing the intrinsic aldehyde content of beer

Jessika De ClippeleerJeroen BaertGuido AertsLuc De Cooman

Advances in the study of beer flavour stability: Predicting the intrinsic aldehyde content of beer

Jessika De ClippeleerJeroen BaertGuido AertsLuc De Cooman

Characterisation of the citrus character of hops via gas chromatography-mass spectrometry olfactometry

Giulia BellaioFilip Van OpstaeleJessika De ClippeleerTatiana PraetGuido AertsLuc De CoomanColin Wilson

Fermentation assays reveal differences in sugar and (off-)flavour metabolism across Brettanomyces bruxellensis

Sam CrauwelsFilip Van OpstaeleBarbara Jaskula-GoirisChristel VerrethJessika De ClippeleerKathleen MarchalGorik De SamblanxKris WillemsKevin VerstrepenGuido Aerts et al.

Hoppy aroma characteristics of conventionally and advanced hopped pilot-scale lager beers

Tatiana PraetFilip Van OpstaeleBrecht De CausmaeckerGiulia BellaioJessika De ClippeleerGert De RouckGuido AertsLuc De Cooman

Inclusion complexes of trans-iso-alpha-acids with beta-cyclodextrin : preparation of highly enriched cis- and trans-iso-alpha-acids

Jessika De ClippeleerF. Van OpstaeleL. De CoomanG. Aerts

A2 Journal Article in BREWING SCIENCE

2015

Determination of short chain fatty acids and diacetyl by SIFT-MS

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Exploring the binding behavior of beer staling aldehydes in model systems

Jeroen J. BaertJessika De ClippeleerLuc De CoomanGuido Aerts

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes

Jeroen J. BaertJessika De ClippeleerBarbara Jaskula-GoirisFilip Van OpstaeleGert De RouckGuido AertsLuc De Cooman

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Glance at the future: A new approach for accurate and selective determination of vicinal diketones in beer via negative chemical ionisation mass spectrometry and selected ion flow tube-mass spectrometry

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Small-scale fermentation assay reveals differences in sugar consumption and (off)flavour production across Brettanomyces bruxellensis strains

Sam CrauwelsFilip Van OpstaeleBarbara Jaskula-GoirisChristel VerrethJessika De ClippeleerKathleen MarchalGorik De SamblanxKris WillemsKevin VerstrepenGuido Aerts et al.

2014

A springboard to understanding beer flavor stability : the role of bound-state aldehydes

Jeroen BaertJessika De ClippeleerLuc De CoomanGuido Aerts

Analytical profiling of Belgian kriek beers

Gert De RouckJessika De ClippeleerFilip Van OpstaeleMarjan De RidderGuido Aerts

Beer's bitter compounds : a detailed review on iso-alpha-acids : current knowledge of the mechanisms for their formation and degradation

Jessika De ClippeleerLuc De CoomanGuido Aerts

A2 Journal Article in BREWING SCIENCE

Bound-state aldehydes in beer : a flavour stability odyssey

Jeroen BaertJessika De ClippeleerLuc De CoomanGuido Aerts

Current developments in flavour analyses by SIFT-MS within malting and brewing research

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Direct hyphenation of automated static headspace extraction of VOCs with selected ion flow tube – mass spectrometric detection

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

From concept to functional tool : how bound-state aldehydes can influence beer flavour stability

Jeroen BaertJessika De ClippeleerLuc De CoomanGuido Aerts

Quantitative determination of linalool in beer via headspace solid phase microextraction and gas chromatography-ion trap tandem mass spectrometry

Filip Van OpstaeleJessika De ClippeleerGuido AertsLuc De Cooman

2013

A real-time next generation diagnostic tool for the malting and brewing industry : selected ion flow tube mass spectrometry

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Flavour stability of pale lager beer : chemical-analytical characterisation of critical factors related to wort production and hopping

Jessika De ClippeleerAerts GuidoDelvaux Freddy

PhD and international experiences : concept and examples

Jessika De Clippeleer

The added value of selected ion flow tube mass spectrometry (SIFT-MS) to the on-going malting and brewing research

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

The impact of wort production on the flavour quality and stability of pale lager beer

Gert De RouckBarbara Jaskula-GoirisBrecht De CausmaeckerFilip Van OpstaeleJessika De ClippeleerLuc De CoomanGuido Aerts

A2 Journal Article in BREWING SCIENCE

The influence of very thick and fast mashing conditions on wort composition

Gert De RouckBarbara JaskulaBrecht De CausmaeckerSofie MalflietFilip Van OpstaeleJessika De ClippeleerJos De BrabanterLuc De CoomanGuido Aerts

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

2012

Analytical and sensory assessment of the flavour stability impact of dry-hopping in single-hop beers

Yvan BorremansFilip Van OpstaeleAnn Van HolleJan Van NieuwenhoveBarbara Jaskula-GoirisJessika De ClippeleerDirk NaudtsDenis De KeukeleireLuc De CoomanGuido Aerts

On the origin of free and bound staling aldehydes in beer

Jeroen J. BaertJessika De ClippeleerPaul S. HughesLuc De CoomanGuido Aerts

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

On the origin of staling aldehydes : free and bound aldehydes in beer flavour stability

Jeroen BaertJessika De ClippeleerLuc De CoomanGuido Aerts

The origin of staling aldehydes : hops versus malt

Jessika De ClippeleerGuido Aerts

2011

Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers

Filip Van OpstaeleGert De RouckJessika De ClippeleerGuido AertsLuc De Cooman

A2 Journal Article in CEREVISIA

Potential of selected ion flow tube mass spectrometry for real-time profiling of volatile malt aldehydes

Jessika De ClippeleerFilip Van OpstaeleJoeri VercammenLuc De CoomanGuido Aerts

The contribution of aldehydes to the staling taste and odour of pale lager beer

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Towards a better understanding of the origin of staling aldehydes in pale lager beer

Jessika De ClippeleerGert De RouckLuc De CoomanGuido Aerts

2010

Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped pilsner beers

Filip Van OpstaeleGert De RouckJessika De ClippeleerGuido AertsLuc De Cooman

A1 Journal Article in JOURNAL OF THE INSTITUTE OF BREWING

Analytical and sensory evaluation of conventionally and advanced hopped pilsner beers

Filip Van OpstaeleGert De RouckJessika De ClippeleerGuido AertsLuc De Cooman

Evaluation of the effect of the hopping technology on the flavour stability of beer

Jessika De ClippeleerLuc De CoomanGuido Aerts

Hoppy aroma of conventionally and advanced hopped pilsner beers : a comparative study

Filip Van OpstaeleGert De RouckJessika De ClippeleerGuido AertsLuc De Cooman

Influence of the hopping technology on the storage-induced appearance of staling aldehydes in beer

Jessika De ClippeleerGert De RouckLuc De CoomanGuido Aerts

A1 Journal Article in JOURNAL OF THE INSTITUTE OF BREWING

Innovations in industrial beer production and yeast FAN assimilation performance

Gert De RouckFilip Van OpstaeleJessika De ClippeleerSilke PoizJan De CockGuido Aerts

Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry

Jessika De ClippeleerFilip Van OpstaeleJoeri VercammenGregory J FrancisLuc De CoomanGuido Aerts

A1 Journal Article in LC GC NORTH AMERICA

Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry

Jessika De ClippeleerFilip Van OpstaeleJoeri VercammenGregory J FrancisLuc De CoomanGuido Aerts

A1 Journal Article in LC GC NORTH AMERICA

Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry (SIFT-MS)

Joeri VercammenJessika De ClippeleerFilip Van OpstaeleGregory FrancisLuc De CoomanGuido Aerts

Realtime profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry (SIFT-MS) in view of the flavour stability of beer

Jessika De ClippeleerFilip Van OpstaeleSilke PoizJoeri VercammenGregory FrancisLuc De CoomanGuido Aerts

Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling

Gert De RouckAlma G. Flores-GonzálezJessika De ClippeleerJan De CockLuc De CoomanGuido Aerts

A2 Journal Article in BREWING SCIENCE

The taste of beer from an analytical perspective

Jessika De ClippeleerFilip Van Opstaele

2009

Comprehensive chemical-analytical profiling and characterisation of Belgian Kriek beers

Jessika De ClippeleerFilip Van OpstaeleMarjan De RidderGuido Aerts

Flavour instability of pale lager beers : determination of analytical markers in relation to sensory ageing

Sofie MalflietFilip Van OpstaeleJessika De ClippeleerEvelien SyrynKoen GoirisLuc De CoomanGuido Aerts

A2 Journal Article in CEREVISIA

2008

Analytical and sensory profiling of fresh and aged commercial fruit beers

Marjan De RidderFilip Van OpstaeleJessika De ClippeleerGuido Aerts

Benefits of negative chemical ionisation mass spectrometry for quantification of trace amounts of chloroanisoles in beer

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Characterisation and control of the flavour stability of pilsner beer : impact of the hopping technology on aldehyde formation during beer ageing

Jessika De Clippeleer

Flavour instability of pale lager beers : determination of analytical markers in relation to sensory ageing

Sofie MalflietFilip Van OpstaeleJessika De ClippeleerEvelien SyrynKoen GoirisLuc De CoornanGuido Aerts

A1 Journal Article in JOURNAL OF THE INSTITUTE OF BREWING

Impact of wort production and hopping on the flavour instability of beer

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Prolonged flavour stability by production of beer with low residual FAN using active dry yeast

Gert De RouckJessika De ClippeleerSilke PoizJan De CockJoseph van WaesbergheLuc De CoomanGuido Aerts

2007

Benefits of negative chemical ionisation mass spectrometry for quantification of trace amounts of chloroanisoles in beer

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Hopping technology in relation to beer bitterness consistency and flavor stability

Barbara JaskulaEvelien SyrynKoen GoirisGert De RouckFilip Van OpstaeleJessika De ClippeleerGuido AertsLuc De Cooman

A1 Journal Article in JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

2006

Effects of natural polyphenols added to the brewing liquor on brewing performance and flavour stability of beer

Jessika De Clippeleer

Hops : aroma and bitterness perception

Filip Van OpstaeleKoen GoirisEvelien SyrynGert De RouckBarbara Jaskula-GoirisJessika De ClippeleerGuido AertsLuc De Cooman

Hops : aroma and bitterness perception

Filip Van OpstaeleKoen GoirisEvelien SyrynGert De RouckBarbara JaskulaJessika De ClippeleerGuido AertsLuc De Cooman

A2 Journal Article in CEREVISIA

2005

Flavour stability of beer : characterisation and control of critical factors related to wort production and hopping

Jessika De ClippeleerFilip Van OpstaeleLuc De CoomanGuido Aerts

Protective influence of several packaging materials on light oxidation of milk

Frédéric MestdaghBruno De MeulenaerJessika De ClippeleerFrank DevlieghereAndré Huyghebaert

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

2003

Protective influence of several packaging materials on the light-oxidation of milk

Bruno De MeulenaerFrédéric MestdaghJessika De ClippeleerFrank DevlieghereAndré Huyghebaert