Research Explorer

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Researcher

Jessika De Clippeleer

22 Results

2022

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

Arne DemeesterDavid LaureysJeroen BaillièreJoren HuysJessika De ClippeleerPieter VermeirIngrid De LeynDana Vanderputten

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

2020

Kombucha tea fermentation : a review

David LaureysScott J. BrittonJessika De Clippeleer

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

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

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 BrabanterG. De RouckG. AertsL. De Cooman

A1 Journal Article in JOURNAL OF CHROMATOGRAPHY A

2018

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

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

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 ClippeleerKathleen MarchalGorik De SamblanxKris A WillemsKevin J VerstrepenGuido AertsBart Lievens

A1 Journal Article in FEMS YEAST RESEARCH

2016

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

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

2013

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

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

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

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

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

2008

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

2007

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

2005

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