Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer von Bellut, Konstantin, Michel, Maximilian, Zarnkow, Martin, Hutzler, Mathias, Jacob, Fritz, De Schutter, David, Daenen, Luk, Lynch, Kieran, Zannini, Emanuele, Arendt, Elke

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Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing von Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.

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Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast von Saison, Daan, De Schutter, David P, Vanbeneden, Nele, Daenen, Luk, Delvaux, Filip, Delvaux, Freddy R

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Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer von Langenaeken, Niels A., De Schutter, David P., Courtin, Christophe M.

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Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds von Saison, Daan, De Schutter, David P., Uyttenhove, Bregt, Delvaux, Filip, Delvaux, Freddy R.

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Immobilized yeast cell systems for continuous fermentation applications von Verbelen, Pieter J, Schutter, David P. De, Delvaux, Filip, Verstrepen, Kevin J, Delvaux, Freddy R

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Carbohydrate content and structure during malting and brewing: a mass balance study von Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.

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Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry von Saison, Daan, De Schutter, David P., Delvaux, Filip, Delvaux, Freddy R.

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Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria von Peyer, Lorenzo C., Bellut, Konstantin, Lynch, Kieran M., Zarnkow, Martin, Jacob, Fritz, De Schutter, David P., Arendt, Elke K.

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Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and... von Saison, Daan, De Schutter, David P., Delvaux, Filip, Delvaux, Freddy R.

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Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry von De Schutter, David P., Saison, Daan, Delvaux, Filip, Derdelinckx, Guy, Rock, Jean-Marie, Neven, Hedwig, Delvaux, Freddy R.

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The influence of wort aeration and yeast preoxygenation on beer staling processes von Depraetere, Sofie A., Delvaux, Filip, Schutter, David De, Williams, Ian S., Winderickx, Joris, Delvaux, Freddy R.

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Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer von Langenaeken, Niels A, De Schutter, David P, Courtin, Christophe M

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Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing von Langenaeken, Niels, De Schepper, Charlotte, De Schutter, David, Courtin, Christophe

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Characterization of Volatiles in Unhopped Wort von De Schutter, David P, Saison, Daan, Delvaux, Filip, Derdelinckx, Guy, Rock, Jean-Marie, Neven, Hedwig, Delvaux, Freddy R

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Release and Evaporation of Volatiles during Boiling of Unhopped Wort von De Schutter, David P, Saison, Daan, Delvaux, Filip, Derdelinckx, Guy, Rock, Jean-Marie, Neven, Hedwig, Delvaux, Freddy R

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Influence of Lipids in the Generation of Phenylacetaldehyde in Wort-Related Model Systems von Gallardo, Emerenciana, De Schutter, David P, Zamora, Rosario, Derdelinckx, Guy, Delvaux, Freddy R, Hidalgo, Francisco J

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Carbohydrate content and structure during malting and brewing: a mass balance study: Carbohydrates throughout malting and brewing von Langenaeken, Niels A., De Schepper, Charlotte F., De Schutter, David P., Courtin, Christophe M.

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Carbohydrate content and structure during malting and brewing: a mass balance study von Langenaeken, Niels A, De Schepper, Charlotte F, De Schutter, David P, Courtin, Christophe M

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Beer or cider base von De Schutter, David, Adam, Pierre

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