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David P. De Schutter

Katholieke Universiteit Leuven

24

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821

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Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database

2021 Journal of The American Society of Brewing Chemists
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Carbohydrate content and structure during malting and brewing: a mass balance study

2020 Journal of The Institute of Brewing
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Non-Starch Carbohydrates from unmalted cereals as mouthfeel contributors in NABLAB and Light beers

2019
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Sour Brewing: Impact of Lactobacillus Amylovorus FST2.11 on Technological and Quality Attributes of Acid Beers

2017 Journal of The American Society of Brewing Chemists
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Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria

2017 Journal of The Institute of Brewing
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Improved Flavor Stability by Aging Beer in the Presence of Yeast

2011 Journal of The American Society of Brewing Chemists
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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.

2009 Journal of Chromatography A
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Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds.

2009 Food Chemistry
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Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems

2008 Journal of Agricultural and Food Chemistry
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The influence of wort aeration and yeast preoxygenation on beer staling processes

2008 Food Chemistry
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Citations (29)