Publications by authors named "David P De Schutter"

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

Carbohydr Polym· July 2020

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

Food Chem· October 2019

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Decrease of aged beer aroma by the reducing activity of brewing yeast.
Daan Saison, David P De Schutter, Nele Vanbeneden, Luk Daenen, Filip Delvaux

J Agric Food Chem· March 2010

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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.
Daan Saison, David P De Schutter, Filip Delvaux, Freddy R Delvaux

J Chromatogr A· June 2009

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Release and evaporation of volatiles during boiling of unhopped wort.
David P De Schutter, Daan Saison, Filip Delvaux, Guy Derdelinckx, Jean-Marie Rock

J Agric Food Chem· July 2008

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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 mass spectrometry.
Daan Saison, David P De Schutter, Filip Delvaux, Freddy R Delvaux

J Chromatogr A· May 2008

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Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
Emerenciana Gallardo, David P De Schutter, Rosario Zamora, Guy Derdelinckx, Freddy R Delvaux

J Agric Food Chem· May 2008

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

J Chromatogr A· February 2008

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Characterization of volatiles in unhopped wort.
David P De Schutter, Daan Saison, Filip Delvaux, Guy Derdelinckx, Jean-Marie Rock

J Agric Food Chem· January 2008

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

Biotechnol Lett· October 2006

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