Publications by authors named "Filip Delvaux"

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Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.
Sem M G Vandecan, Daan Saison, Nina Schouppe, Filip Delvaux, Freddy R Delvaux

Anal Chim Acta· June 2010

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Electronic tongue as a screening tool for rapid analysis of beer.
Evgeny Polshin, Alisa Rudnitskaya, Dmitriy Kirsanov, Andrey Legin, Daan Saison, Filip Delvaux, Freddy R Delvaux

Talanta· April 2010

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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, Freddy R Delvaux

J Agric Food Chem· March 2010

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Stability of high cell density brewery fermentations during serial repitching.
Pieter J Verbelen, Tinne M L Dekoninck, Sebastiaan E Van Mulders, Sofie M G Saerens, Filip Delvaux, Freddy R Delvaux

Biotechnol Lett· November 2009

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Instrumental measurement of beer taste attributes using an electronic tongue.
Alisa Rudnitskaya, Evgeny Polshin, Dmitry Kirsanov, Jeroen Lammertyn, Bart Nicolai, Freddy R Delvaux, Filip Delvaux

Anal Chim Acta· July 2009

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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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The influence of yeast oxygenation prior to brewery fermentation on yeast metabolism and the oxidative stress response.
Pieter J Verbelen, Sofie A Depraetere, Joris Winderickx, Freddy R Delvaux, Filip Delvaux

FEMS Yeast Res· March 2009

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Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.
Nele Vanbeneden, Daan Saison, Filip Delvaux, Freddy R Delvaux

J Agric Food Chem· December 2008

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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, Freddy R Delvaux

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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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, Freddy R Delvaux

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, Freddy R Delvaux

J Agric Food Chem· January 2008

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Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
Nele Vanbeneden, Frederik Gils, Filip Delvaux, Freddy R Delvaux

J Agric Food Chem· December 2007

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Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection.
Nele Vanbeneden, Filip Delvaux, Freddy R Delvaux

J Chromatogr A· December 2006

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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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Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
Stefan Coghe, Koen Benoot, Filip Delvaux, Bart Vanderhaegen, Freddy R Delvaux

J Agric Food Chem· February 2004

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