David P. De Schutter

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

Daan Saison, David P. De Schutter, Bregt Uyttenhove et al. · Food Chemistry · 2008 · 243 citations

Food Chemistry, Lager Beer, Flavour Thresholds

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 et al. · Journal of Chromatography A · 2008 · 107 citations

Food Chemistry, Food Authentication, Gas Chromatography +9

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 et al. · Journal of Chromatography A · 2009 · 107 citations

Food Chemistry, Carbonyl Compounds, Chemical Engineering +10

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing

Niels A. Langenaeken, C.F. De Schepper, David P. De Schutter et al. · Food Chemistry · 2019 · 78 citations

Engineering, Biotechnology, Grain Science +7

Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast

Daan Saison, David P. De Schutter, Nele Vanbeneden et al. · Journal of Agricultural and Food Chemistry · 2010 · 73 citations

Food Chemistry, Food Fermentation, Health Sciences +8