Guy Derdelinckx

Flavor-active esters: Adding fruitiness to beer

Kevin J. Verstrepen, Guy Derdelinckx, J. P. Dufour et al. · Journal of Bioscience and Bioengineering · 2003 · 432 citations

Agriculture, Chemistry, Food Science +12

Expression Levels of the Yeast Alcohol Acetyltransferase Genes<i>ATF1</i>,<i>Lg-ATF1</i>, and<i>ATF2</i>Control the Formation of a Broad Range of Volatile Esters

Kevin J. Verstrepen, Stijn D. M. Van Laere, Bart Vanderhaegen et al. · Applied and Environmental Microbiology · 2003 · 380 citations · Full text

Agriculture, Biochemistry, Biotechnology +17

Evolution of Chemical and Sensory Properties during Aging of Top-Fermented Beer

Bart Vanderhaegen, Hedwig Neven, Stefan Coghe et al. · Journal of Agricultural and Food Chemistry · 2003 · 206 citations

Agriculture, Food Science, Aging +16

The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation

Eveline De Mey, Katrijn De Klerck, Hannelore De Maere et al. · Meat Science · 2013 · 188 citations · Full text

Agriculture, Animal Sciences, Food Science +16

Arabinoxylan Solubilization and Inhibition of the Barley Malt Xylanolytic System by Wheat During Mashing with Wheat Wholemeal Adjunct: Evidence for a New Class of Enzyme Inhibitors in Wheat

Winok Debyser, Guy Derdelinckx, Jan A. Delcour · Journal of the American Society of Brewing Chemists · 1997 · 112 citations

Agriculture, Biochemistry, Crop Sciences +17