Nele Vanbeneden

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

Nele Vanbeneden, Frederik Gils, Filip Delvaux et al. · Food Chemistry · 2007 · 197 citations

Food Chemistry, Biochemistry, Natural Sciences +6

Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

Sofie Saerens, Pieter J. Verbelen, Nele Vanbeneden et al. · Applied Microbiology and Biotechnology · 2008 · 144 citations

Functional Genomics, Food Fermentation, Flavoromics +12

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 · Journal of Chromatography A · 2006 · 108 citations

Food Chemistry, Volatile Phenols, Engineering +10

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

Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing

Nele Vanbeneden, Tom Van Roey, Filip Willems et al. · Food Chemistry · 2008 · 72 citations

Food Chemistry, Chemical Engineering, Engineering +7