Filip Van Opstaele

Flavour differences between northern and southern European cured hams

P. Dirinck, Filip Van Opstaele, F. Vandendriessche · Food Chemistry · 1997 · 116 citations

Agriculture, Food Science, Food Analysis +9

Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham

G. Pastorelli, Simone Magni, Raffaella Rossi et al. · Meat Science · 2003 · 103 citations

Agriculture, Food Science, Nutrition +17

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer et al. · Journal of the Institute of Brewing · 2008 · 96 citations · Full text

Agriculture, Food Science, Food Analysis +16

The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

Koen Goiris, Marjan De Ridder, Gert De Rouck et al. · Journal of the Institute of Brewing · 2002 · 65 citations · Full text

Agriculture, Chemistry, Ethnobotany +16

Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Filip Van Opstaele, Brecht De Causmaecker, Guido Aerts et al. · Journal of Agricultural and Food Chemistry · 2012 · 65 citations

Agriculture, Botany, Food Science +17