Bart Vanderhaegen

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 · 370 citations · Full text

Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation:  Indications for Feruloyl Esterase Activity in<i>Saccharomyces cerevisiae</i>

Stefan Coghe, Koen Benoot, Filip Delvaux et al. · Journal of Agricultural and Food Chemistry · 2004 · 235 citations

Engineering, Phenolic Flavor Compound, Wort Boiling +18

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 · 203 citations

Food Chemistry, Shelf Life, Food Fermentation +7

Aging characteristics of different beer types

Bart Vanderhaegen, Filip Delvaux, Luk Daenen et al. · Food Chemistry · 2006 · 145 citations

Aging, Longevity, Different Beer Types +4

Acidogenesis in Relation to In-Reactor Granule Yield

Bart Vanderhaegen, E. Ysebaert, Kasper Favere et al. · Water Science & Technology · 1992 · 84 citations

Sewage Sludge Treatment, Engineering, Granular Medium +18