Stefan Coghe

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

Development of Maillard Reaction Related Characteristics During Malt Roasting

Stefan Coghe, Bert Gheeraert, Ann Michiels et al. · Journal of the Institute of Brewing · 2006 · 112 citations · Full text

Food Chemistry, Food Preservatives, Engineering +14

Sensory and Instrumental Flavour Analysis of Wort Brewed with Dark Specialty Malts

Stefan Coghe, Els E. Martens, Hélène D'Hollander et al. · Journal of the Institute of Brewing · 2004 · 90 citations · Full text

Food Chemistry, Food Fermentation, Flavoromics +12

Impact of Dark Specialty Malts on Extract Composition and Wort Fermentation

Stefan Coghe, Hélène D'Hollander, H. Verachtert et al. · Journal of the Institute of Brewing · 2005 · 64 citations · Full text

Food Chemistry, Engineering, Food Fermentation +13