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 · 243 citations

Agriculture, Biochemistry, Food Science +16

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

Development of Maillard Reaction Related Characteristics During Malt Roasting

Stefan Coghe, Bert Gheeraert, Ann Michiels et al. · Journal of the Institute of Brewing · 2006 · 115 citations · Full text

Agriculture, Biochemistry, Food Science +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 · 91 citations · Full text

Agriculture, Dairy Science, Food Science +17

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

Sofie A. Depraetere, Filip Delvaux, Filip Delvaux et al. · Journal of the Institute of Brewing · 2004 · 83 citations · Full text

Agriculture, Food Science, Cereal Science +16