Freddy R. Delvaux - Concepedia

Author

Freddy R. Delvaux

Also Known As

F DELVAUX, F Delvaux, F R Delvaux, F. Delvaux, F. R. Delvaux, F.R. Delvaux, FREDDY R. DELVAUX, Freddy Delvaux, Freddy R. Delvaux, Johan Michiels

131

Publications

Citations

H-Index

Concepts

All Affiliations

KU Leuven University of Otago Australian Wine Research Institute Ghent University Vrije Universiteit Brussel

About

Freddy R. Delvaux is an author at KU Leuven specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	31	2K
2	Medicine	21	27	2.4K
3	Engineering	19	25	2.4K
4	Biochemistry	17	23	2.4K
5	Natural Sciences	5	5	349

Freddy R. Delvaux

Publications

5.8K

Citations

H-Index

Page 1

	Year	Citations
Parameters Affecting Ethyl Ester Production by<i>Saccharomyces cerevisiae</i>during Fermentation Sofie Saerens, Freddy R. Delvaux, Kevin J. Verstrepen, Applied and Environmental Microbiology Medium-chain Fatty AcidsEngineeringFood ChemistryBiosynthesisBiochemical Engineering	2007	471
Flavor-active esters: Adding fruitiness to beer Kevin J. Verstrepen, Guy Derdelinckx, J. P. Dufour, Journal of Bioscience and Bioengineering Food ChemistryFlavor-active EstersBeverage IndustryFood QualityBiomolecular Engineering	2003	422
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, Applied and Environmental Microbiology	2003	370
The Saccharomyces cerevisiae EHT1 and EEB1 Genes Encode Novel Enzymes with Medium-chain Fatty Acid Ethyl Ester Synthesis and Hydrolysis Capacity Sofie Saerens, Kevin J. Verstrepen, Stijn D. M. Van Laere, Journal of Biological Chemistry BiosynthesisEngineeringLipid SynthesisBiochemistryCellular Enzymology	2005	309
Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds Daan Saison, David P. De Schutter, Bregt Uyttenhove, Food Chemistry Food ChemistryLager BeerFlavour Thresholds	2008	243
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, Journal of Agricultural and Food Chemistry EngineeringPhenolic Flavor CompoundWort BoilingFood ChemistryBiosynthesis	2004	235
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, Food Chemistry Food ChemistryBiochemistryNatural SciencesOrganic ChemistryHydroxycinnamic Acids	2007	197
Phenotypic diversity of Flo protein family-mediated adhesion in<i>Saccharomyces cerevisiae</i> Sebastiaan E. Van Mulders, Els Christianen, Sofie Saerens, FEMS Yeast Research Phenotypic DiversityFlo GeneFungal AdhesionFungal Cell BiologyCell Adhesion	2008	148
Aging characteristics of different beer types Bart Vanderhaegen, Filip Delvaux, Luk Daenen, Food Chemistry AgingLongevityDifferent Beer TypesBiogerontologyFood Quality	2006	145
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, Applied Microbiology and Biotechnology Functional GenomicsFood FermentationFlavoromicsHealth SciencesFermentation Temperature	2008	144

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