Filip Delvaux

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

Daan Saison, David P. De Schutter, Bregt Uyttenhove et al. · Food Chemistry · 2008 · 243 citations

Food Chemistry, Lager Beer, Flavour Thresholds

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

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 et al. · Food Chemistry · 2007 · 197 citations

Food Chemistry, Biochemistry, Natural Sciences +6

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

Instrumental measurement of beer taste attributes using an electronic tongue

Alisa Rudnitskaya, Evgeny Polshin, Dmitry Kirsanov et al. · Analytica Chimica Acta · 2009 · 116 citations

Electronic Tongue, Flavoromics, Measurement +5