David P. De Schutter - Search Results

Year	Number of Results
2006	1
2007	2
2008	5
2009	1
2010	1
2019	1
2020	1
2024	0

1

Immobilized yeast cell systems for continuous fermentation applications.

Verbelen PJ, De Schutter DP, Delvaux F, Verstrepen KJ, Delvaux FR. Verbelen PJ, et al. Among authors: de schutter dp. Biotechnol Lett. 2006 Oct;28(19):1515-25. doi: 10.1007/s10529-006-9132-5. Epub 2006 Aug 2. Biotechnol Lett. 2006. PMID: 16937245 Review.

2

Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer.

Langenaeken NA, De Schutter DP, Courtin CM. Langenaeken NA, et al. Among authors: de schutter dp. Carbohydr Polym. 2020 Jul 1;239:116257. doi: 10.1016/j.carbpol.2020.116257. Epub 2020 Apr 10. Carbohydr Polym. 2020. PMID: 32414445

3

Decrease of aged beer aroma by the reducing activity of brewing yeast.

Saison D, De Schutter DP, Vanbeneden N, Daenen L, Delvaux F, Delvaux FR. Saison D, et al. Among authors: de schutter dp. J Agric Food Chem. 2010 Mar 10;58(5):3107-15. doi: 10.1021/jf9037387. J Agric Food Chem. 2010. PMID: 20143776

4

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing.

Langenaeken NA, De Schepper CF, De Schutter DP, Courtin CM. Langenaeken NA, et al. Among authors: de schutter dp. Food Chem. 2019 Oct 15;295:138-146. doi: 10.1016/j.foodchem.2019.05.045. Epub 2019 May 8. Food Chem. 2019. PMID: 31174742

5

Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.

Gallardo E, De Schutter DP, Zamora R, Derdelinckx G, Delvaux FR, Hidalgo FJ. Gallardo E, et al. Among authors: de schutter dp. J Agric Food Chem. 2008 May 14;56(9):3155-9. doi: 10.1021/jf800094k. Epub 2008 Apr 3. J Agric Food Chem. 2008. PMID: 18386901

6

Release and evaporation of volatiles during boiling of unhopped wort.

De Schutter DP, Saison D, Delvaux F, Derdelinckx G, Rock JM, Neven H, Delvaux FR. De Schutter DP, et al. J Agric Food Chem. 2008 Jul 9;56(13):5172-80. doi: 10.1021/jf800610x. Epub 2008 Jun 12. J Agric Food Chem. 2008. PMID: 18547048

7

Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry.

Saison D, De Schutter DP, Delvaux F, Delvaux FR. Saison D, et al. Among authors: de schutter dp. J Chromatogr A. 2008 May 9;1190(1-2):342-9. doi: 10.1016/j.chroma.2008.03.015. Epub 2008 Mar 18. J Chromatogr A. 2008. PMID: 18378248

8

Optimisation of wort volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.

De Schutter DP, Saison D, Delvaux F, Derdelinckx G, Rock JM, Neven H, Delvaux FR. De Schutter DP, et al. J Chromatogr A. 2008 Feb 1;1179(2):75-80. doi: 10.1016/j.chroma.2007.11.103. Epub 2007 Dec 5. J Chromatogr A. 2008. PMID: 18096176

9

Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.

Saison D, De Schutter DP, Delvaux F, Delvaux FR. Saison D, et al. Among authors: de schutter dp. J Chromatogr A. 2009 Jun 26;1216(26):5061-8. doi: 10.1016/j.chroma.2009.04.077. Epub 2009 May 3. J Chromatogr A. 2009. PMID: 19450805

10

Characterization of volatiles in unhopped wort.

De Schutter DP, Saison D, Delvaux F, Derdelinckx G, Rock JM, Neven H, Delvaux FR. De Schutter DP, et al. J Agric Food Chem. 2008 Jan 9;56(1):246-54. doi: 10.1021/jf072619r. Epub 2007 Dec 14. J Agric Food Chem. 2008. PMID: 18078319

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