T. Praet

发表

Flavor Activity of Sesquiterpene Oxidation Products, Formed upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)

D. D. De Vos, G. Aerts, L. De Cooman, 2016 .

Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale

G. Aerts, L. De Cooman, T. Praet, 2016 .

D n vo Formation of Sesquiterpene Oxidation Products during Wort Boiling and Impact of the Kettle Hopping Regime on Sensory Characteristics of Pilot-Scale Lager Beers

G. Aerts, L. Cooman, F. V. Opstaele, 2015 .

Changes in the hop-derived volatile profile upon lab scale boiling.

D. D. De Vos, G. Aerts, L. De Cooman, 2015, Food research international.

Comparison of the Analytical Profiles of Volatiles in Single-Hopped Worts and Beers as a Function of the Hop Variety

G. Aerts, D. Keukeleire, L. Cooman, 2015 .

Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry.

G. Aerts, L. De Cooman, T. Praet, 2013, Journal of agricultural and food chemistry.

Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation

G. Aerts, L. Cooman, B. Jaskula‐Goiris, 2012 .

Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples.

J. Vincken, E. V. Van der Eycken, M. Sanders, 2019, Journal of chromatography. A.

Chemical-analytical and sensory characterisation of kettle hoppy aroma of beer

T. Praet, 2016 .

Characterization of the citrus character of hops via gas chromatography-mass spec/olfactometry

Jessika De Clippeleer, G. Aerts, L. Cooman, 2016 .

Investigation of the impact of the hop variety and the hopping technology on the analytical volatile profile of single-hopped worts and beers

G. Aerts, L. Cooman, A. Holle, 2013 .