H. Neven

发表

Thermodynamic View of Primary Gushing

K. Gebruers, M. Khalesi, H. Verachtert, 2013 .

Evolution of chemical and sensory properties during aging of top-fermented beer.

K. Verstrepen, B. Vanderhaegen, H. Verachtert, 2003, Journal of agricultural and food chemistry.

Four indicators of soil erosion as used by policy makers in Flanders

M. Swerts, G. Verstraeten, L. Vandekerckhove, 2003 .

Doubly Modified Carlsberg Test combined with Dynamic Light Scattering allows prediction of the primary gushing potential of harvested barley and malt

J. Delcour, K. Gebruers, M. Khalesi, 2012 .

Dynamic Light Scattering (DLS) as a Tool to Detect CO2-Hydrophobin Structures and Study the Primary Gushing Potential of Beer

J. Delcour, K. Gebruers, J. Martens, 2011 .

CO²-Hydrophobin structurtes acting as nanobombs in beer

J. Delcour, K. Gebruers, J. Martens, 2010 .

Bioflavoring and beer refermentation

K. Verstrepen, B. Vanderhaegen, H. Verachtert, 2003, Applied Microbiology and Biotechnology.

The chemistry of beer aging – a critical review

Guy Derdelinckx, Hubert Verachtert, B Vanderhaegen, 2006 .

Characterization of volatiles in unhopped wort.

D. Saison, F. Delvaux, F. Delvaux, 2008, Journal of agricultural and food chemistry.

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

D. Saison, F. Delvaux, F. Delvaux, 2008, Journal of chromatography. A.

Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.

K. Verstrepen, B. Vanderhaegen, H. Verachtert, 2004, Journal of agricultural and food chemistry.

Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing

J. Delcour, K. Gebruers, M. de Maeyer, 2012 .

Microbial Small-Talk: Does Quorum Sensing Play a Role in Beer Fermentation?

Dawn L. Maskell, H. Neven, Scott J. Britton, 2020 .

Flavor evolution of top fermented beers

F. Delvaux, G. Derdelinckx, H. Neven, 1997 .

The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort

F. Delvaux, H. Neven, Thijs Van Mieghem, 2023, Journal of the American Society of Brewing Chemists.

Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

K. Verstrepen, B. Vanderhaegen, H. Verachtert, 2004, Journal of agricultural and food chemistry.

Disparity in pseudohyphal morphogenic switching response to the quorum sensing molecule 2-phenylethanol in commercial brewing strains of Saccharomyces cerevisiae

Dawn L. Maskell, H. Neven, J. S. White, 2023, FEMS microbes.