Researcher
Jessika De Clippeleer
- Keywords:Brewing, Flavour stability, Food chemistry, Biochemistry, Malting, Fermentation, Beer
- Disciplines:Food chemistry and molecular gastronomy, Food fermentation, Other (bio)chemical engineering not elsewhere classified, Industrial microbiology, Fermentation, Food technology, Food sensory sciences, Food microbiology
Affiliations
- Department of Biotechnology (Department)
Member
From1 Jan 2018 → Today - Department of Applied biosciences (Department)
Member
From1 Oct 2017 → 31 Dec 2017
Projects
1 - 6 of 6
- MaltLess: Pushing boundaries in brewing by using 100% alternative cerealsFrom1 Dec 2023 → TodayFunding: IWT / VLAIO - TETRA fund
- Cofunding core facility - INSTALABFrom1 May 2023 → TodayFunding: BOF - research organisations
- NABLAB: Production of non- and low-alcohol beers with non-Saccharomyces yeasts and alternative cerealsFrom1 Dec 2021 → 30 Nov 2023Funding: IWT / VLAIO - TETRA fund
- European Joint Doctorate in Food Science (EJD FoodSci)From1 Mar 2020 → 31 Aug 2020Funding: BOF - doctoral mandates
- Exploring the production of low-alcohol beer and alternative fermented beveragesFrom1 Oct 2019 → TodayFunding: BOF - projects
- Use of alternative cereals and pseudocereals for the production of high-quality innovative beers (AlterBrew)From1 Oct 2019 → 31 Dec 2021Funding: IWT / VLAIO - TETRA fund
Publications
11 - 20 of 25
- Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes(2015)
Authors: Jeroen J. Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 243 - 252 - Exploring the binding behavior of beer staling aldehydes in model systems(2015)
Authors: Jeroen J. Baert, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 100 - 108 - Beer's bitter compounds : a detailed review on iso-alpha-acids : current knowledge of the mechanisms for their formation and degradation(2014)
Authors: Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 167 - 182 - The impact of wort production on the flavour quality and stability of pale lager beer(2013)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Brecht De Causmaecker, Filip Van Opstaele, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 1 - 11 - The influence of very thick and fast mashing conditions on wort composition(2013)
Authors: Gert De Rouck, Barbara Jaskula, Brecht De Causmaecker, Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Jos De Brabanter, Luc De Cooman, Guido Aerts
Pages: 1 - 14 - Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers(2011)
Authors: Filip Van Opstaele, Gert De Rouck, Jessika De Clippeleer, Guido Aerts, Luc De Cooman
Pages: 47 - 59 - Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry(2010)
Authors: Jessika De Clippeleer, Filip Van Opstaele, Joeri Vercammen, Gregory J Francis, Luc De Cooman, Guido Aerts
Pages: 386 - 393 - Influence of the hopping technology on the storage-induced appearance of staling aldehydes in beer(2010)
Authors: Jessika De Clippeleer, Gert De Rouck, Luc De Cooman, Guido Aerts
Pages: 381 - 398 - Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry(2010)
Authors: Jessika De Clippeleer, Filip Van Opstaele, Joeri Vercammen, Gregory J Francis, Luc De Cooman, Guido Aerts
Pages: 67 - 74 - Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling(2010)
Authors: Gert De Rouck, Alma G. Flores-González, Jessika De Clippeleer, Jan De Cock, Luc De Cooman, Guido Aerts
Pages: 31 - 40