On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review by Filipowska, Weronika, Jaskula‐Goiris, Barbara, Ditrych, Maciej, Bustillo Trueba, Paula, De Rouck, Gert, Aerts, Guido, Powell, Chris, Cook, David, De Cooman, Luc

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The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer by Paternoster, Alexander, Jaskula‐Goiris, Barbara, De Causmaecker, Brecht, Vanlanduit, Steve, Springael, Johan, Braet, Johan, De Rouck, Gert, De Cooman, Luc

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Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts by Bauwens, Jeroen, Van Opstaele, Filip, Eggermont, Lore, Weiland, Florian, Jaskula‐Goiris, Barbara, De Rouck, Gert, De Brabanter, Jos, Aerts, Guido, De Cooman, Luc

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Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts by Bauwens, Jeroen, Van Opstaele, Filip, Karatairis, Chrysovalantis, Weiland, Florian, Eggermont, Lore, Jaskula‐Goiris, Barbara, De Rouck, Gert, De Brabanter, Jos, Aerts, Guido, De Cooman, Luc

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A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager by Paternoster, Alexander, Jaskula‐Goiris, Barbara, Perkisas, Tyché, Springael, Johan, De Rouck, Gert, De Cooman, Luc, Braet, Johan

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Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatograph... by Filipowska, Weronika, Jaskula-Goiris, Barbara, Ditrych, Maciej, Schlich, Johanna, De Rouck, Gert, Aerts, Guido, De Cooman, Luc

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Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability by Alfeo, Vincenzo, Jaskula-Goiris, Barbara, Venora, Ginfranco, Schimmenti, Emanuele, Aerts, Guido, Todaro, Aldo

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Modelling of beer sensory staleness based on flavour instability parameters by Ditrych, Maciej, Filipowska, Weronika, Soszka, Agata, Buyse, Jasper, Hofmann, Saskia, Jensen, Sidsel, Jaskula-Goiris, Barbara, De Rouck, Gert, Aerts, Guido, Andersen, Mogens Larsen, De Cooman, Luc

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Including experimental uncertainty on the independent variables when modelling microbial dynamics: The combined effect of pH and acetic acid on the growth rate of E. coli K12 by Akkermans, Simen, Jaskula-Goiris, Barbara, Logist, Filip, Van Impe, Jan F.

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Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains by Crauwels, Sam, Van Opstaele, Filip, Jaskula-Goiris, Barbara, Steensels, Jan, Verreth, Christel, Bosmans, Lien, Paulussen, Caroline, Herrera-Malaver, Beatriz, de Jonge, Ronnie, De Clippeleer, Jessika, Marchal, Kathleen, De Samblanx, Gorik, Willems, Kris A., Verstrepen, Kevin J., Aerts, Guido, Lievens, Bart

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A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager: Simulating beer flavor quality based on time and temperature by Paternoster, Alexander, Jaskula-Goiris, Barbara, Perkisas, Tyché, Springael, Johan, De Rouck, Gert, De Cooman, Luc, Braet, Johan

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Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process by Alfeo, Vincenzo, De Causmaecker, Brecht, Goiris, Barbara Jaskula, Aerts, Guido, Planeta, Diego, Todaro, Aldo

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