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Jessika De Clippeleer

Observed names: De Clippeleer, Jessika, J. De Clippeleer, Jessika Clippeleer
ORCID: 0000-0002-8033-9308
Observed ORCID: 0000-0002-8033-9308
OpenAlex ID: A5067201462
Kombucha Tea Fermentation: A Review
2020 · David Laureys, Scott J. Britton, et al. · Journal of the American Society of Brewing Chemists · 190
On the Origin of Free and Bound Staling Aldehydes in Beer
2012 · Jeroen J. Baert, Jessika De Clippeleer, et al. · Journal of Agricultural and Food Chemistry · 189
Protective Influence of Several Packaging Materials on Light Oxidation of Milk
2005 · F. Mestdagh, B. De Meulenaer, et al. · Journal of Dairy Science · 148
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
2019 · Hayley Rottiers, Daylan Amelia Tzompa Sosa, et al. · European Food Research and Technology · 124
Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing
2008 · Sofie Malfliet, Filip Opstaele, et al. · Journal of the Institute of Brewing · 107
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Exploring the Binding Behavior of Beer Staling Aldehydes in Model Systems
2015 · Jeroen J. Baert, Jessika De Clippeleer, et al. · Journal of the American Society of Brewing Chemists · 57
Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers
2010 · Filip Van Opstaele, Gert De Rouck, et al. · Journal of the Institute of Brewing · 54
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Fermentation assays reveal differences in sugar and (off-) flavor metabolism across differentBrettanomyces bruxellensisstrains
2016 · Sam Crauwels, Filip Van Opstaele, et al. · FEMS Yeast Research · 52
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Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes
2015 · Jeroen J. Baert, Jessika De Clippeleer, et al. · Journal of the American Society of Brewing Chemists · 45
Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer
2010 · Jessika De Clippeleer, Gert De Rouck, et al. · Journal of the Institute of Brewing · 38
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Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer
2021 · P. Bustillo Trueba, B. Jaskula-Goiris, et al. · Food Research International · 33
Hopping Technology in Relation to Beer Bitterness Consistency and Flavor Stability
2007 · Barbara Jaskula, Evelien Syryn, et al. · Journal of the American Society of Brewing Chemists · 31
Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative strains
2025 · Elia Myncke, Dana Vanderputten, et al. · Food Chemistry · 20
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The Influence of Very Thick and Fast Mashing Conditions on Wort Composition
2013 · Gert De Rouck, Barbara Jaskula, et al. · Journal of the American Society of Brewing Chemists · 20
10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process
2022 · Jeroen Baillière, David Laureys, et al. · Journal of Cereal Science · 19
Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes
2018 · Jeroen J. Baert, Jessika De Clippeleer, et al. · Journal of the American Society of Brewing Chemists · 18
Real-Time Profiling of Volatile Malt Aldehydes Using Selected Ion Flow Tube Mass Spectrometry
2010 · Jessika De Clippeleer, Filip Van Opstaele, et al. · LCGC North America · 18
Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions
2018 · Paula Bustillo Trueba, Jessika De Clippeleer, et al. · Journal of the American Society of Brewing Chemists · 16
Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales
2021 · Jonas Trummer, Hellen Watson, et al. · Applied Sciences · 15
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Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers
2011 · Filip Van Opstaele, Gert De Rouck, et al. · Cerevisia · 14
Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina
2023 · Amanda Hettiarachchi, Margo Cnockaert, et al. · Insect Molecular Biology · 13
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Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples
2019 · P. Bustillo Trueba, B. Jaskula-Goiris, et al. · Journal of Chromatography A · 13
Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling
2010 · Gert De Rouck, Alma Flores-Gonzalez, et al. · BrewingScience · 12
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception
2023 · Nazarena Cela, Nicola Condelli, et al. · Beverages · 11
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Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture
2025 · Noussaire El Fihry, Ilse De Leersnyder, et al. · Food Chemistry · 7
Works count: 152
Citation count: 1,327
H-index: 17
I10-index: 24
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