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Results:
1-9
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Results: 9
Authors:
Perpete, P
Van Cutsem, P
Boutte, C
Colson-Corbisier, AM
Collin, S
Citation: P. Perpete et al., Amplified fragment-length polymorphism, a new method for the analysis of brewer's yeast DNA polymorphism, J AM SOC BR, 59(4), 2001, pp. 195-200
Authors:
Perpete, P
Collin, S
Citation: P. Perpete et S. Collin, Influence of beer ethanol content on the wort flavour perception, FOOD CHEM, 71(3), 2000, pp. 379-385
Authors:
Perpete, P
Collin, S
Citation: P. Perpete et S. Collin, How to improve the enzymatic worty flavour reduction in a cold contact fermentation, FOOD CHEM, 70(4), 2000, pp. 457-462
Authors:
Gijs, L
Piraprez, G
Perpete, P
Spinnler, E
Collin, S
Citation: L. Gijs et al., Retention of sulfur flavours by food matrix and determination of sensorialdata independent of the medium composition, FOOD CHEM, 69(3), 2000, pp. 319-330
Authors:
Perpete, P
Collin, S
Citation: P. Perpete et S. Collin, Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations, J AGR FOOD, 48(6), 2000, pp. 2384-2386
Authors:
Gijs, L
Perpete, P
Timmermans, A
Collin, S
Citation: L. Gijs et al., 3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers, J AGR FOOD, 48(12), 2000, pp. 6196-6199
Yeast ADHI disruption: A way to promote carbonyl compounds reduction in alcohol-free beer production
Authors:
Evellin, F
Perpete, P
Collin, S
Citation: F. Evellin et al., Yeast ADHI disruption: A way to promote carbonyl compounds reduction in alcohol-free beer production, J AM SOC BR, 57(3), 1999, pp. 109-113
Authors:
Perpete, P
Collin, S
Citation: P. Perpete et S. Collin, Fate of the worty flavours in a cold contact fermentation, FOOD CHEM, 66(3), 1999, pp. 359-363
Authors:
Perpete, P
Collin, S
Citation: P. Perpete et S. Collin, Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers, J AGR FOOD, 47(6), 1999, pp. 2374-2378
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1-9
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