Researcher
Barbara Jaskula-Goiris
- Disciplines:Biomaterials engineering, Biological system engineering, Biomechanical engineering, Other (bio)medical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Other biotechnology, bio-engineering and biosystem engineering
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 May 2019 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Jan 2014 → 31 Jul 2020 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From19 Jun 2008 → 30 Sep 2010
Publications
11 - 20 of 34
- A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager(2019)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman
Pages: 364 - 373 - Influence of transport and storage conditions on beer quality and flavour stability(2019)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 60 - 68 - The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer(2018)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman
Pages: 2165 - 2174 - Screening of durum wheat landraces (Triticum turgidumsubsp. durum) for the malting suitability(2018)
Authors: Barbara Jaskula-Goiris, Guido Aerts
Pages: 101 - 109 - 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(2018)
Authors: Simen Akkermans, Barbara Jaskula-Goiris, Filip Logist, Jan Van Impe
Pages: 20 - 28 - Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer's Pool of Bound Aldehydes(2018)
Authors: Jeroen Baert, Paula Bustillo Trueba, Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 257 - 271 - Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process(2018)
Authors: Brecht De Causmaecker, Barbara Jaskula-Goiris, Guido Aerts
Pages: 312 - 319 - Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains(2016)
Authors: Sam Crauwels, Filip Van Opstaele, Barbara Jaskula-Goiris, Jan Steensels, Christel Verreth, Lien Bosmans, Caro Paulussen, Beatriz Herrera, Jessika De Clippeleer, Kathleen Marchal, et al.
- Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 243 - 252 - The flavoring potential of hop polyphenols in beer(2014)
Authors: Koen Goiris, Barbara Jaskula-Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 135 - 142