Researcher
Guido Aerts
- 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, Other chemical sciences, Microbiology, Systems biology, Laboratory medicine, Nutrition and dietetics, Agricultural animal production, Food sciences and (bio)technology
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → Today - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Jul 2020
Projects
1 - 10 of 10
- Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour StabilityFrom24 Jan 2018 → 6 Nov 2023Funding: Own budget, for example: patrimony, inscription fees, gifts
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
- Beer flavour instability: Unravelling formation and/or release of staling aldehydesFrom31 Mar 2016 → 19 Nov 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Consistent production of alcoholic drinks flavored with herbsFrom1 Nov 2015 → 31 Oct 2017Funding: IWT / VLAIO - TETRA fund
- Unravelling formation and/or release of beer staling aldehydes.From1 Oct 2015 → 30 Sep 2019Funding: IOF - Industrial Research Fund
- Research and development of an optimal and cost-efficient enzymatic extraction method for production of high quality natural fibers for application in composite materials.From1 Jan 2015 → 28 Aug 2020Funding: IWT personal funding - strategic basic research grants
- Investigation of osmotolerant yeasts for very-high-gravity bioethanol productionFrom1 Oct 2010 → 27 Sep 2016Funding: Own budget, for example: patrimony, inscription fees, gifts
- Development of a high temperature SSF reactor for the production of bio-ethanol from lignocellulose.From1 Oct 2008 → 15 Sep 2013Funding: IOF - Industrial Research Fund
- System Changes in Wort Production for the Improvement of the Flavour Stability of Lager BeerFrom1 Oct 2008 → 5 Jul 2013Funding: Own budget, for example: patrimony, inscription fees, gifts
- Characterisation of microbial communities and xylanolytic bacteria during malting of barley: impact on malt qualityFrom1 Oct 2008 → 10 Sep 2013Funding: IOF - Industrial Research Fund
Publications
11 - 20 of 78
- 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)
Authors: Paula Bustillo Trueba, Barbara Jaskula-Goiris, Upendra Sharma, Erik Van der Eycken, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- Flax treatment with strategic enzyme combinations: Effect on chemical fiber composition and ease of fiber extraction.(2019)
Authors: Aart Willem Van Vuure, Jan Ivens, Guido Aerts, Ilse Van de Voorde
Pages: e00358 - Effect of enzymatic treatment of flax on fineness of fibers and mechanical performance of composites(2019)
Authors: Jana De Prez, Aart Willem Van Vuure, Jan Ivens, Guido Aerts, Ilse Van de Voorde
Pages: 190 - 199 - effect of enzymatic treatment of flax on chemical composition and the extent of fiber separation(2019)
Authors: Jana De Prez, Aart Willem Van Vuure, Jan Ivens, Guido Aerts, Ilse Van de Voorde
Pages: 3012 - 3030 - Investigating the evolution of free stalingaldehydes throughout the wort productionprocess(2019)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman
Pages: 10 - 17 - 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 - Enzymatic treatment of flax for use in composites(2018)
Authors: Jana De Prez, Aart Willem Van Vuure, Jan Ivens, Guido Aerts, Ilse Van de Voorde
Pages: e00294 - Screening of durum wheat landraces (Triticum turgidumsubsp. durum) for the malting suitability(2018)
Authors: Barbara Jaskula-Goiris, Guido Aerts
Pages: 101 - 109 - Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions(2018)
Authors: Paula Bustillo Trueba, Erik Van der Eycken, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 272 - 280 - 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