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
21 - 30 of 78
- 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 - Evaluation of the Extraction Efficiency of enzymatically treated flax fibers(2017)
Authors: Jana De Prez, Aart Willem Van Vuure, Jan Ivens, Guido Aerts, Ilse Van de Voorde
Pages: 37 - 49 - Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation(2017)
Authors: Vaskar Mukherjee, Dorota Radecka, Guido Aerts, Kevin Verstrepen, Bart Lievens, Johan Thevelein
- 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.
- Inclusion complexes of trans-iso-α-acids with β-cyclodextrin: preparation of highly enriched cis- and trans-iso-α-acids(2016)
Authors: Jessika De Clippeleer, Filip Van Opstaele, Luc De Cooman, Guido Aerts
Pages: 128 - 141 - Investigation of osmotolerant yeasts for very-high-gravity bioethanol production(2016)
Authors: Bart Lievens, Johan Thevelein, Guido Aerts, Kevin Verstrepen
Number of pages: 212 - Improvement of Stability and Productivity of Immobilised L-arabinose Isomerase from Geobacillus Stearothermophilus(2016)
Authors: Jan Van Impe, Guido Aerts, Ilse Van de Voorde
Number of pages: 282 - Erasmus Mundus Joint Master Degree in Food Science, Technology and Business(2016)
Authors: Monika Polanska, Jan Van Impe, Guido Aerts
Pages: 171 - 173 - Heat-Induced Changes in the Composition of Varietal Hop Essential Oils via Wort Boiling on a Laboratory Scale(2016)
Authors: Tatiana Praet, Filip Van Opstaele, Brecht De Causmaecker, Guido Aerts, Luc De Cooman
Pages: 212 - 223 - Flavor Activity of Sesquiterpene Oxidation Products, Formed Upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)(2016)
Authors: Tatiana Praet, Filip Van Opstaele, Dirk De Vos, Guido Aerts, Luc De Cooman
Pages: 65 - 76