Researcher
Luc De Cooman
- 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 → 16 Dec 2021 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Oct 2013 → 31 Jul 2020 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From23 Jun 2008 → 30 Sep 2013
Projects
1 - 10 of 24
- NABLAB: Production of non and low alcoholic beers with maltose negative yeasts and alternative grainsFrom1 Dec 2021 → 30 Nov 2023Funding: IWT / VLAIO - TETRA fund
- Use of alternative grains for the production of high-quality innovative beersFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- Production of specialty beers with a wood character through the addition of wood alternativesFrom1 Oct 2019 → 30 Sep 2021Funding: IWT / VLAIO - TETRA fund
- 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
- Production of innovative specialty beers by woodworkingFrom1 Oct 2017 → 30 Sep 2019Funding: IWT / VLAIO - TETRA fund
- Chemical-analytical and sensory characterisation of non-alcoholic beer: Impact of dealcoholisation, flavouring and ageing.From23 Sep 2017 → 21 Sep 2022Funding: BOF - Doctoral projects, BOF - doctoral mandates
- Determination of critical factors in malt production related to the flavour stability of final beerFrom7 Apr 2017 → 15 Oct 2021Funding: BOF - doctoral mandates
- Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate qualityFrom12 Jan 2017 → 15 Sep 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
- Food science, technology and engineering - European Joint Doctorate training towards knowledge, skills and mobilityFrom1 Sep 2016 → 31 Aug 2020Funding: H2020-EU.1.3.- EXCELLEN SCIENCE - Marie Skłodowska-Curie actions
- Beer flavour instability: Unravelling formation and/or release of staling aldehydesFrom31 Mar 2016 → 19 Nov 2020Funding: Own budget, for example: patrimony, inscription fees, gifts
Publications
31 - 40 of 84
- 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 - Controlled accelerated oxidation of oleic acid using a DBD plasma: Determination of volatile oxidation compounds(2016)
Authors: Jeroen Vandamme, Luc De Cooman, Jim Van Durme
Pages: 54 - 63 - 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 - 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 - Comparison of the Analytical Profiles of Volatiles in Single-Hopped Worts and Beers as a Function of the Hop Variety(2015)
Authors: Tatiana Praet, Filip Van Opstaele, Luc De Cooman, Guido Aerts
Pages: 8 - 28 - Exploring the binding behavior of beer staling aldehydes in model systems(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 100 - 108 - Critical evaluation of Non-Thermal Plasma as an innovative accelerated lipid oxidation technique in fish oil(2015)
Authors: Jeroen Vandamme, Luc De Cooman, Jim Van Durme
Pages: 115 - 125 - Impact of nutrient stress on antioxidant production in three species of microalgae(2015)
Authors: Koen Goiris, Willem Van Colen, Luc De Cooman, Koenraad Muylaert
Pages: 51 - 57