Onderzoeker
Barbara Jaskula-Goiris
- Disciplines:Engineering van biomaterialen, Biologische systeemtechnologie, Biomateriaal engineering, Biomechanische ingenieurswetenschappen, Andere (bio)medische ingenieurswetenschappen, Milieu ingenieurswetenschappen en biotechnologie, Industriële biotechnologie, Andere biotechnologie, bio-en biosysteem ingenieurswetenschappen
Affiliaties
- Levensmiddelen- en Microbiële Technologie (CLMT) (Afdeling)
Lid
Vanaf1 aug 2020 → 31 mei 2019 - Bioengineeringtechnologie, Technologiecampussen Gent en Aalst (Technologiecluster)
Lid
Vanaf1 jan 2014 → 31 jul 2020 - Departement Microbiële en Moleculaire Systemen (Departement)
Lid
Vanaf19 jun 2008 → 30 sep 2010
Publicaties
1 - 10 van 34
- Assessing the ageing process of commercial non alcoholic beers in comparison to their lager beer counterparts(2022)
Auteurs: Jeroen Bauwens, Filip Van Opstaele, Florian Weiland, Lore Eggermont, Barbara Jaskula-Goiris, Gert De Rouck
Pagina's: 109 - 123 - Data driven modelling of the beer aging Formation and release of beer staling aldehydes(2021)
Auteurs: André Muñoz López, Barbara Jaskula-Goiris, Luc De Cooman, Jan Van Impe
Pagina's: 208 - 215 - Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer(2021)
Auteurs: Paula Bustillo Trueba, Barbara Jaskula-Goiris, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts(2021)
Auteurs: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pagina's: 385 - 405 - On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review(2021)
Auteurs: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pagina's: 107 - 126 - Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry(2020)
Auteurs: Barbara Jaskula-Goiris, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman
- The relationship between flavour instability, preference and drinkability of fresh and aged beer(2020)
Auteurs: Barbara Jaskula-Goiris, Gert De Rouck
Pagina's: 59 - 66 - Beer is bitter: Hop α-acids isomerisation and utilisation(2019)
Auteurs: Barbara Jaskula-Goiris, Filip Van Opstaele, Luc De Cooman
Pagina's: 409 - 411 - 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)
Auteurs: Paula Bustillo Trueba, Barbara Jaskula-Goiris, Upendra Sharma, Erik Van der Eycken, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- Investigating the evolution of free stalingaldehydes throughout the wort productionprocess(2019)
Auteurs: Gert De Rouck, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman
Pagina's: 10 - 17