- Isolation of Geobacillus stearothermophilus L-arabinose isomerase for the production of the novel food ingredient D-tagatose(2015)
Auteurs: Monika Van Holsbeeck, Evelien Syryn, Guido Aerts, Jan Van Impe, Ilse Van de Voorde
Pagina's: 45 - 62
- Evaluation of the cold-active Pseudoalteromonas haloplanktis β-galactosidase enzyme for lactose hydrolysis in whey permeate as primary step of D-tagatose production(2014)
Auteurs: Ilse Van de Voorde, Koen Goiris, Evelien Syryn, Guido Aerts
Pagina's: 2134 - 2140
- The flavoring potential of hop polyphenols in beer(2014)
Auteurs: Koen Goiris, Barbara Jaskula-Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pagina's: 135 - 142
- The use of hop polyphenols during brewing to improve flavor quality and stability of pilsner beer(2014)
Auteurs: Barbara Jaskula-Goiris, Koen Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pagina's: 175 - 183
- Sensory-directed fractionation of hops and application of novel hop-derived ingredients in view of improved beer flavour quality and drinkability(2008)
Auteurs: Filip Van Opstaele, Koen Goiris, Evelien Syryn, Luc De Cooman, Guido Aerts
Pagina's: 18 - 26
- Flavour instability of pale lager beers: Determination of analytical markers in relation to sensory ageing(2008)
Auteurs: Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Evelien Syryn, Koen Goiris, Luc De Cooman, Guido Aerts
Pagina's: 180 - 192