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
1 - 10 of 78
- Strategies to Reduce the Iron Intake During the Brewing Process with respect to Flavour Stability(2023)
Authors: Tuur Mertens, Guido Aerts
- Determination of critical factors in malt production related to the flavour stability of final beer(2021)
Authors: Luc De Cooman, Guido Aerts, Gert De Rouck
- Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces(2021)
Authors: Guido Aerts
- Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer(2021)
Authors: Paula Bustillo Trueba, Barbara Jaskula-Goiris, Joseph De Brabanter, Gert De Rouck, Guido Aerts, Luc De Cooman
- On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review(2021)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 107 - 126 - Sequential Extraction and Characterisation of Lipids, Proteins, and Chitin from Black Soldier Fly (Hermetia illucens) Larvae, Prepupae, and Pupae(2020)
Authors: Ruben Smets, Ilse Van de Voorde, Guido Aerts, Johan Claes, Mik Van Der Borght
- Beer flavour instability: Unravelling formation and/or release of staling aldehydes(2020)
Authors: Paula Bustillo Trueba, Luc De Cooman, Joseph De Brabanter, Jessika De Clippeleer, Gert De Rouck, Guido Aerts
- Enzymatic treatment of flax for high-quality composites(2020)
Authors: Jana De Prez, Ilse Van de Voorde, Guido Aerts, Aart Willem Van Vuure, Jan Ivens
- Flax treatment with strategic enzyme combinations: Effect on fiber fineness and mechanical properties of composites(2020)
Authors: Aart Willem Van Vuure, Jan Ivens, Guido Aerts, Ilse Van de Voorde
Pages: 231 - 245 - 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)
Authors: Barbara Jaskula-Goiris, Johanna Schlich, Gert De Rouck, Guido Aerts, Luc De Cooman