Researcher
Barbara Jaskula-Goiris
- 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
Affiliations
- Food and Microbial Technology (CLMT) (Division)
Member
From1 Aug 2020 → 31 May 2019 - Bioengineering Technology, Ghent and Aalst Technology Campuses (Technology cluster)
Member
From1 Jan 2014 → 31 Jul 2020 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From19 Jun 2008 → 30 Sep 2010
Publications
1 - 10 of 34
- Assessing the ageing process of commercial non alcoholic beers in comparison to their lager beer counterparts(2022)
Authors: Jeroen Bauwens, Filip Van Opstaele, Florian Weiland, Lore Eggermont, Barbara Jaskula-Goiris, Gert De Rouck
Pages: 109 - 123 - Data driven modelling of the beer aging Formation and release of beer staling aldehydes(2021)
Authors: André Muñoz López, Barbara Jaskula-Goiris, Luc De Cooman, Jan Van Impe
Pages: 208 - 215 - 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
- Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts(2021)
Authors: Jeroen Bauwens, Filip Van Opstaele, Lore Eggermont, Florian Weiland, Barbara Jaskula-Goiris, Gert De Rouck, Joseph De Brabanter, Luc De Cooman
Pages: 385 - 405 - 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 - 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
- The relationship between flavour instability, preference and drinkability of fresh and aged beer(2020)
Authors: Barbara Jaskula-Goiris, Gert De Rouck
Pages: 59 - 66 - Beer is bitter: Hop α-acids isomerisation and utilisation(2019)
Authors: Barbara Jaskula-Goiris, Filip Van Opstaele, Luc De Cooman
Pages: 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)
Authors: 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)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman
Pages: 10 - 17