Researcher
Gert De Rouck
- 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 → 18 Jun 2008 - Department of Microbial and Molecular Systems (M²S) (Department)
Member
From19 Jun 2008 → 30 Sep 2010
Projects
1 - 10 of 10
- Kinases Involved In Establishing A Flocculation Phenotype In Bottom Fermenting Brewing YeastFrom1 Jan 2023 → TodayFunding: FWO research project (including WEAVE projects)
- Ontwikkeling van een “high-throughput” screeningmethode om de enzymproductie te optimaliseren voor een ideale mout met het oog op het verbeteren van de procesefficiëntie en de smaakstabiliteit van bierFrom4 Oct 2021 → TodayFunding: Own budget, for example: patrimony, inscription fees, gifts
- Development of a high-throughput screening platform to optimize enzyme production for ideal malting in view of improving process efficiency and beer flavour qualityFrom1 Jan 2021 → 31 Dec 2022Funding: Fund Recuperation Fiscal Exemption
- 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
- Production of innovative specialty beers through maturation on woodFrom22 Sep 2017 → 17 Oct 2022Funding: FWO Strategic Basic Research Grant
- 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
- Unravelling formation and/or release of beer staling aldehydes.From1 Oct 2015 → 30 Sep 2019Funding: 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
Publications
31 - 40 of 54
- A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager(2019)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman
Pages: 364 - 373 - Influence of transport and storage conditions on beer quality and flavour stability(2019)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 60 - 68 - The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer(2018)
Authors: Barbara Jaskula-Goiris, Gert De Rouck, Luc De Cooman
Pages: 2165 - 2174 - 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 - A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers(2015)
Authors: Stijn Mertens, Jan Steensels, Gert De Rouck, Guido Aerts, Kevin Verstrepen
Pages: 8202 - 8214 - Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 243 - 252 - The flavoring potential of hop polyphenols in beer(2014)
Authors: Koen Goiris, Barbara Jaskula-Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 135 - 142 - The use of hop polyphenols during brewing to improve flavor quality and stability of pilsner beer(2014)
Authors: Barbara Jaskula-Goiris, Koen Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts, Luc De Cooman
Pages: 175 - 183 - The influence of very thick and fast mashing conditions on wort composition(2013)
Authors: Gert De Rouck, Barbara Jaskula-Goiris, Brecht De Causmaecker, Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Joseph De Brabanter, Luc De Cooman, Guido Aerts
Pages: 1 - 14