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
31 - 40 of 78
- 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 - Brettanomyces bruxellensis, essential contributor in spontaneous beer fermentations providing novel opportunities for the brewing industry(2015)
Authors: Sam Crauwels, Jan Steensels, Guido Aerts, Kris Willems, Kevin Verstrepen, Bart Lievens
Pages: 110 - 121 - Phenotypic landscape of non-conventional yeast species on different desirable traits for bioethanol fermentation(2015)
Authors: Dorota Radecka, Vaskar Mukherjee, Guido Aerts, Kevin Verstrepen, Bart Lievens, Johan Thevelein
- Biosurfactant production by Pseudomonas strains isolated from floral nectar(2015)
Authors: Christel Verreth, Ilse Van de Voorde, Guido Aerts, Kris Willems, Hans Jacquemyn, Stefan Ruyters, Bart Lievens
Pages: 1370 - 1384 - Isolation of Geobacillus stearothermophilus L-arabinose isomerase for the production of the novel food ingredient D-tagatose(2015)
Authors: Monika Van Holsbeeck, Evelien Syryn, Guido Aerts, Jan Van Impe, Ilse Van de Voorde
Pages: 45 - 62 - Comparison of the Analytical Profiles of Volatiles in Single-Hopped Worts and Beers as a Function of the Hop Variety(2015)
Authors: Tatiana Praet, Filip Van Opstaele, Luc De Cooman, Guido Aerts
Pages: 8 - 28 - Exploring the binding behavior of beer staling aldehydes in model systems(2015)
Authors: Jeroen Baert, Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 100 - 108 - 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 - Changes in the hop-derived volatile profile upon lab scale boiling(2015)
Authors: Tatiana Praet, Filip Van Opstaele, Bart Steenackers, Joseph De Brabanter, Dirk De Vos, Guido Aerts, Luc De Cooman
Pages: 1 - 10 - Beer’s Bitter Compounds – A Detailed Review on Iso-α-acids: Current Knowledge of the Mechanisms for their Formation and Degradation(2014)
Authors: Jessika De Clippeleer, Luc De Cooman, Guido Aerts
Pages: 167 - 182