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
41 - 50 of 78
- Determination of Hop Aromatisation of Beer by Headspace Solid Phase Microextraction in Combination with Gas Chromatography and Mass Spectrometry(2014)
Authors: Filip Van Opstaele, Guido Aerts, Luc De Cooman
Pages: 149 - 160 - Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production(2014)
Authors: Vaskar Mukherjee, Jan Steensels, Bart Lievens, Ilse Van de Voorde, Alex Verplaetse, Guido Aerts, Kris Willems, Johan Thevelein, Kevin Verstrepen, Stefan Ruyters
Pages: 9483 - 9498 - Comprehensive Characterisation of the hop-derived Sesquiterpenoid Fingerprint of American Kettle hopped Lager Beers(2014)
Authors: Tatiana Praet, Filip Van Opstaele, Jeroen Baert, Guido Aerts, Luc De Cooman
Pages: 183 - 194 - Evaluation of the cold-active Pseudoalteromonas haloplanktis β-galactosidase enzyme for lactose hydrolysis in whey permeate as primary step of D-tagatose production(2014)
Authors: Ilse Van de Voorde, Koen Goiris, Evelien Syryn, Guido Aerts
Pages: 2134 - 2140 - Bacterial community dynamics during industrial malting, with an emphasis on lactic acid bacteria(2014)
Authors: Sofie Malfliet, Michael Waud, Sam Crauwels, Luc De Cooman, Guido Aerts, Stefan Ruyters, Kris Willems, Pieter Busschaert, Bart Lievens
Pages: 39 - 46 - 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 - Characterization of novel single-variety oxygenated sesquiterpenoid hop oil fractions via headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry(2013)
Authors: Filip Van Opstaele, Tatiana Praet, Guido Aerts, Luc De Cooman
Pages: 10555 - 10564 - High throughput screening of yeast strains for desirable stress tolerant traits for bioethanol production(2013)
Authors: Vaskar Mukherjee, Jan Steensels, Ilse Van de Voorde, Alex Verplaetse, Guido Aerts, Johan Thevelein, Kris Willems, Bart Lievens, Kevin Verstrepen, Stefan Ruyters
Pages: 206 - 206 - Assessing the xylanolytic bacterial diversity during the malting process(2013)
Authors: Sofie Malfliet, Sam Crauwels, Kris Willems, Luc De Cooman, Bart Lievens, Guido Aerts
Pages: 406 - 415