G. De Rouck

发表

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

K. Verstrepen, Jan Steensels, Veerle Saels, 2015, Applied and Environmental Microbiology.

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

K. Liland, B. Westereng, E. Rukke, 2020, Frontiers in Microbiology.

Pre-fermentation with lactic acid bacteria in sour beer production

K. Liland, B. Westereng, E. Rukke, 2019, Journal of the Institute of Brewing.

The relationship between flavour instability, preference and drinkability of fresh and aged beer

J. Springael, G. De Rouck, J. Braet, 2019, Journal of the Institute of Brewing.

The Flavoring Potential of Hop Polyphenols in Beer

G. De Rouck, G. Aerts, K. Goiris, 2014 .

Microbial Dynamics in Traditional and Modern Sour Beer Production

B. Westereng, E. Rukke, T. Wicklund, 2020, Applied and Environmental Microbiology.

Assessing the ageing process of commercial non‐alcoholic beers in comparison to their lager beer counterparts

L. Eggermont, G. De Rouck, G. Aerts, 2022, Journal of the Institute of Brewing.

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.

G. De Rouck, G. Aerts, L. De Cooman, 2019, Journal of chromatography. A.

Influence of transport and storage conditions on beer quality and flavour stability

G. De Rouck, G. Aerts, J. Braet, 2018, Journal of the Institute of Brewing.

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review

D. Cook, G. De Rouck, Celina A. Dugulin, 2021, Journal of the American Society of Brewing Chemists.

Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer.

G. De Rouck, G. Aerts, L. De Cooman, 2021, Food research international.

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

D. Cook, C. Powell, G. De Rouck, 2021, Journal of the Institute of Brewing.

Brewing with 100% green malt – process development and key quality indicators

D. Cook, G. De Rouck, I. Bolat, 2020, Journal of the Institute of Brewing.

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

D. Cook, G. De Rouck, Celina A. Dugulin, 2020 .

Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples.

J. Vincken, E. V. Van der Eycken, M. Sanders, 2019, Journal of chromatography. A.

The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer.

S. Vanlanduit, J. Springael, G. De Rouck, 2018, Journal of the science of food and agriculture.

Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions

E. V. Van der Eycken, G. De Rouck, G. Aerts, 2018, Journal of the American Society of Brewing Chemists.

Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes

G. De Rouck, G. Aerts, L. De Cooman, 2018, Journal of the American Society of Brewing Chemists.

Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes

G. De Rouck, G. Aerts, L. De Cooman, 2015 .

Hopping Technology in Relation to Beer Bitterness Consistency and Flavor Stability

G. De Rouck, G. Aerts, K. Goiris, 2007 .

Hopping Technology in Relation to α-Acids Isomerization Yield, Final Utilization, and Stability of Beer Bitterness

G. De Rouck, G. Aerts, K. Goiris, 2009 .

Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2020, International journal of food microbiology.

Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2022, bioRxiv.

The Influence of Very Thick and Fast Mashing Conditions on Wort Composition

G. De Rouck, G. Aerts, L. De Cooman, 2013 .

Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts

L. Eggermont, G. De Rouck, G. Aerts, 2021, Journal of the Institute of Brewing.

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

M. Di Cairano, Nazarena Cela, F. Galgano, 2023, Beverages.

The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer

G. De Rouck, G. Aerts, K. Goiris, 2014 .

A model to simulate the overall ageing score impact of temperature and time on the sensorial quality of lager

J. Springael, G. De Rouck, J. Braet, 2019, Journal of the Institute of Brewing.

10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process

P. Vermeir, G. De Rouck, D. Laureys, 2022, Journal of Cereal Science.

Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer.

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2022, International journal of food microbiology.

Impact of wood species on microbial community composition, beer chemistry and sensory characteristics during barrel‐ageing of beer

K. Verstrepen, S. Bossaert, B. Herrera-Malaver, 2021, International Journal of Food Science & Technology.

Development of a tractable model system to mimic wood-ageing of beer on a lab scale

K. Verstrepen, S. Bossaert, B. Lievens, 2022, bioRxiv.