Concepedia

Gert De Rouck

GD

34

Publications

1.1K

Citations

20

H-Index

2002

Active since

Affiliations

KU Leuven(Current)

Ghent University

University College Ghent

VIB-KU Leuven Center for Microbiology

Vlaams Instituut voor Biotechnologie

Gert De Rouck is an author at KU Leuven specializing in food chemistry, health sciences, and flavoromics.

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Publications per year

2002–2022

34

Publications

34

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

Stijn F. L. Mertens, Jan Steensels, Veerle Saels et al. · Applied and Environmental Microbiology · 2015 · 136 citations · Full text

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

Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland et al. · Frontiers in Microbiology · 2020 · 69 citations · Full text

The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer

Koen Goiris, Marjan De Ridder, Gert De Rouck et al. · Journal of the Institute of Brewing · 2002 · 65 citations · Full text

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Barbara Jaskula, Koen Goiris, Gert De Rouck et al. · Journal of the Institute of Brewing · 2007 · 62 citations · Full text

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

Barbara Jaskula‐Goiris, Brecht De Causmaecker, Gert De Rouck et al. · Journal of the Institute of Brewing · 2018 · 50 citations · Full text

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