Search Results - "Verachtert, H"

The chemistry of beer aging – a critical review by Vanderhaegen, Bart, Neven, Hedwig, Verachtert, Hubert, Derdelinckx, Guy

“…Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of…”
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Polydopamine imprinted magnetic nanoparticles as a method to purify and detect class II hydrophobins from heterogeneous mixtures by Riveros G., D., Cordova, K., Michiels, C., Verachtert, H., Derdelinckx, G.

“…Hydrophobins are one of the most active surface active proteins in nature, with an amphiphilic nature and the ability to self-assembly in elastic monolayers,…”
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Yeast flocculation: what brewers should know by Verstrepen, K.J, Derdelinckx, G, Verachtert, H, Delvaux, F.R

“…For many industrial applications in which the yeast Saccharomyces cerevisiae is used, e.g. beer, wine and alcohol production, appropriate flocculation…”
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Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts by Daenen, L, Saison, D, Sterckx, F, Delvaux, F.R, Verachtert, H, Derdelinckx, G

“…The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile…”
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Isolation of Adherent Polycyclic Aromatic Hydrocarbon (PAH)-Degrading Bacteria Using PAH-Sorbing Carriers by BASTIAENS, L, SPRINGAEL, D, WATTIAU, P, HARMS, H, DEWACHTER, R, VERACHTERT, H, DIELS, L

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Bioflavoring and beer refermentation by Vanderhaegen, B, Neven, H, Coghe, S, Verstrepen, K.J, Derdelinckx, G, Verachtert, H

“…Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used,…”
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Biodegradation and toxicity of benzothiazoles by De Wever, H., Verachtert, H.

“…Benzothiazoles appear in the environment mainly as a result of their production and use as rubber vulcanization accelerators. This review focuses on the…”
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Microbial transformations of 2-substituted benzothiazoles by DE WEVER, H, BESSE, P, VERACHTERT, H

“…The occurrence of benzothiazoles in the environment seems to be restricted to aquatic compartments and is mainly associated with the manufacture and use of the…”
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Flocculation and coflocculation of bacteria by yeasts by Peng, X, Sun, J, Iserentant, D, Michiels, C, Verachtert, H

“…Biotransformations in natural environments frequently involve interactions between microorganisms. Although there are many reports on the interactions between…”
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The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis by Moonjai, N., Verstrepen, K. J., Delvaux, F. R., Derdelinckx, G., Verachtert, H.

“…ABSTRACT For beer wort fermentation the addition of unsaturated fatty acids has sometimes been suggested as an alternative to wort oxygenation. This can…”
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Sensitivity of Saccharomyces cerevisiae to tannic acid is due to iron deprivation by Wauters, T, Iserentant, D, Verachtert, H

“…Tannic acid inhibited the growth of the yeast Saccharomyces cerevisiae. Growth medium supplementation with more nitrogen or metal ions showed that only iron…”
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Coflocculation of Escherichia coli and Schizosaccharomyces pombe by Peng, X, Sun, J, Michiels, C, Iserentant, D, Verachtert, H

“…Several yeasts, such as Candida utilis, Dekkera bruxellensis, Hanseniaspora guilliermondii, Kloeckera apiculata, Saccharomyces cerevisiae and…”
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Toxicity of 2-mercaptobenzothiazole towards bacterial growth and respiration by Wever, H. de, Moor, K. de, Verachtert, H

“…Active sludge systems containing benzothiazoles may be intoxicated by 2-mercaptobenzothiazole (MBT). This toxicity towards several bacteria is now confirmed…”
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Microbiological aspects of a mixed yeast--bacterial fermentation in the production of a special Belgian acidic ale by Martens, H, Iserentant, D, Verachtert, H

“…The evolution of the microbial population during the industrial fermentation of a Belgian acidic ale was followed, and the most important micro-organisms were…”
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Heterologous expression of the Bacillus pumilus endo-beta-xylanase (xynA) gene in the yeast Saccharomyces cerevisiae by Nuyens, F, Zyl, W.H. van, Iserentant, D, Verachtert, H, Michiels, C

“…The endo-beta-xylanase-encoding gene (xynA) of Bacillus pumilus PLS was isolated from a genomic DNA library and the open reading frame (ORF) was inserted in…”
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Hydrolysis of glycosidically bound volatiles from sour cherry (Prunus cerasus L.) by Daenen, L, Sterckx, F, Delvaux, F R, Verachtert, H, Derdelinckx, G

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Biotreatment of ammonia- and butanal-containing waste gases by WECKHUYSEN, B, VRIENS, L, VERACHTERT, H

“…The biological removal of ammonia and butanal in contaminated air was investigated by using, respectively, a laboratory-scale filter and a scrubber-filter…”
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Flavour enhancement in beer by yeast beta-glucosidase activity by Daenen, L, Vanderhaegen, B, Verachtert, H, Derdelinckx, G

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2-Mercaptobenzothiazole degradation in laboratory fed-batch systems by Wever, H. de, Verachtert, H

“…Rubber additives manufacture yields waste-waters with recalcitrant and/or toxic benzothiazole compounds. Biodegradation of such compounds was investigated in…”
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Localization and characterization of alpha-glucosidase activity in Lactobacillus brevis by Cort, S. de, Shantha Kumara, H.M.C, Verachtert, H

“…Lactobacillus brevis is found together with the yeast Brettanomyces lambicus during the overattenuation process in spontaneously fermented lambic beer. An…”
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