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Microbial Dynamics in Traditional and Modern Sour Beer Production.
Dysvik A, La Rosa SL, De Rouck G, Rukke EO, Westereng B, Wicklund T. Dysvik A, et al. Among authors: de rouck g. Appl Environ Microbiol. 2020 Jul 2;86(14):e00566-20. doi: 10.1128/AEM.00566-20. Print 2020 Jul 2. Appl Environ Microbiol. 2020. PMID: 32414797 Free PMC article. Review.
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.
Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera-Malaver B, Van Geel M, Verstrepen KJ, Crauwels S, De Rouck G, Lievens B. Bossaert S, et al. Among authors: de rouck g. Int J Food Microbiol. 2021 Feb 2;339:109030. doi: 10.1016/j.ijfoodmicro.2020.109030. Epub 2020 Dec 30. Int J Food Microbiol. 2021. PMID: 33387813
Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer.
Dysvik A, La Rosa SL, Liland KH, Myhrer KS, Østlie HM, De Rouck G, Rukke EO, Westereng B, Wicklund T. Dysvik A, et al. Among authors: de rouck g. Front Microbiol. 2020 Feb 21;11:279. doi: 10.3389/fmicb.2020.00279. eCollection 2020. Front Microbiol. 2020. PMID: 32153550 Free PMC article.
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.
Filipowska W, Jaskula-Goiris B, Ditrych M, Schlich J, De Rouck G, Aerts G, De Cooman L. Filipowska W, et al. Among authors: de rouck g. J Chromatogr A. 2020 Feb 8;1612:460647. doi: 10.1016/j.chroma.2019.460647. Epub 2019 Oct 22. J Chromatogr A. 2020. PMID: 31767258