Gert De Rouck

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

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

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