Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Koen Quataert"'
Autor:
Pedro Acuña López, Stefano Rebecchi, Elodie Vlaeminck, Koen Quataert, Christian Frilund, Jaana Laatikainen-Luntama, Ilkka Hiltunen, Karel De Winter, Wim K. Soetaert
Publikováno v:
Fermentation, Vol 10, Iss 6, p 285 (2024)
Gas fermentation is gaining attention as a crucial technology for converting gaseous feedstocks into value-added chemicals. Despite numerous efforts over the past decade to investigate these innovative processes at a lab scale, to date, the evaluatio
Externí odkaz:
https://doaj.org/article/955740e7a1f545438be47f646b0ab06a
Autor:
Nikolaos Detsios, Leda Maragoudaki, Stefano Rebecchi, Koen Quataert, Karel De Winter, Vassilis Stathopoulos, Nikolaos G. Orfanoudakis, Panagiotis Grammelis, Konstantinos Atsonios
Publikováno v:
Energies, Vol 17, Iss 7, p 1685 (2024)
Around 65% of the mitigation needed for the targeted net-zero carbon aviation emissions in 2050 is expected to come from Sustainable Aviation Fuels (SAFs). In this study, an alternative gasification-driven Biomass-to-Liquid (BtL) concept for the prod
Externí odkaz:
https://doaj.org/article/76c78a3ea09d471798c146844db72120
Autor:
Elodie Vlaeminck, Evelien Uitterhaegen, Koen Quataert, Tom Delmulle, Stoilas-Stylianos Kontovas, Nikiforos Misailidis, Rafael G. Ferreira, Demetri Petrides, Karel De Winter, Wim K. Soetaert
Publikováno v:
Fermentation, Vol 9, Iss 8, p 771 (2023)
Third-generation (3G) biorefineries harnessing industrial off-gases have received significant attention in the transition towards a sustainable circular economy. However, uncertainties surrounding their techno-economic feasibility are hampering wides
Externí odkaz:
https://doaj.org/article/82ed9892740e4d86a194416027653d13
Autor:
Melike Pala, Jonas Everaert, Astrid Ollivier, Ruben Raeymaekers, Koen Quataert, Sophie L. K. W. Roelants, Wim Soetaert, Christian V. Stevens
Publikováno v:
ACS Sustainable Chemistry & Engineering. 10:12234-12244
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df2c034afcac0eef8d406bd470734b70
https://doi.org/10.1021/acssuschemeng.2c03004
https://doi.org/10.1021/acssuschemeng.2c03004
Autor:
Elodie Vlaeminck, Evelien Uitterhaegen, Koen Quataert, Tom Delmulle, Karel De Winter, Wim K. Soetaert
Publikováno v:
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Poly(3-hydroxybutyrate) (PHB) is a microbially produced biopolymer that is emerging as a propitious alternative to petroleum-based plastics owing to its biodegradable and biocompatible properties. However, to date, the relatively high costs related t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f721df98b08d4b2783d61c7f81ce3a15
https://pubmed.ncbi.nlm.nih.gov/36260135
https://pubmed.ncbi.nlm.nih.gov/36260135
Publikováno v:
JOURNAL OF BIOTECHNOLOGY
Over the past decade, formic acid and acetic acid have gained increasing attention as alternative feedstocks for poly-3-hydroxybutyrate (PHB) production as these potentially CO2-derived molecules are naturally assimilated by Cupriavidus necator. Both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d288d0720705baa4afaea4817ced7bbc
https://biblio.ugent.be/publication/8733033/file/8733034
https://biblio.ugent.be/publication/8733033/file/8733034
Publikováno v:
Journal of biotechnology. 343
Over the past decade, formic acid and acetic acid have gained increasing attention as alternative feedstocks for poly-3-hydroxybutyrate (PHB) production as these potentially CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::748ed42efa153be1848e61f52a40c501
https://pubmed.ncbi.nlm.nih.gov/34863773
https://pubmed.ncbi.nlm.nih.gov/34863773
Autor:
Davy Van de Walle, Evelien M Te Poele, Wim Soetaert, Koen Dewettinck, Lubbert Dijkhuizen, Gerrit J. Gerwig, Koen Quataert, Johannis P. Kamerling, Tim Devlamynck
Publikováno v:
Food Chemistry, 272, 653-662. ELSEVIER SCI LTD
FOOD CHEMISTRY
FOOD CHEMISTRY
The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5b322655d81167a16237607a3039002
https://research.rug.nl/en/publications/3e0aa455-0ceb-426b-8741-b2b7dd3adf01
https://research.rug.nl/en/publications/3e0aa455-0ceb-426b-8741-b2b7dd3adf01