Publications

Export 25 results:
Sort by: Author Keyword Title Type [ Year (Desc)]
Filters: Author is Leroy, Frédéric  [Clear All Filters]
2016
2015
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity., Stavropoulou, Despoina Angeliki, Borremans Wim, De Vuyst Luc, De Smet Stefaan, and Leroy Frédéric , International Journal of Food Microbiology, 2015 May 7, (2015) Abstract
Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities., Sánchez Mainar, María, and Leroy Frédéric , International Journal of Food Microbiology, 2015 Mar 12, (2015) Abstract
Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants., Vanderhaeghen, Wannes, Piepers Sofie, Leroy Frédéric, Van Coillie Els, Haesebrouck Freddy, and De Vliegher Sarne , Veterinary Journal , 2015 Jan, Volume 203, Issue 1, p.44-51, (2015) Abstract
Convenient meat and meat products. Societal and technological issues., Leroy, Frédéric, and Degreef Filip , Appetite, 2015 Feb 2, (2015) Abstract
Protein oxidation affects proteolysis in a meat model system., Berardo, Alberto, Claeys Erik, Vossen Els, Leroy Frédéric, and De Smet Stefaan , Meat Science, 2015 Aug, Volume 106, p.78-84, (2015) Abstract
Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge., Gorissen, Lara, Leroy Frédéric, De Vuyst Luc, De Smet Stefaan, and Raes Katleen , Critical Reviews in Food Science and Nutrition, 2015, Volume 55, Issue 11, p.1561-1574, (2015) Abstract
Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies., Vasilopoulos, Charalampos, De Vuyst Luc, and Leroy Frédéric , Critical Reviews in Food Science and Nutrition, 2015, Volume 55, Issue 10, p.1425-1443, (2015) Abstract
Elements of innovation and tradition in meat fermentation: Conflicts and synergies., Leroy, Frédéric, Scholliers Peter, and Amilien Virginie , International journal of food microbiology, 2014 Dec 4, (2015) Abstract
Meat traditions. The co-evolution of humans and meat., Leroy, Frédéric, and Praet Istvan , Appetite, 07/2015, Volume 90, p.200-211, (2015) Abstract
2014
Fermented food in the context of a healthy diet: how to produce novel functional foods?, Leroy, Frédéric, and De Vuyst Luc , Current opinion in clinical nutrition and metabolic care, 2014 Nov, Volume 17, Issue 6, p.574-81, (2014) Abstract
2013
2012
2011