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Wickerhamomyces anomalus in the sourdough microbial ecosystem., Daniel, Heide-Marie, Moons Marie-Chantal, Huret Stéphanie, Vrancken Gino, and De Vuyst Luc , Antonie van Leeuwenhoek, 2011 Jan, Volume 99, Issue 1, p.63-73, (2011) Abstract
Weissella ghanensis sp nov., isolated from a Ghanaian cocoa fermentation, De Bruyne, Katrien, Camu Nicholas, Lefebvre Karen, De Vuyst Luc, and Vandamme Peter , INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, DEC, Volume 58, Number Part 12, p.2721-2725, (2008) Abstract
Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation., De Bruyne, Katrien, Camu Nicholas, De Vuyst Luc, and Vandamme Peter , International journal of systematic and evolutionary microbiology, 2010 Sep, Volume 60, Issue Pt 9, p.1999-2005, (2010) Abstract
The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation., Janssens, M., Van der Mijnsbrugge A., Sánchez Mainar M., Balzarini T., De Vuyst L., and Leroy F. , Food microbiology, 2014 May, Volume 39, p.53-60, (2014) Abstract
Use of artificial neural networks and a gamma-concept-based approach to model growth of and bacteriocin production by Streptococcus macedonicus ACA-DC 198 under simulated conditions of Kasseri cheese production, Poirazi, Panayiota, Leroy Frederic, Georgalaki Marina D., Aktypis Anastassios, De Vuyst Luc, and Tsakalidou Effie , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, FEB, Volume 73, Number 3, p.768-776, (2007) Abstract
Untitled, Makras, L., Falony G., Van der Meulen R., and De Vuyst L. , JOURNAL OF APPLIED MICROBIOLOGY, JUN, Volume 100, Number 6, p.1388-1389, (2006)
Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci., Braem, G., De Vliegher S., Verbist B., Piessens V., Van Coillie E., De Vuyst L., and Leroy F. , Journal of dairy science, 2013 Mar, Volume 96, Issue 3, p.1499-510, (2013) Abstract
UDP-N-acetylglucosamine 4-epimerase activity indicates the presence of N-acetylgalactosamine in exopolysaccharides of Streptococcus thermophilus strains, Degeest, B., Vaningelgem F., Laws AP, and De Vuyst L. , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, SEP, Volume 67, Number 9, p.3976-3984, (2001) Abstract
Two candidate biomarkers to measure the functionality and effectivity of pre- and probiotics in healthy volunteers, De Preter, V., Vanhoutte T., Verbrugghe K., De Vuyst L., Huys G., Swings J., and Verbeke K. , GASTROENTEROLOGY, APR, Volume 126, Number 4, Suppl. 2, p.A398-A399, (2004)
Thermodynamic behavior of short oligonucleotides in microarray hybridizations can be described using Gibbs free energy in a nearest-neighbor model, Weckx, Stefan, Carlon Enrico, De Vuyst Luc, and Van Hummelen Paul , JOURNAL OF PHYSICAL CHEMISTRY B, DEC 6, Volume 111, Number 48, p.13583-13590, (2007) Abstract
Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K, Leroy, F., and De Vuyst L. , Applied and Environmental Microbiology, Volume 65, Number 3, p.974-981, (1999) Abstract
Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere., Vasilopoulos, Charalampos, De Maere Hannelore, De Mey Eveline, Paelinck Hubert, De Vuyst Luc, and Leroy Frédéric , Food microbiology, 2010 Feb, Volume 27, Issue 1, p.77-84, (2010) Abstract
Technology aspects related to the application of functional starter cultures, De Vuyst, L. , Food Technology and Biotechnology, Volume 38, Number 2, p.105-112, (2000) Abstract
Taxonomic structure and stability of the bacterial community in Belgian sourdough ecosystems as assessed by culture and population fingerprinting, Scheirlinck, Ilse, Van der Meulen Roel, Van Schoor Ann, Vancanneyt Marc, De Vuyst Luc, Vandamme Peter, and Huys Geert , APPLIED AND ENVIRONMENTAL MICROBIOLOGY, APR, Volume 74, Number 8, p.2414-2423, (2008) Abstract