Publications

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2015
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
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation., Spitaels, Freek, Wieme Anneleen D., Janssens Maarten, Aerts Maarten, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , Food Microbiology, 2015 Aug, Volume 49, p.23-32, (2015) Abstract
Microbial communities involved in Kaşar cheese ripening., Aydemir, Oğuz, Harth Henning, Weckx Stefan, Dervişoğlu Muhammet, and De Vuyst Luc , Food microbiology, 2015 Apr, Volume 46, p.587-95, (2015) Abstract
Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment., Snauwaert, Isabel, Stragier Pieter, De Vuyst Luc, and Vandamme Peter , BMC genomics, 2015, Volume 16, p.267, (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
Invited review: effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health., Vanderhaeghen, W., Piepers S., Leroy F., Van Coillie E., Haesebrouck F., and De Vliegher S. , Journal of dairy science, 2014 Sep, Volume 97, Issue 9, p.5275-93, (2014) Abstract
Bombella intestini gen. nov., sp. nov., a novel acetic acid bacterium isolated from bumble bee crop., Li, Leilei, Praet Jessy, Borremans Wim, Nunes Olga C., Manaia Celia C., Cleenwerck Ilse M. L., Meeus Ivan, Smagghe Guy, De Vuyst Luc, and Vandamme Peter Alex , International journal of systematic and evolutionary microbiology, 2014 Oct 21, (2014) Abstract
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
Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens., Braem, G., Stijlemans B., Van Haken W., De Vliegher S., De Vuyst L., and Leroy F. , Journal of applied microbiology, 2014 May, Volume 116, Issue 5, p.1084-93, (2014) 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
Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation., Moens, Frédéric, Lefeber Timothy, and De Vuyst Luc , Applied and environmental microbiology, 2014 Mar, Volume 80, Issue 6, p.1848-57, (2014) Abstract
Acetobacter sicerae sp. nov., isolated from cider and kefir, and identification of species of the genus Acetobacter by dnaK, groEL and rpoB sequence analysis., Li, Leilei, Wieme Anneleen, Spitaels Freek, Balzarini Tom, Nunes Olga C., Manaia Célia M., Van Landschoot Anita, De Vuyst Luc, Cleenwerck Ilse, and Vandamme Peter , International journal of systematic and evolutionary microbiology, 2014 Jul, Volume 64, Issue Pt 7, p.2407-15, (2014) Abstract
The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependent., Rivière, Audrey, Moens Frédéric, Selak Marija, Maes Dominique, Weckx Stefan, and De Vuyst Luc , Applied and environmental microbiology, 2014 Jan, Volume 80, Issue 1, p.204-17, (2014) Abstract
Microbial ecology of sourdough fermentations: diverse or uniform?, De Vuyst, L., Van Kerrebroeck S., Harth H., Huys G., Daniel H. - M., and Weckx S. , Food microbiology, 2014 Feb, Volume 37, p.11-29, (2014) Abstract
Acetobacter sicerae sp. nov., isolated from cider and kefir and identification of Acetobacter species by dnaK , groEL and rpoB sequence analysis., Li, Leilei, Wieme Anneleen D., Spitaels Freek, Balzarini Tom, Nunes Olga C., Manaia Célia M., Van Landschoot Anita, De Vuyst Luc, Cleenwerck Ilse, and Vandamme Peter Alex , International journal of systematic and evolutionary microbiology, 2014 Apr 24, (2014) Abstract
Gluconobacter cerevisiae sp. nov., isolated from the brewery environment., Spitaels, Freek, Wieme Anneleen, Balzarini Tom, Cleenwerck Ilse, Van Landschoot Anita, De Vuyst Luc, and Vandamme Peter , International journal of systematic and evolutionary microbiology, 2014 Apr, Volume 64, Issue Pt 4, p.1134-41, (2014) Abstract