1. 2020
  2. Diverse Microbial Composition of Sourdoughs From Different Origins

    Comasio, A., Verce, M., Van Kerrebroeck, S. & De Vuyst, L., 15 Jul 2020, In : Frontiers in Microbiology. 11, July 2020, 25 p., 1212.

    Research output: Contribution to journalArticle

  3. 2019
  4. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

    Comasio, A., Harth, H., Weckx, S. & De Vuyst, L., 16 Jan 2019, In : International Journal of Food Microbiology. 289, p. 88-105 18 p.

    Research output: Contribution to journalArticle

  5. 2018
  6. Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry

    Van Kerrebroeck, S., Harth, H., Comasio, A. & De Vuyst, L., Jul 2018, In : Journal of the Science of Food and Agriculture. 98, 9, p. 3501-3512 12 p.

    Research output: Contribution to journalArticle

ID: 61008