1. 2019
  2. Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

    Van Reckem, E. N., Geeraerts, W. J., Charmpi, C., Van Der Veken, D., De Vuyst, L. & Leroy, F., 9 Oct 2019, In : Frontiers in Microbiology. 10, p. 1-11 11 p., 2302.

    Research output: Contribution to journalArticleResearchpeer-review

  3. Should dietary guidelines recommend low red meat intake?

    Leroy, F. & Cofnas, N., 5 Sep 2019, In : Critical Reviews in Food Science & Nutrition. 2019, 11 p.

    Research output: Contribution to journalArticleResearchpeer-review

  4. The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

    Geeraerts, W. J., Borremans, W., De Vuyst, L., Leroy, F. & Van Kerrebroeck, S., Sep 2019, In : Food Research International. 123, p. 601-611 11 p.

    Research output: Contribution to journalArticleResearchpeer-review

  5. Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

    Geeraerts, W. J., De Vuyst, L., Leroy, F. & Van Kerrebroeck, S., May 2019, In : Food Research International. 119, p. 196 -206 11 p.

    Research output: Contribution to journalArticleResearchpeer-review

  6. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

    Geeraerts, W. J., De Vuyst, L. & Leroy, F., 16 Jan 2019, In : International Journal of Food Microbiology. 289, p. 189-199 11 p., 289.

    Research output: Contribution to journalArticleResearchpeer-review

  7. Food Innovation and Tradition: Interplay and Dynamics

    Geyzen, A., Ryckbosch, W., Scholliers, P., Teughels, N. & Leroy, F., 2019, Innovations in Traditional Foods. Galanakis, C. (ed.). Cambridge: Woodhead Publishing, p. 27-51 24 p.

    Research output: Chapter in Book/Report/Conference proceedingChapterSpecialistpeer-review

  8. 2018
  9. Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

    Stavropoulou, DA., De Vuyst, L. & Leroy, F., 1 Dec 2018, In : Journal of Applied Microbiology. 125, 6, p. 1570-1586 17 p.

    Research output: Contribution to journalArticleResearchpeer-review

  10. Effect of temperature and pH on the community dynamics of coagulasenegative staphylococci during spontaneous meat fermentation in a model system

    Stavropoulou, D. A., Filippou, P., De Smet, S., De Vuyst, L. & Leroy, F., Dec 2018, In : Food Microbiology. 76, p. 180-188 9 p.

    Research output: Contribution to journalArticleResearchpeer-review

  11. Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

    Petracci, M., Soglia, F. & Leroy, F., Dec 2018, In : Meat Science. 146, p. 93-100 8 p.

    Research output: Contribution to journalArticleResearchpeer-review

  12. Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

    Stavropoulou, D. A., De Maere, H., Berardo, A., Janssens, B., Filippou, P., De Vuyst, L., De Smet, S. & Leroy, F., 19 Sep 2018, In : Frontiers in Microbiology. 9, SEP, p. 1-11 11 p., 2232.

    Research output: Contribution to journalArticleResearchpeer-review

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