1. 2020
  2. Exploring the ambiguous status of coagulase-negative staphylococci in the biosafety of fermented meats: the case of antibacterial activity versus biogenic amine formation

    Van Der Veken, D., Benhachemi, R., Charmpi, C., Ockerman, L., Poortmans, M., Van Reckem, E. N., Michiels, C. & Leroy, F., 24 Jan 2020, In : Microorganisms. 8, 167, 17 p.

    Research output: Contribution to journalArticle

  3. Monitoring of Hygiene in Institutional Kitchens in Belgium

    Duthoo, E., Krings, S., Daube, G., Leroy, F., Taminiau, B., Heyndrickx, M. & De Reu, K., 21 Jan 2020, In : Journal of Food Protection. 83, 02, p. 305-314 10 p.

    Research output: Contribution to journalArticle

  4. 2019
  5. 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 journalArticle

  6. 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 journalArticle

  7. Fungal-bacterial networks in the populus rhizobiome are impacted by soil properties and host genotype

    Van Reckem, E. N., Geeraerts, W. J., Charmpi, C., Van Der Veken, D., De Vuyst, L. & Leroy, F., Mar 2019, In : Frontiers in Microbiology. 10, p. 1-21 21 p., 2302.

    Research output: Contribution to journalArticle

  8. Chapter 2 - Food Innovation and Tradition: Interplay and Dynamics. Interplay and Dynamics.

    Geyzen, A., Ryckbosch, W., Scholliers, P., Teughels, N. & Leroy, F., 16 Jan 2019, Innovations in Traditional Foods. Elsevier, p. 27-51 25 p. (Innovations in Traditional Foods).

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

  9. 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 journalArticle

Previous 1 2 3 4 5 6 7 8 ...25 Next

ID: 119107