Research output per year
Research output per year
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Dive into the research topics where Thomas Gettemans is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parameters
Gettemans, T., Pradal-Álvarez-Prida, I., Uyttendaele, M., De Vuyst, L. & Weckx, S., 31 Aug 2026, In: Food Research International. 238, 15 p., 119441.Research output: Contribution to journal › Article › peer-review
Open AccessFile5 Downloads (Pure) -
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate
Lambrechts, E., Blontrock, E., Gettemans, T., Lemoine, J., Vanhove, S., De Bondt, Y., Janssen, F., Weckx, S., De Vuyst, L., Wouters, A. G. B. & Courtin, C. M., 13 Feb 2026, In: Current Research in Food Science. 12, 12 p., 101349.Research output: Contribution to journal › Article › peer-review
Open AccessFile17 Downloads (Pure) -
Quantitative analysis of biogenic amines in fermented food matrices
Gettemans, T., Weckx, S. & De Vuyst, L., 2026, CHARACTERISATION OF FERMENTED GRAIN-BASED RAW MATERIALS AND FOODS: ANALYTICAL METHODS FROM THE HEALTHFERM PROJECT. Leuven University Press, p. 267-272 6 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review
Open AccessFile53 Downloads (Pure) -
Quantitative analysis of ethanol in fermented food matrices
Gettemans, T., Weckx, S. & De Vuyst, L., 2026, CHARACTERISATION OF FERMENTED GRAIN-BASED RAW MATERIALS AND FOODS: ANALYTICAL METHODS FROM THE HEALTHFERM PROJECT. Leuven University Press, p. 273 - 276 4 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review
Open AccessFile3 Downloads (Pure) -
Quantitative analysis of organic acids in fermented food matrices
Gettemans, T., Weckx, S. & De Vuyst, L., 2026, C H A R A C T E R I S A T I O N O F F E R M E N T E D G R A I N - B A S E D RAW MATERIALS AND FOODS: A N A L Y T I C A L M E T H O D S F R O M THE HEALTHFERM PROJECT. Leuven University Press, p. 261-266 6 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review
Open AccessFile3 Downloads (Pure)
Prizes
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Second prize for best oral presentation
Gettemans, T. (Recipient), 27 Feb 2026
Prize: Prize (including medals and awards)
Activities
- 2 Talk or presentation at a conference
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Rising together: Exploring Sourdough Fermentation Diversity through Co-design in the HealthFerm Citizen Science Initiative
Gettemans, T. (Speaker), Meyer, A. (Contributor), Tan, J. P. (Contributor), De Vuyst, L. (Contributor), Bokulich, N. (Contributor) & Weckx, S. (Contributor)
24 Feb 2026Activity: Talk or presentation › Talk or presentation at a conference
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Exploration of the microbial and metabolite diversity of household and artisan bakery sourdoughs through a citizen science approach
Gettemans, T. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Uyttendaele, M. (Contributor), Snijders, A. (Contributor), De Vuyst, L. (Contributor) & Weckx, S. (Contributor)
28 Oct 2025Activity: Talk or presentation › Talk or presentation at a conference
Thesis
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CRISPR/Cas9-mediated mutagenesis of raffinose family oligosaccharide biosynthetic genes in common bean (Phaseolus vulgaris) through hairy root transformation
Gettemans, T. A. S. ((PhD) Student) & Angenon, G. (Promotor), De Koning, R. (Advisor) & Angenon, G. (Promotor), 2020Student thesis: Master's Thesis
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Hoe divers zijn Belgische zuurdesems geproduceerd door hobby- en artisanale bakkers
Weckx, S. (Promotor), Uyttendaele, M. ((PhD) Student) & Gettemans, T. (Advisor), 2024Student thesis: Master's Thesis