Financiering IOF-programma vakgroep IMDO 2006

Fermentation
Leroy, F., De Smet, S. & Toldrá, F., 25 Oct 2023, Encyclopedia of Meat Sciences, Third Edition. Dikeman, M. (ed.). 3 ed. Academic Press, p. 475 - 483 9 p.
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Research › peer-review

Open Access
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103 Downloads (Pure)
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 journal › Article › peer-review
59 Citations (Scopus)
Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
Geeraerts, W., Pothakos, V., De Vuyst, L. & Leroy, F., Aug 2017, In: Food Microbiology. 65, p. 236-243 8 p.
Research output: Contribution to journal › Article › peer-review
25 Citations (Scopus)

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