Industriële Microbiologie

Onderzoeksoutput

Onderzoeksoutput per jaar 1970 1996 1998 1999 2000 2001 2002 2003 2004 2008 2025

• 37963 Citaties
• 102 h-index
• 527 Article
• 208 Editorial
• 102 Commissioned report
• 88 Other report
• 220 Meer
  • 55 Chapter
  • 48 Meeting abstract (Book)
  • 45 Conference paper
  • 24 PhD Thesis
  • 15 Book
  • 10 Poster
  • 7 Patent
  • 5 Scientific review
  • 3 Entry for encyclopedia/dictionary
  • 2 Other contribution
  • 1 Meeting abstract (Journal)
  • 1 Book/Film/Article review
  • 1 Other scientific journal contribution
  • 1 Special issue
  • 1 Blog
  • 1 Web publication/site

Onderzoeksoutput per jaar

Onderzoeksoutput per jaar

Zoekresultaten

• 2025

  A framework for adequate nourishment: balancing nutrient density and food processing levels within the context of culturally and regionally appropriate diets

  Leroy, F., Beal, T., de Mûelenaere, N., De Smet, S., Heinrich, F., Iannotti, L., Johnston, B., Mann, N., Mente, A. & Stanton, A., 1 feb. 2025, In: Animal Frontiers. 15, 1, blz. 10-23 14 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  10 Downloads (Pure)

• Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives

  Kavanaugh, M., Rodgers, D., Rodriguez, N. & Leroy, F., 27 jan. 2025, In: FRONTIERS IN NUTRITION. 12, 9 blz., 1525011.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  33 Downloads (Pure)

• Critiquing the Dublin Declaration based on underpowered analysis and inadequate methods undermines trust in the sciences – A response to Krattenmacher et al. 2024

  Belk, K., Dunshea, F. R., Ederer, P., Lee, M. R. F. & Leroy, F., jun. 2025, In: Environmental Science & Policy. 168, 3 blz., 104054.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  11 Downloads (Pure)

• Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

  Chatonidi, G., Pradal-Álvarez-Prida, I., De Vuyst, L., Courtin, C. M. & Verbeke, K., jan. 2025, In: Current Research in Food Science. 10 (2025), 10 blz., 100956.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  58 Downloads (Pure)

• Food security at risk: the consequences of limiting animal source foods

  Gundersen, C., Ianotti, L. & Leroy, F., feb. 2025, In: Animal Frontiers. 15, 1, blz. 24-33 10 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  1 Downloads (Pure)

• Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheeses

  Decadt, H. O. J., Díaz-Muñoz, C., Vermote, L., Pradal-Álvarez-Prida, I., De Vuyst, L. & Weckx, S., 24 mrt. 2025, In: Frontiers in Microbiology. 16, 19 blz., 1543079.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  1 Downloads (Pure)

• Plant use, foodways, and the agricultural economy of the Ghor as-Safi site complex from the Iron Age to the Mamluk Period: longue durée insights from the macrobotanical assemblage

  Hansen, A. & Heinrich, F., 2025, (Accepted/In press) Ancient Landscapes of Zoara IIIa: Conclusive and Specialised Studies from Surveys and Excavations at the Ghor as-Safi in Jordan, 1997–2019.. Politis, K. (redactie). Ionian University, blz. 169-252 84 blz.

  Onderzoeksoutput: Chapter › Research › peer review

• The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations.

  Pradal-Álvarez-Prida, I., Weckx, S. & De Vuyst, L., mrt. 2025, In: Applied and Environmental Microbiology. 91, 3, 52 blz., e02216-24.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  13 Downloads (Pure)

• The societal role of meat and livestock - what the science says

  Belk, K., Ederer, P. & Leroy, F., feb. 2025, In: Animal Frontiers. 15, 1, blz. 3-7 5 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

• Vitamin K2 production by Staphylococci: From method development to application

  Bonaldo, F., Duverger, C., Leroy, F. & Mangelings, D., 2025. 1 blz.

  Onderzoeksoutput: Poster

  Bestand
  7 Downloads (Pure)
• 2024

  Broodnodig onderzoek: Burgers brengen de variatie aan zuurdesems over heel Europa mee in kaart.

  Gettemans, T. & De Bondt, Y., 17 okt. 2024, EOS magazine, 2025 4 blz.

  Onderzoeksoutput: Article › Vulgarizing

• Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid

  Decadt, H., Vermote, L., Díaz-Muñoz, C., Weckx, S. & De Vuyst, L., 17 jan. 2024, In: Applied and Environmental Microbiology. 90, 2, 25 blz., e-01655-23.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Gouda cheese 100%
  • Tetragenococcus halophilus 99%
  • Aminobutyrates 89%
  • Carboxy-Lyases 81%
  • Cheese 78%
  5 Citaten (Scopus)

  39 Downloads (Pure)

• Exploring the potential of Companilactobacillus paralimentarius through comparative genomics

  Samaniego, G., De Vuyst, L. & Weckx, S., 10 sep. 2024. 1 blz.

  Onderzoeksoutput: Poster

• Food and the Urban Masses in Nineteenth- and Twentieth-Century Belgium

  Van Damme, I. (redactie), Segers, Y. (redactie), Beyers, L. (redactie) & Heinrich, F. (redactie), 2024, In: Food & History. 22, 2, 222 blz.

  Onderzoeksoutput: Special issue › peer review

• Fruit beers, beers with or without a co-fermentation step with fruits

  P Croonenberghs, A., Bongaerts, D., Bouchez, A., De Roos, J. & De Vuyst, L., apr. 2024, In: Current Opinion in Biotechnology. 86, 6 blz., 103081.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Beer 100%
  • Fruits 85%
  • Fermentation 82%
  • Fruit 70%
  • Metabolomics 10%
  7 Citaten (Scopus)

  118 Downloads (Pure)

• Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites

  Sosa Fajardo, A., Díaz-Muñoz, C., Van Der Veken, D., Pradal-Álvarez-Prida, I., Verce, M., Weckx, S. & Leroy, F., 7 jun. 2024, In: BMC Genomics. 25, 22 blz., 575.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Meat 100%
  • Staphylococcus 93%
  • Bacteriocins 61%
  • lactococcin 972 53%
  • Genome 31%
  1 Citaat (Scopus)

  34 Downloads (Pure)

• How do we get the microorganisms from your sourdough samples?

  Gettemans, T., 4 jul. 2024, HealthFerm blog 5 blz.

  Onderzoeksoutput: Blog › Vulgarizing

• Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale

  Gonzalez Alonso, V., Pradal-Álvarez-Prida, I., Wardhana, Y. R., Cnockaert, M., Wieme, A., Vandamme, P. & De Vuyst, L., 2 jan. 2024, In: International Journal of Food Microbiology. 408, blz. 1-22 110445.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Triticale 100%
  • Secale 73%
  • sourdough 66%
  • microbial ecology 61%
  • Triticum 59%
  9 Citaten (Scopus)

  111 Downloads (Pure)

• Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

  Bongaerts, D., Bouchez, A., De Roos, J., Cnockaert, M., Wieme, A. D., Vandamme, P., Weckx, S. & De Vuyst, L., apr. 2024, In: Applied and Environmental Microbiology. 90, 4, 31 blz., e01869-23.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  4 Downloads (Pure)

• Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans

  Bonaldo, F. & Leroy, F., mei 2024, In: Trends in Food Science & Technology. 147, 104461, 9 blz., 104461.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Vitamin K 2 100%
  • menaquinones 87%
  • Fermented Foods and Beverages 78%
  • Insurance Benefits 74%
  • fermented foods 67%
  3 Citaten (Scopus)

  1 Downloads (Pure)

• The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain

  Decadt, H., Weckx, S. & De Vuyst, L., 16 feb. 2024, In: International Journal of Food Microbiology. 412, 16 blz., 110557.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Gouda cheese 100%
  • Cheese 78%
  • pasteurized milk 75%
  • Milk 56%
  • ripening 52%
  4 Citaten (Scopus)

  111 Downloads (Pure)

• Towards solutions of challenges of present-day Gouda cheese production

  Decadt, H. O. J., 2024, Crazy Copy Center Productions. 344 blz.

  Onderzoeksoutput: PhD Thesis

• Untangling sourdough microbial ecosystems through a citizen science approach

  Gettemans, T., Pradal-Álvarez-Prida, I., Uyttendaele, M., Snijders, A., De Vuyst, L. & Weckx, S., 10 sep. 2024. 1 blz.

  Onderzoeksoutput: Poster

• Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production

  Pradal-Álvarez-Prida, I., Gonzalez Alonso, V., Wardhana, Y. R., Cnockaert, M., Wieme, A., Vandamme, P. & De Vuyst, L., 2 feb. 2024, In: International Journal of Food Microbiology. 411, 411, 23 blz., 110522.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • sourdough 100%
  • Flour 98%
  • starter cultures 82%
  • cold storage 75%
  • Cold Temperature 66%
  50 Downloads (Pure)

• Wheat Sourdough Breadmaking: A Scoping Review

  De Bondt, Y., Verdonck, C., Brandt, M. J., De Vuyst, L., Gänzle, M. G., Gobbetti, M., Zannini, E. & Courtin, C. M., 28 jun. 2024, In: Annual review of food science and technology . 15, 1, blz. 265-282 18 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  5 Citaten (Scopus)

  14 Downloads (Pure)
• 2023

  An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.

  Diaz Munoz, C., Van de Voorde, D., Tuenter, E., Lemarcq, V., Van de Walle, D., Pedro Soares Maio, J., Mencía, A., Hernandez, C. E., Comasio, A., Sioriki, E., Weckx, S., Pieters, L., Dewettinck, K. & De Vuyst, L., feb. 2023, In: Food Microbiology. 109, 24 blz., 104115.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Hanseniaspora 100%
  • Hanseniaspora opuntiae 94%
  • cocoa (beverage) 77%
  • Chocolate 68%
  • starter cultures 57%
  28 Citaten (Scopus)

  93 Downloads (Pure)

• A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiont

  Botero, J., Sombolestani, A. S., Cnockaert, M., Peeters, C., Borremans, W., De Vuyst, L., Vereecken, N., Michez, D., Smagghe, G., Bonillo-Rosso, G., Engel, P. & Vandamme, P., 29 apr. 2023, In: Animal Microbiome. 5, 1, 14 blz., 25.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • symbionts 100%
  • social wasps 66%
  • genomics 64%
  • genome assembly 63%
  • insects 63%
  8 Citaten (Scopus)

  42 Downloads (Pure)

• Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

  Charmpi, C., Thamsborg, K. K. M., Mikalsen, S-O., Magnussen, E., Sosa Fajardo, A., Van Der Veken, D., Leisner, J. J. & Leroy, F., 2 feb. 2023, In: International Journal of Food Microbiology. 386, 110023.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Faroe Islands 100%
  • Biogenic Amines 83%
  • Denmark 67%
  • Catalase 61%
  • Sheep 57%
  4 Citaten (Scopus)

  60 Downloads (Pure)

• Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages

  Sombolestani, A. S., Bongaerts, D., Depoorter, E., Cleenwerck, I., Wieme, A. D., Britton, S. J., Weckx, S., De Vuyst, L. & Vandamme, P., sep. 2023, In: Systematic and Applied Microbiology. 46, 5, 8 blz., 126440.

  Onderzoeksoutput: Article › peer review

  • acetic acid bacteria 100%
  • beverage 85%
  • Beverages 81%
  • Acetic Acid 76%
  • acetic acid 73%
  3 Citaten (Scopus)

• Can we estimate the impact of small targeted dietary changes on human health and environmental sustainability?

  Leroy, F., Ortenzi, F., McAuliffe, G. A., Nordhagen, S., van Vliet, S., del Prado, A. & Beal, T., sep. 2023, In: Environmental Impact Assessment Review. 102, 0195-9255, blz. 1-6 6 blz., 107222.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • environmental sustainability 100%
  • human health 74%
  • uncertainty analysis 64%
  • sustainability 59%
  • added sugars 57%
  7 Citaten (Scopus)

  85 Downloads (Pure)

• Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

  Van Der Veken, D., Poortmans, M., Dewulf, L., Fraeye, I., Michiels, C. & Leroy, F., jun. 2023, In: Meat Science. 200, blz. 1-13 13 blz., 109158.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Clostridium botulinum 100%
  • fermented sausages 87%
  • fermented meat 74%
  • Nitrites 73%
  • Meat 72%
  2 Citaten (Scopus)

  78 Downloads (Pure)

• Companilactobacillus crustorum LMG 23699 is a competitive starter culture strain for Type 2 and Type 3 sourdough productions

  Pradal-Álvarez-Prida, I., Gonzalez Alonso, V., Wardhana, Y. R., Snijders, A. & De Vuyst, L., 2023, (Unpublished).

  Onderzoeksoutput: Poster

• Comparative genomic analysis of Periweissella and the characterization of novel motile species

  Qiao, N., Bechtner, J., Cnockaert, M., Depoorter, E., Díaz-Muñoz, C., Vandamme, P., De Vuyst, L. & Gänzle, M. G., 20 sep. 2023, In: Applied and Environmental Microbiology. 89, 10, 17 blz., e01034-23.

  Onderzoeksoutput: Article › peer review

  Open Access

  • Lactobacillaceae 100%
  • Fermentation 78%
  • Genomics 74%
  • genomics 73%
  • motility 71%
  4 Citaten (Scopus)

  4 Downloads (Pure)

• Emerging issues in probiotic safety: 2023 perspectives

  Merenstein, D., Pot, B., Leyer, G., Ouwehand, A. C., Preidis, G. A., Elkins, C. A., Hill, C., Lewis, Z. T., Shane, A. L., Zmora, N., Petrova, M. I., Collado, M. C., Morelli, L., Montoya, G. A., Szajewska, H., Tancredi, D. J. & Sanders, M. E., 2023, In: Gut Microbes. 15, 1, 22 blz., 2185034.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Probiotics 100%
  • Safety 54%
  • Vulnerable Populations 36%
  • Prebiotics 15%
  • Whole Genome Sequencing 13%
  169 Citaten (Scopus)

  213 Downloads (Pure)

• Exploring the ecological functioning of an anticlostridial Mammaliicoccus sciuri strain in view of its application as a meat starter culture

  Van Der Veken, D., 2023, 331 blz.

  Onderzoeksoutput: PhD Thesis

  Open Access

  Bestand

  • Sciurus 100%
  • starter cultures 73%
  • meat 51%
  • Clostridium botulinum 35%
  • fermented meat 33%
  5 Downloads (Pure)

• Fermentation

  Leroy, F., De Smet, S. & Toldrá, F., 25 okt. 2023, Fermentation. Dikeman, M. (redactie). 3 redactie Elsevier, blz. 475 - 483 9 blz.

  Onderzoeksoutput: Chapter › Research › peer review

  Open Access

  Bestand

  • fermented sausages 100%
  • fermentation 53%
  • processed meat 50%
  • raw meat 47%
  • curing (food products) 47%
  48 Downloads (Pure)

• Impact of drought and salt stress on galactinol and raffinose family oligosaccharides in common bean (Phaseolus vulgaris)

  de Koning, R., Wils, G., Kiekens, R., De Vuyst, L. & Angenon, G., 1 jul. 2023, In: AoB Plants. 15, 4, 12 blz., plad038.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • raffinose 100%
  • Phaseolus vulgaris 82%
  • oligosaccharides 80%
  • salt stress 75%
  • beans 74%
  11 Citaten (Scopus)

  99 Downloads (Pure)

• Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

  Verdonck, C., De Bondt, Y., Pradal-Álvarez-Prida, I., Bautil, A., Langenaeken, N. A., Brijs, K., Goos, P., De Vuyst, L. & Courtin, C. M., 2 jul. 2023, In: International Journal of Food Microbiology. 396, 9 blz., 110193.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • sourdough 100%
  • Bread 95%
  • bakers yeast 92%
  • Triticum 90%
  • Saccharomyces cerevisiae 68%
  15 Citaten (Scopus)

  101 Downloads (Pure)

• Insights into the microbiota and defects of present-day Gouda cheese productions

  Decadt, H. & De Vuyst, L., aug. 2023, In: Current Opinion in Food Science. 52, 11 blz., 101044.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Gouda cheese 100%
  • Cheese 78%
  • Microbiota 60%
  • microbiome 58%
  • cheeses 38%
  13 Citaten (Scopus)

  87 Downloads (Pure)

• Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in midnineteenth-century Belgium

  De Vriese, D., Brengman, M., Leroy, F. & Ryckbosch, W., 2023, In: Food, Culture & Society. 26, 1, blz. 145-166 22 blz., 1987628.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Animal Image 100%
  • steaks 78%
  • Belgium 72%
  • Meat 67%
  • animal 50%
  2 Citaten (Scopus)

  95 Downloads (Pure)

• Limitations of the Food Compass Nutrient Profiling System

  Ortenzi, F., Kolby, M., Lawrence, M., Leroy, F., Nordhagen, S., Phillips, S. M., van Vliet, S. & Beal, T., mrt. 2023, In: Journal of Nutrition. 153, 3, blz. 610-614 5 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Nutrients 100%
  • Food 82%
  • Industry 13%
  • Diet 10%
  • Animals 7%
  6 Citaten (Scopus)

  88 Downloads (Pure)

• Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

  Leroy, F., Charmpi, C. & De Vuyst, L., 1 mrt. 2023, In: FEMS Microbiology Reviews. 47, 2, blz. 1-21 21 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  • Meat 100%
  • Fermentation 97%
  • Meat Products 52%
  • Animals 46%
  • Inventions 26%
  6 Citaten (Scopus)

• Meat matters-making the case for a valuable food in a hostile environment.

  Leroy, F., Heinrich, F., Lee, M. R. F. & Willems, K., 22 aug. 2023, In: Italian Journal of Animal Science. 22, 1, blz. 885-897 13 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • meat 100%
  • food choices 91%
  • livestock 70%
  • public-private partnerships 67%
  • mass media 60%
  7 Citaten (Scopus)

  57 Downloads (Pure)

• Microbial community and metabolite dynamics of backslopped sourdough productions using high-arabinoxylan wheat flour

  Gonzalez Alonso, V., Snijders, A., Pradal-Álvarez-Prida, I., Wardhana, Y. R., Cnockaert, M., Vandamme, P. & De Vuyst, L., 2023, (Unpublished).

  Onderzoeksoutput: Poster

• New insights into the role of key microorganisms and wooden barrels during lambic beer fermentation and maturation

  Vermote, L., De Roos, J., Cnockaert, M., Vandamme, P., Weckx, S. & De Vuyst, L., 2 jun. 2023, In: International Journal of Food Microbiology. 394, blz. 1-17 17 blz., 110163.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • beers 100%
  • Fermentation 95%
  • fermentation 63%
  • microorganisms 58%
  • Metagenome 55%
  12 Citaten (Scopus)

  74 Downloads (Pure)

• Non-communicable disease risk associated with red and processed meat consumption—magnitude, certainty, and contextuality of risk?

  Johnston, B., De Smet, S., Leroy, F., Mente, A. & Stanton, A. V., 15 apr. 2023, In: Animal Frontiers. 13, 2, blz. 19-27 9 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • noninfectious diseases 100%
  • processed meat 91%
  • red meat 90%
  • meat consumption 89%
  • Red Meat 83%
  18 Citaten (Scopus)

  57 Downloads (Pure)

• POSITION PAPER ON FRONT-OF-PACK LABELS:“directive” versus “informative” approaches.

  Donini, L. M., Berry, E. M., Folkvord, F., Jansen, L., Leroy, F., Şimşek, Ö., Fava, F., Gobbetti, M. & Lenzi, A., jan. 2023, In: Nutrition. 105, 111861.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • Food 100%
  • Healthy Diet 64%
  • Nutrients 48%
  • Portion Size 41%
  • Diet 39%
  12 Citaten (Scopus)

  218 Downloads (Pure)

• Protein quality as a complementary functional unit in life cycle assessment (LCA)

  McAuliffe, G. A., Takahashi, T., Beal, T., Huppertz, T., Leroy, F., Buttriss, J., Collins, A. L., Drewnowski, A., McLaren, S. J., Ortenzi, F., van der Pols, J. C., Van Vliet, S. & Lee, M. R. F., feb. 2023, In: The International Journal of Life Cycle Assessment. 28, 2, blz. 146-155 10 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand

  • amino acid 100%
  • life cycle 88%
  • protein 78%
  • food 45%
  • nutrient 32%
  54 Citaten (Scopus)

  48 Downloads (Pure)

• Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

  De Vuyst, L., Gonzalez Alonso, V., Wardhana, Y. R. & Pradal-Álvarez-Prida, I., 25 apr. 2023, Handbook on Sourdough Biotechnology. Gobbetti, M. & Gänzle, M. G. (redactie). 2 redactie Switzerland: Springer, Cham, blz. 97-160

  Onderzoeksoutput: Chapter › Research › peer review

  Open Access

  • sourdough 100%
  • lactic acid bacteria 69%
  • species diversity 57%
  • taxonomy 54%
  • Geographical Locations 12%
  17 Citaten (Scopus)

• The Dublin Declaration of Scientists on the Societal Role of Livestock

  Leroy, F. & Ederer, P., 19 jun. 2023, In: Nature Food. 4, 6, blz. 438-439 2 blz.

  Onderzoeksoutput: Article › peer review

  Open Access

  Bestand
  11 Citaten (Scopus)

  94 Downloads (Pure)