Onderzoeksoutput per jaar
Onderzoeksoutput per jaar
Vingerafdruk
Verdiep u in de onderzoeksgebieden waarop David Van Der Veken actief is. Deze onderwerplabels komen uit het werk van deze persoon. Samen vormen ze een unieke vingerafdruk.
- 1 Soortgelijke profielen
Netwerk
Recente externe samenwerking op landen-/regioniveau. Duik in de details door op de stippen te klikken of
Onderzoeksoutput
- 72 Citaties
- 5 h-Index
- 9 Article
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Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy
Charmpi, C., Vervaet, T., Van Reckem, E., Geeraerts, W., Van der Veken, D., Ryckbosch, W., Leroy, F. & Brengman, M., nov 2021, In : Meat Science. 181, 108607.Onderzoeksoutput: Article
1 Citaat (Scopus) -
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation
Van Reckem, E. N., Claeys, E. S. P., Charmpi, C., Sosa Fajardo, A., Van Der Veken, D., Maes, D., Weckx, S., De Vuyst, L. & Leroy, F., 16 sep 2021, In : International Journal of Food Microbiology. 354, 11 blz., 109322.Onderzoeksoutput: Article
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Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with European fermented meats from different origins
van Reckem, E., Charmpi, C., van der Veken, D., Borremans, W., de Vuyst, L., Weckx, S. & Leroy, F., sep 2020, In : Foods. 9, 9, 16 blz., 1247.Onderzoeksoutput: Article
Open AccessBestand5 Citaten (Scopus)130 Downloads (Pure) -
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., Michiels, C. & Leroy, F., feb 2020, In : Microorganisms. 8, 2, 17 blz., 167.Onderzoeksoutput: Article
Open AccessBestand5 Citaten (Scopus)55 Downloads (Pure) -
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
Charmpi, C., Van Der Veken, D., Van Reckem, E. N., De Vuyst, L. & Leroy, F., aug 2020, In : Food Microbiology. 89, 10 blz., 103434.Onderzoeksoutput: Article
9 Citaten (Scopus)
Activiteiten
- 1 Talk or presentation at a conference
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Can coagulase-negative staphylococci play a role in the safety of fermented meats? Assessment of antibacterial activity and biogenic amine formation.
David Van Der Veken (Speaker)31 jan 2020Activiteit: Talk or presentation at a conference
Scriptie
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Origins of microorganisms and volatile organic compounds during lambic beer production
Auteur: Van Der Veken, D., 23 nov 2017Begeleider: De Vuyst, L. (Promotor)
Scriptie/masterproef: Master's Thesis
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Origins of microorganisms and volatile organic compounds during lambic beer production.
Auteur: Van Der Veken, D. & De Vuyst, L., 2017Scriptie/masterproef: Master's Thesis