- 6 resultaten
Zoekresultaten
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2026
Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium
Wang, Y., Viretto, C., Samaniego, G., Alabiden Tlais, A. Z., Sharifi, A., Varmanen, P., Weckx, S., Gobbetti, M. & Coda, R., 2 sep. 2026, In: International Journal of Food Microbiology. 458, 15 blz., 111850.Onderzoeksoutput: Article › peer review
Open AccessBestand -
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 blz., 101349.Onderzoeksoutput: Article › peer review
Open AccessBestand4 Downloads (Pure) -
Unravelling and exploring spontaneous sourdough consortia for the production of Type 3 sourdoughs
Gettemans, T., Pradal-Álvarez-Prida, I., Snijders, A., De Vuyst, L. & Weckx, S., 24 feb. 2026. 1 blz.Onderzoeksoutput: Poster
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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
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How do we get the microorganisms from your sourdough samples?
Gettemans, T., 4 jul. 2024, HealthFerm blog 5 blz.Onderzoeksoutput: Blog › Vulgarizing
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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