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Annual Review of Microbiology|August 15, 2015
Microbiology Meets Big Data: The Case of Gut Microbiota-Derived TrimethylamineGwen Falony, Sara Vieira-Silva, Jeroen RaesMeat Science|November 9, 2011
Probiotics in fermented sausagesLuc De Vuyst, Gwen Falony, Frédéric LeroyApplied and Environmental Microbiology|March 3, 2009
Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructansGwen Falony, Thomas Calmeyn, Frédéric Leroy, et al.Applied and Environmental Microbiology|October 24, 2006
Cross-feeding between Bifidobacterium longum BB536 and acetate-converting, butyrate-producing colon bacteria during growth on oligofructoseGwen Falony, Angeliki Vlachou, Kristof Verbrugghe, et al.Food Microbiology|May 17, 2011
Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and BrazilZoi Papalexandratou, Nicholas Camu, Gwen Falony, et al.FEMS Microbiology Reviews|August 24, 2017
Practical considerations for large-scale gut microbiome studiesDoris Vandeputte, Raul Y Tito, Rianne Vanleeuwen, et al.Frontiers in Microbiology|August 9, 2023
Systematic optimization of fermentation conditions for in vitro fermentations with fecal inoculaJonas Poppe, Sara Vieira-Silva, Jeroen Raes, et al.Food Microbiology|November 26, 2008
Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperaturesFrédéric Leroy, Charalampos Vasilopoulos, Steven Van Hemelryck, et al.Applied and Environmental Microbiology|November 18, 2008
In vitro kinetic analysis of fermentation of prebiotic inulin-type fructans by Bifidobacterium species reveals four different phenotypesGwen Falony, Katerina Lazidou, An Verschaeren, et al.Nature Communications|June 12, 2021
Benchmarking microbiome transformations favors experimental quantitative approaches to address compositionality and sampling depth biasesVerónica Lloréns-Rico, Sara Vieira-Silva, Pedro J Gonçalves, et al.Pageof 8