Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Hannes Decadt

Showing results (1-10 of 7) with videos related to

Pageof 1
Sort By:
Frontiers in Microbiology|March 6, 2023
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
International Journal of Food Microbiology|January 18, 2024
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chainHannes Decadt, Stefan Weckx, Luc De Vuyst
Frontiers in Microbiology|February 2, 2026
Application of <i>Lacticaseibacillus paracasei</i> and <i>Tetragenococcus halophilus</i> as adjunct starter cultures in Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
Applied and Environmental Microbiology|January 17, 2024
Decarboxylase activity of the non-starter lactic acid bacterium <i>Loigolactobacillus rennini</i> gives crack defects in Gouda cheese through the production of γ-aminobutyric acidHannes Decadt, Louise Vermote, Cristian Díaz-Muñoz, et al.
Frontiers in Microbiology|April 8, 2025
Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheesesHannes Decadt, Cristian Díaz-Muñoz, Louise Vermote, et al.
Chemical Communications (Cambridge, England)|March 30, 2019
Rational design of an improved transglucosylase for production of the rare sugar nigeroseJorick Franceus, Shari Dhaene, Hannes Decadt, et al.
Metabolic Engineering|August 16, 2020
Comprehensive study on Escherichia coli genomic expression: Does position really matter?Anke R Goormans, Nico Snoeck, Hannes Decadt, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Frontiers in Microbiology|March 6, 2023
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
International Journal of Food Microbiology|January 18, 2024
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chainHannes Decadt, Stefan Weckx, Luc De Vuyst
Frontiers in Microbiology|February 2, 2026
Application of <i>Lacticaseibacillus paracasei</i> and <i>Tetragenococcus halophilus</i> as adjunct starter cultures in Gouda cheese productionHannes Decadt, Stefan Weckx, Luc De Vuyst
Applied and Environmental Microbiology|January 17, 2024
Decarboxylase activity of the non-starter lactic acid bacterium <i>Loigolactobacillus rennini</i> gives crack defects in Gouda cheese through the production of γ-aminobutyric acidHannes Decadt, Louise Vermote, Cristian Díaz-Muñoz, et al.
Frontiers in Microbiology|April 8, 2025
Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheesesHannes Decadt, Cristian Díaz-Muñoz, Louise Vermote, et al.
Chemical Communications (Cambridge, England)|March 30, 2019
Rational design of an improved transglucosylase for production of the rare sugar nigeroseJorick Franceus, Shari Dhaene, Hannes Decadt, et al.
Metabolic Engineering|August 16, 2020
Comprehensive study on Escherichia coli genomic expression: Does position really matter?Anke R Goormans, Nico Snoeck, Hannes Decadt, et al.
Pageof 1