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Food Science & Nutrition|September 28, 2018
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditionsHenning Harth, Simon Van Kerrebroeck, Luc De VuystInternational Journal of Food Microbiology|April 19, 2016
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditionsHenning Harth, Simon Van Kerrebroeck, Luc De VuystInternational Journal of Food Microbiology|September 16, 2018
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentationAndrea Comasio, Henning Harth, Stefan Weckx, et al.International Journal of Food Microbiology|July 30, 2016
Yeast diversity of sourdoughs and associated metabolic properties and functionalitiesLuc De Vuyst, Henning Harth, Simon Van Kerrebroeck, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometrySimon Van Kerrebroeck, Andrea Comasio, Henning Harth, et al.Journal of the Science of Food and Agriculture|January 10, 2018
Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometrySimon Van Kerrebroeck, Henning Harth, Andrea Comasio, et al.FEMS Microbiology Letters|November 19, 2011
The rhamnolipid stress response of Bacillus subtilisTina Wecke, Tobias Bauer, Henning Harth, et al.Food Microbiology|December 6, 2014
Microbial communities involved in Kaşar cheese ripeningOğuz Aydemir, Henning Harth, Stefan Weckx, et al.International Journal of Food Microbiology|July 25, 2016
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kineticsSimon Van Kerrebroeck, Francisca Casanova C Bastos, Henning Harth, et al.Microorganisms|October 10, 2020
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat SourdoughsAndrea Comasio, Simon Van Kerrebroeck, Henning Harth, et al.Pageof 1