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Food Microbiology|June 8, 2011
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdoughFrédéric Ravyts, Luc De VuystFood Research International (Ottawa, Ont.)|November 11, 2025
Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalusInés Pradal, Luc De VuystJournal of Dairy Science|February 15, 2016
Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and healthFrédéric Leroy, Luc De VuystInternational Journal of Food Microbiology|August 10, 2005
Carbon dioxide stimulates the production of amylovorin L by Lactobacillus amylovorus DCE 471, while enhanced aeration causes biphasic kinetics of growth and bacteriocin productionPatricia Neysens, Luc De VuystFEMS Yeast Research|November 19, 2011
Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresisZoi Papalexandratou, Luc De VuystApplied Microbiology and Biotechnology|October 12, 2005
Continuous production of L(+)-tartaric acid from cis-epoxysuccinate using a membrane recycle reactorRonnie Willaert, Luc De VuystCurrent Opinion in Clinical Nutrition and Metabolic Care|August 14, 2014
Fermented food in the context of a healthy diet: how to produce novel functional foods?Frédéric Leroy, Luc De VuystApplied and Environmental Microbiology|February 7, 2003
A combined model to predict the functionality of the bacteriocin-producing Lactobacillus sakei strain CTC 494Frédéric Leroy, Luc De VuystInternational Journal of Food Microbiology|April 1, 2011
Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas productionLuc De Vuyst, Frédéric LeroyFood Microbiology|September 30, 2006
Biodiversity and identification of sourdough lactic acid bacteriaLuc De Vuyst, Marc VancanneytPageof 26