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Antonie Van Leeuwenhoek|October 22, 2010
Wickerhamomyces anomalus in the sourdough microbial ecosystemHeide-Marie Daniel, Marie-Chantal Moons, Stéphanie Huret, et al.Food Microbiology|August 7, 2010
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausagesFrédéric Ravyts, Liselot Steen, Olivier Goemaere, et al.International Journal of Food Microbiology|May 21, 2015
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneityDespoina Angeliki Stavropoulou, Wim Borremans, Luc De Vuyst, et al.Applied and Environmental Microbiology|February 8, 2006
In vitro kinetic analysis of oligofructose consumption by Bacteroides and Bifidobacterium spp. indicates different degradation mechanismsRoel Van der Meulen, Lefteris Makras, Kristof Verbrugghe, et al.FEMS Microbiology Letters|September 20, 2008
Characterization of the amylovorin locus of Lactobacillus amylovorus DCE 471, producer of a bacteriocin active against Pseudomonas aeruginosa, in combination with colistin and pyocinsMaria R Foulquie Moreno, Barbara Baert, Sarah Denayer, et al.Current Opinion in Biotechnology|February 21, 2024
Fruit beers, beers with or without a co-fermentation step with fruitsAlejandro P Croonenberghs, Dries Bongaerts, Arne Bouchez, et al.Aob PLANTS|July 10, 2023
Impact of drought and salt stress on galactinol and raffinose family oligosaccharides in common bean (Phaseolus vulgaris)Ramon de Koning, Gertjan E Wils, Raphaël Kiekens, et al.International Journal of Food Microbiology|June 5, 2003
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolismPanagiotis Sarantinopoulos, Lefteris Makras, Frederik Vaningelgem, et al.International Journal of Systematic and Evolutionary Microbiology|June 23, 2009
Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hanseniiIlse Cleenwerck, Marjan De Wachter, Angel González, et al.Food Microbiology|September 1, 2018
Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model systemDespoina Angeliki Stavropoulou, Panagiota Filippou, Stefaan De Smet, et al.Pageof 26