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International Journal of Food Microbiology|December 24, 2025
The impact of traditional wheat landraces on lambic beer production is limitedDries Bongaerts, Atena Sadat Sombolestani, Jonas De Roos, et al.Current Research in Food Science|October 20, 2025
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibilityCeline Verdonck, Eline Lambrechts, Ines Pradal, et al.Applied and Environmental Microbiology|April 15, 2018
Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid BacteriaSander Wuyts, Wannes Van Beeck, Eline F M Oerlemans, et al.Current Research in Food Science|February 25, 2026
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytateEline Lambrechts, Ewoud Blontrock, Thomas Gettemans, et al.Animal Microbiome|April 29, 2023
A phylogenomic and comparative genomic analysis of Commensalibacter, a versatile insect symbiontJuliana Botero, Atena Sadat Sombolestani, Margo Cnockaert, et al.The British Journal of Nutrition|March 20, 2013
Implication of fermentable carbohydrates targeting the gut microbiota on conjugated linoleic acid production in high-fat-fed miceCéline Druart, Audrey M Neyrinck, Evelyne M Dewulf, et al.Nature Reviews. Gastroenterology & Hepatology|January 5, 2021
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foodsMaria L Marco, Mary Ellen Sanders, Michael Gänzle, et al.The Journal of Physiology|August 12, 2016
Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope studyEef Boets, Sara V Gomand, Lise Deroover, et al.Applied and Environmental Microbiology|March 2, 2002
Intraspecies genomic groups in Enterococcus faecium and their correlation with origin and pathogenicityMarc Vancanneyt, Angiolella Lombardi, Christian Andrighetto, et al.Food Microbiology|October 29, 2022
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentationCristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, et al.Pageof 26