Showing results (81-90 of 251) with videos related to
Sort By:
Pageof 26
Comprehensive Reviews in Food Science and Food Safety|January 13, 2026
Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human HealthVíctor González-Alonso, Marko Verce, Luc De Vuyst, et al.Journal of Agricultural and Food Chemistry|December 31, 2014
Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentationSimon Van Kerrebroeck, Joeri Vercammen, Roel Wuyts, et al.International Journal of Food Microbiology|November 18, 2005
Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature- and pH-dependent switch-off mechanism when growth is limited due to nutrient depletionErika Van den Berghe, Tom De Winter, Luc De VuystFEMS Microbiology Letters|October 15, 2009
(GTG)5-PCR reference framework for acetic acid bacteriaZoi Papalexandratou, Ilse Cleenwerck, Paul De Vos, et al.Food Research International (Ottawa, Ont.)|March 20, 2019
Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometryWim Geeraerts, Luc De Vuyst, Frédéric Leroy, et al.Frontiers in Microbiology|August 9, 2020
Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer ProductionJonas De Roos, Marko Verce, Stefan Weckx, et al.Journal of the Science of Food and Agriculture|April 23, 2013
Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentationsDorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir, et al.Applied Microbiology and Biotechnology|January 11, 2017
Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation processDavid Laureys, Amandine Van Jean, Jean Dumont, et al.Food Microbiology|April 13, 2017
Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococciMaría Sánchez Mainar, Fréderick Matheuse, Luc De Vuyst, et al.Journal of the Science of Food and Agriculture|July 19, 2012
Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentationsDorrit Wouters, Silvia Grosu-Tudor, Medana Zamfir, et al.Pageof 26