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Critical Reviews in Food Science and Nutrition|September 15, 2021
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredientsLuc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
International 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 Vuyst
International Journal of Food Microbiology|June 25, 2018
Omics approaches to understand sourdough fermentation processesStefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst
Advances in Applied Microbiology|July 23, 2017
Microbial Ecology and Process Technology of Sourdough FermentationLuc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
International Journal of Food Microbiology|December 28, 2020
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699Andrea Comasio, Simon Van Kerrebroeck, Luc De Vuyst
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 Vuyst
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.
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.
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.
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