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Thomas Gettemans

Showing results (1-10 of 5) with videos related to

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Microbiology Spectrum|July 6, 2026
Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcodingInes Pradal, Thomas Gettemans, Stefan Weckx
Food Research International (Ottawa, Ont.)|May 29, 2026
Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parametersThomas Gettemans, Inés Pradal, Manon Uyttendaele, et al.
Applied and Environmental Microbiology|August 12, 2025
Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread productionInés Pradal, Jasper Kaesemans, Thomas Gettemans, 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.
NPJ Science of Food|January 27, 2026
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiativeAnnina R Meyer, Thomas Gettemans, Jan Patrick Tan, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Microbiology Spectrum|July 6, 2026
Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcodingInes Pradal, Thomas Gettemans, Stefan Weckx
Food Research International (Ottawa, Ont.)|May 29, 2026
Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parametersThomas Gettemans, Inés Pradal, Manon Uyttendaele, et al.
Applied and Environmental Microbiology|August 12, 2025
Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread productionInés Pradal, Jasper Kaesemans, Thomas Gettemans, 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.
NPJ Science of Food|January 27, 2026
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiativeAnnina R Meyer, Thomas Gettemans, Jan Patrick Tan, et al.
Pageof 1