Stefan Weckx

5PUBLICATIONS
9CO-AUTHORS
Food packaging, preservation and processingFood chemistry and food sensory scienceEvolution of developmental systemsMicrobial taxonomy
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Publications (5)

|Jul 06, 2026
Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.

|May 14, 2026
Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoring.

|Jul 09, 2022
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.

Luis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx

|Jul 02, 2021
The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.

Evelyne Duthoo, Geertrui Rasschaert, Frédéric Leroy

|Sep 10, 2020
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins.

Emiel Van Reckem, Christina Charmpi, David Van der Veken

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Frequent Collaborators

2 joint publications

Frédéric Leroy

2 joint publications

Inés Pradal

1 joint publications

Geertrui Rasschaert

1 joint publications

Marc Heyndrickx