Prati
Frédéric Leroy
Frédéric Leroy
Vrije Universiteit Brussel, Belgium
Potvrđena adresa e-pošte na vub.be - Početna stranica
Naslov
Citirano
Citirano
Godina
Lactic acid bacteria as functional starter cultures for the food fermentation industry
F Leroy, L De Vuyst
Trends in Food Science and Technology 15 (2), 67-78, 2004
26212004
Bifidobacteria and butyrate-producing colon bacteria: Importance and strategies for their stimulation in the human gut
A Rivière, M Selak, D Lantin, F Leroy, L De Vuyst
Frontiers in Microbiology 7, 979, 2016
16752016
Bacteriocins from lactic acid bacteria: production, purification, and food applications
L De Vuyst, F Leroy
Journal of Molecular Microbiology and Biotechnology 13 (4), 194-199, 2007
11932007
Functional meat starter cultures for improved sausage fermentation
F Leroy, J Verluyten, L De Vuyst
International Journal of Food Microbiology 106 (3), 270-285, 2006
9152006
Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production
L De Vuyst, F Leroy
International Journal of Food Microbiology 149 (1), 73-80, 2011
3742011
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
L De Vuyst, H Harth, S Van Kerrebroeck, F Leroy
International Journal of Food Microbiology 239, 26-34, 2016
3222016
Probiotics in fermented sausages
L De Vuyst, G Falony, F Leroy
Meat Science 80 (1), 75-78, 2008
2852008
Meat traditions: the co-evolution of humans and meat
F Leroy, I Praet
Appetite 90, 200-211, 2015
2572015
Bacterial diversity and functionalities in food fermentations
F Ravyts, L De Vuyst, F Leroy
Engineering in Life Sciences 12 (4), 356–367, 2012
2462012
Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K
F Leroy, L De Vuyst
Applied and Environmental Microbiology 65 (3), 974-981, 1999
2441999
Control of bioflavour and safety in fermented sausages: first results of a European project
D Demeyer, M Raemaekers, A Rizzo, A Holck, A De Smedt, B Ten Brink, ...
Food Research International 33 (3-4), 171-180, 2000
2392000
Microbial ecology and process technology of sourdough fermentation
L De Vuyst, S Van Kerrebroeck, F Leroy
Advances in Applied Microbiology 100, 49-160, 2017
2342017
Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health
W Vanderhaeghen, S Piepers, F Leroy, E Van Coillie, F Haesebrouck, ...
Journal of Dairy Science 97 (9), 5275–5293, 2014
2192014
Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes
L De Vuyst, F Leroy
FEMS Microbiology Reviews 44 (4), 432-453, 2020
2052020
Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species
L Gorissen, K Raes, S Weckx, D Dannenberger, F Leroy, L De Vuyst, ...
Applied Microbiology and Biotechnology 87 (6), 2257-2266, 2010
1932010
The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation
F Leroy, LUC De Vuyst
Applied and Environmental Microbiology 65 (12), 5350-5356, 1999
1911999
Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants
W Vanderhaeghen, S Piepers, F Leroy, E Van Coillie, F Haesebrouck, ...
The Veterinary Journal 203 (1), 44-51, 2015
1842015
Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation
F Leroy, MR Foulquié Moreno, L De Vuyst
International Journal of Food Microbiology 88 (2-3), 235-240, 2003
1622003
Meat fermentation at the crossroads of innovation and tradition: A historical outlook
F Leroy, A Geyzen, M Janssens, L De Vuyst, P Scholliers
Trends in Food Science and Technology 31 (2), 130-137, 2013
1562013
Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of …
F Leroy, L De Vuyst
Applied and Environmental Microbiology 67 (10), 4407-4413, 2001
1552001
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