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Simon Van Kerrebroeck
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Microbial ecology of sourdough fermentations: diverse or uniform?
L De Vuyst, S Van Kerrebroeck, H Harth, G Huys, HM Daniel, S Weckx
Food microbiology 37, 11-29, 2014
4922014
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
2992016
Microbial ecology and process technology of sourdough fermentation
L De Vuyst, S Van Kerrebroeck, F Leroy
Advances in applied microbiology 100, 49-160, 2017
2122017
Sourdoughs as a function of their species diversity and process conditions, a meta-analysis
S Van Kerrebroeck, D Maes, L De Vuyst
Trends in Food Science & Technology 68, 152-159, 2017
1402017
Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions
H Harth, S Van Kerrebroeck, L De Vuyst
International journal of food microbiology 228, 22-32, 2016
802016
Diverse microbial composition of sourdoughs from different origins
A Comasio, M Verce, S Van Kerrebroeck, L De Vuyst
Frontiers in Microbiology 11, 540908, 2020
792020
Production of new‐to‐nature sophorolipids by cultivating the yeast Candida bombicola on unconventional hydrophobic substrates
I Van Bogaert, S Fleurackers, S Van Kerrebroeck, D Develter, W Soetaert
Biotechnology and bioengineering 108 (4), 734-741, 2011
662011
Omics approaches to understand sourdough fermentation processes
S Weckx, S Van Kerrebroeck, L De Vuyst
International journal of food microbiology 302, 90-102, 2019
582019
Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry
S Van Kerrebroeck, A Comasio, H Harth, L De Vuyst
Food Research International 106, 254-262, 2018
462018
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics
S Van Kerrebroeck, FCC Bastos, H Harth, L De Vuyst
International journal of food microbiology 239, 54-64, 2016
412016
Microbiota and metabolites of aged bottled gueuze beers converge to the same composition
F Spitaels, S Van Kerrebroeck, AD Wieme, I Snauwaert, M Aerts, ...
Food microbiology 47, 1-11, 2015
412015
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions
H Harth, S Van Kerrebroeck, L De Vuyst
Food Science & Nutrition 6 (6), 1438-1455, 2018
292018
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 …
A Comasio, S Van Kerrebroeck, L De Vuyst
International Journal of Food Microbiology 339, 109020, 2021
192021
Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry
S Van Kerrebroeck, H Harth, A Comasio, L De Vuyst
Journal of the Science of Food and Agriculture 98 (9), 3501-3512, 2018
182018
Advances in applied microbiology
L De Vuyst, S Van Kerrebroeck, F Leroy
Academic Press, 2017
172017
Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry
W Geeraerts, L De Vuyst, F Leroy, S Van Kerrebroeck
Food Research International 119, 196-206, 2019
162019
Selected Ion Flow Tube–Mass Spectrometry for Online Monitoring of Submerged Fermentations: A Case Study of Sourdough Fermentation
S Van Kerrebroeck, J Vercammen, R Wuyts, L De Vuyst
Journal of agricultural and food chemistry 63 (3), 829-835, 2015
152015
Whole-genome sequence analysis of Bombella intestini LMG 28161T, a novel acetic acid bacterium isolated from the crop of a red-tailed bumble bee, Bombus lapidarius
L Li, K Illeghems, S Van Kerrebroeck, W Borremans, I Cleenwerck, ...
PloS one 11 (11), e0165611, 2016
142016
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
A Comasio, S Van Kerrebroeck, H Harth, F Verté, L De Vuyst
Microorganisms 8 (10), 1534, 2020
122020
The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham
W Geeraerts, W Borremans, L De Vuyst, F Leroy, S Van Kerrebroeck
Food Research International 123, 601-611, 2019
32019
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