| 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 | 474 | 2014 |
| 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 | 284 | 2016 |
| Microbial ecology and process technology of sourdough fermentation L De Vuyst, S Van Kerrebroeck, F Leroy Advances in applied microbiology 100, 49-160, 2017 | 195 | 2017 |
| 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 | 129 | 2017 |
| Diverse microbial composition of sourdoughs from different origins A Comasio, M Verce, S Van Kerrebroeck, L De Vuyst Frontiers in Microbiology 11, 540908, 2020 | 75 | 2020 |
| 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 | 75 | 2016 |
| 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 | 66 | 2011 |
| Omics approaches to understand sourdough fermentation processes S Weckx, S Van Kerrebroeck, L De Vuyst International journal of food microbiology 302, 90-102, 2019 | 55 | 2019 |
| 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 | 41 | 2018 |
| 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 | 39 | 2015 |
| 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 | 37 | 2016 |
| 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 | 27 | 2018 |
| 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 | 18 | 2018 |
| 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 | 16 | 2021 |
| 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 | 16 | 2019 |
| 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 | 15 | 2015 |
| 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 | 14 | 2016 |
| Advances in applied microbiology L De Vuyst, S Van Kerrebroeck, F Leroy Academic Press, 2017 | 13 | 2017 |
| 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 | 12 | 2020 |
| 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 | 3 | 2019 |
