Frédéric Leroy
Frédéric Leroy
Vrije Universiteit Brussel, Belgium
Verified email at vub.be - Homepage
Title
Cited by
Cited by
Year
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
19032004
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
8742007
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
7232016
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
6962006
Natural food antimicrobial systems
AS Naidu
CRC press, 2000
4052000
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
2452011
Probiotics in fermented sausages
L De Vuyst, G Falony, F Leroy
Meat Science 80 (1), 75-78, 2008
2322008
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
2181999
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
1992000
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, L De Vuyst
Applied and Environmental Microbiology 65 (12), 5350-5356, 1999
1621999
Bacterial diversity and functionalities in food fermentations
F Ravyts, L De Vuyst, F Leroy
Engineering in Life Sciences 12 (4), 356–367, 2012
1582012
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
1422010
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
1372014
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
1372003
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
1292016
Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making
P Sarantinopoulos, F Leroy, E Leontopoulou, MD Georgalaki, ...
International Journal of Food Microbiology 72 (1-2), 125-136, 2002
1262002
Meat traditions: the co-evolution of humans and meat
F Leroy, I Praet
Appetite 90, 200-211, 2015
1252015
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
1232001
Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans
G Falony, T Calmeyn, F Leroy, L De Vuyst
Applied and Environmental Microbiology 75 (8), 2312-2319, 2009
1172009
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
W Messens, J Verluyten, F Leroy, L De Vuyst
International Journal of Food Microbiology 81 (1), 41-52, 2003
1172003
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