| 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 | 1903 | 2004 |
| 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 | 874 | 2007 |
| 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 | 723 | 2016 |
| 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 | 696 | 2006 |
| Natural food antimicrobial systems AS Naidu CRC press, 2000 | 405 | 2000 |
| 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 | 245 | 2011 |
| Probiotics in fermented sausages L De Vuyst, G Falony, F Leroy Meat Science 80 (1), 75-78, 2008 | 232 | 2008 |
| 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 | 218 | 1999 |
| 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 | 199 | 2000 |
| 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 | 162 | 1999 |
| Bacterial diversity and functionalities in food fermentations F Ravyts, L De Vuyst, F Leroy Engineering in Life Sciences 12 (4), 356–367, 2012 | 158 | 2012 |
| 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 | 142 | 2010 |
| 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 | 137 | 2014 |
| 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 | 137 | 2003 |
| 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 | 129 | 2016 |
| 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 | 126 | 2002 |
| Meat traditions: the co-evolution of humans and meat F Leroy, I Praet Appetite 90, 200-211, 2015 | 125 | 2015 |
| 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 | 123 | 2001 |
| 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 | 117 | 2009 |
| 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 | 117 | 2003 |
Stefaan De SmetHoogleraar, Universiteit GentVerified email at ugent.be
