Simon Van Kerrebroeck - Search Results

Year	Number of Results
2010	1
2011	1
2014	1
2015	2
2016	4
2017	2
2018	4
2019	3
2020	3
2021	2
2023	1
2024	0

1

Omics approaches to understand sourdough fermentation processes.

Weckx S, Van Kerrebroeck S, De Vuyst L. Weckx S, et al. Among authors: van kerrebroeck s. Int J Food Microbiol. 2019 Aug 2;302:90-102. doi: 10.1016/j.ijfoodmicro.2018.05.029. Epub 2018 Jun 7. Int J Food Microbiol. 2019. PMID: 29935929 Review.

2

Microbial Ecology and Process Technology of Sourdough Fermentation.

De Vuyst L, Van Kerrebroeck S, Leroy F. De Vuyst L, et al. Among authors: van kerrebroeck s. Adv Appl Microbiol. 2017;100:49-160. doi: 10.1016/bs.aambs.2017.02.003. Epub 2017 Apr 17. Adv Appl Microbiol. 2017. PMID: 28732554 Review.

3

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.

De Vuyst L, Comasio A, Kerrebroeck SV. De Vuyst L, et al. Among authors: kerrebroeck sv. Crit Rev Food Sci Nutr. 2023;63(15):2447-2479. doi: 10.1080/10408398.2021.1976100. Epub 2021 Sep 15. Crit Rev Food Sci Nutr. 2023. PMID: 34523363 Review.

4

Yeast diversity of sourdoughs and associated metabolic properties and functionalities.

De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F. De Vuyst L, et al. Among authors: van kerrebroeck s. Int J Food Microbiol. 2016 Dec 19;239:26-34. doi: 10.1016/j.ijfoodmicro.2016.07.018. Epub 2016 Jul 15. Int J Food Microbiol. 2016. PMID: 27470533 Review.

5

Diverse Microbial Composition of Sourdoughs From Different Origins.

Comasio A, Verce M, Van Kerrebroeck S, De Vuyst L. Comasio A, et al. Among authors: van kerrebroeck s. Front Microbiol. 2020 Jul 15;11:1212. doi: 10.3389/fmicb.2020.01212. eCollection 2020. Front Microbiol. 2020. PMID: 32760353 Free PMC article.

6

Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry.

Geeraerts W, De Vuyst L, Leroy F, Van Kerrebroeck S. Geeraerts W, et al. Among authors: van kerrebroeck s. Food Res Int. 2019 May;119:196-206. doi: 10.1016/j.foodres.2019.01.063. Epub 2019 Jan 24. Food Res Int. 2019. PMID: 30884649

7

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.

Comasio A, Van Kerrebroeck S, Harth H, Verté F, De Vuyst L. Comasio A, et al. Among authors: van kerrebroeck s. Microorganisms. 2020 Oct 6;8(10):1534. doi: 10.3390/microorganisms8101534. Microorganisms. 2020. PMID: 33036188 Free PMC article.

8

The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham.

Geeraerts W, Borremans W, De Vuyst L, Leroy F, Van Kerrebroeck S. Geeraerts W, et al. Among authors: van kerrebroeck s. Food Res Int. 2019 Sep;123:601-611. doi: 10.1016/j.foodres.2019.05.035. Epub 2019 May 25. Food Res Int. 2019. PMID: 31285009

9

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition.

Spitaels F, Van Kerrebroeck S, Wieme AD, Snauwaert I, Aerts M, Van Landschoot A, De Vuyst L, Vandamme P. Spitaels F, et al. Among authors: van kerrebroeck s. Food Microbiol. 2015 May;47:1-11. doi: 10.1016/j.fm.2014.10.004. Epub 2014 Oct 31. Food Microbiol. 2015. PMID: 25583332

10

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 sourdough productions performed with Companilactobacillus crustorum LMG 23699.

Comasio A, Van Kerrebroeck S, De Vuyst L. Comasio A, et al. Among authors: van kerrebroeck s. Int J Food Microbiol. 2021 Feb 2;339:109020. doi: 10.1016/j.ijfoodmicro.2020.109020. Epub 2020 Dec 13. Int J Food Microbiol. 2021. PMID: 33360296

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