Prof. dr. ir. Frédéric Leroy

All Stories

1. 
   Title Pending 20155

   Article • Meat and Muscle Biology, August 2035, Iowa State University

   Prof. dr. ir. Frédéric Leroy

2. 
   Development, Validation, and Application of an Ultra-High Performance Liquid Chromatography–Diode Array Detection (UHPLC-DAD) Method to Assess Menaquinone-7 Production by Staphylococci

   Article • Food Analytical Methods, March 2026, Springer Science + Business Media

   Prof. dr. ir. Frédéric Leroy

3. 
   Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health

   Article • Comprehensive Reviews in Food Science and Food Safety, January 2026, Wiley

   Prof. dr. ir. Frédéric Leroy

4. 
   Grasslands and One Health: the human health component

   Article • December 2025, Burleigh Dodds Science Publishing Limited

   Prof. dr. ir. Frédéric Leroy

5. 
   Ethical arguments that support intentional animal killing

   Article • Frontiers in Ecology and Evolution, October 2025, Frontiers

   Prof. dr. ir. Frédéric Leroy

6. 
   163 2024 International Summit: The societal role of meat and livestock.

   Article • Journal of Animal Science, October 2025, Oxford University Press (OUP)

   Prof. dr. ir. Frédéric Leroy

7. 
   Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin

   Article • Applied and Environmental Microbiology, September 2025, ASM Journals

   Prof. dr. ir. Frédéric Leroy

8. 
   Critiquing the Dublin Declaration based on underpowered analysis and inadequate methods undermines trust in the sciences – A response to

   Article • Environmental Science & Policy, June 2025, Elsevier

   Prof. dr. ir. Frédéric Leroy

9. 
   A framework for adequate nourishment: balancing nutrient density and food processing levels within the context of culturally and regionally appropriate diets

   Article • Animal Frontiers, April 2025, Oxford University Press (OUP)

   Prof. dr. ir. Frédéric Leroy

10. 
    Food security at risk: the consequences of limiting animal source foods

    Article • Animal Frontiers, February 2025, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

11. 
    The societal role of meat and livestock—what the science says

    Article • Animal Frontiers, February 2025, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

12. 
    The Denver Call for Action

    Article • Animal Frontiers, February 2025, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

13. 
    Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives

    Article • Frontiers in Nutrition, January 2025, Frontiers

    Prof. dr. ir. Frédéric Leroy

14. 
    Connecting plant, animal, and human health using untargeted metabolomics

    Article • Journal of Animal Science, January 2025, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

15. 
    Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites

    Article • BMC Genomics, June 2024, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

16. 
    Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans

    Article • Trends in Food Science & Technology, May 2024, Elsevier

    Prof. dr. ir. Frédéric Leroy

17. 
    Can we estimate the impact of small targeted dietary changes on human health and environmental sustainability?

    Article • Environmental Impact Assessment Review, September 2023, Elsevier

    Prof. dr. ir. Frédéric Leroy

18. 
    Meat matters - making the case for a valuable food in a hostile environment

    Article • Italian Journal of Animal Science, August 2023, Taylor & Francis

    Prof. dr. ir. Frédéric Leroy

19. 
    The Dublin Declaration of Scientists on the Societal Role of Livestock

    Article • Nature Food, June 2023, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

20. 
    Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

    Article • Meat Science, June 2023, Elsevier

    Prof. dr. ir. Frédéric Leroy

21. 
    Non-communicable disease risk associated with red and processed meat consumption—magnitude, certainty, and contextuality of risk?

    Article • Animal Frontiers, April 2023, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

22. 
    The role of meat in the human diet: evolutionary aspects and nutritional value

    Article • Animal Frontiers, April 2023, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

23. 
    The societal role of meat—what the science says

    Article • Animal Frontiers, April 2023, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

24. 
    Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

    Article • FEMS Microbiology Reviews, March 2023, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

25. 
    Limitations of the Food Compass Nutrient Profiling System

    Article • Journal of Nutrition, March 2023, Elsevier

    Prof. dr. ir. Frédéric Leroy, Professor Stuart M Phillips

26. 
    Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

    Article • International Journal of Food Microbiology, February 2023, Elsevier

    Prof. dr. ir. Frédéric Leroy

27. 
    Front-of-pack labels: “Directive” versus “informative” approaches

    Article • Nutrition, January 2023, Elsevier

    Prof. dr. ir. Frédéric Leroy

28. 
    Protein quality as a complementary functional unit in life cycle assessment (LCA)

    Article • The International Journal of Life Cycle Assessment, December 2022, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

29. 
    Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches

    Article • Current Opinion in Food Science, December 2022, Elsevier

    Prof. dr. ir. Frédéric Leroy

30. 
    Transformation of animal agriculture should be evidence-driven and respectful of livestock’s benefits and contextual aspects

    Article • animal, October 2022, Elsevier

    Prof. dr. ir. Frédéric Leroy

31. 
    Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process

    Article • Frontiers in Microbiology, May 2022, Frontiers

    Prof. dr. ir. Frédéric Leroy, Professor Peter A Vandamme

32. 
    36-fold higher estimate of deaths attributable to red meat intake in GBD 2019: is this reliable?

    Article • The Lancet, April 2022, Elsevier

    Prof. dr. ir. Frédéric Leroy

33. 
    Animal board invited review: Animal source foods in healthy, sustainable, and ethical diets – An argument against drastic limitation of livestock in the food system

    Article • animal, March 2022, Elsevier

    Prof. dr. ir. Frédéric Leroy

34. 
    Genome-Based Characterization of a Plasmid-Associated Micrococcin P1 Biosynthetic Gene Cluster and Virulence Factors in Mammaliicoccus sciuri IMDO-S72

    Article • Applied and Environmental Microbiology, February 2022, ASM Journals

    Prof. dr. ir. Frédéric Leroy

35. 
    Nutritionism in a food policy context: the case of ‘animal protein’

    Article • Animal Production Science, February 2022, CSIRO Publishing

    Prof. dr. ir. Frédéric Leroy

36. 
    Editorial: Quality of animal-source foods related to their production and processing conditions

    Article • animal, February 2022, Elsevier

    Prof. dr. ir. Frédéric Leroy

37. 
    To culture or not to culture: careful assessment of metabarcoding data is necessary when evaluating the microbiota of a modified-atmosphere-packaged vegetarian meat alternative throughout its shelf-life period

    Article • BMC Microbiology, January 2022, Springer Science + Business Media

    Prof. Dr. Marc Heyndrickx, Prof. dr. ir. Frédéric Leroy

38. 
    Rabbit meat: valuable nutrition or too-cute-to-eat?

    Article • World Rabbit Science, December 2021, Universitat Politecnica de Valencia

    Prof. dr. ir. Frédéric Leroy

39. 
    Rabbit meat: valuable nutrition or too-cute-to-eat?

    Article • World Rabbit Science, December 2021, Universitat Politecnica de Valencia

    Prof. dr. ir. Frédéric Leroy

40. 
    Beliefs and Experiences of Individuals Following a Zero-Carb Diet

    Article • Behavioral Sciences, November 2021, MDPI AG

    Prof. dr. ir. Frédéric Leroy, Professor Martin S Hagger, Dr Cleo Protogerou

41. 
    Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy

    Article • Meat Science, November 2021, Elsevier

    Prof. dr. ir. Frédéric Leroy

42. 
    Is it the cow that sells the steak, or the sizzle? Using animal images to sell meat in mid-nineteenth-century Belgium

    Article • Food Culture & Society, October 2021, Taylor & Francis

    Prof. dr. ir. Frédéric Leroy

43. 
    535 Rethinking Grand Challenges within Sustainable Animal Production

    Article • Journal of Animal Science, October 2021, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

44. 
    High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation

    Article • International Journal of Food Microbiology, September 2021, Elsevier

    Prof. dr. ir. Frédéric Leroy

45. 
    The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis

    Article • Microorganisms, June 2021, MDPI AG

    Prof. Dr. Marc Heyndrickx, Prof. dr. ir. Frédéric Leroy

46. 
    The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process

    Article • Frontiers in Microbiology, February 2021, Frontiers

    Prof. dr. ir. Frédéric Leroy, Professor Peter A Vandamme

47. 
    Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products

    Article • Current Opinion in Food Science, February 2021, Elsevier

    Prof. dr. ir. Frédéric Leroy

48. 
    Ready-to-eat meat alternatives, a study of their associated bacterial communities

    Article • Food Bioscience, October 2020, Elsevier

    Prof. dr. ir. Frédéric Leroy

49. 
    The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

    Article • Foods, October 2020, MDPI AG

    Prof. dr. ir. Frédéric Leroy

50. 
    Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

    Article • Foods, September 2020, MDPI AG

    Prof. dr. ir. Frédéric Leroy

51. 
    Children and adults should avoid consuming animal products to reduce the risk for chronic disease: Debate Consensus

    Article • American Journal of Clinical Nutrition, September 2020, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

52. 
    Children and adults should avoid consuming animal products to reduce risk for chronic disease: NO

    Article • American Journal of Clinical Nutrition, September 2020, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

53. 
    Children and adults should avoid consuming animal products to reduce risk for chronic disease: YES

    Article • American Journal of Clinical Nutrition, September 2020, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

54. 
    Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

    Article • Food Microbiology, August 2020, Elsevier

    Prof. dr. ir. Frédéric Leroy

55. 
    The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

    Article • Meat and Muscle Biology, July 2020, Iowa State University

    Prof. dr. ir. Frédéric Leroy

56. 
    Livestock in Evolving Foodscapes and Thoughtscapes

    Article • Frontiers in Sustainable Food Systems, July 2020, Frontiers

    Prof. dr. ir. Frédéric Leroy

57. 
    Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities

    Article • Microorganisms, June 2020, MDPI AG

    Prof. dr. ir. Frédéric Leroy

58. 
    Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes

    Article • FEMS Microbiology Reviews, May 2020, Oxford University Press (OUP)

    Prof. dr. ir. Frédéric Leroy

59. 
    Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

    Article • Microorganisms, January 2020, MDPI AG

    Prof. dr. ir. Frédéric Leroy

60. 
    Monitoring of Hygiene in Institutional Kitchens in Belgium

    Article • Journal of Food Protection, January 2020, International Association for Food Protection

    Prof. dr. ir. Frédéric Leroy, Prof. Dr. Marc Heyndrickx

61. 
    Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

    Article • Frontiers in Microbiology, October 2019, Frontiers

    Prof. dr. ir. Frédéric Leroy

62. 
    Mainstream dietary advice is flawed: red meat does provide a healthy food option

    Article • Critical Reviews in Food Science and Nutrition, September 2019, Taylor & Francis

    Prof. dr. ir. Frédéric Leroy

63. 
    The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham

    Article • Food Research International, September 2019, Elsevier

    Prof. dr. ir. Frédéric Leroy

64. 
    Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

    Article • Food Research International, May 2019, Elsevier

    Prof. dr. ir. Frédéric Leroy

65. 
    Fungal-Bacterial Networks in the Populus Rhizobiome Are Impacted by Soil Properties and Host Genotype

    Article • Frontiers in Microbiology, March 2019, Frontiers

    Prof. dr. ir. Frédéric Leroy

66. 
    Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

    Article • International Journal of Food Microbiology, January 2019, Elsevier

    Prof. dr. ir. Frédéric Leroy

67. 
    Food Innovation and Tradition

    Article • January 2019, Elsevier

    Prof. dr. ir. Frédéric Leroy

68. 
    Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system

    Article • Food Microbiology, December 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

69. 
    Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

    Article • Meat Science, December 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

70. 
    Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH

    Article • Frontiers in Microbiology, September 2018, Frontiers

    Prof. dr. ir. Frédéric Leroy

71. 
    Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

    Article • Journal of Applied Microbiology, August 2018, Wiley

    Prof. dr. ir. Frédéric Leroy

72. 
    Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail

    Article • Food Microbiology, August 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

73. 
    Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

    Article • International Journal of Food Microbiology, June 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

74. 
    Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

    Article • International Journal of Food Microbiology, June 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

75. 
    The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

    Article • International Journal of Food Microbiology, June 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

76. 
    Meat in the post-truth era: Mass media discourses on health and disease in the attention economy

    Article • Appetite, June 2018, Elsevier

    Prof. dr. ir. Frédéric Leroy

77. 
    Effects of glucose and oxygen on arginine metabolism by coagulase-negative staphylococci

    Article • Food Microbiology, August 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

78. 
    Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

    Article • Food Microbiology, August 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

79. 
    Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

    Article • International Journal of Food Microbiology, April 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

80. 
    Actin proteolysis during ripening of dry fermented sausages at different pH values

    Article • Food Chemistry, April 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

81. 
    Animal Killing and Postdomestic Meat Production

    Article • Journal of Agricultural and Environmental Ethics, February 2017, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

82. 
    Microbial Ecology and Process Technology of Sourdough Fermentation

    Article • January 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

83. 
    Yogurt's flexible image during its rise in popularity in post-war Belgium

    Article • Appetite, January 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

84. 
    Approaches to Assess the Risks/Modelling of Microbial Growth and Toxin Production

    Article • December 2016, Wiley

    Prof. dr. ir. Frédéric Leroy

85. 
    Yeast diversity of sourdoughs and associated metabolic properties and functionalities

    Article • International Journal of Food Microbiology, December 2016, Elsevier

    Prof. dr. ir. Frédéric Leroy

86. 
    Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture

    Article • Food Control, November 2016, Elsevier

    Prof. dr. ir. Frédéric Leroy

87. 
    Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

    Article • Meat Science, November 2016, Elsevier

    Prof. dr. ir. Frédéric Leroy

88. 
    Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut

    Article • Frontiers in Microbiology, June 2016, Frontiers

    Prof. dr. ir. Frédéric Leroy

89. 
    Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health

    Article • Journal of Dairy Science, April 2016, American Dairy Science Association

    Prof. dr. ir. Frédéric Leroy

90. 
    Inulin-type fructan fermentation by bifidobacteria depends on the strain rather than the species and region in the human intestine

    Article • Applied Microbiology and Biotechnology, February 2016, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

91. 
    Use of bioprotective cultures in fish products

    Article • Current Opinion in Food Science, December 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

92. 
    Convenient meat and meat products. Societal and technological issues

    Article • Appetite, November 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

93. 
    Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

    Article • International Journal of Food Microbiology, November 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

94. 
    Elements of innovation and tradition in meat fermentation: Conflicts and synergies

    Article • International Journal of Food Microbiology, November 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

95. 
    Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

    Article • International Journal of Food Microbiology, November 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

96. 
    Short communication: Subtyping of Staphylococcus haemolyticus isolates from milk and corresponding teat apices to verify the potential teat-skin origin of intramammary infections in dairy cows

    Article • Journal of Dairy Science, November 2015, American Dairy Science Association

    Prof. dr. ir. Frédéric Leroy

97. 
    Protein oxidation affects proteolysis in a meat model system

    Article • Meat Science, August 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

98. 
    Meat traditions. The co-evolution of humans and meat

    Article • Appetite, July 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

99. 
    Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants

    Article • The Veterinary Journal, January 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

100. 
     Fermented food in the context of a healthy diet

     Article • Current Opinion in Clinical Nutrition & Metabolic Care, November 2014, Wolters Kluwer Health

     Prof. dr. ir. Frédéric Leroy

101. 
     The Influence of Processing Parameters on Starter Culture Performance

     Article • October 2014, Wiley

     Prof. dr. ir. Frédéric Leroy

102. 
     Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity

     Article • Applied and Environmental Microbiology, October 2014, ASM Journals

     Prof. dr. ir. Frédéric Leroy

103. 
     Invited review: Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health

     Article • Journal of Dairy Science, September 2014, American Dairy Science Association

     Professor Freddy Haesebrouck, Prof. dr. ir. Frédéric Leroy

104. 
     Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci

     Article • Archives of Public Health, June 2014, Springer Science + Business Media

     Prof. dr. ir. Frédéric Leroy

105. 
     The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation

     Article • Food Microbiology, May 2014, Elsevier

     Prof. dr. ir. Frédéric Leroy

106. 
     Antibacterial activities of coagulase-negative staphylococci from bovine teat apex skin and their inhibitory effect on mastitis-related pathogens

     Article • Journal of Applied Microbiology, February 2014, Oxford University Press (OUP)

     Prof. dr. ir. Frédéric Leroy, Prof. Dr. ir. Benoit Stijlemans

107. 
     Summer Meeting 2013: growth and physiology of bifidobacteria

     Article • Journal of Applied Microbiology, December 2013, Wiley

     Prof. dr. ir. Frédéric Leroy

108. 
     Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge

     Article • Critical Reviews in Food Science and Nutrition, October 2013, Taylor & Francis

     Prof. dr. ir. Frédéric Leroy

109. 
     Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies

     Article • Critical Reviews in Food Science and Nutrition, October 2013, Taylor & Francis

     Prof. dr. ir. Frédéric Leroy

110. 
     Assessment of the suitability of mannitol salt agar for growing bovine-associated coagulase-negative staphylococci and its use under field conditions

     Article • Research in Veterinary Science, October 2013, Elsevier

     Professor Freddy Haesebrouck, Prof. dr. ir. Frédéric Leroy

111. 
     Community dynamics of coagulase-negative staphylococci during spontaneous artisan-type meat fermentations differ between smoking and moulding treatments

     Article • International Journal of Food Microbiology, August 2013, Elsevier

     Prof. dr. ir. Frédéric Leroy

112. 
     Meat fermentation at the crossroads of innovation and tradition: A historical outlook

     Article • Trends in Food Science & Technology, June 2013, Elsevier

     Professor Peter Scholliers, Prof. dr. ir. Frédéric Leroy

113. 
     A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei

     Article • Research in Microbiology, April 2013, Elsevier

     Prof. dr. ir. Frédéric Leroy

114. 
     Unraveling the microbiota of teat apices of clinically healthy lactating dairy cows, with special emphasis on coagulase-negative staphylococci

     Article • Journal of Dairy Science, March 2013, American Dairy Science Association

     Prof. dr. ir. Frédéric Leroy

115. 
     Bacterial diversity and functionalities in food fermentations

     Article • Engineering in Life Sciences, July 2012, Wiley

     Prof. dr. ir. Frédéric Leroy

116. 
     Culture-independent exploration of the teat apex microbiota of dairy cows reveals a wide bacterial species diversity

     Article • Veterinary Microbiology, June 2012, Elsevier

     Prof. dr. ir. Frédéric Leroy, Prof. Dr. Marc Heyndrickx

117. 
     Innovative traditions in swiftly transforming foodscapes: An exploratory essay

     Article • Trends in Food Science & Technology, May 2012, Elsevier

     Professor Peter Scholliers, Prof. dr. ir. Frédéric Leroy

118. 
     Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH

     Article • Applied and Environmental Microbiology, April 2012, ASM Journals

     Prof. dr. ir. Frédéric Leroy

119. 
     Conjugated linoleic and linolenic acid production kinetics by bifidobacteria differ among strains

     Article • International Journal of Food Microbiology, April 2012, Elsevier

     Prof. dr. ir. Frédéric Leroy

120. 
     Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

     Article • Food Microbiology, April 2012, Elsevier

     Prof. dr. ir. Frédéric Leroy

121. 
     Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

     Article • European Journal of Lipid Science and Technology, February 2012, Wiley

     Prof. dr. ir. Frédéric Leroy

122. 
     Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

     Article • International Journal of Food Microbiology, September 2011, Elsevier

     Prof. dr. ir. Frédéric Leroy

123. 
     New insights into the citrate metabolism of Enterococcus faecium FAIR-E 198 and its possible impact on the production of fermented dairy products

     Article • International Dairy Journal, September 2011, Elsevier

     Prof. dr. ir. Frédéric Leroy

124. 
     New insights into the exopolysaccharide production of Streptococcus thermophilus

     Article • International Dairy Journal, September 2011, Elsevier

     Prof. dr. ir. Frédéric Leroy

125. 
     The effect of heteropolysaccharide-producing strains of Streptococcus thermophilus on the texture and organoleptic properties of low-fat yoghurt

     Article • International Journal of Dairy Technology, August 2011, Wiley

     Prof. dr. ir. Frédéric Leroy

126. 
     The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

     Article • Applied and Environmental Microbiology, July 2011, ASM Journals

     Prof. dr. ir. Frédéric Leroy

127. 
     Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature

     Article • Journal of Applied Microbiology, July 2011, Wiley

     Prof. dr. ir. Frédéric Leroy

128. 
     The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

     Article • Food Microbiology, May 2011, Elsevier

     Prof. dr. ir. Frédéric Leroy

129. 
     Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

     Article • Applied and Environmental Microbiology, February 2011, ASM Journals

     Prof. dr. ir. Frédéric Leroy

130. 
     (GTG)5-PCR fingerprinting for the classification and identification of coagulase-negative Staphylococcus species from bovine milk and teat apices: A comparison of type strains and field isolates

     Article • Veterinary Microbiology, January 2011, Elsevier

     Professor Freddy Haesebrouck, Prof. dr. ir. Frédéric Leroy

131. 
     Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

     Article • Food Microbiology, December 2010, Elsevier

     Prof. dr. ir. Frédéric Leroy

132. 
     The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

     Article • Food Microbiology, October 2010, Elsevier

     Prof. dr. ir. Frédéric Leroy

133. 
     Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

     Article • Applied Microbiology and Biotechnology, June 2010, Springer Science + Business Media

     Prof. dr. ir. Frédéric Leroy

134. 
     Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

     Article • Food Microbiology, February 2010, Elsevier

     Prof. dr. ir. Frédéric Leroy

135. 
     Peptide Extracts from Cultures of Certain Lactobacilli Inhibit Helicobacter pylori

     Article • Probiotics and Antimicrobial Proteins, December 2009, Springer Science + Business Media

     Prof. dr. ir. Frédéric Leroy

136. 
     Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

     Article • International Journal of Food Microbiology, November 2009, Elsevier

     Prof. dr. ir. Frédéric Leroy

137. 
     The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

     Article • Food Microbiology, October 2009, Elsevier

     Prof. dr. ir. Frédéric Leroy

138. 
     Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation

     Article • International Journal of Food Microbiology, August 2009, Elsevier

     Prof. dr. ir. Frédéric Leroy

139. 
     In Vitro Kinetics of Prebiotic Inulin-Type Fructan Fermentation by Butyrate-Producing Colon Bacteria: Implementation of Online Gas Chromatography for Quantitative Analysis of Carbon Dioxide and Hydrogen Gas Production

     Article • Applied and Environmental Microbiology, July 2009, ASM Journals

     Prof. dr. ir. Frédéric Leroy

140. 
     Coculture Fermentations of Bifidobacterium Species and Bacteroides thetaiotaomicron Reveal a Mechanistic Insight into the Prebiotic Effect of Inulin-Type Fructans

     Article • Applied and Environmental Microbiology, February 2009, ASM Journals

     Prof. dr. ir. Frédéric Leroy

141. 
     Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

     Article • Food Microbiology, February 2009, Elsevier

     Prof. dr. ir. Frédéric Leroy

142. 
     Fermentation and Acidification Ingredients

     Article • January 2009, Springer Science + Business Media

     Prof. dr. ir. Frédéric Leroy

143. 
     Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

     Article • International Journal of Food Microbiology, November 2008, Elsevier

     Prof. dr. ir. Frédéric Leroy

144. 
     Probiotics in fermented sausages

     Article • Meat Science, September 2008, Elsevier

     Prof. dr. ir. Frédéric Leroy

145. 
     Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

     Article • Journal of Food Protection, September 2008, International Association for Food Protection

     Prof. dr. ir. Frédéric Leroy

146. 
     Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

     Article • Journal of Applied Microbiology, May 2008, Wiley

     Prof. dr. ir. Frédéric Leroy

147. 
     Arginine Biosynthesis inEscherichia coli

     Article • Journal of Biological Chemistry, December 2007, American Society for Biochemistry & Molecular Biology (ASBMB)

     Prof. dr. ir. Frédéric Leroy

148. 
     Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications

     Article • Journal of Molecular Microbiology and Biotechnology, January 2007, Karger Publishers

     Prof. dr. ir. Frédéric Leroy

149. 
     The bacteriocin producerLactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations

     Article • Journal of the Science of Food and Agriculture, January 2007, Wiley

     Prof. dr. ir. Frédéric Leroy

150. 
     Modelling microbial interactions in foods

     Article • January 2007, Elsevier

     Prof. dr. ir. Frédéric Leroy

151. 
     Use of Artificial Neural Networks and a Gamma-Concept-Based Approach To Model Growth of and Bacteriocin Production by Streptococcus macedonicus ACA-DC 198 under Simulated Conditions of Kasseri Cheese Production

     Article • Applied and Environmental Microbiology, December 2006, ASM Journals

     Prof. dr. ir. Frédéric Leroy

152. 
     Sugars relevant for sourdough fermentation stimulate growth of and bacteriocin production by Lactobacillus amylovorus DCE 471

     Article • International Journal of Food Microbiology, November 2006, Elsevier

     Prof. dr. ir. Frédéric Leroy

153. 
     Functional meat starter cultures for improved sausage fermentation

     Article • International Journal of Food Microbiology, February 2006, Elsevier

     Prof. dr. ir. Frédéric Leroy

154. 
     Modeling Bacteriocin Resistance and Inactivation of Listeria innocua LMG 13568 by Lactobacillus sakei CTC 494 under Sausage Fermentation Conditions

     Article • Applied and Environmental Microbiology, November 2005, ASM Journals

     Prof. dr. ir. Frédéric Leroy

155. 
     Interactions of Meat-Associated Bacteriocin-Producing Lactobacilli with Listeria innocua under Stringent Sausage Fermentation Conditions

     Article • Journal of Food Protection, October 2005, International Association for Food Protection

     Prof. dr. ir. Frédéric Leroy

156. 
     MODELLING INTERACTIONS BETWEEN BACTERIOCIN-PRODUCING SAUSAGE STARTER CULTURES OR COCULTURES AND LISTERIA REVEALS HOW TO IMPROVE THE EFFICIENCY OF LISTERIA KILLING

     Article • Acta Horticulturae, May 2005, International Society for Horticultural Science (ISHS)

     Prof. dr. ir. Frédéric Leroy

157. 
     Simulation of the effect of sausage ingredients and technology on the functionality of the bacteriocin-producing CTC 494 strain

     Article • International Journal of Food Microbiology, April 2005, Elsevier

     Prof. dr. ir. Frédéric Leroy

158. 
     Bacteriocin-Producing Strains in a Meat Environment

     Article • January 2005, Springer Science + Business Media

     Prof. dr. ir. Frédéric Leroy

159. 
     Influence of Complex Nutrient Source on Growth of and Curvacin A Production by Sausage Isolate Lactobacillus curvatus LTH 1174

     Article • Applied and Environmental Microbiology, September 2004, ASM Journals

     Prof. dr. ir. Frédéric Leroy

160. 
     Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by Lactobacillus curvatus LTH 1174

     Article • Applied and Environmental Microbiology, August 2004, ASM Journals

     Prof. dr. ir. Frédéric Leroy

161. 
     Lactic acid bacteria as functional starter cultures for the food fermentation industry

     Article • Trends in Food Science & Technology, February 2004, Elsevier

     Prof. dr. ir. Frédéric Leroy

162. 
     Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation

     Article • International Journal of Food Microbiology, December 2003, Elsevier

     Prof. dr. ir. Frédéric Leroy

163. 
     The stimulating effect of a harsh environment on the bacteriocin activity by Enterococcus faecium RZS C5 and dependency on the environmental stress factor used

     Article • International Journal of Food Microbiology, May 2003, Elsevier

     Prof. dr. ir. Frédéric Leroy

164. 
     A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494

     Article • Applied and Environmental Microbiology, February 2003, ASM Journals

     Prof. dr. ir. Frédéric Leroy

165. 
     Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes

     Article • International Journal of Food Microbiology, February 2003, Elsevier

     Prof. dr. ir. Frédéric Leroy

166. 
     A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

     Article • International Journal of Food Microbiology, March 2002, Elsevier

     Prof. dr. ir. Frédéric Leroy

167. 
     Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making

     Article • International Journal of Food Microbiology, January 2002, Elsevier

     Prof. dr. ir. Frédéric Leroy

168. 
     Bacteriocin production by Enterococcus faecium RZS C5 is cell density limited and occurs in the very early growth phase

     Article • International Journal of Food Microbiology, January 2002, Elsevier

     Prof. dr. ir. Frédéric Leroy

169. 
     Modelling contributes to the understanding of the different behaviour of bacteriocin-producing strains in a meat environment

     Article • International Dairy Journal, January 2002, Elsevier

     Prof. dr. ir. Frédéric Leroy

170. 
     MODELLING THE KINETICS OF FUNCTIONAL STARTER CULTURES TO IMPROVE FOOD FERMENTATION PROCESSES

     Article • Acta Horticulturae, December 2001, International Society for Horticultural Science (ISHS)

     Prof. dr. ir. Frédéric Leroy

171. 
     Growth of the Bacteriocin-ProducingLactobacillus sakei Strain CTC 494 in MRS Broth Is Strongly Reduced Due to Nutrient Exhaustion: a Nutrient Depletion Model for the Growth of Lactic Acid Bacteria

     Article • Applied and Environmental Microbiology, October 2001, ASM Journals

     Prof. dr. ir. Frédéric Leroy

172. 
     Control of bioflavour and safety in fermented sausages: first results of a European project

     Article • Food Research International, April 2000, Elsevier

     Prof. dr. ir. Frédéric Leroy, Prof. Dr. Koen Venema

173. 
     The Presence of Salt and a Curing Agent Reduces Bacteriocin Production by Lactobacillus sakei CTC 494, a Potential Starter Culture for Sausage Fermentation

     Article • Applied and Environmental Microbiology, December 1999, ASM Journals

     Prof. dr. ir. Frédéric Leroy

174. 
     Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

     Article • Applied and Environmental Microbiology, March 1999, ASM Journals

     Prof. dr. ir. Frédéric Leroy

175. 
     Latest Developments in Probiotics

     Article • Springer Science + Business Media

     Prof. dr. ir. Frédéric Leroy