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  1. 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

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

    Article • Food Bioscience, October 2020, Elsevier

    Prof. dr. ir. Frédéric Leroy

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. Livestock in Evolving Foodscapes and Thoughtscapes

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

    Prof. dr. ir. Frédéric Leroy

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. Food Innovation and Tradition

    Article • January 2019, Elsevier

    Prof. dr. ir. Frédéric Leroy

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

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

    Article • Food Microbiology, August 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

  31. 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

  32. 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

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

    Article • Food Chemistry, April 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

  34. Animal Killing and Postdomestic Meat Production

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

    Prof. dr. ir. Frédéric Leroy

  35. Microbial Ecology and Process Technology of Sourdough Fermentation

    Article • January 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

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

    Article • Appetite, January 2017, Elsevier

    Prof. dr. ir. Frédéric Leroy

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

    Article • December 2016, Wiley

    Prof. dr. ir. Frédéric Leroy

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

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

    Prof. dr. ir. Frédéric Leroy

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. Use of bioprotective cultures in fish products

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

    Prof. dr. ir. Frédéric Leroy

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

    Article • Appetite, November 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

  46. 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

  47. 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

  48. 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

  49. 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

  50. Protein oxidation affects proteolysis in a meat model system

    Article • Meat Science, August 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

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

    Article • Appetite, July 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

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

    Article • The Veterinary Journal, January 2015, Elsevier

    Prof. dr. ir. Frédéric Leroy

  53. 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

  54. The Influence of Processing Parameters on Starter Culture Performance

    Article • October 2014, Wiley

    Prof. dr. ir. Frédéric Leroy

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. Summer Meeting 2013: growth and physiology of bifidobacteria

    Article • Journal of Applied Microbiology, December 2013, Wiley

    Prof. dr. ir. Frédéric Leroy

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. Bacterial diversity and functionalities in food fermentations

    Article • Engineering in Life Sciences, July 2012, Wiley

    Prof. dr. ir. Frédéric Leroy

  69. 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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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

  77. New insights into the exopolysaccharide production of Streptococcus thermophilus

    Article • International Dairy Journal, September 2011, Elsevier

    Prof. dr. ir. Frédéric Leroy

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  83. (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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

  95. Fermentation and Acidification Ingredients

    Article • January 2009, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

  96. 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

  97. Probiotics in fermented sausages

    Article • Meat Science, September 2008, Elsevier

    Prof. dr. ir. Frédéric Leroy

  98. 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

  99. 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

  100. Arginine Biosynthesis inEscherichia coli

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

    Prof. dr. ir. Frédéric Leroy

  101. 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

  102. 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

  103. Modelling microbial interactions in foods

    Article • January 2007, Elsevier

    Prof. dr. ir. Frédéric Leroy

  104. 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

  105. 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

  106. Functional meat starter cultures for improved sausage fermentation

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

    Prof. dr. ir. Frédéric Leroy

  107. 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

  108. 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

  109. 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

  110. 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

  111. Bacteriocin-Producing Strains in a Meat Environment

    Article • January 2005, Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy

  112. 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

  113. 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

  114. 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

  115. 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

  116. 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

  117. 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

  118. 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

  119. 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

  120. 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

  121. 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

  122. 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

  123. 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

  124. 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

  125. 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

  126. Latest Developments in Probiotics

    Article • Springer Science + Business Media

    Prof. dr. ir. Frédéric Leroy