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Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats.
Front Microbiol. 2019 Oct 9;10:2302. doi: 10.3389/fmicb.2019.02302. eCollection 2019.
Front Microbiol. 2019.
PMID: 31649643
Free PMC article.
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.
Geeraerts W, De Vuyst L, Leroy F.
Geeraerts W, et al.
Int J Food Microbiol. 2019 Jan 16;289:189-199. doi: 10.1016/j.ijfoodmicro.2018.09.019. Epub 2018 Sep 22.
Int J Food Microbiol. 2019.
PMID: 30265895
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Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail.
Geeraerts W, Pothakos V, De Vuyst L, Leroy F.
Geeraerts W, et al.
Food Microbiol. 2017 Aug;65:236-243. doi: 10.1016/j.fm.2017.03.007. Epub 2017 Mar 8.
Food Microbiol. 2017.
PMID: 28400008
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Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail.
Geeraerts W, Pothakos V, De Vuyst L, Leroy F.
Geeraerts W, et al.
Food Microbiol. 2018 Aug;73:209-215. doi: 10.1016/j.fm.2018.01.019. Epub 2018 Feb 5.
Food Microbiol. 2018.
PMID: 29526205
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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.
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
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Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategy.
Charmpi C, Vervaet T, Van Reckem E, Geeraerts W, Van der Veken D, Ryckbosch W, Leroy F, Brengman M.
Charmpi C, et al. Among authors: geeraerts w.
Meat Sci. 2021 Nov;181:108607. doi: 10.1016/j.meatsci.2021.108607. Epub 2021 Jun 15.
Meat Sci. 2021.
PMID: 34182345
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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.
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
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