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2019 1
2020 4
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Page 1
Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats.
Van Reckem E, Geeraerts W, Charmpi C, Van der Veken D, De Vuyst L, Leroy F. Van Reckem E, et al. Among authors: charmpi c. Front Microbiol. 2019 Oct 9;10:2302. doi: 10.3389/fmicb.2019.02302. eCollection 2019. Front Microbiol. 2019. PMID: 31649643 Free PMC article.
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince.
Charmpi C, Van der Veken D, Van Reckem E, De Vuyst L, Leroy F. Charmpi C, et al. Food Microbiol. 2020 Aug;89:103434. doi: 10.1016/ Epub 2020 Jan 21. Food Microbiol. 2020. PMID: 32138992
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins.
Van Reckem E, Charmpi C, Van der Veken D, Borremans W, De Vuyst L, Weckx S, Leroy F. Van Reckem E, et al. Among authors: charmpi c. Foods. 2020 Sep 7;9(9):1247. doi: 10.3390/foods9091247. Foods. 2020. PMID: 32906631 Free PMC article.
Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation.
Van der Veken D, Benhachemi R, Charmpi C, Ockerman L, Poortmans M, Van Reckem E, Michiels C, Leroy F. Van der Veken D, et al. Among authors: charmpi c. Microorganisms. 2020 Jan 24;8(2):167. doi: 10.3390/microorganisms8020167. Microorganisms. 2020. PMID: 31991613 Free PMC article.
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation.
Charmpi C, Van Reckem E, Sameli N, Van der Veken D, De Vuyst L, Leroy F. Charmpi C, et al. Foods. 2020 Oct 1;9(10):1386. doi: 10.3390/foods9101386. Foods. 2020. PMID: 33019548 Free PMC article.