Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2018 1
2019 1
2020 5
Text availability
Article attribute
Article type
Publication date

Search Results

7 results
Results by year
Filters applied: . Clear all
Page 1
The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH.
Stavropoulou DA, Van Reckem E, De Smet S, De Vuyst L, Leroy F. Stavropoulou DA, et al. Among authors: van reckem e. Int J Food Microbiol. 2018 Jun 2;274:52-59. doi: 10.1016/j.ijfoodmicro.2018.03.008. Epub 2018 Mar 12. Int J Food Microbiol. 2018. PMID: 29551445
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. Front Microbiol. 2019 Oct 9;10:2302. doi: 10.3389/fmicb.2019.02302. eCollection 2019. Front Microbiol. 2019. PMID: 31649643 Free PMC article.
Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities.
Van Reckem E, De Vuyst L, Leroy F, Weckx S. Van Reckem E, et al. Microorganisms. 2020 Jun 14;8(6):897. doi: 10.3390/microorganisms8060897. Microorganisms. 2020. PMID: 32545893 Free PMC article.
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. Foods. 2020 Sep 7;9(9):1247. doi: 10.3390/foods9091247. Foods. 2020. PMID: 32906631 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. Among authors: van reckem e. Food Microbiol. 2020 Aug;89:103434. doi: 10.1016/ Epub 2020 Jan 21. Food Microbiol. 2020. PMID: 32138992
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: van reckem e. 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. Among authors: van reckem e. Foods. 2020 Oct 1;9(10):1386. doi: 10.3390/foods9101386. Foods. 2020. PMID: 33019548 Free PMC article.