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

Year Number of Results
2002 3
2003 4
2004 5
2005 5
2006 5
2007 7
2008 8
2009 8
2010 11
2011 8
2012 5
2013 6
2014 7
2015 19
2016 11
2017 11
2018 13
2019 6
2020 10
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Search Results

134 results
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Page 1
Microbial Ecology and Process Technology of Sourdough Fermentation.
De Vuyst L, Van Kerrebroeck S, Leroy F. De Vuyst L, et al. Among authors: leroy f. Adv Appl Microbiol. 2017;100:49-160. doi: 10.1016/bs.aambs.2017.02.003. Epub 2017 Apr 17. Adv Appl Microbiol. 2017. PMID: 28732554 Review.
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut.
Rivière A, Selak M, Lantin D, Leroy F, De Vuyst L. Rivière A, et al. Among authors: leroy f. Front Microbiol. 2016 Jun 28;7:979. doi: 10.3389/fmicb.2016.00979. eCollection 2016. Front Microbiol. 2016. PMID: 27446020 Free PMC article. Review.
Should dietary guidelines recommend low red meat intake?
Leroy F, Cofnas N. Leroy F, et al. Crit Rev Food Sci Nutr. 2020;60(16):2763-2772. doi: 10.1080/10408398.2019.1657063. Epub 2019 Sep 5. Crit Rev Food Sci Nutr. 2020. PMID: 31486336 Review.
Yeast diversity of sourdoughs and associated metabolic properties and functionalities.
De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F. De Vuyst L, et al. Among authors: leroy f. Int J Food Microbiol. 2016 Dec 19;239:26-34. doi: 10.1016/j.ijfoodmicro.2016.07.018. Epub 2016 Jul 15. Int J Food Microbiol. 2016. PMID: 27470533 Review.
Meat in the post-truth era: Mass media discourses on health and disease in the attention economy.
Leroy F, Brengman M, Ryckbosch W, Scholliers P. Leroy F, et al. Appetite. 2018 Jun 1;125:345-355. doi: 10.1016/j.appet.2018.02.028. Epub 2018 Feb 24. Appetite. 2018. PMID: 29486208
Rabbit meat in need of a hat-trick: from tradition to innovation (and back).
Petracci M, Soglia F, Leroy F. Petracci M, et al. Among authors: leroy f. Meat Sci. 2018 Dec;146:93-100. doi: 10.1016/j.meatsci.2018.08.003. Epub 2018 Aug 7. Meat Sci. 2018. PMID: 30142510 Review.
High-Throughput DNA sequencing of ancient wood.
Wagner S, Lagane F, Seguin-Orlando A, Schubert M, Leroy T, Guichoux E, Chancerel E, Bech-Hebelstrup I, Bernard V, Billard C, Billaud Y, Bolliger M, Croutsch C, Čufar K, Eynaud F, Heussner KU, Köninger J, Langenegger F, Leroy F, Lima C, Martinelli N, Momber G, Billamboz A, Nelle O, Palomo A, Piqué R, Ramstein M, Schweichel R, Stäuble H, Tegel W, Terradas X, Verdin F, Plomion C, Kremer A, Orlando L. Wagner S, et al. Among authors: leroy f. Mol Ecol. 2018 Mar;27(5):1138-1154. doi: 10.1111/mec.14514. Epub 2018 Mar 3. Mol Ecol. 2018. PMID: 29412519 Free PMC article.
Meat as a Pharmakon: An Exploration of the Biosocial Complexities of Meat Consumption.
Leroy F. Leroy F. Adv Food Nutr Res. 2019;87:409-446. doi: 10.1016/bs.afnr.2018.07.002. Epub 2018 Aug 17. Adv Food Nutr Res. 2019. PMID: 30678819
Meat traditions. The co-evolution of humans and meat.
Leroy F, Praet I. Leroy F, et al. Appetite. 2015 Jul;90:200-11. doi: 10.1016/j.appet.2015.03.014. Epub 2015 Mar 17. Appetite. 2015. PMID: 25794684 Review.
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
Leroy F, Aymerich T, Champomier-Vergès MC, Cocolin L, De Vuyst L, Flores M, Leroi F, Leroy S, Talon R, Vogel RF, Zagorec M. Leroy F, et al. Int J Food Microbiol. 2018 Jun 2;274:67-70. doi: 10.1016/j.ijfoodmicro.2018.02.006. Epub 2018 Feb 5. Int J Food Microbiol. 2018. PMID: 29429851 No abstract available.
134 results
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