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

Year Number of Results
2004 3
2005 4
2007 2
2008 1
2009 3
2010 4
2011 3
2012 2
2013 3
2014 3
2015 4
2016 3
2017 1
2018 5
2019 10
2020 7
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47 results
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Omics approaches to understand sourdough fermentation processes.
Weckx S, Van Kerrebroeck S, De Vuyst L. Weckx S, et al. Int J Food Microbiol. 2019 Aug 2;302:90-102. doi: 10.1016/j.ijfoodmicro.2018.05.029. Epub 2018 Jun 7. Int J Food Microbiol. 2019. PMID: 29935929 Review.
Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.
Wuyts S, Van Beeck W, Oerlemans EFM, Wittouck S, Claes IJJ, De Boeck I, Weckx S, Lievens B, De Vuyst L, Lebeer S. Wuyts S, et al. Among authors: weckx s. Appl Environ Microbiol. 2018 May 31;84(12):e00134-18. doi: 10.1128/AEM.00134-18. Print 2018 Jun 15. Appl Environ Microbiol. 2018. PMID: 29654180 Free PMC article.
Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101.
Verce M, De Vuyst L, Weckx S. Verce M, et al. Among authors: weckx s. Genome Announc. 2018 May 10;6(19):e00256-18. doi: 10.1128/genomeA.00256-18. Genome Announc. 2018. PMID: 29748398 Free PMC article.
Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species.
Verce M, De Vuyst L, Weckx S. Verce M, et al. Among authors: weckx s. Front Microbiol. 2019 Mar 13;10:479. doi: 10.3389/fmicb.2019.00479. eCollection 2019. Front Microbiol. 2019. PMID: 30918501 Free PMC article.
Comparative genome analysis of Lactobacillus mudanjiangensis, an understudied member of the Lactobacillus plantarum group.
Wuyts S, Allonsius CN, Wittouck S, Thys S, Lievens B, Weckx S, De Vuyst L, Sarah L. Wuyts S, et al. Among authors: weckx s. Microb Genom. 2019 Sep;5(9):e000286. doi: 10.1099/mgen.0.000286. Epub 2019 Aug 1. Microb Genom. 2019. PMID: 31368886 Free PMC article.
The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae.
Verce M, De Vuyst L, Weckx S. Verce M, et al. Among authors: weckx s. Food Microbiol. 2020 Jun;88:103402. doi: 10.1016/j.fm.2019.103402. Epub 2019 Dec 27. Food Microbiol. 2020. PMID: 31997765
Following Coffee Production from Cherries to Cup: Microbiological and Metabolomic Analysis of Wet Processing of Coffea arabica.
Zhang SJ, De Bruyn F, Pothakos V, Torres J, Falconi C, Moccand C, Weckx S, De Vuyst L. Zhang SJ, et al. Among authors: weckx s. Appl Environ Microbiol. 2019 Mar 6;85(6):e02635-18. doi: 10.1128/AEM.02635-18. Print 2019 Mar 15. Appl Environ Microbiol. 2019. PMID: 30709820 Free PMC article.
Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation.
Pelicaen R, Gonze D, Teusink B, De Vuyst L, Weckx S. Pelicaen R, et al. Among authors: weckx s. Front Microbiol. 2019 Dec 5;10:2801. doi: 10.3389/fmicb.2019.02801. eCollection 2019. Front Microbiol. 2019. PMID: 31921009 Free PMC article.
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Comasio A, Harth H, Weckx S, De Vuyst L. Comasio A, et al. Among authors: weckx s. Int J Food Microbiol. 2019 Jan 16;289:88-105. doi: 10.1016/j.ijfoodmicro.2018.08.030. Epub 2018 Sep 4. Int J Food Microbiol. 2019. PMID: 30218873
Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov.
Kim KH, Cho GY, Chun BH, Weckx S, Moon JY, Yeo SH, Jeon CO. Kim KH, et al. Among authors: weckx s. Syst Appl Microbiol. 2018 Jul;41(4):324-332. doi: 10.1016/j.syapm.2018.03.003. Epub 2018 Apr 5. Syst Appl Microbiol. 2018. PMID: 29655875
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