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2020 2
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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. Among authors: borremans w. 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
Whole-Genome Sequence Analysis of Bombella intestini LMG 28161T, a Novel Acetic Acid Bacterium Isolated from the Crop of a Red-Tailed Bumble Bee, Bombus lapidarius.
Li L, Illeghems K, Van Kerrebroeck S, Borremans W, Cleenwerck I, Smagghe G, De Vuyst L, Vandamme P. Li L, et al. Among authors: borremans w. PLoS One. 2016 Nov 16;11(11):e0165611. doi: 10.1371/journal.pone.0165611. eCollection 2016. PLoS One. 2016. PMID: 27851750 Free PMC article.
Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity.
Stavropoulou DA, Borremans W, De Vuyst L, De Smet S, Leroy F. Stavropoulou DA, et al. Among authors: borremans w. Int J Food Microbiol. 2015 Nov 6;212:34-40. doi: 10.1016/j.ijfoodmicro.2015.04.048. Epub 2015 May 7. Int J Food Microbiol. 2015. PMID: 25991555
Bombella intestini gen. nov., sp. nov., an acetic acid bacterium isolated from bumble bee crop.
Li L, Praet J, Borremans W, Nunes OC, Manaia CM, Cleenwerck I, Meeus I, Smagghe G, De Vuyst L, Vandamme P. Li L, et al. Among authors: borremans w. Int J Syst Evol Microbiol. 2015 Jan;65(Pt 1):267-273. doi: 10.1099/ijs.0.068049-0. Epub 2014 Oct 21. Int J Syst Evol Microbiol. 2015. PMID: 25336723
Novel acetic acid bacteria from cider fermentations: Acetobacter conturbans sp. nov. and Acetobacter fallax sp. nov.
Sombolestani AS, Cleenwerck I, Cnockaert M, Borremans W, Wieme AD, De Vuyst L, Vandamme P. Sombolestani AS, et al. Among authors: borremans w. Int J Syst Evol Microbiol. 2020 Oct 14. doi: 10.1099/ijsem.0.004511. Online ahead of print. Int J Syst Evol Microbiol. 2020. PMID: 33052084
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: borremans w. Foods. 2020 Sep 7;9(9):1247. doi: 10.3390/foods9091247. Foods. 2020. PMID: 32906631 Free PMC article.
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