Researcher
Henning Harth
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Humanities and the arts
Affiliations
- Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From24 Aug 2015 → 19 Aug 2016 - Department of Bio-engineering Sciences (Department)
Member
From1 Jun 2013 → 30 Nov 2015 - Department of Bio-engineering Sciences (Department)
Member
From1 Jun 2010 → 30 Nov 2015 - Industrial Microbiology (Research group)
Member
From1 Jun 2010 → 31 May 2015
Publications
1 - 10 of 11
- Potential of bacteria from alternative fermented foods as starter cultures for the production of wheat sourdoughs(2020)
Authors: Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst
Pages: 1-23 - The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation(2019)
Authors: Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst
Pages: 88-105 - Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions(2018)
Authors: Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst
Pages: 1438-1455 - Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry(2018)
Authors: Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
Pages: 3501-3512 - Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry(2018)
Authors: Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
Pages: 254-262 - Yeast diversity of sourdoughs and associated metabolic properties and functionalities(2016)
Authors: Luc De Vuyst, Henning Harth, Simon Van Kerrebroeck, Frédéric Leroy
Pages: 26-34 - A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics(2016)
Authors: Simon Van Kerrebroeck, Henning Harth, Luc De Vuyst, Francisca Casanova C. Bastos
Pages: 54-64 - Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions(2016)
Authors: Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst
Pages: 22-32 - Microbial communities involved in Kaşar cheese ripening(2015)
Authors: Oğuz Aydemir, Henning Harth, Stefan Weckx, Muhammet Dervişoğlu, Luc De Vuyst
Pages: 587-595 - Microbial communities involved in Kashar cheese ripening(2014)
Authors: Oguz Aydemir, Henning Harth, Dervisoglu Muhammet
Pages: 587-595