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Researcher
Simon Van Kerrebroeck
- Keywords:Applied biological sciences, biotechnology
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2019 → 31 Jul 2019 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From25 Aug 2015 → 2 Jun 2017 - Department of Bio-engineering Sciences (Department)
Member
From15 Feb 2011 → 31 Jul 2019
Publications
1 - 10 of 19
- Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients(2021)
Authors: Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Pages: 2447-2479 - 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 - Diverse Microbial Composition of Sourdoughs From Different Origins(2020)
Authors: Andrea Comasio, Marko Verce, Simon Van Kerrebroeck, Luc De Vuyst
- The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham(2019)
Authors: Wim Jan L Geeraerts, Wim Borremans, Luc De Vuyst, Frédéric Leroy, Simon Van Kerrebroeck
Pages: 601-611 - Omics approaches to understand sourdough fermentation processes(2019)
Authors: Stefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst
Pages: 90-102 - Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry(2019)
Authors: Wim Jan L Geeraerts, Luc De Vuyst, Frédéric Leroy, Simon Van Kerrebroeck
Pages: 196 -206 - 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 - Sourdoughs as a function of their species diversity and process conditions, a meta-analysis(2017)
Authors: Simon Van Kerrebroeck, Luc De Vuyst
Pages: 152-159