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Researcher
Maarten Janssens
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Humanities and the arts
Affiliations
- Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From22 Jun 2017 → 7 Sep 2017 - Department of Bio-engineering Sciences (Department)
Member
From1 Sep 2009 → 11 Oct 2016 - Industrial Microbiology (Research group)
Member
From1 Sep 2009 → 31 Aug 2012 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From26 Sep 2007 → 3 Jul 2009
Publications
1 - 8 of 8
- The use of nucleosides and arginine as alternative energy sources by
coagulase-negative staphylococci in view of meat fermentation(2014)
Authors: Maarten Janssens, Adriaan Van Der Mijnsbrugge, Maria Sanchez Mainar, Tom Balzarini
Pages: 53-60 - The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer(2014)
Authors: Freek Spitaels, Anneleen Wieme, Maarten Janssens, Heide-Marie Daniel, A. Van Landschoot, Peter Vandamme
- Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese(2013)
Authors: Tony Ruyssen, Maarten Janssens, B. Van Gasse, B. Van Laere, N. Van Der Eecken, Marianne De Meerleer, L. Vermeiren, Kristof Van Hoorde, José C. Martins, M. Uyttendaele
Pages: 142-152 - Community dynamics of coagulase-negative staphylococci during
spontaneous artisan-type meat fermentations differ between
smoking and moulding treatments(2013)
Authors: Maarten Janssens, Nicolas Myter
Pages: 168-175 - Meat fermentation at the crossroads of innovation and tradition: A historical outlook(2013)
Authors: Anneke Geyzen, Maarten Janssens
Pages: 130-137 - Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.(2012)
Authors: Maarten Janssens, Nicolas Myter
Pages: 167-177 - Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria(2011)
Authors: Timothy Lefeber, Maarten Janssens, Frédéric Moens, William Gobert
Pages: 6694-6698 - Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation(2010)
Authors: Timothy Lefeber, Maarten Janssens, Nicholas Camu
Pages: 7708-7716