Researcher
Emiel Niels Van Reckem
- Keywords:Applied biological sciences, biotechnology
- Disciplines:General and logistic services, Social sciences, Agricultural, veterinary and food sciences, Humanities and the arts
Affiliations
- Faculty of Economic and Social Sciences and Solvay Business School (Faculty)
Member
From1 Oct 2017 → 10 Sep 2020 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From11 Jan 2017 → 5 Jul 2021 - Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2017 → 31 Dec 2020 - Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2017 → 31 Dec 2020 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From25 Sep 2014 → 9 Sep 2016
Publications
1 - 10 of 10
- Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail(2021)
Authors: Christina Charmpi, Thomas Vervaet, Emiel Niels Van Reckem, Wim Jan L Geeraerts, David van der Veken, Wouter Ryckbosch, Frédéric Leroy, Malaika Brengman
- High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation(2021)
Authors: Emiel Niels Van Reckem, Ewout Simon P Claeys, Christina Charmpi, Ana Sosa Fajardo, David van der Veken, D. Maes, Stefan Weckx, Luc De Vuyst, Frédéric Leroy
- Amplicongebaseerde hogedoorvoer-sequeneringsverkenning van de microbiota van gefermenteerd vlees als functie van de geografische oorsprong en procesparameters(2021)
Authors: Emiel Niels Van Reckem, Frédéric Leroy
- The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation(2020)
Authors: Christina Charmpi, Emiel Niels Van Reckem, Nikoleta Sameli, David van der Veken, Luc De Vuyst, Frédéric Leroy
- Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with European fermented meats from different origins(2020)
Authors: Emiel Niels Van Reckem, Christina Charmpi, David van der Veken, Wim Borremans, Luc De Vuyst, Stefan Weckx, Frédéric Leroy
- Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities(2020)
Authors: Emiel Niels Van Reckem, Luc De Vuyst, Frédéric Leroy, Stefan Weckx
- Exploring the ambiguous status of coagulase‐negative staphylococci in the biosafety of fermented meats(2020)
Authors: David van der Veken, Rafik Benhachemi, Christina Charmpi, Lore Ockerman, Marijke Poortmans, Emiel Niels Van Reckem, Chris Michiels, Frédéric Leroy
- Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: the case of fermented meat(2019)
Authors: Emiel Niels Van Reckem, Wim Jan L Geeraerts, Christina Charmpi, David van der Veken, Luc De Vuyst, Frédéric Leroy
Pages: 1-11 - Fungal-bacterial networks in the populus rhizobiome are impacted by soil properties and host genotype(2019)
Authors: Emiel Niels Van Reckem, Wim Jan L Geeraerts, Christina Charmpi, David van der Veken, Luc De Vuyst
Pages: 1-21 - The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH(2018)
Authors: Despoina Angeliki Stavropoulou, Emiel Niels Van Reckem, S. De Smet, Luc De Vuyst, Frédéric Leroy
Pages: 52-59