Researcher
Christina Charmpi
- Keywords:Applied biological sciences, biotechnology
- Disciplines:General and logistic services, Social sciences, Agricultural, veterinary and food sciences
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2019 → 31 Oct 2021 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From8 Nov 2017 → 24 Mar 2022 - Department of Bio-engineering Sciences (Department)
Member
From1 Nov 2017 → 31 Oct 2021
Publications
1 - 9 of 9
- Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet(2023)
Authors: Frédéric Leroy, Christina Charmpi, Luc De Vuyst
Pages: 1-21 - An interdisciplinary perspective on traditional meat products: from microbes to consumers(2022)
Authors: Christina Charmpi, Frédéric Leroy
Number of pages: 277 - 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, Dominique Maes, Stefan Weckx, Luc De Vuyst, 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
- 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