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Researcher
David van der Veken
- Keywords:Applied biological sciences, biotechnology
- Disciplines:Food sciences and (bio)technology not elsewhere classified, Post harvest technologies of plants, animals and fish (incl. transportation and storage), Food fermentation, Metabolomics, Metagenomics, Food microbiology, Microbiology not elsewhere classified, Food technology
Affiliations
- Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2021 → 31 Mar 2022 - Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2019 → 30 Apr 2021 - Industrial Microbiology (Research group)
Member
From1 Oct 2017 → 21 Apr 2023 - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2017 → 31 Mar 2022 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From27 Sep 2017 → 21 Apr 2023 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From13 Oct 2014 → 6 Jul 2017
Publications
1 - 10 of 12
- Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites(2024)Published in: BMC GenomicsISSN: 1471-2164Issue: 1Volume: 25
- Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages(2023)Published in: Meat SciISSN: 0309-1740Volume: 200Pages: 1-13
- Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)(2023)Published in: International Journal of Food MicrobiologyISSN: 0168-1605Volume: 386
- Exploring the ecological functioning of an anticlostridial Mammaliicoccus sciuri strain in view of its application as a meat starter culture(2023)Number of pages: 331
- Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches(2022)Published in: Current Opinion in Food ScienceISSN: 2214-7993Volume: 48Pages: 1-8
- Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail(2021)Published in: Meat SciISSN: 0309-1740Volume: 181
- High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation(2021)Published in: International Journal of Food MicrobiologyISSN: 0168-1605Volume: 354
- Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with European fermented meats from different origins(2020)Published in: FoodsISSN: 2304-8158Issue: 9Volume: 9
- Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince(2020)Published in: Food MicrobiolISSN: 0740-0020Volume: 89
- Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: the case of fermented meat(2019)Published in: Frontiers in MicrobiologyISSN: 1664-302XVolume: 10Pages: 1-11
Linked dataset
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