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Onderzoeker
Simon Van Kerrebroeck
- Trefwoorden:Toegepaste biologische wetenschappen
Affiliaties
- Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf1 jan 2019 → 31 jul 2019 - Faculteit van de Wetenschappen (Faculteit)
Lid
Vanaf25 aug 2015 → 2 jun 2017 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf15 feb 2011 → 31 jul 2019
Publicaties
1 - 10 van 19
- Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients(2021)
Auteurs: Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Pagina's: 2447-2479 - Potential of bacteria from alternative fermented foods as starter cultures for the production of wheat sourdoughs(2020)
Auteurs: Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst
Pagina's: 1-23 - Diverse Microbial Composition of Sourdoughs From Different Origins(2020)
Auteurs: 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)
Auteurs: Wim Jan L Geeraerts, Wim Borremans, Luc De Vuyst, Frédéric Leroy, Simon Van Kerrebroeck
Pagina's: 601-611 - Omics approaches to understand sourdough fermentation processes(2019)
Auteurs: Stefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst
Pagina's: 90-102 - Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry(2019)
Auteurs: Wim Jan L Geeraerts, Luc De Vuyst, Frédéric Leroy, Simon Van Kerrebroeck
Pagina's: 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)
Auteurs: Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst
Pagina's: 1438-1455 - Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry(2018)
Auteurs: Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
Pagina's: 3501-3512 - Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry(2018)
Auteurs: Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
Pagina's: 254-262 - Sourdoughs as a function of their species diversity and process conditions, a meta-analysis(2017)
Auteurs: Simon Van Kerrebroeck, Luc De Vuyst
Pagina's: 152-159