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au.\*:("VRANCKEN, Gino")

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Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough FermentationVRANCKEN, Gino; RIMAUX, Tom; WECKX, Stefan et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 8, pp 2716-2726, issn 0099-2240, 11 p.Article

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vesselsLEFEBER, Timothy; GOBERT, William; VRANCKEN, Gino et al.Food microbiology. 2011, Vol 28, Num 3, pp 457-464, issn 0740-0020, 8 p.Article

Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene ExpressionVRANCKEN, Gino; DE VUYST, Luc; RIMAUX, Tom et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 10, pp 3406-3412, issn 0099-2240, 7 p.Article

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteriaPAPALEXANDRATOU, Zoi; VRANCKEN, Gino; DE BRUYNE, Katrien et al.Food microbiology. 2011, Vol 28, Num 7, pp 1326-1338, issn 0740-0020, 13 p.Article

Fourier transform ion cyclotron resonance mass spectrometrical analysis of raw fermented cocoa beans of Cameroon and Ivory Coast originMILEV, Borislav P; PATRAS, Maria A; DITTMAR, Thorsten et al.Food research international. 2014, Vol 64, pp 958-961, issn 0963-9969, 4 p.Article

Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC-MSnPATRAS, Maria A; MILEV, Borislav P; VRANCKEN, Gino et al.Food research international. 2014, Vol 63, pp 353-359, issn 0963-9969, 7 p., cConference Paper

Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid BacteriaWECKX, Stefan; ALLEMEERSCH, Joke; VAN DER MEULEN, Roel et al.Applied and environmental microbiology (Print). 2009, Vol 75, Num 20, pp 6488-6495, issn 0099-2240, 8 p.Article

Wickerhamomyces anomalus in the sourdough microbial ecosystemDANIEL, Heide-Marie; MOONS, Marie-Chantal; HURET, Stéphanie et al.Antonie van Leeuwenhoek. 2011, Vol 99, Num 1, pp 63-73, issn 0003-6072, 11 p.Article

Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough FermentationsWECKX, Stefan; ALLEMEERSCH, Joke; VAN DER MEULEN, Roel et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 2, pp 618-626, issn 0099-2240, 9 p.Article

Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. novNASER, Sabri M; VANCANNEYT, Marc; SNAUWAERT, Cindy et al.International journal of systematic and evolutionary microbiology (Print). 2006, Vol 56, pp 2523-2527, issn 1466-5026, 5 p., 11Article

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone libraryGARCIA-ARMISEN, Tamara; PAPALEXANDRATOU, Zoi; HENDRYCKX, Hugo et al.Applied microbiology and biotechnology. 2010, Vol 87, Num 6, pp 2281-2292, issn 0175-7598, 12 p.Article

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneitySCHEIRLINCK, Ilse; VAN DER MEULEN, Roel; VRANCKEN, Gino et al.Systematic and applied microbiology (Print). 2009, Vol 32, Num 2, pp 151-156, issn 0723-2020, 6 p.Article

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