Frédéric Leroy

Overview

Best Publications

• Lactic acid bacteria as functional starter cultures for the food fermentation industry

  Frédéric Leroy;Luc De Vuyst

  2409
  Citations

• Bifidobacteria and butyrate-producing colon bacteria: Importance and strategies for their stimulation in the human gut

  Audrey Rivière;Marija Selak;David Reginald Lantin;Frederic Leroy

  1683
  Citations

• Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications

  Luc De Vuyst;Frédéric Leroy

  1078
  Citations

• Functional meat starter cultures for improved sausage fermentation.

  Frédéric Leroy;Jurgen Verluyten;Luc De Vuyst

  867
  Citations

• Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production.

  Luc De Vuyst;Frédéric Leroy

  369
  Citations

• Yeast diversity of sourdoughs and associated metabolic properties and functionalities

  Luc De Vuyst;Henning Harth;Simon Van Kerrebroeck;Frédéric Leroy

  265
  Citations

• Probiotics in fermented sausages.

  Luc De Vuyst;Gwen Falony;Frédéric Leroy

  260
  Citations

• Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

  Frédéric Leroy;Luc de Vuyst

  234
  Citations

• Control of bioflavour and safety in fermented sausages: first results of a European project

  D Demeyer;M Raemaekers;A Rizzo;A Holck

  226
  Citations

• Invited review: Effect, persistence, and virulence of coagulase-negative Staphylococcus species associated with ruminant udder health

  W. Vanderhaeghen;S. Piepers;F. Leroy;E. Van Coillie

  226
  Citations

• Bacterial diversity and functionalities in food fermentations

  Frédéric Ravyts;Luc De Vuyst;Frédéric Leroy

  214
  Citations

• Meat traditions. The co-evolution of humans and meat.

  Frédéric Leroy;Istvan Praet

  194
  Citations

• Microbial Ecology and Process Technology of Sourdough Fermentation

  Luc De Vuyst;Simon Van Kerrebroeck;Frédéric Leroy

  181
  Citations

• Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species

  Lara Gorissen;Katleen Raes;Stefan Weckx;Dirk Dannenberger

  175
  Citations

• Identification, typing, ecology and epidemiology of coagulase negative staphylococci associated with ruminants.

  Wannes Vanderhaeghen;Sofie Piepers;Frédéric Leroy;Els Van Coillie

  175
  Citations

• The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation.

  Frédéric Leroy;Luc de Vuyst

  173
  Citations

• Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes.

  Luc De Vuyst;Frédéric Leroy

  155
  Citations

• Enterococcus faecium RZS C5, an interesting bacteriocin producer to be used as a co-culture in food fermentation

  F Leroy;M R Foulquié Moreno;L De Vuyst

  152
  Citations

• Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans.

  Gwen Falony;Thomas Calmeyn;Frédéric Leroy;Luc De Vuyst

  149
  Citations

• Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches.

  C. Vasilopoulos;F. Ravyts;H. De Maere;E. De Mey

  136
  Citations