R. Van der Meulen

发表

In Vitro Kinetic Analysis of Oligofructose Consumption by Bacteroides and Bifidobacterium spp. Indicates Different Degradation Mechanisms

L. De Vuyst, R. Van der Meulen, L. Makras, 2006, Applied and Environmental Microbiology.

Differences in spatial expression between 14-3-3 isoforms in germinating barley embryos.

J. Kijne, C. Testerink, R. Van der Meulen, 1999, Plant physiology.

Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria

P. Vandamme, L. De Vuyst, S. Weckx, 2009, Applied and Environmental Microbiology.

Production of organic acids from fermentation of mannitol, fructooligosaccharides and inulin by a cholesterol removing Lactobacillus acidophilus strain.

G. Falony, L. De Vuyst, R. Van der Meulen, 2006, Journal of applied microbiology.

Sensitivity of capsular‐producing Streptococcus thermophilus strains to bacteriophage adsorption

R. Raya, L. De Vuyst, C. Rodríguez, 2008, Letters in applied microbiology.

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.

P. Vandamme, L. De Vuyst, L. Settanni, 2009, Systematic and applied microbiology.

The Role of Abscisic Acid in Induction of Androgenesis: A Comparative Study Between Hordeum vulgare L. Cvs. Igri and Digger

R. Van der Meulen, M. Wang, M. Kottenhagen, 1999, Journal of Plant Growth Regulation.

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs.

P. Vandamme, H. Daniel, L. De Vuyst, 2010, FEMS yeast research.

Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations

P. Vandamme, L. De Vuyst, S. Weckx, 2010, Applied and Environmental Microbiology.

Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.

P. Vandamme, L. De Vuyst, M. Vancanneyt, 2007, International journal of systematic and evolutionary microbiology.

Short Fractions of Oligofructose Are Preferentially Metabolized by Bifidobacterium animalis DN-173 010

L. De Vuyst, R. Van der Meulen, L. Avonts, 2004, Applied and Environmental Microbiology.

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.

P. Vandamme, D. Maes, L. De Vuyst, 2010, Food microbiology.

Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs

P. Vandamme, L. De Vuyst, M. Vancanneyt, 2007, Applied and Environmental Microbiology.

Sugar Levels Determine Fermentation Dynamics during Yeast Pastry Making and Its Impact on Dough and Product Characteristics

C. Courtin, K. Brijs, I. Scheirlinck, 2022, Foods.

Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs

P. Vandamme, L. De Vuyst, M. Vancanneyt, 2007, Applied and Environmental Microbiology.

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough

C. Courtin, K. Brijs, A. V. Van Loey, 2023, Foods.

Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.

P. Neysens, L. De Vuyst, J. Swings, 2005, International journal of systematic and evolutionary microbiology.

Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved.

L. De Vuyst, F. Mozzi, R. Van der Meulen, 2007, International journal of food microbiology.

Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.

P. Vandamme, L. De Vuyst, M. Vancanneyt, 2007, International journal of systematic and evolutionary microbiology.

Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose.

L. De Vuyst, J. Swings, B. Hoste, 2005, International journal of systematic and evolutionary microbiology.

In vitro kinetic analysis of carbohydrate and aromatic amino acid metabolism of different members of the human colon.

L. De Vuyst, R. Van der Meulen, N. Camu, 2008, International journal of food microbiology.

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

P. Vandamme, L. Vuyst, L. De Vuyst, 2009, Journal of applied microbiology.

Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome

P. Vandamme, L. De Vuyst, S. Weckx, 2010, Applied and Environmental Microbiology.

Diversity of Heteropolysaccharide-Producing Lactic Acid Bacterium Strains and Their Biopolymers

L. De Vuyst, F. Mozzi, G. Font de Valdez, 2006, Applied and Environmental Microbiology.

Kinetic Analysis of Bifidobacterial Metabolism Reveals a Minor Role for Succinic Acid in the Regeneration of NAD+ through Its Growth-Associated Production

L. De Vuyst, R. Van der Meulen, K. Verbrugghe, 2006, Applied and Environmental Microbiology.

Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov.

L. De Vuyst, J. Swings, S. Naser, 2006, International journal of systematic and evolutionary microbiology.

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

P. Vandamme, L. De Vuyst, M. Vancanneyt, 2008, Applied and Environmental Microbiology.