Frédéric Leroy

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Peter Scholliers, Frédéric Leroy, Anneke Geyzen, 2013 .

Managing Transition in an Artistic Company with Entrepreneurial Management: A Case Study of Groupe Bernard Loiseau

Thomas Paris, Frédéric Leroy, 2013 .

Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut

Frédéric Leroy, F. Leroy, L. De Vuyst, 2016, Front. Microbiol..

The Cognitive and Behavioural Dimensions of Organizational Learning in a Merger: An Empirical Study

Frédéric Leroy, Bernard Ramanantsoa, F. Leroy, 1997 .

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

Frédéric Leroy, Luc De Vuyst, L. Vuyst, 2004 .

Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.

Winy Messens, Frédéric Leroy, F. Leroy, 2003, International journal of food microbiology.