Luc De Vuyst

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

Peter Scholliers, Frédéric Leroy, Anneke Geyzen, 2013 .

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

Luc De Vuyst, L. Vuyst, F. Mozzi, 2013 .

Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria

Luc De Vuyst, L. Vuyst, F. Vaningelgem, 2001 .

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

Luc De Vuyst, Tom De Winter, L. Vuyst, 2008 .

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

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

Mass transfer limitations in diffusion-limited isotropic hollow fiber bioreactors

Ronnie Willaert, Luc De Vuyst, L. Vuyst, 1999 .