Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiotaLuc De Vuyst, Stefan Weckx, Tom Rimaux et al.|Food Microbiology|2009Cited by 304
Bacterial diversity and functionalities in food fermentationsFrédéric Ravyts, Frédéric Leroy, Luc De Vuyst|Engineering in Life Sciences|2012Cited by 171
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausagesFrédéric Ravyts, Frédéric Leroy, Luc De Vuyst et al.|Food Microbiology|2010Cited by 119
Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approachesCharalampos Vasilopoulos, Frédéric Leroy, Frédéric Ravyts et al.|Journal of Applied Microbiology|2008Cited by 100
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdoughFrédéric Ravyts, Luc De Vuyst|Food Microbiology|2011Cited by 93