The role and application of enterococci in food and healthMaría R. Foulquié-Moreno, Luc De Vuyst, Panagiotis Sarantinopoulos et al.|International Journal of Food Microbiology|2005Cited by 1.1k
Isolation and biochemical characterisation of enterocins produced by enterococci from different sourcesMaría R. Foulquié-Moreno, Luc De Vuyst, R. Callewaert et al.|Journal of Applied Microbiology|2003Cited by 162
Diversity of Heteropolysaccharide-Producing Lactic Acid Bacterium Strains and Their BiopolymersFernanda Mozzi, Luc De Vuyst, Frederik Vaningelgem et al.|Applied and Environmental Microbiology|2006Cited by 145
Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faeciumMaría R. Foulquié-Moreno, Luc De Vuyst, L.K. Tee et al.|Journal of Applied Microbiology|2002Cited by 121
Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufactureMaría R. Foulquié-Moreno, Luc De Vuyst, Mary C. Rea et al.|International Journal of Food Microbiology|2003Cited by 118