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Luc De Vuyst | Researchclopedia

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Luc De Vuyst

Vrije Universiteit Brussel ORCID

730

Works

38,016

Citations

104

h-index

364

i10-index

Research Topics

Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Meat and Animal Product Quality

Affiliations

Vrije Universiteit Brussel1987–2025

Ghent University1987–1996

Institute for Fermentation1998–1998

AZ Sint-Lucas2019–2019

Top Works

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

Frédéric Leroy,Luc De Vuyst

20031,743 citations

Food composition and properties

Fermentation and Sensory Analysis

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

Audrey Rivière,Marija Selak,et al.

20161,648 citations

The role and application of enterococci in food and health

María R. Foulquié-Moreno,Panagiotis Sarantinopoulos,et al.

20051,069 citations

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Maria L. Marco,Mary Ellen Sanders,et al.

2021747 citations

Heteropolysaccharides from lactic acid bacteria

Luc De Vuyst,Bart Degeest

1999731 citations

Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications

Luc De Vuyst,Frédéric Leroy

2007702 citations

The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst,Patricia Neysens

2004612 citations

Functional meat starter cultures for improved sausage fermentation

Frédéric Leroy,Jurgen Verluyten,et al.

2005601 citations

Microbial ecology of sourdough fermentations: Diverse or uniform?

Luc De Vuyst,Simon Van Kerrebroeck,et al.

2013401 citations