| Microbial ecology of sourdough fermentations: diverse or uniform? L De Vuyst, S Van Kerrebroeck, H Harth, G Huys, HM Daniel, S Weckx Food microbiology 37, 11-29, 2014 | 480 | 2014 |
| Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota L De Vuyst, G Vrancken, F Ravyts, T Rimaux, S Weckx Food microbiology 26 (7), 666-675, 2009 | 361 | 2009 |
| The cocoa bean fermentation process: from ecosystem analysis to starter culture development L De Vuyst, S Weckx Journal of Applied Microbiology 121 (1), 5-17, 2016 | 317 | 2016 |
| novoSNP, a novel computational tool for sequence variation discovery S Weckx, J Del-Favero, R Rademakers, L Claes, M Cruts, P De Jonghe, ... Genome research 15 (3), 436-442, 2005 | 317 | 2005 |
| Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production F De Bruyn, SJ Zhang, V Pothakos, J Torres, C Lambot, AV Moroni, ... Applied and environmental microbiology 83 (1), e02398-16, 2017 | 238 | 2017 |
| Mutual cross-feeding interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 explain the bifidogenic and butyrogenic effects of … A Rivière, M Gagnon, S Weckx, D Roy, L De Vuyst Applied and environmental microbiology 81 (22), 7767-7781, 2015 | 182 | 2015 |
| Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species L Gorissen, K Raes, S Weckx, D Dannenberger, F Leroy, L De Vuyst, ... Applied microbiology and biotechnology 87 (6), 2257-2266, 2010 | 175 | 2010 |
| Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations S Weckx, R Van der Meulen, D Maes, I Scheirlinck, G Huys, P Vandamme, ... Food microbiology 27 (8), 1000-1008, 2010 | 148 | 2010 |
| Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity K Illeghems, L De Vuyst, Z Papalexandratou, S Weckx PloS one 7 (5), e38040, 2012 | 146 | 2012 |
| In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes G Falony, K Lazidou, A Verschaeren, S Weckx, D Maes, L De Vuyst Applied and Environmental Microbiology 75 (2), 454-461, 2009 | 144 | 2009 |
| The functional role of lactic acid bacteria in cocoa bean fermentation L De Vuyst, S Weckx Biotechnology of lactic acid bacteria: novel applications, 248-278, 2015 | 127 | 2015 |
| The ability of bifidobacteria to degrade arabinoxylan oligosaccharide constituents and derived oligosaccharides is strain dependent A Rivière, F Moens, M Selak, D Maes, S Weckx, L De Vuyst Applied and environmental microbiology 80 (1), 204-217, 2014 | 125 | 2014 |
| Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii F Moens, S Weckx, L De Vuyst International journal of food microbiology 231, 76-85, 2016 | 122 | 2016 |
| Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation G Vrancken, T Rimaux, S Weckx, F Leroy, L De Vuyst Applied and Environmental Microbiology 77 (8), 2716-2726, 2011 | 119 | 2011 |
| Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation … K Illeghems, S Weckx, L De Vuyst Food microbiology 50, 54-63, 2015 | 109 | 2015 |
| Shotgun metagenomics of a water kefir fermentation ecosystem reveals a novel Oenococcus species M Verce, L De Vuyst, S Weckx Frontiers in microbiology 10, 438188, 2019 | 104 | 2019 |
| Following coffee production from cherries to cup: Microbiological and metabolomic analysis of wet processing of Coffea arabica SJ Zhang, F De Bruyn, V Pothakos, J Torres, C Falconi, C Moccand, ... Applied and Environmental Microbiology 85 (6), e02635-18, 2019 | 99 | 2019 |
| Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem K Illeghems, L De Vuyst, S Weckx BMC genomics 14, 1-14, 2013 | 99 | 2013 |
| Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome S Weckx, R Van der Meulen, J Allemeersch, G Huys, P Vandamme, ... Applied and environmental microbiology 76 (16), 5402-5408, 2010 | 97 | 2010 |
| Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101 G Vrancken, T Rimaux, S Weckx, L De Vuyst, F Leroy International journal of food microbiology 135 (3), 216-222, 2009 | 88 | 2009 |
Frédéric LeroyVrije Universiteit Brussel, BelgiumVerified email at vub.be
