S. Weckx
Vrije Universiteit Brussel
- Papers in database
- 5
- Years active
- 2015 – 2022
- Total publications
- 99
- Total citations
- 5,076
- h-index
- 37
Research Areas
- Probiotics and Fermented Foods
- Food Chemistry and Fat Analysis
- Microbial Metabolites in Food Biotechnology
- Genomics and Phylogenetic Studies
- Fermentation and Sensory Analysis
Papers (5)
- 2022Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity.10.3390/foods11131854
- 2020Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species.10.1016/j.fm.2020.103448
- 2016The cocoa bean fermentation process: from ecosystem analysis to starter culture development.10.1111/jam.13045
- 2016Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii.10.1016/j.ijfoodmicro.2016.05.015
- 2015Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides10.1128/AEM.02089-15