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Items: 17

1.

Correction: Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.

Heymans R, Tavernier I, Danthine S, Rimaux T, Van der Meeren P, Dewettinck K.

Food Funct. 2018 Jul 17;9(7):4036. doi: 10.1039/c8fo90023j.

PMID:
29955735
2.

Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties.

Heymans R, Tavernier I, Danthine S, Rimaux T, Van der Meeren P, Dewettinck K.

Food Funct. 2018 Jun 20;9(6):3143-3154. doi: 10.1039/c8fo00536b. Erratum in: Food Funct. 2018 Jul 17;9(7):4036.

PMID:
29790526
3.

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides.

Bin Sintang MD, Danthine S, Brown A, Van de Walle D, Patel AR, Tavernier I, Rimaux T, Dewettinck K.

Food Res Int. 2017 Oct;100(Pt 1):832-840. doi: 10.1016/j.foodres.2017.07.079. Epub 2017 Aug 2.

PMID:
28873756
4.

Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil.

Doan CD, Tavernier I, Danthine S, Rimaux T, Dewettinck K.

J Sci Food Agric. 2018 Feb;98(3):1042-1051. doi: 10.1002/jsfa.8553. Epub 2017 Aug 24.

PMID:
28718922
5.

Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring.

Bin Sintang MD, Danthine S, Patel AR, Rimaux T, Van De Walle D, Dewettinck K.

J Colloid Interface Sci. 2017 Oct 15;504:387-396. doi: 10.1016/j.jcis.2017.05.114. Epub 2017 May 31.

PMID:
28586736
6.

A putative transport protein is involved in citrulline excretion and re-uptake during arginine deiminase pathway activity by Lactobacillus sakei.

Rimaux T, Rivière A, Hebert EM, Mozzi F, Weckx S, De Vuyst L, Leroy F.

Res Microbiol. 2013 Apr;164(3):216-25. doi: 10.1016/j.resmic.2012.11.004. Epub 2012 Nov 23.

PMID:
23178175
7.

Identification of a five-oxidoreductase-gene cluster from Acetobacter pasteurianus conferring ethanol-dependent acidification in Escherichia coli.

Garcia-Armisen T, Vercammen K, Rimaux T, Vrancken G, Vuyst LD, Cornelis P.

Microbiologyopen. 2012 Mar;1(1):25-32. doi: 10.1002/mbo3.4.

8.

Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH.

Rimaux T, Rivière A, Illeghems K, Weckx S, De Vuyst L, Leroy F.

Appl Environ Microbiol. 2012 Jul;78(14):4874-83. doi: 10.1128/AEM.07724-11. Epub 2012 Apr 27.

9.

Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations.

Rodríguez C, Rimaux T, Fornaguera MJ, Vrancken G, de Valdez GF, De Vuyst L, Mozzi F.

Appl Microbiol Biotechnol. 2012 Mar;93(6):2519-27. doi: 10.1007/s00253-011-3617-4. Epub 2011 Oct 13.

PMID:
21993480
10.

The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.

Rimaux T, Vrancken G, Vuylsteke B, De Vuyst L, Leroy F.

Appl Environ Microbiol. 2011 Sep;77(18):6539-50. doi: 10.1128/AEM.00498-11. Epub 2011 Jul 29.

11.

Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expression.

Vrancken G, De Vuyst L, Rimaux T, Allemeersch J, Weckx S.

Appl Environ Microbiol. 2011 May;77(10):3406-12. doi: 10.1128/AEM.02668-10. Epub 2011 Apr 1.

12.

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.

Rimaux T, Vrancken G, Pothakos V, Maes D, De Vuyst L, Leroy F.

Food Microbiol. 2011 May;28(3):597-604. doi: 10.1016/j.fm.2010.11.016. Epub 2010 Dec 2.

PMID:
21356470
13.

Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.

Vrancken G, Rimaux T, Weckx S, Leroy F, De Vuyst L.

Appl Environ Microbiol. 2011 Apr;77(8):2716-26. doi: 10.1128/AEM.02470-10. Epub 2011 Feb 18.

14.

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt.

Vrancken G, Rimaux T, Wouters D, Leroy F, De Vuyst L.

Food Microbiol. 2009 Oct;26(7):720-7. doi: 10.1016/j.fm.2009.07.006. Epub 2009 Jul 17.

PMID:
19747605
15.

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.

De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.

Food Microbiol. 2009 Oct;26(7):666-75. doi: 10.1016/j.fm.2009.07.012. Epub 2009 Jul 18. Review.

PMID:
19747599
16.

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.

Vrancken G, Rimaux T, Weckx S, De Vuyst L, Leroy F.

Int J Food Microbiol. 2009 Nov 15;135(3):216-22. doi: 10.1016/j.ijfoodmicro.2009.07.035. Epub 2009 Aug 5.

PMID:
19732985
17.

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem.

Vrancken G, Rimaux T, De Vuyst L, Leroy F.

Int J Food Microbiol. 2008 Nov 30;128(1):58-66. doi: 10.1016/j.ijfoodmicro.2008.08.001. Epub 2008 Aug 8.

PMID:
18783841

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