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Items: 29

1.

Improving Outcome in Infantile Autism with Folate Receptor Autoimmunity and Nutritional Derangements: A Self-Controlled Trial.

Ramaekers VT, Sequeira JM, DiDuca M, Vrancken G, Thomas A, Philippe C, Peters M, Jadot A, Quadros EV.

Autism Res Treat. 2019 Jun 18;2019:7486431. doi: 10.1155/2019/7486431. eCollection 2019.

2.

Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans.

Kumari N, Kofi KJ, Grimbs S, D'Souza RN, Kuhnert N, Vrancken G, Ullrich MS.

Food Res Int. 2016 Dec;90:53-65. doi: 10.1016/j.foodres.2016.10.033. Epub 2016 Oct 26.

PMID:
29195891
3.

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.

Meersman E, Struyf N, Kyomugasho C, Jamsazzadeh Kermani Z, Santiago JS, Baert E, Hemdane S, Vrancken G, Verstrepen KJ, Courtin CM, Hendrickx M, Steensels J.

J Agric Food Chem. 2017 Nov 8;65(44):9726-9734. doi: 10.1021/acs.jafc.7b03854. Epub 2017 Oct 26.

PMID:
29032689
4.

Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations.

John WA, Kumari N, Böttcher NL, Koffi KJ, Grimbs S, Vrancken G, D'Souza RN, Kuhnert N, Ullrich MS.

Food Res Int. 2016 Nov;89(Pt 1):764-772. doi: 10.1016/j.foodres.2016.10.011. Epub 2016 Oct 12.

PMID:
28460977
5.

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production.

Meersman E, Steensels J, Struyf N, Paulus T, Saels V, Mathawan M, Allegaert L, Vrancken G, Verstrepen KJ.

Appl Environ Microbiol. 2015 Nov 20;82(2):732-46. doi: 10.1128/AEM.02556-15. Print 2016 Jan 15.

6.

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations.

Meersman E, Steensels J, Paulus T, Struyf N, Saels V, Mathawan M, Koffi J, Vrancken G, Verstrepen KJ.

Appl Environ Microbiol. 2015 Sep;81(18):6166-76. doi: 10.1128/AEM.00133-15. Epub 2015 Jul 6.

7.

Fourier transform ion cyclotron resonance mass spectrometrical analysis of raw fermented cocoa beans of Cameroon and Ivory Coast origin.

Milev BP, Patras MA, Dittmar T, Vrancken G, Kuhnert N.

Food Res Int. 2014 Oct;64:958-961. doi: 10.1016/j.foodres.2014.07.012. Epub 2014 Aug 1.

PMID:
30011739
8.

Detailed analysis of the microbial population in Malaysian spontaneous cocoa pulp fermentations reveals a core and variable microbiota.

Meersman E, Steensels J, Mathawan M, Wittocx PJ, Saels V, Struyf N, Bernaert H, Vrancken G, Verstrepen KJ.

PLoS One. 2013 Dec 16;8(12):e81559. doi: 10.1371/journal.pone.0081559. eCollection 2013.

9.

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.

10.

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

RodrĂ­guez 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
11.

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria.

Papalexandratou Z, Vrancken G, De Bruyne K, Vandamme P, De Vuyst L.

Food Microbiol. 2011 Oct;28(7):1326-38. doi: 10.1016/j.fm.2011.06.003. Epub 2011 Jun 12.

PMID:
21839382
12.

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.

13.

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.

14.

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
15.

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels.

Lefeber T, Gobert W, Vrancken G, Camu N, De Vuyst L.

Food Microbiol. 2011 May;28(3):457-64. doi: 10.1016/j.fm.2010.10.010. Epub 2010 Oct 27.

PMID:
21356451
16.

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.

17.

Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.

Weckx S, Allemeersch J, Van der Meulen R, Vrancken G, Huys G, Vandamme P, Van Hummelen P, De Vuyst L.

Appl Environ Microbiol. 2011 Jan;77(2):618-26. doi: 10.1128/AEM.02028-10. Epub 2010 Nov 19.

18.

Wickerhamomyces anomalus in the sourdough microbial ecosystem.

Daniel HM, Moons MC, Huret S, Vrancken G, De Vuyst L.

Antonie Van Leeuwenhoek. 2011 Jan;99(1):63-73. doi: 10.1007/s10482-010-9517-2. Epub 2010 Oct 21.

PMID:
20963492
19.

Diversity of the total bacterial community associated with Ghanaian and Brazilian cocoa bean fermentation samples as revealed by a 16 S rRNA gene clone library.

Garcia-Armisen T, Papalexandratou Z, Hendryckx H, Camu N, Vrancken G, De Vuyst L, Cornelis P.

Appl Microbiol Biotechnol. 2010 Aug;87(6):2281-92. doi: 10.1007/s00253-010-2698-9. Epub 2010 Jun 18.

PMID:
20559826
20.

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs.

Vrancken G, De Vuyst L, Van der Meulen R, Huys G, Vandamme P, Daniel HM.

FEMS Yeast Res. 2010 Jun;10(4):471-81. doi: 10.1111/j.1567-1364.2010.00621.x. Epub 2010 Mar 10.

21.

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
22.

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
23.

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
24.

Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.

Weckx S, Allemeersch J, Van der Meulen R, Vrancken G, Huys G, Vandamme P, Van Hummelen P, De Vuyst L.

Appl Environ Microbiol. 2009 Oct;75(20):6488-95. doi: 10.1128/AEM.01055-09. Epub 2009 Aug 14.

25.

Yeast diversity of Ghanaian cocoa bean heap fermentations.

Daniel HM, Vrancken G, Takrama JF, Camu N, De Vos P, De Vuyst L.

FEMS Yeast Res. 2009 Aug;9(5):774-83. doi: 10.1111/j.1567-1364.2009.00520.x. Epub 2009 May 15.

26.

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation.

Ravyts F, Vrancken G, D'Hondt K, Vasilopoulos C, De Vuyst L, Leroy F.

Int J Food Microbiol. 2009 Aug 31;134(1-2):89-95. doi: 10.1016/j.ijfoodmicro.2009.02.006. Epub 2009 Feb 12.

PMID:
19251335
27.

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.

Scheirlinck I, Van der Meulen R, Vrancken G, De Vuyst L, Settanni L, Vandamme P, Huys G.

Syst Appl Microbiol. 2009 Apr;32(2):151-6. doi: 10.1016/j.syapm.2008.12.006. Epub 2009 Feb 7.

PMID:
19201563
28.

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
29.

Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov.

Naser SM, Vancanneyt M, Snauwaert C, Vrancken G, Hoste B, De Vuyst L, Swings J.

Int J Syst Evol Microbiol. 2006 Nov;56(Pt 11):2523-7.

PMID:
17082384

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