Stefan Weckx
Vrije Universiteit Brussel(BE)
Publications by Year
Research Areas
Probiotics and Fermented Foods, Food Chemistry and Fat Analysis, Microbial Metabolites in Food Biotechnology, Genomics and Phylogenetic Studies, Fermentation and Sensory Analysis
Most-Cited Works
- → Microbial ecology of sourdough fermentations: Diverse or uniform?(2013)400 cited
- → The cocoa bean fermentation process: from ecosystem analysis to starter culture development(2016)298 cited
- → Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota(2009)296 cited
- → novoSNP, a novel computational tool for sequence variation discovery(2005)288 cited
- → Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production(2016)272 cited
- → Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan Oligosaccharides(2015)220 cited
- → Production of conjugated linoleic acid and conjugated linolenic acid isomers by Bifidobacterium species(2010)153 cited
- → The Ability of Bifidobacteria To Degrade Arabinoxylan Oligosaccharide Constituents and Derived Oligosaccharides Is Strain Dependent(2013)144 cited
- → In Vitro Kinetic Analysis of Fermentation of Prebiotic Inulin-Type Fructans by Bifidobacterium Species Reveals Four Different Phenotypes(2008)136 cited
- → Bifidobacterial inulin-type fructan degradation capacity determines cross-feeding interactions between bifidobacteria and Faecalibacterium prausnitzii(2016)131 cited