logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
L

Luc De Vuyst

Department of Bioengineering Sciences

104H指数
732论文数
3.8W被引数
收录论文 240
发表时间
logo
Stability of Fructilactobacillus sanfranciscensis-Maudiozyma humilis in industrial sourdough弗卢西乳杆菌-马杜酵母在工业酸面团中的稳定性
errApplied Microbiology and Biotechnology
IF4.3
err2026-09-02
err0
errOAAI
errYohanes Raditya Wardhana; Víctor González-Alonso; Inés Pradal; Frédéric Leroy; Luc De Vuyst
err分享
err收藏
Microbial community and flavor-affecting metabolite variability across commercially available lambic and gueuze beers in Flanders弗拉芒地区商业可用兰比克和盖兹啤酒中微生物群落及影响风味代谢物的变异性
errEuropean Food Research and Technology
IF3.2
err2026-08-11
err0
PREAI
errAlejandro Pinilla Croonenberghs; Bjarne Ost; Dries Bongaerts; Ines Pradal; Frédéric Leroy; Luc De Vuyst
err分享
err收藏
Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productions矿物对自发回添小麦酸面团生产过程中微生物物种多样性和代谢物动态的影响
errInternational Journal of Food Microbiology
IF5.2
err2026-05-23
err1
PREAI
errWardhana, Yohanes Raditya; Gonzalez-Alonso, Victor; Pradal, Ines; Goderis, Steven; Leroy, Frederic; De Vuyst, Luc
err分享
err收藏
Starter cultures for sourdough production: rational selection, mixed-strain starter cultures, and strain monitoring用于酸面团生产的 starter cultures：理性选择、混合菌株 starter cultures 和菌株监测
errCritical Reviews in Food Science and Nutrition
IF8.8
err2026-05-14
err0
PREAI
errInés Pradal; Stefan Weckx; Luc De Vuyst
err分享
err收藏
Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate烘烤对燕麦全麦粉发酵性的影响以及淀粉、蛋白质、膳食纤维和植酸的相关生物转化
errCurrent Research in Food Science
IF7
err2026-02-13
err0
errOAAI
errEline Lambrechts; Ewoud Blontrock; Thomas Gettemans; Jolien Lemoine; Sarah Vanhove; Yamina De Bondt; Frederik Janssen; Stefan Weckx; Luc De Vuyst; Arno G.B. Wouters; Christophe M. Courtin
err分享
err收藏
Fructophilic metabolism of mannitol-producing Fructobacillus strains under different carbon sources and electron acceptors不同碳源和电子受体条件下产甘露醇的Fructobacillus菌株的嗜果糖型代谢
errJOURNAL OF APPLIED MICROBIOLOGY
IF3.2
err2025-10-01
err0
PREAI
errMohamed, Florencia; Ruiz Rodriguez, Luciana G.; De Vuyst, Luc; Raya, Raul R.; Mozzi, Fernanda
err分享
err收藏
Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin酸面包来源的**Limiosilactobacillus fermentum**菌株生产赤藓糖醇的见解
errAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF3.7
err2025-09-01
err0
PREAI
errGonzalez-Alonso, Victor; Verce, Marko; Pradal, Ines; Leroy, Frederic; De Vuyst, Luc
err分享
err收藏
Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus使用Companilactobacillus crustorum和Wickerhamomyces anomalus制作的果味酸面团及酵母发酵面包
errFood Research International
IF8
err2025-08-28
err0
errOAAI
errInés Pradal; Luc De Vuyst
err分享
err收藏
High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans高温¹H DOSY NMR显示，小麦粉天然发酵改变了水溶性阿拉伯木聚糖的分子结构。
errFOOD HYDROCOLLOIDS
IF12.4
err2025-04-30
err0
PREAI
errWeckx, Pasquinel; Alonso, Victor Gonzalez; Vaneeckhaute, Ewoud; Duerinkcx, Karel; De Vuyst, Luc; Breynaert, Eric
err分享
err收藏
Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheeses
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2025-03-24
err0
errOAAI
errDecadt, Hannes; Diaz-Munoz, Cristian; Vermote, Louise; Pradal, Ines; De Vuyst, Luc; Weckx, Stefan
err分享
err收藏
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations
errAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF3.7
err2025-02-27
err0
errOAAI
errPradal, Ines; Weckx, Stefan; De Vuyst, Luc
err分享
err收藏
Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errChatonidi, Georgia; Pradal, Ines; De Vuyst, Luc; Courtin, Christophe M.; Verbeke, Kristin
err分享
err收藏
Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production
errAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF3.7
err2024-04-17
err0
errOAAI
errBongaerts, Dries; Bouchez, Arne; De Roos, Jonas; Cnockaert, Margo; Wieme, Anneleen D.; Vandamme, Peter; Weckx, Stefan; De Vuyst, Luc
err分享
err收藏
Fruit beers, beers with or without a co-fermentation step with fruits
errCURRENT OPINION IN BIOTECHNOLOGY
IF7
err2024-04-01
err3
errOAAI
errCroonenberghs, Alejandro P.; Bongaerts, Dries; Bouchez, Arne; De Roos, Jonas; De Vuyst, Luc
err分享
err收藏
Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid
errAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF3.7
err2024-02-21
err5
errOAAI
errDecadt, Hannes; Vermote, Louise; Diaz-Munoz, Cristian; Weckx, Stefan; De Vuyst, Luc
err分享
err收藏
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-02-01
err1
errOAAI
errDecadt, Hannes; Weckx, Stefan; De Vuyst, Luc
err分享
err收藏
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-02-01
err0
errOAAI
errPradal, Ines; Gonzalez-Alonso, Victor; Wardhana, Yohanes Raditya; Cnockaert, Margo; Wieme, Anneleen D.; Vandamme, Peter; De Vuyst, Luc
err分享
err收藏
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-01-01
err7
errOAAI
errGonzalez-Alonso, Victor; Pradal, Ines; Wardhana, Yohanes Raditya; Cnockaert, Margo; Wieme, Anneleen D.; Vandamme, Peter; De Vuyst, Luc
err分享
err收藏
Comparative genomic analysis of Periweissella and the characterization of novel motile species
errAPPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF3.7
err2023-10-31
err4
errOAAI
errQiao, Nanzhen; Bechtner, Julia; Cnockaert, Margo; Depoorter, Eliza; Diaz-Munoz, Christian; Vandamme, Peter; De Vuyst, Luc; Ganzle, Michael G.
err分享
err收藏
Brytella acorum gen. nov., sp. nov., a novel acetic acid bacterium from sour beverages
errSYSTEMATIC AND APPLIED MICROBIOLOGY
IF4.2
err2023-09-01
err3
errOAAI
errSombolestani, Atena Sadat; Bongaerts, Dries; Depoorter, Eliza; Cleenwerck, Ilse; Wieme, Anneleen D.; Britton, Scott J.; Weckx, Stefan; De Vuyst, Luc; Vandamme, Peter
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
P
Paul Rutgeerts
H 指数: 137 · 论文数: 1.1K
S
Seppo Salminen
H 指数: 132 · 论文数: 533
P
Patrice D. Cani
H 指数: 129 · 论文数: 603
J
Jeroen Raes
H 指数: 127 · 论文数: 465
P
Paul de Vos
H 指数: 123 · 论文数: 943
查看更多