Publications by authors named "Fabienne Verte"

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Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages.
Chiara Viretto, Ali Zein Alabiden Tlais, Fabio Tuccillo, Andrea Polo, Kashika Arora

Food Res Int· November 2025

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Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility.
Celine Verdonck, Eline Lambrechts, Ines Pradal, Luc De Vuyst, Fabienne Verté

Curr Res Food Sci· October 2025

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The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer.
Andrea Polo, Marta Acin Albiac, Alessio Da Ros, Vimac Nolla Ardèvol, Olga Nikoloudaki

Nutrients· January 2023

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Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance.
Francesco Maria Calabrese, Hana Ameur, Olga Nikoloudaki, Giuseppe Celano, Mirco Vacca

Microbiome· September 2022

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs.
Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst

Microorganisms· October 2020

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Novel Cold-Adapted Esterase MHlip from an Antarctic Soil Metagenome.
Renaud Berlemont, Olivier Jacquin, Maud Delsaute, Marcello La Salla, Jacques Georis

Biology (Basel)· January 2013

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