Publications by authors named "Frederic Ravyts"

Claim this Profile
P
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
Frédéric Ravyts, Luc De Vuyst

Food Microbiol· September 2011

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
Frédéric Ravyts, Liselot Steen, Olivier Goemaere, Hubert Paelinck, Luc De Vuyst

Food Microbiol· October 2010

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
Frédéric Ravyts, Silvana Barbuti, Maria Angela Frustoli, Giovanni Parolari, Giovanna Saccani

J Food Prot· September 2008

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis