Henning Harth

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst · International Journal of Food Microbiology · 2016 · 80 citations

Agriculture, Crop Sciences, Microbiology +17

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

Andrea Comasio, Henning Harth, Stefan Weckx et al. · International Journal of Food Microbiology · 2018 · 72 citations

Agriculture, Food Science, Microbiology +14

A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics

Simon Van Kerrebroeck, Francisca Casanova, Henning Harth et al. · International Journal of Food Microbiology · 2016 · 56 citations

Agriculture, Agronomy, Plant Sciences +14

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

Simon Van Kerrebroeck, Andrea Comasio, Henning Harth et al. · Food Research International · 2017 · 38 citations

Agriculture, Food Science, Food Analysis +16

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst · Food Science & Nutrition · 2018 · 31 citations · Full text

Agriculture, Food Science, Microbiology +17