Frédéric Ravyts

Bacterial diversity and functionalities in food fermentations

Frédéric Ravyts, Luc De Vuyst, Frédéric Leroy · Engineering in Life Sciences · 2012 · 169 citations

Microbial Physiology, Microbial Metabolism, Probiotic +21

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Frédéric Ravyts, Liselot Steen, Olivier Goemaere et al. · Food Microbiology · 2010 · 116 citations

Biomanufacturing, Food Fermentation, Food Microbiology +9

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

Charalampos Vasilopoulos, Frédéric Ravyts, Hannelore De Maere et al. · Journal of Applied Microbiology · 2008 · 97 citations

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

Frédéric Ravyts, Luc De Vuyst · Food Microbiology · 2011 · 89 citations

Food Fermentation, Single-strain Starter Cultures, Lactic Acid Bacteria +8

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

Frédéric Ravyts, S. Barbuti, Maria Angela Frustoli et al. · Journal of Food Protection · 2008 · 59 citations

Fermented Sausages, Antimicrobial Susceptibility, Food Fermentation +9