Alex Verplaetse - Concepedia

Concepedia

Author

Alex Verplaetse

Also Known As

A. Verplaetse, Alex Verplaetse

36

Publications

1.1K

Citations

13

H-Index

24

Concepts

All Affiliations

KU Leuven Ghent University VIB-KU Leuven Center for Microbiology Universidade Federal do Espírito Santo

AV

About

Alex Verplaetse is an author at KU Leuven specializing in microbiology, biotechnology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	150
2	Medicine	4	4	197
3	Engineering	2	2	97
4	Public Health	2	2	177
5	Biochemistry	1	1	79

Alex Verplaetse

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15

Publications

1.1K

Citations

13

H-Index

	Year	Citations
Development of a D-xylose fermenting and inhibitor tolerant industrial Saccharomyces cerevisiae strain with high performance in lignocellulose hydrolysates using metabolic and evolutionary engineering Mekonnen M. Demeke, Heiko Dietz, Yingying Li, Biotechnology for Biofuels	2013	328
Lactobacilli Have a Niche in the Human Nose Ilke De Boeck, Marianne F. L. van den Broek, Camille Nina Allonsius, Cell Reports BiologyMedical MicrobiologyProbioticHuman NoseKlebsiella Pneumoniae	2020	112
Occurrence and characterisation of biofilms in drinking water systems of broiler houses Sharon Maes, Thijs Vackier, Nguyen Huu Son, BMC Microbiology	2019	108
Large-scale robot-assisted genome shuffling yields industrial Saccharomyces cerevisiae yeasts with increased ethanol tolerance Tim Snoek, Martina Picca Nicolino, Stefanie Van den Bremt, Biotechnology for Biofuels	2015	103
Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production Vaskar Mukherjee, Jan Steensels, Bart Lievens, Applied Microbiology and Biotechnology Different TraitsBiomanufacturingEngineeringIndustrial Bioethanol ProductionGenetics	2014	79
Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes K. Molly, D. Demeyer, Tiziana Civera, Meat Science BiochemistryRelative ImportanceBelgian SausageAlternative Protein SourceBacterial Enzymes	1996	79
Identification and Spoilage Potential of the Remaining Dominant Microbiota on Food Contact Surfaces after Cleaning and Disinfection in Different Food Industries Sharon Maes, Marc Heyndrickx, Thijs Vackier, Journal of Food Protection Different Food IndustriesMicrobial ContaminationFood SpoilageSpoilage PotentialMedicine	2019	65
Fermentation of meat : an integrated process D. Demeyer, Alex Verplaetse, M Gistelinck Food Science and Biotechnology BiomanufacturingFood FermentationBiotechnologyBiochemical EngineeringMicrobiology	1986	43
Proteolysis during dry sausage ripening Alex Verplaetse, M De Bosschere, Di Demeyer Food ProcessingBiotechnologyDry Sausage	1989	34
Endogenous and bacterial proteolysis in dry sausage fermentation Alex Verplaetse, D. Demeyer, Sumner Gerard, MicrobiologyFood FermentationDry Sausage FermentationBiotechnology	1992	31

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