Frédéric Leroy

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

Agriculture, Food Science, Microbiology +16

Cross-feeding between bifidobacteria and butyrate-producing colon bacteria explains bifdobacterial competitiveness, butyrate production, and gas production

Luc De Vuyst, Frédéric Leroy · International Journal of Food Microbiology · 2011 · 340 citations

Life Sciences, Microbiology, Nutrition +17

Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

Frédéric Leroy, Luc De Vuyst · Applied and Environmental Microbiology · 1999 · 178 citations · Full text

Agriculture, Food Science, Microbiology +17

The role of meat in the human diet: evolutionary aspects and nutritional value

Frédéric Leroy, Nick W. Smith, A.T. Adesogan et al. · Animal Frontiers · 2023 · 173 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +16

Probiotics in fermented sausages

Luc De Vuyst, Gwen Falony, Frédéric Leroy · Meat Science · 2008 · 171 citations

Agriculture, Food Science, Microbiology +12