Marc Raemaekers

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 249 citations

Agriculture, Biochemistry, Food Science +17

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo et al. · Food Research International · 2000 · 160 citations

Agriculture, Food Science, Microbiology +16

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

Diana Ansorena, M.C. Montel, Mervi Rokka et al. · Meat Science · 2002 · 113 citations · Full text

Agriculture, Animal Sciences, Food Science +7

Production of Alternansucrase byLeuconostoc mesenteroidesNRRL B-1355 in Batch Fermentation with Controlled pH and Dissolved Oxygen

Marc Raemaekers, Erick Vandamme · Journal of Chemical Technology & Biotechnology · 1997 · 11 citations

Life Sciences, Biochemistry, Microbiology +14

Polychlorinated biphenyls in marine sediments from the southern North Sea and Scheldt estuary: a ten-year study of concentrations, patterns and trends

Patrick Roose, Marc Raemaekers, K. Cooreman et al. · Journal of Environmental Monitoring · 2005 · 10 citations

Natural Sciences, Environmental Sciences, Marine Sciences +16