Simon Van Kerrebroeck

Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

Simon Van Kerrebroeck, Dominique Maes, Luc De Vuyst · Trends in Food Science & Technology · 2017 · 129 citations

Biodiversity, Environmental Biology, Ecological Chemistry +2

Diverse Microbial Composition of Sourdoughs From Different Origins

Andrea Comasio, Marko Verce, Simon Van Kerrebroeck et al. · Frontiers in Microbiology · 2020 · 103 citations · Full text

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 · 77 citations

Food Fermentation, In Vitro Fermentation, Community Dynamics +10

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 · 51 citations

Agricultural Chemistry, Low Ph, Bioenergy +7

Production of new‐to‐nature sophorolipids by cultivating the yeast <i>Candida bombicola</i> on unconventional hydrophobic substrates

Inge Van Bogaert, Steve J. J. Fleurackers, Simon Van Kerrebroeck et al. · Biotechnology and Bioengineering · 2010 · 49 citations

Biosynthesis, Biomanufacturing, Engineering +15