David Van der Veken

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Emiel Van Reckem, Wim Geeraerts, Christina Charmpi et al. · Frontiers in Microbiology · 2019 · 65 citations · Full text

The Interior Surfaces of Wooden Barrels Are an Additional Microbial Inoculation Source for Lambic Beer Production

Jonas De Roos, David Van der Veken, Luc De Vuyst · Applied and Environmental Microbiology · 2018 · 53 citations · Full text

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

Christina Charmpi, David Van der Veken, Emiel Van Reckem et al. · Food Microbiology · 2020 · 38 citations · Full text

Biology, Microbial Diversity, Food Fermentation +11

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Christina Charmpi, Emiel Van Reckem, Nikoleta Sameli et al. · Foods · 2020 · 25 citations · Full text

Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

David Van der Veken, Rafik Benhachemi, Christina Charmpi et al. · Microorganisms · 2020 · 24 citations · Full text