Concepedia

Author

David Laureys

Vrije Universiteit BrusselORCID

Also Known As

D. Laureys, David Laureys

23

Publications

875

Citations

11

H-Index

14

Concepts

All Affiliations

Vrije Universiteit BrusselGhent UniversityUniversity College Ghent
DL

About

David Laureys is an author at Vrije Universiteit Brussel specializing in microbiology, food fermentation, and bioenergy.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

1

1

16

2

Medicine

1

1

87

3

Microbiology

1

1

87

4

Bioenergetics

1

1

87

5

Bioenergy

1

1

53

David Laureys

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10

Publications

660

Citations

10

H-Index

YearCitations

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

David Laureys, Luc De Vuyst

Applied and Environmental Microbiology

2014

222

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

David Laureys, Luc De Vuyst

Journal of Applied Microbiology

2016

91

Oxygen and diverse nutrients influence the water kefir fermentation process

David Laureys, Maarten Aerts, Peter Vandamme,

Food Microbiology

2018

87

Bifidobacterium aquikefiri sp. nov., isolated from water kefir

David Laureys, Margo Cnockaert, Luc De Vuyst,

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

2016

69

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

David Laureys, Maarten Aerts, Peter Vandamme,

Frontiers in Microbiology

2019

60

Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process

David Laureys, Amandine Van Jean, Jean Pierre Dumont,

Applied Microbiology and Biotechnology

2017

53

The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process

David Laureys, Frédéric Leroy, Tom Hauffman,

Frontiers in Microbiology

2021

39

10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process

Jeroen Baillière, David Laureys, Pieter Vermeir,

Journal of Cereal Science

2022

16

Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process

David Laureys, Frédéric Leroy, Peter Vandamme,

Frontiers in Microbiology

2022

13

<i>Convivina</i> is a specialised core gut symbiont of the invasive hornet <i>Vespa velutina</i>

Amanda Hettiarachchi, Margo Cnockaert, Marie Joossens,

Insect Molecular Biology

2023

10

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