Nore Struyf

Bread Dough and Baker's Yeast: An Uplifting Synergy

Nore Struyf, Eva Van der Maelen, Sami Hemdane et al. · Comprehensive Reviews in Food Science and Food Safety · 2017 · 141 citations

Agriculture, Food Science, Microbiology +17

Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota

Esther Meersman, Jan Steensels, Melissa Mathawan et al. · PLoS ONE · 2013 · 102 citations · Full text

Agriculture, Food Science, Microbiology +17

<i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i> Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

Nore Struyf, Jitka Laurent, Joran Verspreet et al. · Journal of Agricultural and Food Chemistry · 2017 · 87 citations · Full text

Agriculture, Food Science, Microbiology +17

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations

Nore Struyf, Jitka Laurent, Bianca Lefevere et al. · Food Chemistry · 2016 · 65 citations

Agriculture, Biochemistry, Food Science +17

Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

Esther Meersman, Jan Steensels, Nore Struyf et al. · Applied and Environmental Microbiology · 2015 · 64 citations · Full text

Agriculture, Biotechnology, Microbiology +17