Maarten Janssens

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

Freek Spitaels, Anneleen D. Wieme, Maarten Janssens et al. · PLoS ONE · 2014 · 261 citations · Full text

Agriculture, Food Science, Microbiology +17

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

Timothy Lefeber, Maarten Janssens, Nicholas Camu et al. · Applied and Environmental Microbiology · 2010 · 128 citations · Full text

Agriculture, Food Science, Microbiology +17

Meat fermentation at the crossroads of innovation and tradition: A historical outlook

Frédéric Leroy, Anneke Geyzen, Maarten Janssens et al. · Trends in Food Science & Technology · 2013 · 117 citations

Agriculture, Animal Sciences, Food Science +14

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

Freek Spitaels, Anneleen D. Wieme, Maarten Janssens et al. · Food Microbiology · 2015 · 95 citations

Life Sciences, Biology, Microbiology +16

Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus

Maarten Janssens, Nicolas Myter, Luc De Vuyst et al. · Food Microbiology · 2011 · 82 citations

Agriculture, Food Science, Microbiology +17