Wim Geeraerts

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

Ready-to-eat meat alternatives, a study of their associated bacterial communities

Wim Geeraerts, Luc De Vuyst, Frédéric Leroy · Food Bioscience · 2020 · 35 citations

Foodborne Illness, Bacterial Communities, Food Microbiology +4

Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst et al. · Food Microbiology · 2017 · 27 citations

Meat Packaging, Health Sciences, Expiration Date +8

Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail

Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst et al. · Food Microbiology · 2018 · 18 citations

Expiration Date, Poultry Disease, Belgian Retail +10

Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

Wim Geeraerts, Luc De Vuyst, Frédéric Leroy · International Journal of Food Microbiology · 2018 · 12 citations

Microbial Diversity, Biodiversity, Underexplored Meat Ecosystem +10