D. Demeyer

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 248 citations

Food Fermentation, Meat Enzymes, Biotechnology +9

Effect of Forage:Concentrate Ratio on Fatty Acid Composition of Rumen Bacteria Isolated From Ruminal and Duodenal Digesta

B. Vlaeminck, Veerle Fievez, D. Demeyer et al. · Journal of Dairy Science · 2006 · 98 citations

Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes

K. Molly, D. Demeyer, Tiziana Civera et al. · Meat Science · 1996 · 79 citations

Biochemistry, Relative Importance, Belgian Sausage +7

Rumen odd and branched chain fatty acids in relation to <i>in vitro</i> rumen volatile fatty acid productions and dietary characteristics of incubated substrates

B. Vlaeminck, Veerle Fievez, H. van Laar et al. · Journal of Animal Physiology and Animal Nutrition · 2004 · 51 citations · Full text

&lt;i&gt;In vitro&lt;/i&gt; rumen fermentation of tropical browse seeds inrelation to their content of secondary metabolites

O. J. Babayemi, D. Demeyer, Veerle Fievez · Journal of Animal and Feed Sciences · 2004 · 42 citations · Full text