Frédéric Ravyts

Food Science · 2012

A researcher in the Science corpus: 1 paper; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom Frédéric Ravyts trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. L. De Vuyst
  2. F. Leroy
  3. R. Robinson

Papers from Frédéric Ravyts's perspective

Ordered by how strongly the researchers Frédéric Ravyts trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Biochemistry and physiology of sourdough lactic acid bacteria
  2. Lactic acid bacteria as functional starter cultures for the food fermentation industry
  3. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
  4. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
  5. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
  6. Functional meat starter cultures for improved sausage fermentation. (Journal of food microbiology)
  7. The sourdough microflora: biodiversity and metabolic interactions
  8. Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications (Journal of Molecular Microbiology and Biotechnology)
  9. Impact of sourdough on the texture of bread. (Food microbiology)
  10. Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria

Their papers