Marc Raemaekers
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Control of bioflavour and safety in fermented sausages: first results of a European project.
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The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project.
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Production of alternansucrase by Leuconostoc mesenteroides NRRL B-1355 in batch fermentation with controlled pH and dissolved oxygen.
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Synthesis of alternan and oligosaccharides via Leuconostoc mesenteroides NRRL B-1355 alternansucrase
(1996) -
Polysaccharides, oligosaccharides, special sugars and enzymes via Leuconostoc mesenteroides sp. fermentations
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The role of bacterial and endogenous meat enzymes in fermented meat: results of an AAIR project. Mededelingen faculteit landbouwkundige en toegepaste biologische wetenschappen, 63 (4b), 1998, 1403-1410.
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Optimisation of endogenous and bacterial metabolism for the improvement of safety and quality of fermented meat products: an air project. Proceedings of the 10th Forum for Applied Biotechnology. Mededelingen FLTBW ,1996, 61/4a, pp. 1515-1519.
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AJternansucrase Activity of Heat-treated Leuconostoc mesenteroides NRRL-B-1355 Cells. Proceedings of the 8th Forum for Applied Biotechnology (FAB), 28-30 september, Brugge, België, Med. Fac. L & TBW, 59(4b), 1994, pp. 2465-2468.