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Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity

Despoina Angeliki Stavropoulou, Wim Borremans, Luc De Vuyst, Stefaan De Smet UGent and Frédéric Leroy (2015) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 212. p.34-40
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (proceedingsPaper)
publication status
published
subject
keyword
Coagulase-negative staphylococci, Volatile compounds, Biogenic amines, Meat fermentation, UPLC-MS/MS, DRY FERMENTED SAUSAGES, DIFFERENT INGREDIENT LEVELS, MEAT STARTER CULTURES, BIOGENIC-AMINES, DIFFERENT TEMPERATURES, VOLATILE COMPOUNDS, FLAVOR COMPOUNDS, SAFETY HAZARDS, MODEL SYSTEMS, FOOD SAFETY
journal title
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Int. J. Food Microbiol.
volume
212
pages
34 - 40
conference name
2nd International symposium on Fermented Meat
conference location
Valencia, Spain
conference start
2014-10-20
conference end
2014-10-23
Web of Science type
Article; Proceedings Paper
Web of Science id
000361406800006
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.445 (2015)
JCR rank
13/124 (2015)
JCR quartile
1 (2015)
ISSN
0168-1605
1879-3460
DOI
10.1016/j.ijfoodmicro.2015.04.048
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8518016
handle
http://hdl.handle.net/1854/LU-8518016
date created
2017-04-18 11:10:28
date last changed
2017-06-30 08:09:40
@article{8518016,
  author       = {Stavropoulou, Despoina Angeliki and Borremans, Wim and De Vuyst, Luc and De Smet, Stefaan and Leroy, Fr{\'e}d{\'e}ric},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {Coagulase-negative staphylococci,Volatile compounds,Biogenic amines,Meat fermentation,UPLC-MS/MS,DRY FERMENTED SAUSAGES,DIFFERENT INGREDIENT LEVELS,MEAT STARTER CULTURES,BIOGENIC-AMINES,DIFFERENT TEMPERATURES,VOLATILE COMPOUNDS,FLAVOR COMPOUNDS,SAFETY HAZARDS,MODEL SYSTEMS,FOOD SAFETY},
  language     = {eng},
  location     = {Valencia, Spain},
  pages        = {34--40},
  title        = {Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.048},
  volume       = {212},
  year         = {2015},
}

Chicago
Stavropoulou, Despoina Angeliki, Wim Borremans, Luc De Vuyst, Stefaan De Smet, and Frédéric Leroy. 2015. “Amino Acid Conversions by Coagulase-negative Staphylococci in a Rich Medium : Assessment of Inter- and Intraspecies Heterogeneity.” International Journal of Food Microbiology 212: 34–40.
APA
Stavropoulou, D. A., Borremans, W., De Vuyst, L., De Smet, S., & Leroy, F. (2015). Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 212, 34–40. Presented at the 2nd International symposium on Fermented Meat.
Vancouver
1.
Stavropoulou DA, Borremans W, De Vuyst L, De Smet S, Leroy F. Amino acid conversions by coagulase-negative staphylococci in a rich medium : assessment of inter- and intraspecies heterogeneity. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2015;212:34–40.
MLA
Stavropoulou, Despoina Angeliki, Wim Borremans, Luc De Vuyst, et al. “Amino Acid Conversions by Coagulase-negative Staphylococci in a Rich Medium : Assessment of Inter- and Intraspecies Heterogeneity.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 212 (2015): 34–40. Print.