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- Book Chapter
- open access
How to make students feel safe and confident? Designing an online training targeting the social nature of peer feedback
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- Journal Article
- A1
- open access
Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process
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36-fold higher estimate of deaths attributable to red meat intake in GBD 2019 : is this reliable?
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- Journal Article
- A1
- open access
The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process
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- Journal Article
- A1
- open access
The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis
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Meat in the human diet : a biosocial perspective
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Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system
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The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH
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Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up
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- Journal Article
- A1
- open access
Species pervasiveness within the group of coagulase-negative staphylococci associated with meat fermentation is modulated by pH