Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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Your filters: cql: author="Van der Meulen, Roel" or (type any "bookEditor issueEditor" and editor="Van der Meulen, R...

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Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations

Stefan Weckx, Joke Allemeersch, Roel Van der Meulen, Gino Vrancken, Geert Huys (UGent) , Peter Vandamme (UGent) , Paul Van Hummelen and Luc De Vuyst

(2011) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 77(2). p.618-626
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Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys (UGent) , Peter Vandamme (UGent) and Heide-Marie Daniel

(2010) FEMS YEAST RESEARCH. 10(4). p.471-481
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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

Stefan Weckx, Roel van der Meulen, Dominique Maes, Ilse Scheirlinck, Geert Huys (UGent) , Peter Vandamme (UGent) and Luc De Vuyst

(2010) FOOD MICROBIOLOGY. 27(8). p.1000-1008
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Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome

Stefan Weckx, Roel Van der Meulen, Joke Allemeersch, Geert Huys (UGent) , Peter Vandamme (UGent) , Paul Van Hummelen and Luc De Vuyst

(2010) APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 76(16). p.5402-5408