Leroy, Frédéric

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 1,852

Bacteriocins from lactic acid bacteria: Production, purification, and food applications

De Vuyst, L., & Leroy, F. (2007) · Microbial Physiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 708

Microbial ecology and process technology of sourdough fermentation

Vuyst, L. D., Kerrebroeck, S. V., & Leroy, F. (2017) · Advances in applied microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 226

Advances in Production and Simplified Methods for Recovery and Quantification of Exopolysaccharides for Applications in Food and Health

Leroy, F., & De Vuyst, L. (2016) · Journal of Dairy Science

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 96