Van Hoorde K - Search Results

1

Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers.

Pino A, Van Hoorde K, Pitino I, Russo N, Carpino S, Caggia C, Randazzo CL. Pino A, et al. Among authors: van hoorde k. Int J Food Microbiol. 2017 Jul 3;252:42-52. doi: 10.1016/j.ijfoodmicro.2017.04.012. Epub 2017 Apr 21. Int J Food Microbiol. 2017. PMID: 28458191

2

Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses.

Van Hoorde K, Verstraete T, Vandamme P, Huys G. Van Hoorde K, et al. Food Microbiol. 2008 Oct;25(7):929-35. doi: 10.1016/j.fm.2008.06.006. Epub 2008 Jun 21. Food Microbiol. 2008. PMID: 18721684

3

Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.

Van Hoorde K, Heyndrickx M, Vandamme P, Huys G. Van Hoorde K, et al. Food Microbiol. 2010 May;27(3):425-33. doi: 10.1016/j.fm.2009.12.001. Epub 2009 Dec 11. Food Microbiol. 2010. PMID: 20227609

4

Selection, application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses.

Van Hoorde K, Van Leuven I, Dirinck P, Heyndrickx M, Coudijzer K, Vandamme P, Huys G. Van Hoorde K, et al. Among authors: van leuven i. Int J Food Microbiol. 2010 Dec 15;144(2):226-35. doi: 10.1016/j.ijfoodmicro.2010.05.007. Epub 2010 May 20. Int J Food Microbiol. 2010. PMID: 21036412

5

A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam.

Nguyen DT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Binh Thanh L, Vandamme P. Nguyen DT, et al. Among authors: van hoorde k. Int J Food Microbiol. 2013 Apr 15;163(1):19-27. doi: 10.1016/j.ijfoodmicro.2013.01.024. Epub 2013 Feb 4. Int J Food Microbiol. 2013. PMID: 23500611

6

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.

Pino A, De Angelis M, Todaro A, Van Hoorde K, Randazzo CL, Caggia C. Pino A, et al. Among authors: van hoorde k. Front Microbiol. 2018 Jun 5;9:1125. doi: 10.3389/fmicb.2018.01125. eCollection 2018. Front Microbiol. 2018. PMID: 29922251 Free PMC article.

7

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria.

Pino A, Russo N, Van Hoorde K, De Angelis M, Sferrazzo G, Randazzo CL, Caggia C. Pino A, et al. Among authors: van hoorde k. Microorganisms. 2019 Aug 12;7(8):254. doi: 10.3390/microorganisms7080254. Microorganisms. 2019. PMID: 31408976 Free PMC article.

8

Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics.

Biondi L, Randazzo CL, Russo N, Pino A, Natalello A, Van Hoorde K, Caggia C. Biondi L, et al. Among authors: van hoorde k. Foods. 2019 Oct 10;8(10):469. doi: 10.3390/foods8100469. Foods. 2019. PMID: 31658772 Free PMC article.

9

Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam.

Doan NT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Le Thanh B, Vandamme P. Doan NT, et al. Among authors: van hoorde k. Lett Appl Microbiol. 2012 Oct;55(4):265-73. doi: 10.1111/j.1472-765X.2012.03287.x. Epub 2012 Aug 3. Lett Appl Microbiol. 2012. PMID: 22774847

10

Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua.

Nguyen DTL, Cnockaert M, Van Hoorde K, De Brandt E, Snauwaert I, Snauwaert C, De Vuyst L, Le BT, Vandamme P. Nguyen DTL, et al. Among authors: van hoorde k. Int J Syst Evol Microbiol. 2013 May;63(Pt 5):1754-1759. doi: 10.1099/ijs.0.044123-0. Epub 2012 Aug 31. Int J Syst Evol Microbiol. 2013. PMID: 22941299

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