Researcher
David Van Der Veken
- Keywords:Applied biological sciences, biotechnology
- Disciplines:General and logistic services, Social sciences, Agricultural, veterinary and food sciences, Humanities and the arts
Affiliations
- Industrial Microbiology (Research group)
Member
From1 Oct 2017 → Today - Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2021 → 31 Mar 2022 - Department of Bio-engineering Sciences (Department)
Member
From1 Jan 2019 → 30 Apr 2021 - Department of Bio-engineering Sciences (Department)
Member
From1 Oct 2017 → 31 Mar 2022 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From27 Sep 2017 → 21 Apr 2023 - Faculty of Sciences and Bioengineering Sciences (Faculty)
Member
From13 Oct 2014 → 6 Jul 2017
Publications
1 - 9 of 9
- Exploring the ecological functioning of an anticlostridial Mammaliicoccus sciuri strain in view of its application as a meat starter culture(2023)
Authors: David van der Veken, Frédéric Leroy
Number of pages: 331 - Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail(2021)
Authors: Christina Charmpi, Thomas Vervaet, Emiel Niels Van Reckem, Wim Jan L Geeraerts, David van der Veken, Wouter Ryckbosch, Frédéric Leroy, Malaika Brengman
- High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation(2021)
Authors: Emiel Niels Van Reckem, Ewout Simon P Claeys, Christina Charmpi, Ana Sosa Fajardo, David van der Veken, Dominique Maes, Stefan Weckx, Luc De Vuyst, Frédéric Leroy
- The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation(2020)
Authors: Christina Charmpi, Emiel Niels Van Reckem, Nikoleta Sameli, David van der Veken, Luc De Vuyst, Frédéric Leroy
- Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with European fermented meats from different origins(2020)
Authors: Emiel Niels Van Reckem, Christina Charmpi, David van der Veken, Wim Borremans, Luc De Vuyst, Stefan Weckx, Frédéric Leroy
- Exploring the ambiguous status of coagulase‐negative staphylococci in the biosafety of fermented meats(2020)
Authors: David Van der Veken, Rafik Benhachemi, Christina Charmpi, Lore Ockerman, Marijke Poortmans, Emiel Van Reckem, Chris Michiels, Frédéric Leroy
- Exploring the link between the geographical origin of European fermented foods and the diversity of their bacterial communities: the case of fermented meat(2019)
Authors: Emiel Niels Van Reckem, Wim Jan L Geeraerts, Christina Charmpi, David van der Veken, Luc De Vuyst, Frédéric Leroy
Pages: 1-11 - Fungal-bacterial networks in the populus rhizobiome are impacted by soil properties and host genotype(2019)
Authors: Emiel Niels Van Reckem, Wim Jan L Geeraerts, Christina Charmpi, David van der Veken, Luc De Vuyst
Pages: 1-21 - The interior surfaces of wooden barrels are an additional microbial inoculation source for lambic beer production.(2019)
Authors: Jonas De Roos, David van der Veken, Luc De Vuyst