Onderzoeker
Henning Harth
- Trefwoorden:Toegepaste biologische wetenschappen
- Disciplines:Humane wetenschappen en de kunsten
Affiliaties
- Faculteit van de Wetenschappen (Faculteit)
Lid
Vanaf24 aug 2015 → 19 aug 2016 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf1 jun 2013 → 30 nov 2015 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf1 jun 2010 → 30 nov 2015 - Industriële Microbiologie (Onderzoeksgroep)
Lid
Vanaf1 jun 2010 → 31 mei 2015
Publicaties
1 - 10 van 11
- Potential of bacteria from alternative fermented foods as starter cultures for the production of wheat sourdoughs(2020)
Auteurs: Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst
Pagina's: 1-23 - The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation(2019)
Auteurs: Andrea Comasio, Henning Harth, Stefan Weckx, Luc De Vuyst
Pagina's: 88-105 - Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions(2018)
Auteurs: Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst
Pagina's: 1438-1455 - Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry(2018)
Auteurs: Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
Pagina's: 3501-3512 - Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry(2018)
Auteurs: Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
Pagina's: 254-262 - Yeast diversity of sourdoughs and associated metabolic properties and functionalities(2016)
Auteurs: Luc De Vuyst, Henning Harth, Simon Van Kerrebroeck, Frédéric Leroy
Pagina's: 26-34 - A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics(2016)
Auteurs: Simon Van Kerrebroeck, Henning Harth, Luc De Vuyst, Francisca Casanova C. Bastos
Pagina's: 54-64 - Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions(2016)
Auteurs: Henning Harth, Simon Van Kerrebroeck, Luc De Vuyst
Pagina's: 22-32 - Microbial communities involved in Kaşar cheese ripening(2015)
Auteurs: Oğuz Aydemir, Henning Harth, Stefan Weckx, Muhammet Dervişoğlu, Luc De Vuyst
Pagina's: 587-595 - Microbial communities involved in Kashar cheese ripening(2014)
Auteurs: Oguz Aydemir, Henning Harth, Dervisoglu Muhammet
Pagina's: 587-595