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Onderzoeker
Maarten Janssens
- Trefwoorden:Toegepaste biologische wetenschappen
- Disciplines:Humane wetenschappen en de kunsten
Affiliaties
- Faculteit van de Wetenschappen (Faculteit)
Lid
Vanaf22 jun 2017 → 7 sep 2017 - Toegepaste Biologische Wetenschappen (Departement)
Lid
Vanaf1 sep 2009 → 11 okt 2016 - Industriële Microbiologie (Onderzoeksgroep)
Lid
Vanaf1 sep 2009 → 31 aug 2012 - Faculteit van de Wetenschappen (Faculteit)
Lid
Vanaf26 sep 2007 → 3 jul 2009
Publicaties
1 - 8 van 8
- The use of nucleosides and arginine as alternative energy sources by
coagulase-negative staphylococci in view of meat fermentation(2014)
Auteurs: Maarten Janssens, Adriaan Van Der Mijnsbrugge, Maria Sanchez Mainar, Tom Balzarini
Pagina's: 53-60 - The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer(2014)
Auteurs: Freek Spitaels, Anneleen Wieme, Maarten Janssens, Heide-Marie Daniel, A. Van Landschoot, Peter Vandamme
- Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese(2013)
Auteurs: Tony Ruyssen, Maarten Janssens, B. Van Gasse, B. Van Laere, N. Van Der Eecken, Marianne De Meerleer, L. Vermeiren, Kristof Van Hoorde, José C. Martins, M. Uyttendaele
Pagina's: 142-152 - Community dynamics of coagulase-negative staphylococci during
spontaneous artisan-type meat fermentations differ between
smoking and moulding treatments(2013)
Auteurs: Maarten Janssens, Nicolas Myter
Pagina's: 168-175 - Meat fermentation at the crossroads of innovation and tradition: A historical outlook(2013)
Auteurs: Anneke Geyzen, Maarten Janssens
Pagina's: 130-137 - Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus.(2012)
Auteurs: Maarten Janssens, Nicolas Myter
Pagina's: 167-177 - Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria(2011)
Auteurs: Timothy Lefeber, Maarten Janssens, Frédéric Moens, William Gobert
Pagina's: 6694-6698 - Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation(2010)
Auteurs: Timothy Lefeber, Maarten Janssens, Nicholas Camu
Pagina's: 7708-7716