Frédéric Leroy (F Leroy)

Scopus Author ID ResearcherID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Microorganisms

FEMS microbiology reviews

Behavioral sciences (Basel, Switzerland)

Vrije Universiteit Brussel

Vrije Universiteit Brussel (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Vrije Universiteit Brussel Jan 01 2014

Belgium

Associate Professor (hoofddocent)

Vrije Universiteit Brussel Oct 01 2005 - Dec 31 2013

Belgium

Lecturer (docent)

Fonds Wetenschappelijk Onderzoek Vlaanderen Oct 01 2002 - Oct 01 2008

Belgium

Postdoctoral researcher

Education History

Vrije Universiteit Brussel Feb 01 1998 - Feb 22 2002

Belgium

PHD

Universiteit Gent Oct 01 1992 - Jul 01 1997

Belgium

MSC

Publications

Frédéric Leroy, Christina Charmpi, Luc De Vuyst
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet. FEMS microbiology reviews (2023)
Frédéric Leroy, Agustín Del Prado
The Dublin Declaration of Scientists on the Societal Role of Livestock. Nature food (2023)
Cleo Protogerou, Frédéric Leroy, Martin S Hagger
Beliefs and Experiences of Individuals Following a Zero-Carb Diet. Behavioral sciences (Basel, Switzerland) 11 (12) (2021)
David Van der Veken, Charlie Hollanders, Marko Verce, Chris Michiels, Steven Ballet, Stefan Weckx, Frédéric Leroy
Genome-Based Characterization of a Plasmid-Associated Micrococcin P1 Biosynthetic Gene Cluster and Virulence Factors in Mammaliicoccus sciuri IMDO-S72. Applied and environmental microbiology 88 (4) (2021)
Evelyne Duthoo, Geertrui Rasschaert, Frédéric Leroy, Stefan Weckx, Marc Heyndrickx, Koen De Reu
The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis. Microorganisms 9 (6) (2021)
Emiel Van Reckem, Christina Charmpi, David Van der Veken, Wim Borremans, Luc De Vuyst, Stefan Weckx, 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. Foods (Basel, Switzerland) 9 (9) (2020)
Christina Charmpi, Emiel Van Reckem, Nikoleta Sameli, David Van der Veken, 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. Foods (Basel, Switzerland) 9 (10) (2020)
Emiel Van Reckem, Luc De Vuyst, Frédéric Leroy, Stefan Weckx
Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities. Microorganisms 8 (6) (2020)
D A Stavropoulou, L De Vuyst, Frédéric Leroy
Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis. Journal of applied microbiology (2018)

Frédéric Leroy.css-eqlu8i{font-size:small;padding-left:4px;} (F Leroy)

Publication Activity (10 Years)

Top Topics

Top Venues

Frédéric Leroy (F Leroy)