| Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation D Laureys, L De Vuyst Applied and environmental microbiology 80 (8), 2564-2572, 2014 | 264 | 2014 |
| Kombucha tea fermentation: A review D Laureys, SJ Britton, J De Clippeleer Journal of the American Society of Brewing Chemists 78 (3), 165-174, 2020 | 139 | 2020 |
| Oxygen and diverse nutrients influence the water kefir fermentation process D Laureys, M Aerts, P Vandamme, L De Vuyst Food microbiology 73, 351-361, 2018 | 98 | 2018 |
| The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process D Laureys, L De Vuyst Journal of applied microbiology 122 (3), 719-732, 2017 | 81 | 2017 |
| Bifidobacterium aquikefiri sp. nov., isolated from water kefir D Laureys, M Cnockaert, L De Vuyst, P Vandamme International journal of systematic and evolutionary microbiology 66 (3 …, 2016 | 76 | 2016 |
| Investigation of the instability and low water kefir grain growth during an industrial water kefir fermentation process D Laureys, A Van Jean, J Dumont, L De Vuyst Applied microbiology and biotechnology 101, 2811-2819, 2017 | 46 | 2017 |
| The buffer capacity and calcium concentration of water influence the microbial species diversity, grain growth, and metabolite production during water kefir fermentation D Laureys, M Aerts, P Vandamme, L De Vuyst Frontiers in microbiology 10, 497417, 2019 | 41 | 2019 |
| Acetic acid bacteria in fermented food and beverage ecosystems V Pothakos, K Illeghems, D Laureys, F Spitaels, P Vandamme, L De Vuyst Acetic acid bacteria: Ecology and physiology, 73-99, 2016 | 37 | 2016 |
| The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process D Laureys, F Leroy, T Hauffman, M Raes, M Aerts, P Vandamme, ... Frontiers in microbiology 12, 628599, 2021 | 22 | 2021 |
| Water kefir as a promising low-sugar probiotic fermented beverage D Laureys, L De Vuyst Archives of Public Health 72, 1, 2014 | 13 | 2014 |
| Comparison of congress mash with final 65 C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition A Demeester, D Laureys, J Baillière, J Huys, P Vermeir, I De Leyn, ... Journal of the American Society of Brewing Chemists 81 (1), 66-75, 2023 | 8 | 2023 |
| 10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process J Baillière, D Laureys, P Vermeir, F Van Opstaele, G De Rouck, ... Journal of Cereal Science 106, 103482, 2022 | 6 | 2022 |
| Backslopping time, rinsing of the grains during backslopping, and incubation temperature influence the water kefir fermentation process D Laureys, F Leroy, P Vandamme, L De Vuyst Frontiers in Microbiology 13, 871550, 2022 | 5 | 2022 |
| Microbial species diversity, community dynamics, substrate consumption, and metabolite production during water kefir fermentation D Laureys Ghent University, 2017 | 3 | 2017 |
| Convivina is a specialised core gut symbiont of the invasive hornet Vespa velutina A Hettiarachchi, M Cnockaert, M Joossens, D Laureys, J De Clippeleer, ... Insect molecular biology 32 (5), 510-527, 2023 | 2 | 2023 |
| Mashing with unmalted buckwheat: Influence of proportion, grind size, and exogenous enzymes on small-scale lautering performance E Myncke, D Laureys, J Baillière, D Vanderputten, J De Clippeleer Technical Quarterly 59 (2), 55-62, 2022 | 2 | 2022 |
| Aristophania vespae gen. nov., sp. nov., isolated from wasps, is related to Bombella and Oecophyllibacter, isolated from bees and ants J Guzman, M Won, A Poehlein, AS Sombolestani, D Mayorga-Ch, ... International Journal of Systematic and Evolutionary Microbiology 73 (2), 005699, 2023 | 1 | 2023 |
| The search for high-quality low-and non-alcohol beers: A chemical-analytical and sensorial characterisation of commercial NABLAB E Myncke, J Huys, D Laureys, J Schlich, F Van Opstaele, D Vanderputten, ... 15th Trends in Brewing, 2023 | 1 | 2023 |
| Use of unmalted buckwheat for innovative beer production E Myncke, D Laureys, J Baillière, D Vanderputten, J De Clippeleer Brewers Forum/38th EBC Congress, 2022 | 1 | 2022 |
| Mashing with 40% of unmalted alternative (pseudo) cereals for the production of specialty beers J Baillière, D Laureys, G Aelbrecht, D Vanderputten, J De Clippeleer World Brewing Congress–WBC Connect 2020, Brewing without boundaries, 2020 | 1 | 2020 |
