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Luc De Vuyst

Vrije Universiteit Brussel(BE)

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4

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133

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2

h-index

2

i10-index

Luc De Vuyst is an academic researcher from Vrije Universiteit Brussel. The author has contributed to research in topics: Food composition and properties & Probiotics and Fermented Foods & Microbial Metabolites in Food Biotechnology. The author has an h-index of 2, co-authored 4 publications.

Research Topics

Food composition and properties Probiotics and Fermented Foods Microbial Metabolites in Food Biotechnology Polysaccharides and Plant Cell Walls Microbial Metabolic Engineering and Bioproduction

Papers by this author

works

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

2025 · Current Research in Food Science · 1 citations

https://doi.org/10.1016/j.crfs.2025.101208

Celine Verdonck Eline Lambrechts Inés Pradal Luc De Vuyst

Research topics

topics

Food composition and properties

Probiotics and Fermented Foods

Microbial Metabolites in Food Biotechnology

Polysaccharides and Plant Cell Walls

Microbial Metabolic Engineering and Bioproduction

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