Books

Author

De Vuyst, L. (2003). Book of Abstracts of the Second International Symposium on Sourdough: From Fundamentals to Applications. Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Brussels, 117 pp. ISBN 90-8070003-7.

De Vuyst, L. & Degeest, B. (2001). Book of Abstracts First International Symposium on Exopolysaccharides from Lactic Acid Bacteria: from Fundamentals to Applications. Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing, Brussels, 97 pp. ISBN 90-9014903-1.

De Vuyst, L. & Vandamme, E.J. (1994). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Blackie Academic & Professional, London, 539 pp. ISBN 0-7514-0174-9.

Guest author

De Vuyst, L. & Gänzle, M. (2005). Sourdough: from Fundamentals to Applications. Trends in Food Science and Technology 16 (1-3), 1-124. Special issue Second International Symposium on Sourdough - From Fundamentals to Applications. Elsevier Science, Amsterdam.

De Vuyst, L., Kulozik, U., van der Horst, C., van Vliet, T. & Zoon, P. (2004). International Dairy Journal 14, 271-373. Special issue 3rd NIZO Dairy Conference – Dynamics of Texture, Process and Perception (Part 2). Elsevier Science, Amsterdam.

De Vuyst, L., Kulozik, U., van der Horst, C., van Vliet, T. & Zoon, P. (2003). International Dairy Journal 13 (8), 583-726. Special issue 3rd NIZO Dairy Conference – Dynamics of Texture, Process and Perception (Part 1). Elsevier Science, Amsterdam.

De Vuyst, L. & Marshall, V.M. (2001). Exopolysaccharides from Lactic Acid Bacteria: from Fundamentals to Applications. Special Issue International Dairy Journal. Elsevier Science, Amsterdam, 110 pp.

Delcour, J., De Vuyst, L. & Shortt, C. (1999). Recombinant Dairy Starters, Probiotics, and Prebiotics: Scientific, Technological, and Regulatory Challenges. Special Issue International Dairy Journal 9 (1). Elsevier Science, Amsterdam, 84 pp.