| Lactic acid bacteria and their controversial role in fresh meat spoilage V Pothakos, F Devlieghere, F Villani, J Björkroth, D Ercolini Meat science 109, 66-74, 2015 | 279 | 2015 |
| Exploring the impacts of postharvest processing on the microbiota and metabolite profiles during green coffee bean production F De Bruyn, SJ Zhang, V Pothakos, J Torres, C Lambot, AV Moroni, ... Applied and environmental microbiology 83 (1), e02398-16, 2017 | 259 | 2017 |
| Following coffee production from cherries to cup: Microbiological and metabolomic analysis of wet processing of Coffea arabica SJ Zhang, F De Bruyn, V Pothakos, J Torres, C Falconi, C Moccand, ... Applied and Environmental Microbiology 85 (6), e02635-18, 2019 | 111 | 2019 |
| Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products … V Pothakos, C Snauwaert, P De Vos, G Huys, F Devlieghere Food microbiology 39, 61-67, 2014 | 88 | 2014 |
| Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their … V Pothakos, S Samapundo, F Devlieghere Food microbiology 32 (2), 437-443, 2012 | 88 | 2012 |
| The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent T Rimaux, G Vrancken, V Pothakos, D Maes, L De Vuyst, F Leroy Food microbiology 28 (3), 597-604, 2011 | 74 | 2011 |
| Influence of various processing parameters on the microbial community dynamics, metabolomic profiles, and cup quality during wet coffee processing SJ Zhang, F De Bruyn, V Pothakos, GF Contreras, Z Cai, C Moccand, ... Frontiers in Microbiology 10, 2621, 2019 | 73 | 2019 |
| Processing environment and ingredients are both sources of Leuconostoc gelidum, which emerges as a major spoiler in ready-to-eat meals V Pothakos, G Stellato, D Ercolini, F Devlieghere Applied and environmental microbiology 81 (10), 3529-3541, 2015 | 65 | 2015 |
| Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014 V Pothakos, B Taminiau, G Huys, C Nezer, G Daube, F Devlieghere International journal of food microbiology 191, 157-163, 2014 | 58 | 2014 |
| Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon BY Zhang, S Samapundo, V Pothakos, G Sürengil, F Devlieghere International Journal of Food Microbiology 166 (3), 378-390, 2013 | 57 | 2013 |
| Temporal shotgun metagenomics of an Ecuadorian coffee fermentation process highlights the predominance of lactic acid bacteria V Pothakos, L De Vuyst, SJ Zhang, F De Bruyn, M Verce, J Torres, ... Current Research in Biotechnology 2, 1-15, 2020 | 56 | 2020 |
| Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple BY Zhang, S Samapundo, V Pothakos, I de Baenst, G Sürengil, B Noseda, ... Postharvest biology and technology 86, 73-84, 2013 | 54 | 2013 |
| Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation … V Pothakos, C Nyambi, BY Zhang, A Papastergiadis, B De Meulenaer, ... International journal of food microbiology 178, 120-129, 2014 | 46 | 2014 |
| Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment V Pothakos, C Snauwaert, P De Vos, G Huys, F Devlieghere International journal of food microbiology 185, 7-16, 2014 | 45 | 2014 |
| 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 |
| Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail W Geeraerts, V Pothakos, L De Vuyst, F Leroy Food microbiology 65, 236-243, 2017 | 31 | 2017 |
| Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail W Geeraerts, V Pothakos, L De Vuyst, F Leroy Food microbiology 73, 209-215, 2018 | 23 | 2018 |
| Fermentation titer optimization and impact on energy and water consumption during downstream processing V Pothakos, N Debeer, I Debonne, A Rodriguez, JN Starr, T Anderson Chemical Engineering & Technology 41 (12), 2358-2365, 2018 | 16 | 2018 |
| Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces V Pothakos, YA Aulia, I Van der Linden, M Uyttendaele, F Devlieghere International Journal of Food Microbiology 199, 41-46, 2015 | 14 | 2015 |
| Psychrotrophic lactic acid bacteria (LAB) as a source of fast spoilage occuring on packaged and cold-stored food products V Pothakos Ghent University, 2014 | 5 | 2014 |
