Esther Meersman

KU Leuven — Belgium

Agricultural and Biological Sciences · Life Sciences

10h-index925citations14works0.02yr avg
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Research Topics

Fermentation and Sensory Analysis(11), Microbial Metabolic Engineering and Bioproduction(5), Food Chemistry and Fat Analysis(5), Biofuel production and bioconversion(4), Fungal and yeast genetics research(4)

Publications14 total

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp
Journal of Agricultural and Food Chemistry·2017· 31 cited
Development of superior yeast starter cultures for cocoa fermentations - improving chocolate quality and flavor
2015
Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production
Applied and Environmental Microbiology·2015· 63 citedOpen Access
Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations
Applied and Environmental Microbiology·2015· 46 citedOpen Access
Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
Applied and Environmental Microbiology·2014· 132 citedOpen Access
Improving industrial yeast strains: exploiting natural and artificial diversity
FEMS Microbiology Reviews·2014· 464 citedOpen Access
Detailed Analysis of the Microbial Population in Malaysian Spontaneous Cocoa Pulp Fermentations Reveals a Core and Variable Microbiota
PLoS ONE·2013· 98 citedOpen Access
Screening for superior yeasts for fermentation of beer, wine, chocolate and tea
2013
Development of novel beer yeasts by selective breeding
Lirias (KU Leuven)·2013
Selecting and generating superior yeasts for the brewing industry
Cerevisia·2012· 18 cited
EFFECT OF ENVIRONMENTAL CONDITIONS ON FLOCCULATION AND IMMOBILISATION OF BREWER'S YEAST DURING PRODUCTION OF ALCOHOL-FREE BEER
Journal of the Institute of Brewing·1998· 18 citedOpen Access
Continuous production of non-alcohol beer by immobilized yeast at low temperature
Journal of Industrial Microbiology & Biotechnology·1995· 35 citedOpen Access
Continuous production of acidified wort for alcohol-free beer using immobilised lactic acid bacteria
1993· 9 cited
Yeast dehydrogenase activities in relation to carbonyl compounds removal from wort and beer
1991· 11 cited

Frequent Co-authors

Jan Steensels(9), Kevin J. Verstrepen(9), Veerle Saels(7), Tim Snoek(5), Gino Vrancken(5), Martina Picca Nicolino(4), Nore Struyf(4), Melissa Mathawan(3), W Swinkels(3), Karin Voordeckers(2), Herwig Bernaert(2), Tinneke Paulus(2), Tjakko Abee(2), Pieter-Jan Wittocx(1), Leen Allegaert(1), Jean Koffi(1), M.F.M. van Iersel(1), F.M. Rombouts(1), Clare Kyomugasho(1), Zahra Jamsazzadeh Kermani(1)