Research Explorer

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Researcher

Alberto Berardo

Awards & Distinctions

7 Results

2018

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

Despoina Angeliki StavropoulouHannelore De MaereAlberto BerardoBente JanssensPanagiota FilippouLuc De VuystStefaan De SmetFrédéric Leroy

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Species pervasiveness within the group of coagulase-negative staphylococci associated with meat fermentation is modulated by pH

Despoina Angeliki StavropoulouHannelore De MaereAlberto BerardoBente JanssensPanagiota FilippouLuc De VuystStefaan De SmetFrederic Leroy

A1 Journal Article in FRONTIERS IN MICROBIOLOGY

2017

Actin proteolysis during ripening of dry fermented sausages at different pH values

Alberto BerardoBart DevreeseH De MaereDA StavropoulouG Van RoyenF LeroyStefaan De Smet

A1 Journal Article in FOOD CHEMISTRY

Proteolysis and protein oxidation in dry fermented sausages

Alberto BerardoStefaan De SmetFrédéric Leroy

2016

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Alberto BerardoH De MaereDA StavropoulouT RysmanF LeroyStefaan De Smet

A1 Journal Article in MEAT SCIENCE

Reducing compounds equivocally influence oxidation during digestion of a high-fat beef product, which promotes cytotoxicity colorectal carcinoma cell lines

Thomas Van HeckeAn WoutersCaroline RomboutsTazkiyah IzzatiAlberto BerardoEls VossenErik ClaeysJohn Van CampKatleen RaesLynn Vanhaecke et al.

A1 Journal Article in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

2015

Protein oxidation affects proteolysis in a meat model system

Alberto BerardoErik ClaeysEls VossenFrédéric LeroyStefaan De Smet

A1 Journal Article in MEAT SCIENCE