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Articles by Van Impe
Marked variation in the bacterial microbiota of commercially produced Greek kefir products revealed by full-length 16S rRNA gene sequencing
Abstract Kefir is a fermented dairy beverage characterized by a complex microbial community that contributes to its technological and sensory properties and has been associated in previous studies with potential health-related effects. While the microbiota of kefir grains has been extensively studied, information regarding the bacterial communities of commercially produced Greek kefir remains limited.
Decoding the Seminal Microbial Fingerprint and Semen Quality: Insights from the First Greek Pilot Study
ORIGINAL RESEARCH article Volume 17 - 2026 | doi: 10.3389/fmicb.2026.1829292 Reviewed by ORIGINAL RESEARCH article DV Despina Vougiouklaki 1 EP Eirini Prountzou 1 MP Marios Papaparaskevas 1 ET Efstathia Tsakali 1 MP Monika Polanska 3 JF JAN F. M. VAN IMPE 3 1. University of West Attica, Athens, Greece 2. 3rd Department of Urology, Medical School, National and Kapodistrian University of Athens, ATTIKON University Hospital, Haidari, Greece 3.
Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries
Viviane De Buck1 Mihaela I. Sbarciog1, 2 Jef Cras1 Satyajeet S. Bhonsale1 Monika Polanska1 JAN F. VAN IMPE1* 1KU Leuven, Belgium 2Université libre de Bruxelles, Belgium The final, formatted version of the article will be published soon. Receive an email when it is updated Biorefinery systems that are embedded in their local setting provide an attractive framework for the valorisation of locally available food- and other bio-waste streams.
Survival and Virulence of Listeria monocytogenes during Storage on Chocolate Liquor, Corn Flakes, and Dry-Roasted Shelled Pistachios at 4 and 23°C
Skip Nav Destination Research Article| June 18 2020
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