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Results: 251
Number of items: 251
  • Havelaar, A. H., Brul, S., de Jong, A., de Jonge, R., Zwietering, M. H., & ter Kuile, B. H. (2010). Future challenges to microbial food safety. International Journal of Food Microbiology, 139(S1), S79-S94. https://doi.org/10.1016/j.ijfoodmicro.2009.10.015
  • van Zuijlen, A., Periago, P. M., Amézquita, A., Palop, A., Brul, S., & Fernández, P. S. (2010). Characterization of Bacillus sporothermodurans IC4 spores; putative indicator microorganism for optimisation of thermal processes in food sterilisation. Food research international, 43(7), 1895-1901. https://doi.org/10.1016/j.foodres.2009.11.011
  • Ter Beek, A., & Brul, S. (2010). To kill or not to kill Bacilli: Opportunities for food biotechnology. Current Opinion in Biotechnology, 21(2), 168-174. https://doi.org/10.1016/j.copbio.2010.03.014
  • Open Access
    Zakrzewska, A., Boorsma, A., ter Beek, A., Hageman, J. A., Westerhuis, J. A., Hellingwerf, K. J., Brul, S., Klis, F. M., & Smits, G. J. (2010). Comparative analysis of transcriptome and fitness profiles reveals general and condition-specific cellular functions involved in adaptation to environmental change in Saccharomyces cerevisiae. Omics, 14(5), 603-614. https://doi.org/10.1089/omi.2010.0049
  • Open Access
    Orij, P. J. (2010). On the intracellular pH of baker’s yeast. [Thesis, fully internal, Universiteit van Amsterdam].
  • Shen, T., Bos, A. P., & Brul, S. (2009). Assessing freeze-thaw and high pressure low temperature induced damage to Bacillus subtilis cells with flow cytometry. Innovative Food Science & Emerging Technologies, 10(1), 9-15. https://doi.org/10.1016/j.ifset.2008.06.006
  • Orij, R., Postmus, J., ter Beek, A., Brul, S., & Smits, G. J. (2009). In vivo measurement of cytosolic and mitochondrial pH using a pH-sensitive GFP derivative in Saccharomyces cerevisiae reveals a relation between intracellular pH and growth. Microbiology - SGM, 155(1), 268-278. https://doi.org/10.1099/mic.0.022038-0
  • Hornstra, L. M., ter Beek, A., Smelt, J. P., Kallemeijn, W. W., & Brul, S. (2009). On the origin of heterogeneity in (preservation) resistance of Bacillus spores: Input for a ‘systems’ analysis approach of bacterial spore outgrowth. International Journal of Food Microbiology, 134(1-2), 9-15. https://doi.org/10.1016/j.ijfoodmicro.2009.02.011
  • Oomes, S. J. C. M., Jonker, M. J., Wittink, F. R. A., Hehenkamp, J. O., Breit, T. M., & Brul, S. (2009). The effect of calcium on the transcriptome of sporulating B. subtilis cells. International Journal of Food Microbiology, 133(3), 234-242. https://doi.org/10.1016/j.ijfoodmicro.2009.05.019
  • Klis, F. M., Sosinska, G. J., de Groot, P. W. J., & Brul, S. (2009). Covalently linked cell wall proteins of Candida albicans and their role in fitness and virulence. FEMS Yeast Research, 9(7), 1013-1028. https://doi.org/10.1111/j.1567-1364.2009.00541.x
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