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Results: 251
Number of items: 251
  • Klis, F. M., de Jong, M., Brul, S., & de Groot, P. W. J. (2007). Extraction of cell surface-associated proteins from living yeast cells. Yeast, 24(4), 253-258. https://doi.org/10.1002/yea.1476
  • Papadimitriou, M. N. B., Resende, C., Kuchler, K., & Brul, S. (2007). HighPdr12 levels in spoilage yeast (Saccharomyces cerevisiae) correlate directly with sorbic acid levels in the culture medium but are not sufficient to provide cells with acauired resistance to the food preservative. International Journal of Food Microbiology, 113, 173-179. https://doi.org/10.1016/j.ijfoodmicro.2006.06.035
  • Smelt, J. P. P. M., & Brul, S. (2007). Modelling lag-time in predictive microbiology with special reference to lag phase of bacterial spores. In S. Brul, S. van Gerwen, & M. Zwietering (Eds.), Modelling lag-time in predictive microbiology with special reference to lag phase of bacterial spores. (pp. 67-81). Woodhead.
  • Klis, F. M., de Groot, P. W. J., & Brul, S. (2007). Identification, characterization, and phenotypic analysis of covalently linked cell wall proteins. In I. Stansfield, & M. Stark (Eds.), Methods in Microbiology (pp. 281-301). Academic Press.
  • Zakrzewska, A. M., Boorsma, A., Delneri, D., Brul, S., Oliver, S. G., & Klis, F. M. (2007). Cellular processes and pathways that protect Saccharomyces cerevisiae cells against the plasma membrane-perturbing compound chitosan. Eukaryotic Cell, 6(4), 600-608. https://doi.org/10.1128/EC.00355-06
  • Urrutia, G., Arabas, K., Autio, K., Brul, S., Hendrickx, M., Kakolewski, A., Shen, T., & et al., U. (2007). SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. Journal of food engineering, 83, 293-315. https://doi.org/10.1016/j.jfoodeng.2007.03.004
  • Oomes, S. J. C. M., van Zuijlen, A. C. M., Hehenkamp, J. O., Witsenboer, H. M. A., Vossen, J. M. B. M., & Brul, S. (2007). The characterization of Bacillus spores occurring in the manufacturing of (low acid) canned products. International Journal of Food Microbiology, 120, 85-94. https://doi.org/10.1016/j.ijfoodmicro.2007.06.013
  • Brul, S., van Gerwen, S., & Zwietering, M. (2007). Modelling microorganisms in food. (Woodhead Publishing in food science, technology and nutrition). Woodhead.
  • Brul, S., & Westerhoff, H. V. (2007). Systems biology and food science. In S. Brul, S. van Gerwen, & M. Zwietering (Eds.), Modelling microorganisms in Food. (pp. 250-288). Woodhead.
  • Mensonides, F. I. C., Bakker, B., Brul, S., Hellingwerf, K. J., & Teixeira De Mattos, M. J. (2007). A kinetic model as a tool to understand the response of Saccharomyces cerevisiae to heat exposure. In S. Brul, S. van Gerwen, & M. Zwietering (Eds.), Modelling microorganisms in Food. (pp. 228-249). Woodhead.
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