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Results: 251
Number of items: 251
  • Shen, T., Urrutia Benet, G., Brul, S., & Knorr, D. (2005). Influence of high-pressure-low-temperature treatment on the inactivation of Bacillus subtilis cells. Innovative Food Science & Emerging Technologies, 6, 271-278. https://doi.org/10.1016/j.ifset.2005.03.004
  • Smits, G. J., & Brul, S. (2005). Stress tolerance in fungi - to kill a spoilage yeast. Current Opinion in Biotechnology, 16, 225-230. https://doi.org/10.1016/j.copbio.2005.02.005
  • Brul, S., Wells, J. M., & Ueckert, J. (2005). Understanding pathogen survival and resistance in the food chain. In M. Griffith (Ed.), Understanding pathogen behaviour. (pp. 390-410). Woodhead.
  • Brul, S. (2005). Challenges in whole processes batch produced foods. Bioworld Europe, 1, 6-8.
  • Brul, S., Keijser, B. J. F., van der Spek, J. C., Oomes, S. J. C. M., & Montijn, R. (2005). Genomics applications in food preservation and safety research. Agro Food Industry HI-TECH, 16, 34-36.
  • Oomes, S. J. C. M., & Brul, S. (2004). The effect of metal ions commonly present in food on gene expression of sporulating Bacillus subtilis cells in relation to spore wet heat resistance. Innovative Food Science & Emerging Technologies, 5, 307-316.
  • Klis, F. M., de Groot, P. W. J., Brul, S., & Hellingwerf, K. J. (2004). Molecular Organisation and Biogenesis of the cell wall. In J. R. Dickinson, & Schweizer (Eds.), The Metabolism and Molecular Physiology of Saccharomyces cerevisiae. (pp. 117-139). CRC Press.
  • Montijn, R., Schuren, F., van der Spek, J. C., Keijser, B. J. F., & Brul, S. (2004). Novel approaches in Food Microbiology. Food Science & Technology, 18, 21-24.
  • Marthi, B., Vaughan, E., & Brul, S. (2004). Functional genomics and food safety. New Food, 4, 14-18.
  • Boorsma, A., de Nobel, H., ter Riet, B., Bargmann, B. O. R., Brul, S., Hellingwerf, K. J., & Klis, F. M. (2004). Characterization of the transcriptional response to cell wall stress in Saccharomyces cerevisiae. Yeast, 21(5), 413-427. https://doi.org/10.1002/yea.1109
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