Bart A. Smit
Bart A. Smit
FerMentor, NIZO food research and SmaakPark
Geverifieerd e-mailadres voor FerMentor.nl - Homepage
Geciteerd door
Geciteerd door
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
G Smit, BA Smit, WJM Engels
FEMS microbiology reviews 29 (3), 591-610, 2005
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
BA Smit, WJM Engels, G Smit
Applied microbiology and biotechnology 81, 987-999, 2009
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
R van Kranenburg, M Kleerebezem, J van Hylckama Vlieg, BM Ursing, ...
International Dairy Journal 12 (2-3), 111-121, 2002
Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation
BA Smit, JET van Hylckama Vlieg, WJM Engels, L Meijer, JTM Wouters, ...
Applied and environmental microbiology 71 (1), 303-311, 2005
Heme and menaquinone induced electron transport in lactic acid bacteria
R Brooijmans, B Smit, F Santos, J Van Riel, WM de Vos, J Hugenholtz
Microbial Cell Factories 8, 1-11, 2009
Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the …
BA Smit, WJM Engels, JTM Wouters, G Smit
Applied microbiology and biotechnology 64, 396-402, 2004
Differential effects of Lactobacillus acidophilus and Lactobacillus plantarum strains on cytokine induction in human peripheral blood mononuclear cells
YM Vissers, J Snel, PF Zuurendonk, BA Smit, HJ Wichers, HFJ Savelkoul
FEMS Immunology & Medical Microbiology 59 (1), 60-70, 2010
Correlation of gene expression and protein production rate-a system wide study
M Arvas, T Pakula, B Smit, J Rautio, H Koivistoinen, P Jouhten, E Lindfors, ...
BMC genomics 12, 1-25, 2011
Chemical conversion of α-keto acids in relation to flavor formation in fermented foods
BA Smit, WJM Engels, M Alewijn, GTCA Lommerse, EAH Kippersluijs, ...
Journal of agricultural and food chemistry 52 (5), 1263-1268, 2004
The formation mechanism of lactones in Gouda cheese
M Alewijn, BA Smit, EL Sliwinski, JTM Wouters
International Dairy Journal 17 (1), 59-66, 2007
Fermentative formation of flavour compounds by lactic acid bacteria
G Smit, JET van Hylckama Vlieg, BA Smit, EHE Ayad, WJM Engels
Australian journal of dairy technology 57 (2), 61, 2002
Transcriptional monitoring of steady state and effects of anaerobic phases in chemostat cultures of the filamentous fungus Trichoderma reesei
JJ Rautio, BA Smit, M Wiebe, M Penttilä, M Saloheimo
BMC genomics 7, 1-15, 2006
Strain‐specific immunomodulatory effects of Lactobacillus plantarum strains on birch‐pollen‐allergic subjects out of season
J Snel, YM Vissers, BA Smit, JMJ Jongen, ET Van Der Meulen, R Zwijsen, ...
Clinical & Experimental Allergy 41 (2), 232-242, 2011
Volatile sulphur compounds in morning breath of human volunteers
J Snel, M Burgering, B Smit, W Noordman, A Tangerman, EG Winkel, ...
archives of oral biology 56 (1), 29-34, 2011
Development of a high throughput screening method to test flavour‐forming capabilities of anaerobic micro‐organisms
BA Smit, WJM Engels, J Bruinsma, JET van Hylckama Vlieg, JTM Wouters, ...
Journal of applied microbiology 97 (2), 306-313, 2004
Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii
C van Der Sluis, YSP Rahardjo, BA Smit, PJ Kroon, S Hartmans, ...
Journal of bioscience and bioengineering 93 (2), 117-124, 2002
Magnetotactic bacteria used to generate electricity based on Faraday's law of electromagnetic induction
BA Smit, E Van Zyl, JJ Joubert, W Meyer, S Prévéral, CT Lefèvre, ...
Letters in applied microbiology 66 (5), 362-367, 2018
Aromatic potential of diverse non-conventional yeast species for winemaking and brewing
A Gamero, A Dijkstra, B Smit, C de Jong
Fermentation 6 (2), 50, 2020
Formation of amino acid derived cheese flavour compounds
BA Smit
PQDT-Global, 2004
Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae
C van der Sluis, BA Smit, S Hartmans, EG ter Schure, J Tramper, ...
Enzyme and microbial technology 27 (1-2), 151-156, 2000
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