Irma van Rijswijck
Irma van Rijswijck
Scientist at CSK Food Enrichment
Geverifieerd e-mailadres voor cskfood.com
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Multifactorial diversity sustains microbial community stability
O Erkus, VC De Jager, M Spus, IJ van Alen-Boerrigter, IM Van Rijswijck, ...
The ISME journal 7 (11), 2126-2136, 2013
1132013
Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production
IMH van Rijswijck, Wolkers-Rooijackers, J C. M., T Abee, EJ Smid
Microbial Biotechnology, 2017
412017
Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae
IMH van Rijswijck, J Dijksterhuis, JCM Wolkers‐Rooijackers, T Abee, ...
Yeast 32 (1), 89-101, 2015
132015
Contribution of Eat1 and other alcohol acyltransferases to ester production in Saccharomyces cerevisiae
AJ Kruis, B Gallone, T Jonker, AE Mars, IMH van Rijswijck, ...
Frontiers in microbiology 9, 3202, 2018
102018
Genome sequences of Cyberlindnera fabianii 65, Pichia kudriavzevii 129, and Saccharomyces cerevisiae 131 isolated from fermented masau fruits in Zimbabwe
IMH van Rijswijck, MFL Derks, T Abee, D de Ridder, EJ Smid
Genome announcements 5 (14), 2017
82017
Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae
IMH van Rijswijck, AJ Kruis, JCM Wolkers–Rooijackers, T Abee, EJ Smid
LWT 104, 8-15, 2019
32019
Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance
IMH van Rijswijck, O van Mastrigt, G Pijffers, JCM Wolkers–Rooijackers, ...
Food microbiology 83, 113-121, 2019
22019
Linking acetate ester hydrolysing activities to aroma profiles of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae
IMH van Rijswijck, JCM Wolkers–Rooijackers, T Abee, EJ Smid
Co-cultivation of non-conventional yeast with Saccharomyces cerevisiae to …, 2018
12018
Co-cultivation of non-conventional yeast with Saccharomyces cerevisiae to increase the aroma complexity of fermented beverages
IMH van Rijswijck
2017
Biodiversity of wild yeast isolates and their potential in brewing
JCM Wolkers-Rooijackers, IMH van Rijswijck, IIM Mik, T Abee, EJ Smid
microbiology 120, 159-166, 2015
2015
Wild yeasts: the key to beer innovation?
IMH van Rijswijck, S Zweers, R van der Ploeg, JCM Wolkers–Rooijackers, ...
15th International Belgian Brewing Conference, Leuven, Belgium, 2015
2015
Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii
IMH van Rijswijck, J Dijksterhuis, JCM Wolkers-Rooijackers, T Abee, ...
2014
The effect of nitrogen limitation on morphology and aroma formation in Pichia fabianii and P. kudriavzevii
IMH van Rijswijck, J Dijksterhuis, T Abee, EJ Smid
Nederlands Tijdschrift voor Medische Microbiologie 22 (Suppl.), S113-S113, 2014
2014
Non-conventional yeast species in novel sustainable food fermentation processes: Unravelling the eco-physiological implications of key metabolic pathways
IMH van Rijswijck, J de Vries, W Alkema, T Abee, EJ Smid
Book of Abstracts 4th European Yeast Flavour Workshop Conference, Freising …, 2013
2013
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