| 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 | 1084 | 2005 |
| A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese WJM Engels, R Dekker, C De Jong, R Neeter, S Visser International Dairy Journal 7 (4), 255-263, 1997 | 339 | 1997 |
| 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 | 282 | 2009 |
| Purification and characterization of cystathionine (beta)-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese AC Alting, W Engels, S van Schalkwijk, FA Exterkate Applied and Environmental Microbiology 61 (11), 4037-4042, 1995 | 155 | 1995 |
| 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 | 154 | 2005 |
| Cheese flavour development by enzymatic conversions of peptides and amino acids G Smit, A Verheul, R van Kranenburg, E Ayad, R Siezen, W Engels Food Research International 33 (3-4), 153-160, 2000 | 141 | 2000 |
| Isolation and comparative characterization of components that contribute to the flavour of different types of cheese. WJM Engels, S Visser | 139 | 1994 |
| 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 | 124 | 2004 |
| Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway EHE Ayad, A Verheul, WJM Engels, JTM Wouters, G Smit Journal of applied microbiology 90 (1), 59-67, 2001 | 117 | 2001 |
| Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system. WJM Engels, S Visser | 70 | 1996 |
| 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 | 68 | 2004 |
| Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino … WJM Engels, AC Alting, MMTG Arntz, H Gruppen, AGJ Voragen, G Smit, ... International Dairy Journal 10 (7), 443-452, 2000 | 67 | 2000 |
| 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 | 60 | 2002 |
| 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 | 38 | 2004 |
| Gouda and related cheeses EM Düsterhöft, W Engels, T Huppertz Cheese, 865-888, 2017 | 28 | 2017 |
| Dutch‐Type Cheeses EM Düsterhöft, W Engels, T Huppertz Global Cheesemaking Technology: cheese quality and characteristics, 326-335, 2017 | 15* | 2017 |
| Metabolic conversions by lactic acid bacteria during plant protein fermentations W Engels, J Siu, S van Schalkwijk, W Wesselink, S Jacobs, H Bachmann Foods 11 (7), 1005, 2022 | 14 | 2022 |
| Starter cultures for cheese manufacture W Engels, EM Düsterhöft Academic Press, 2022 | 9 | 2022 |
| Flavour formation in cheese. WJM Engels, JETH Vlieg, G Smit Dairy processing: improving quality, 492-511, 2003 | 7 | 2003 |
| Salting of Cheese EM Dusterhoft, W Engels, T Huppertz Elsevier, 2017 | 6* | 2017 |
