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Results: 247
Number of items: 247
  • Open Access
    Orij, P. J. (2010). On the intracellular pH of baker’s yeast. [Thesis, fully internal, Universiteit van Amsterdam].
  • Shen, T., Bos, A. P., & Brul, S. (2009). Assessing freeze-thaw and high pressure low temperature induced damage to Bacillus subtilis cells with flow cytometry. Innovative Food Science & Emerging Technologies, 10(1), 9-15. https://doi.org/10.1016/j.ifset.2008.06.006
  • Orij, R., Postmus, J., ter Beek, A., Brul, S., & Smits, G. J. (2009). In vivo measurement of cytosolic and mitochondrial pH using a pH-sensitive GFP derivative in Saccharomyces cerevisiae reveals a relation between intracellular pH and growth. Microbiology - SGM, 155(1), 268-278. https://doi.org/10.1099/mic.0.022038-0
  • Hornstra, L. M., ter Beek, A., Smelt, J. P., Kallemeijn, W. W., & Brul, S. (2009). On the origin of heterogeneity in (preservation) resistance of Bacillus spores: Input for a ‘systems’ analysis approach of bacterial spore outgrowth. International Journal of Food Microbiology, 134(1-2), 9-15. https://doi.org/10.1016/j.ijfoodmicro.2009.02.011
  • Oomes, S. J. C. M., Jonker, M. J., Wittink, F. R. A., Hehenkamp, J. O., Breit, T. M., & Brul, S. (2009). The effect of calcium on the transcriptome of sporulating B. subtilis cells. International Journal of Food Microbiology, 133(3), 234-242. https://doi.org/10.1016/j.ijfoodmicro.2009.05.019
  • Klis, F. M., Sosinska, G. J., de Groot, P. W. J., & Brul, S. (2009). Covalently linked cell wall proteins of Candida albicans and their role in fitness and virulence. FEMS Yeast Research, 9(7), 1013-1028. https://doi.org/10.1111/j.1567-1364.2009.00541.x
  • van Zuijlen, A. C. M., Oomes, S. J. C. M., Vos, P., & Brul, S. (2009). Detecting bacterial spores in soup manufacturing. New Food, (3), 21-24. http://www.newfoodmagazine.com/category/new-food-magazine/past-issues/issue-3-2009/
  • Open Access
    ter Beek, A. S. (2009). Weak organic acid stress in Bacillus subtilis. [Thesis, fully internal, Universiteit van Amsterdam].
  • Brul, S., Kallemeijn, W., & Smits, G. (2008). Functional genomics for food microbiology: Molecular mechanisms of weak organic acid preservative adaptation in yeast. Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 3, 005. https://doi.org/10.1079/PAVSNNR20083005
  • Postmus, J., Canelas, A. B., Bouwman, J., Bakker, B. M., van Gulik, W., Teixeira De Mattos, M. J., Brul, S., & Smits, G. J. (2008). Quantitative analysis of the high temperature-induced glycolytic flux increase in Saccharomyces cerevisiae reveals dominant metabolic regulation. The Journal of Biological Chemistry, 283(35), 23524-23532. https://doi.org/10.1074/jbc.M802908200
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