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Results: 252
Number of items: 252
  • Mensonides, F. I. C., Bakker, B., Brul, S., Hellingwerf, K. J., & Teixeira De Mattos, M. J. (2007). A kinetic model as a tool to understand the response of Saccharomyces cerevisiae to heat exposure. In S. Brul, S. van Gerwen, & M. Zwietering (Eds.), Modelling microorganisms in Food. (pp. 228-249). Woodhead.
  • Bouwman, J., van Eunen, K., Tuzun, I., Postmus, J., Canelas, A., van der Brink, J., Lindenbergh, P. A., Teixeira De Mattos, M. J., Smits, G. J., Daran-Lapujade, P. A. L., van Gulik, W. M., van Spanning, R. J., Heijnen, J. J., de Winde, J. H., Brul, S., Hellingwerf, K. J., Westerhoff, H. V., & Bakker, B. M. (2007). Standardization and 'in vivo'-like enzyme activity measurements in yeast. In M. G. Hicks, & C. Kettner (Eds.), Proceedings of the 2nd International Beilstein Workshop on Experimental Standard Conditions of Enzyme Characterizations: March 19th -23rd, 2006, Rüdesheim/Rhein, Germany (pp. 11-20). Logos-Verlag. http://www.beilstein-institut.de/download/676/06_escec_06_druck_071122.pdf
  • Open Access
    Zakrzewska, A. M. (2007). Exploring plasma membrane stress response in Saccharomyces cerevisiae with functional genomics. [Thesis, fully internal, Universiteit van Amsterdam].
  • Brul, S., Schuren, F., Montijn, R., Keijser, B. J. F., van der Spek, H., & Oomes, S. J. C. M. (2006). The impact of functional genomics on microbiological food. International Journal of Food Microbiology, 112, 195-199. https://doi.org/10.1016/j.ijfoodmicro.2006.04.014
  • Brul, S., van der Spek, H., Keijser, B. J. F., Schuren, F., Oomes, S. J. C. M., & Montijn, R. C. (2006). Functional genomics for optimal microbiological stability of processed food products. In High pressure processing of foods. (pp. 190-250). Blackwell Publishing.
  • Veening, J. W., Kuipers, O. P., Brul, S., Hellingwerf, K. J., & Kort, R. (2006). Effects of phosphorelay perturbations on architecture, sporulation, and spore resistance in biofilms of Bacillus subtilis. Journal of Bacteriology, 188, 3099-3109. https://doi.org/10.1128/JB.188.8.3099-3109.2006
  • Smits, G. J., Schenkman, L. R., Brul, S., Pringle, J. R., & Klis, F. M. (2006). Role of cell-cycle regulated expression in the localized incorporation of cell wall proteins in yeast. Molecular Biology of the Cell, 17(7), 3267-3280. https://doi.org/10.1091/mbc.E05-08-0738
  • Mensonides, F. I. C., Brul, S., Klis, F. M., Hellingwerf, K. J., & Teixeira De Mattos, M. J. (2005). Activation of the protein kinase C1 pathway upon continuous heat stress in S.cerevisiae is triggered by an increase in osmolarity due to trehalose accumulation. Applied and Environmental Microbiology, 71, 4531-4538. https://doi.org/10.1128/AEM.71.8.4531-4538.2005
  • Brul, S. (2005). The role of fermentation in food preservation and food quality. In R. Nout, W. de Vos, & M. H. Zwietering (Eds.), Food Fermentation. (pp. 69-76). Wageningen University Press.
  • Kort, R., O'Brien, A. C., van Stokkum, I. H. M., Oomes, S. J. C. M., Crielaard, W., Hellingwerf, K. J., & Brul, S. (2005). Assessment of heat resistance of bacterial spores from food product isolates by fluorescent monitoring of dipicolinic acid release. Applied and Environmental Microbiology, 71, 3556-3564. https://doi.org/10.1128/AEM.71.7.3556-3564.2005
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