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Results: 252
Number of items: 252
  • Brul, S., Wells, J. M., & Ueckert, J. (2005). Understanding pathogen survival and resistance in the food chain. In M. Griffith (Ed.), Understanding pathogen behaviour. (pp. 390-410). Woodhead.
  • Brul, S. (2005). Challenges in whole processes batch produced foods. Bioworld Europe, 1, 6-8.
  • 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
  • Zakrzewska, A. M., Boorsma, A., Brul, S., Hellingwerf, K. J., & Klis, F. M. (2005). Transcriptional response of Saccharomyces cerevisiae to the plasma membrane-perturbing compound chitosan. Eukaryotic Cell, 4, 703-715. https://doi.org/10.1128/EC.4.4.703-715.2005
  • 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.
  • Oomes, S. J. C. M., & Brul, S. (2004). The effect of metal ions commonly present in food on gene expression of sporulating Bacillus subtilis cells in relation to spore wet heat resistance. Innovative Food Science & Emerging Technologies, 5, 307-316.
  • Klis, F. M., de Groot, P. W. J., Brul, S., & Hellingwerf, K. J. (2004). Molecular Organisation and Biogenesis of the cell wall. In J. R. Dickinson, & Schweizer (Eds.), The Metabolism and Molecular Physiology of Saccharomyces cerevisiae. (pp. 117-139). CRC Press.
  • Montijn, R., Schuren, F., van der Spek, J. C., Keijser, B. J. F., & Brul, S. (2004). Novel approaches in Food Microbiology. Food Science & Technology, 18, 21-24.
  • Marthi, B., Vaughan, E., & Brul, S. (2004). Functional genomics and food safety. New Food, 4, 14-18.
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