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Results: 247
Number of items: 247
  • 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
  • Boorsma, A., de Nobel, H., ter Riet, B., Bargmann, B. O. R., Brul, S., Hellingwerf, K. J., & Klis, F. M. (2004). Characterization of the transcriptional response to cell wall stress in Saccharomyces cerevisiae. Yeast, 21(5), 413-427. https://doi.org/10.1002/yea.1109
  • 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.
  • 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.
  • Brul, S., Mensonides, F. I. C., Teixeira De Mattos, M. J., Resende, C., Boeree, P. T., Smits, G. J., van der Spek, J. C., & Westerhoff, H. V. (2003). From cell to molecule and back; mechanistic modelling in the prediction of microbial food stability. In J. F. M. van Impe, I. Geeraerd, I. Leguerinel, & P. Mafart (Eds.), Predictive modelling in foods. (Conference Proc.). Kath.Universiteit Leuven/BioTec.
  • Brul, S., Klis, F. M., Knorr, D., Abee, T., & Notermans, S. (2003). Food preservation and the development of microbial resistance; past present and future. In L. Bogh-Sorensen, & P. Zeuthen (Eds.), Food Preservation Techniques. (pp. 526-552). Woodhead.
  • Brul, S., van der Vossen, J., Boorsma, A., & Klis, F. M. (2003). Yeast and food spoilage. In H. de Winde, & S. Hohman (Eds.), Functional genetics of industrial yeasts (pp. 273-295). (Topics in Current Genetics). Springer-Verlag.
  • Brul, S., Klis, F. M., Nobel, de, H., Oomes, S. J. C. M., Coote, P., & Hellingwerf, K. J. (2003). Yeast stress response to food preservation systems. In T. Boekhout, & V. Robert (Eds.), Yeasts in Food. Beneficial and Detrimental Aspects. (pp. 103-207). Behr's Verlag.
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