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  • 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.
  • Brul, S., Keijser, B. J. F., van der Spek, J. C., Oomes, S. J. C. M., & Montijn, R. (2005). Genomics applications in food preservation and safety research. Agro Food Industry HI-TECH, 16, 34-36.
  • 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.
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