| 1 |
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
Smit BA, Engels WJM, Smit G
Applied Microbiology and Biotechnology, 81(6), 987, 2009 |
| 2 |
Growth stimulation of Brevibacterium sp by siderophores
Noordman WH, Reissbrodt R, Bongers RS, Rademaker JLW, Bockelmann W, Smit G
Journal of Applied Microbiology, 101(3), 637, 2006 |
| 3 |
Adsorption and low-temperature oxidation of CO over iron oxides
Smit G, Zrncevic S, Lazar K
Journal of Molecular Catalysis A-Chemical, 252(1-2), 103, 2006 |
| 4 |
A comparative study of CO adsorption and oxidation on Au/Fe2O3 catalysts by FT-IR and in situ DRIFTS spectroscopies
Smit G, Strukan N, Craje MWJ, Lazar K
Journal of Molecular Catalysis A-Chemical, 252(1-2), 163, 2006 |
| 5 |
Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal
Smit BA, Engels WJM, Wouters JTM, Smit G
Applied Microbiology and Biotechnology, 64(3), 396, 2004 |
| 6 |
Development of a high throughput screening method to test flavour-forming capabilities of anaerobic micro-organisms
Smit BA, Engels WJM, Bruinsma J, Vlieg JETV, Wouters JTM, Smit G
Journal of Applied Microbiology, 97(2), 306, 2004 |
| 7 |
Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway
Ayad EHE, Verheul A, Engels WJM, Wouters JTM, Smit G
Journal of Applied Microbiology, 90(1), 59, 2001 |
