| 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 |
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 |
| 3 |
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 |
| 4 |
Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii
Van der Sluis C, Rahardjo YSP, Smit BA, Kroon PJ, Hartmans S, Ter Schure EG, Tramper J, Wijffels RH
Journal of Bioscience and Bioengineering, 93(2), 117, 2002 |
| 5 |
Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae
van der Sluis C, Smit BA, Hartmans S, ter Schure EG, Tramper J, Wijffels RH
Enzyme and Microbial Technology, 27(1-2), 151, 2000 |
