Eddy J. Smid
Eddy J. Smid
Professor of Food Microbiology, Laboratory of Food Microbiology, Wageningen University
Email verificata su wur.nl
Titolo
Citata da
Citata da
Anno
Characterization of the action of selected essential oil components on Gram-negative bacteria
IM Helander, HL Alakomi, K Latva-Kala, T Mattila-Sandholm, I Pol, ...
Journal of agricultural and food chemistry 46 (9), 3590-3595, 1998
18451998
Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus
A Ultee, EPW Kets, EJ Smid
Applied and environmental microbiology 65 (10), 4606-4610, 1999
9351999
Health benefits of fermented foods: microbiota and beyond
ML Marco, D Heeney, S Binda, CJ Cifelli, PD Cotter, B Folign, M Gnzle, ...
Current opinion in biotechnology 44, 94-102, 2017
5192017
Natural antimicrobials for food preservation
EJ Smid, LGM Gorris
FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 285-308, 1999
4021999
Antimicrobial activity of carvacrol toward Bacillus cereus on rice
A Ultee, RA Slump, G Steging, EJ Smid
Journal of food protection 63 (5), 620-624, 2000
3882000
Adaptation of the food-borne pathogen Bacillus cereus to carvacrol
A Ultee, EPW Kets, M Alberda, FA Hoekstra, EJ Smid
Archives of microbiology 174 (4), 233-238, 2000
3492000
Influence of carvacrol on growth and toxin production by Bacillus cereus
A Ultee, EJ Smid
International journal of food microbiology 64 (3), 373-378, 2001
3272001
Analysis of growth of Lactobacillus plantarum WCFS1 on a complex medium using a genome-scale metabolic model
B Teusink, A Wiersma, D Molenaar, C Francke, WM de Vos, RJ Siezen, ...
Journal of Biological Chemistry 281 (52), 40041–40048, 2006
2802006
High oxygen and high carbon dioxide modified atmospheres for shelf‐life extension of minimally processed carrots
A Amanatidou, RA Slump, LGM Gorris, EJ Smid
Journal of food science 65 (1), 61-66, 2000
2672000
Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus
LGM Gorris, EJ Smid
Journal of applied microbiology 85, 211-218, 1998
2441998
Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes
IE Pol, EJ Smid
Letters in Applied Microbiology 29 (3), 166-170, 1999
2271999
Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable‐associated micro‐organisms
A Amanatidou, EJ Smid, LGM Gorris
Journal of Applied Microbiology 86 (3), 429-438, 1999
2221999
Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon
A Amanatidou, O Schlter, K Lemkau, LGM Gorris, EJ Smid, D Knorr
Innovative Food Science & Emerging Technologies 1 (2), 87-98, 2000
1972000
A novel bacteriocin with a YGNGV motif from vegetable-associated Enterococcus mundtii: full characterization and interaction with target organisms
MHJ Bennik, B Vanloo, R Brasseur, LGM Gorris, EJ Smid
Biochimica et Biophysica Acta (BBA)-Biomembranes 1373 (1), 47-58, 1998
1941998
Comparison of quenching and extraction methodologies for metabolome analysis of Lactobacillus plantarum
M Faijes, AE Mars, EJ Smid
Microbial cell factories 6 (1), 1-8, 2007
1912007
In silico reconstruction of the metabolic pathways of Lactobacillus plantarum: comparing predictions of nutrient requirements with those from growth experiments
B Teusink, FHJ van Enckevort, C Francke, A Wiersma, A Wegkamp, ...
Applied and environmental microbiology 71 (11), 7253-7262, 2005
1912005
S-carvone as a natural potato sprout inhibiting, fungistatic and bacteristatic compound
K Oosterhaven, B Poolman, EJ Smid
Industrial Crops & Products 1 (4), 23-31, 1995
1881995
Nutraceutical production with food-grade microorganisms
J Hugenholtz, EJ Smid
Current Opinion in Biotechnology 13 (5), 497-507, 2002
1782002
Microbe–microbe interactions in mixed culture food fermentations
EJ Smid, C Lacroix
Current opinion in biotechnology 24 (2), 148-154, 2013
1772013
Bacterial vitamin B2, B11 and B12 overproduction: an overview
CM Burgess, EJ Smid, D van Sinderen
International journal of food microbiology 133 (1-2), 1-7, 2009
1722009
Il sistema al momento non pu eseguire l'operazione. Riprova pi tardi.
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