Zobrazeno 1 - 8
of 8
pro vyhledávání: '"M. Wolkers"'
Publikováno v:
Microbial Biotechnology, Vol 10, Iss 6, Pp 1591-1602 (2017)
Summary Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol conte
Externí odkaz:
https://doaj.org/article/49e68897c32d44ed9be1404df9d7c531
Autor:
Aleksander J. Kruis, Brigida Gallone, Timo Jonker, Astrid E. Mars, Irma M. H. van Rijswijck, Judith C. M. Wolkers–Rooijackers, Eddy J. Smid, Jan Steensels, Kevin J. Verstrepen, Servé W. M. Kengen, John van der Oost, Ruud A. Weusthuis
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Esters are essential for the flavor and aroma of fermented products, and are mainly produced by alcohol acyl transferases (AATs). A recently discovered AAT family named Eat (Ethanol acetyltransferase) contributes to ethyl acetate synthesis in yeast.
Externí odkaz:
https://doaj.org/article/41ee806bc9b84f46870e9dd9cca7adfc
Autor:
Johannes B Brandsma, Natassa Rustandi, Judith Brinkman, Judith C M Wolkers‐Rooijackers, Marcel H Zwietering, Eddy J Smid
Publikováno v:
International Journal of Dairy Technology 75 (2022) 2
International Journal of Dairy Technology, 75(2), 421-430
International Journal of Dairy Technology, 75(2), 421-430
The aldehyde 3-methylbutanal is a key aroma compound for many types of cheeses. Intracellular enzymes of cheese starter cultures are predominantly responsible for the conversion of leucine into 3-methylbutanal. Environmental conditions during cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ff1a2c2bb0531404000bd26af94d91c
https://research.wur.nl/en/publications/pivotal-role-of-cheese-salting-method-for-the-production-of-3-met
https://research.wur.nl/en/publications/pivotal-role-of-cheese-salting-method-for-the-production-of-3-met
Autor:
S. Castenmiller, N. Kanagasabesan, R. de Groot, A. Guislain, M. van Loenen, K. Monkhorst, K. Hartemink, H.M. Klomp, E. Smit, J.B.A.G. Haanen, M. Wolkers
Publikováno v:
Immuno-Oncology and Technology. 16:100145
Akademický článek
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Akademický článek
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Autor:
Irma M H, van Rijswijck, Jan, Dijksterhuis, Judith C M, Wolkers-Rooijackers, Tjakko, Abee, Eddy J, Smid
Publikováno v:
Yeast (Chichester, England). 32(1)
Among fermentative yeast species, Saccharomyces cerevisiae is most frequently used as a model organism, although other yeast species may have special features that make them interesting candidates to apply in food-fermentation processes. In this stud
Autor:
K. Good-Jacobson, Jannie Borst, Michael J. Bevan, S. Schoenberger, M. Wolkers, Mark J Shlomchik, A. Khalil, Andreas Radbruch, Koji Tokoyoda, F. Sallusto, Anja E. Hauser, T. Schumacher, Hideo Yagita, Rafi Ahmed, S. Feau
Publikováno v:
International Immunology. 22:iv3-iv4