Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
2008 · Applied Microbiology and Biotechnology · 316 citations
https://doi.org/10.1007/s00253-008-1758-x
B
Bart Smit
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Bart Smit is an academic researcher from Novadip (Belgium). The author has contributed to research in topics: Probiotics and Fermented Foods & Fermentation and Sensory Analysis & Microbial Metabolic Engineering and Bioproduction. The author has an h-index of 14, co-authored 24 publications.
Papers by this author
worksCorrelation of gene expression and protein production rate - a system wide study
2011 · BMC Genomics · 69 citations
https://doi.org/10.1186/1471-2164-12-616
Differential effects of<i>Lactobacillus acidophilus</i>and<i>Lactobacillus plantarum</i>strains on cytokine induction in human peripheral blood mononuclear cells
2010 · FEMS Immunology & Medical Microbiology · 64 citations
https://doi.org/10.1111/j.1574-695x.2010.00662.x
Transcriptional monitoring of steady state and effects of anaerobic phases in chemostat cultures of the filamentous fungus Trichoderma reesei
2006 · BMC Genomics · 53 citations
https://doi.org/10.1186/1471-2164-7-247
Quantification of pasteurized Akkermansia muciniphila MucT by flow cytometry: protocol optimization and inter-laboratory ring test
2025 · Food Bioscience · 1 citations
https://doi.org/10.1016/j.fbio.2025.107737
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