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H J Wells

Showing results (11-20 of 46) with videos related to

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Journal of Food Protection|June 13, 2009
Diversity assessment of heat resistance of Listeria monocytogenes strains in a continuous-flow heating systemStijn van der Veen, Arjen Wagendorp, Tjakko Abee, et al.
Annual Review of Food Science and Technology|March 28, 2018
Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and QualityHeidy M W den Besten, Marjon H J Wells-Bennik, Marcel H Zwietering
The ISME Journal|April 23, 2016
A mobile genetic element profoundly increases heat resistance of bacterial sporesErwin M Berendsen, Jos Boekhorst, Oscar P Kuipers, et al.
Journal of Applied Microbiology|August 21, 2008
The growth limits of a large number of Listeria monocytogenes strains at combinations of stresses show serotype--and niche-specific traitsS van der Veen, R Moezelaar, T Abee, et al.
Food Microbiology|December 8, 2014
Two distinct groups within the Bacillus subtilis group display significantly different spore heat resistance propertiesErwin M Berendsen, Marcel H Zwietering, Oscar P Kuipers, et al.
FEMS Microbiology Letters|May 22, 2009
Genome-wide screen for Listeria monocytogenes genes important for growth at high temperaturesStijn van der Veen, Tjakko Abee, Willem M de Vos, et al.
BMC Microbiology|January 18, 2023
Prediction and validation of novel SigB regulon members in Bacillus subtilis and regulon structure comparison to Bacillales membersKah Yen Claire Yeak, Jos Boekhorst, Michiel Wels, et al.
Plos One|May 16, 2015
Genome-Wide Transcriptional Profiling of Clostridium perfringens SM101 during Sporulation Extends the Core of Putative Sporulation Genes and Genes Determining Spore Properties and Germination CharacteristicsYinghua Xiao, Sacha A F T van Hijum, Tjakko Abee, et al.
International Journal of Food Microbiology|September 20, 2023
Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternativesAlina Kyrylenko, Robyn T Eijlander, Giovanni Alliney, et al.
Journal of Dairy Science|April 18, 2016
How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenesE Wemmenhove, M H J Wells-Bennik, A Stara, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Journal of Food Protection|June 13, 2009
Diversity assessment of heat resistance of Listeria monocytogenes strains in a continuous-flow heating systemStijn van der Veen, Arjen Wagendorp, Tjakko Abee, et al.
Annual Review of Food Science and Technology|March 28, 2018
Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and QualityHeidy M W den Besten, Marjon H J Wells-Bennik, Marcel H Zwietering
The ISME Journal|April 23, 2016
A mobile genetic element profoundly increases heat resistance of bacterial sporesErwin M Berendsen, Jos Boekhorst, Oscar P Kuipers, et al.
Journal of Applied Microbiology|August 21, 2008
The growth limits of a large number of Listeria monocytogenes strains at combinations of stresses show serotype--and niche-specific traitsS van der Veen, R Moezelaar, T Abee, et al.
Food Microbiology|December 8, 2014
Two distinct groups within the Bacillus subtilis group display significantly different spore heat resistance propertiesErwin M Berendsen, Marcel H Zwietering, Oscar P Kuipers, et al.
FEMS Microbiology Letters|May 22, 2009
Genome-wide screen for Listeria monocytogenes genes important for growth at high temperaturesStijn van der Veen, Tjakko Abee, Willem M de Vos, et al.
BMC Microbiology|January 18, 2023
Prediction and validation of novel SigB regulon members in Bacillus subtilis and regulon structure comparison to Bacillales membersKah Yen Claire Yeak, Jos Boekhorst, Michiel Wels, et al.
Plos One|May 16, 2015
Genome-Wide Transcriptional Profiling of Clostridium perfringens SM101 during Sporulation Extends the Core of Putative Sporulation Genes and Genes Determining Spore Properties and Germination CharacteristicsYinghua Xiao, Sacha A F T van Hijum, Tjakko Abee, et al.
International Journal of Food Microbiology|September 20, 2023
Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternativesAlina Kyrylenko, Robyn T Eijlander, Giovanni Alliney, et al.
Journal of Dairy Science|April 18, 2016
How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenesE Wemmenhove, M H J Wells-Bennik, A Stara, et al.
Pageof 5