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Meat Science|November 8, 2011
Effect of electrical stimulation on veal qualityG Eikelenboom, F J SmuldersJournal of Psychosomatic Research|October 1, 1994
Hostility and myocardial infarction in menC M Meesters, J SmuldersInternational Journal of Food Microbiology|December 16, 1998
Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversiesF J Smulders, G G GreerPlant Physiology|July 1, 1991
Ethylene Promotes Elongation Growth and Auxin Promotes Radial Growth in Ranunculus sceleratus PetiolesM J Smulders, R F HortonJournal of Polymer Science. Part A, Polymer Chemistry|December 6, 2016
Dynamic covalent polymersFátima García, Maarten M J SmuldersMacromolecular Rapid Communications|January 11, 2023
Metal Coordination in Polyimine Covalent Adaptable Networks for Tunable Material Properties and Enhanced Creep ResistanceSybren K Schoustra, Maarten M J SmuldersMeat Science|November 8, 2011
Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boningR L van Laack, F J SmuldersMeat Science|November 9, 2011
On the assessment of water-holding capacity of hot- vs cold-boned porkR L van Laack, F J SmuldersInternational Journal of Food Microbiology|May 1, 1990
A comparison of different enrichment media for the isolation of Salmonella dublin from livers, kidneys and muscles of Salmonella-positive veal calvesE G van Klink, F J SmuldersPageof 11