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International Journal of Food Microbiology|April 28, 2004
Dormancy, activation and viability of Rhizopus oligosporus sporangiosporesN V Thanh, M J R NoutLetters in Applied Microbiology|December 3, 2011
In vitro digestion enhances anti-adhesion effect of tempe and tofu against Escherichia coliH Mo, Y Zhu, M J R NoutInternational Journal of Food Microbiology|August 6, 2002
Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans (African Soumbala)P K Sarkar, B Hasenack, M J R NoutJournal of Applied Microbiology|October 22, 2005
Effect of individual amino acids and glucose on activation and germination of Rhizopus oligosporus sporangiospores in tempe starterN V Thanh, F M Rombouts, M J R NoutFood Microbiology|September 1, 2006
Functionality of selected strains of moulds and yeasts from Vietnamese rice wine startersN T P Dung, F M Rombouts, M J R NoutJournal of Applied Microbiology|April 18, 2015
Optimization of soybean processing into kinema, a Bacillus-fermented alkaline food, with respect to a minimum level of antinutrientsA Sharma, S Kumari, P Wongputtisin, et al.Journal of Applied Microbiology|December 17, 2009
Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and sporesP J Roubos-van den Hil, E Dalmas, M J R Nout, et al.Ecology of Food and Nutrition|January 21, 2014
Mutandabota, a food product from Zimbabwe: processing, composition, and socioeconomic aspectsAugustine Mpofu, Anita R Linnemann, M J R Nout, et al.Journal of Dairy Science|March 18, 2014
Development of a locally sustainable functional food based on mutandabota, a traditional food in southern AfricaAugustine Mpofu, Anita R Linnemann, Wilbert Sybesma, et al.Journal of Applied Microbiology|January 22, 2003
An antifungal compound produced by Bacillus subtilis YM 10-20 inhibits germination of Penicillium roqueforti conidiosporesG S Chitarra, P Breeuwer, M J R Nout, et al.Pageof 2