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International Journal of Food Microbiology|October 30, 2016
Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacityMaciej Spus, Hua Liu, Michiel Wels, et al.
Food Microbiology|February 15, 2011
Clostridial spore germination versus bacilli: genome mining and current insightsYinghua Xiao, Christof Francke, Tjakko Abee, et al.
Food Microbiology|March 13, 2018
Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth ratesOscar van Mastrigt, Tjakko Abee, Søren K Lillevang, et al.
International Journal of Food Microbiology|December 3, 2014
Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°CYinghua Xiao, Arjen Wagendorp, Tjakko Abee, et al.
Food Microbiology|April 28, 2019
Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroidesOscar van Mastrigt, Reinier A Egas, Tjakko Abee, et al.
Applied and Environmental Microbiology|June 29, 2002
Identification of proteins involved in the heat stress response of Bacillus cereus ATCC 14579Paula M Periago, Willem van Schaik, Tjakko Abee, et al.
Fungal Genetics and Biology : FG & B|May 26, 2005
Differentiation inside multicelled macroconidia of Fusarium culmorum during early germinationGilma S Chitarra, Pieter Breeuwer, Frans M Rombouts, et al.
Molecular Microbiology|March 27, 2014
Bacillus subtilis spore protein SpoVAC functions as a mechanosensitive channelJeanette Velásquez, Gea Schuurman-Wolters, Jan Peter Birkner, et al.
Frontiers in Microbiology|August 4, 2016
Recovery of Heat Treated Bacillus cereus Spores Is Affected by Matrix Composition and Factors with Putative Functions in Damage RepairAlicja K Warda, Marcel H Tempelaars, Tjakko Abee, et al.
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