| Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products G Smit, BA Smit, WJM Engels FEMS microbiology reviews 29 (3), 591-610, 2005 | 1091 | 2005 |
| Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods BA Smit, WJM Engels, G Smit Applied microbiology and biotechnology 81, 987-999, 2009 | 284 | 2009 |
| Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis R van Kranenburg, M Kleerebezem, J van Hylckama Vlieg, BM Ursing, ... International Dairy Journal 12 (2-3), 111-121, 2002 | 266 | 2002 |
| Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation BA Smit, JET van Hylckama Vlieg, WJM Engels, L Meijer, JTM Wouters, ... Applied and environmental microbiology 71 (1), 303-311, 2005 | 155 | 2005 |
| Heme and menaquinone induced electron transport in lactic acid bacteria R Brooijmans, B Smit, F Santos, J Van Riel, WM de Vos, J Hugenholtz Microbial Cell Factories 8, 1-11, 2009 | 150 | 2009 |
| Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the … BA Smit, WJM Engels, JTM Wouters, G Smit Applied microbiology and biotechnology 64, 396-402, 2004 | 126 | 2004 |
| Correlation of gene expression and protein production rate-a system wide study M Arvas, T Pakula, B Smit, J Rautio, H Koivistoinen, P Jouhten, E Lindfors, ... BMC genomics 12, 1-25, 2011 | 74 | 2011 |
| Differential effects of Lactobacillus acidophilus and Lactobacillus plantarum strains on cytokine induction in human peripheral blood mononuclear cells YM Vissers, J Snel, PF Zuurendonk, BA Smit, HJ Wichers, HFJ Savelkoul FEMS Immunology & Medical Microbiology 59 (1), 60-70, 2010 | 74 | 2010 |
| Chemical conversion of α-keto acids in relation to flavor formation in fermented foods BA Smit, WJM Engels, M Alewijn, GTCA Lommerse, EAH Kippersluijs, ... Journal of agricultural and food chemistry 52 (5), 1263-1268, 2004 | 68 | 2004 |
| The formation mechanism of lactones in Gouda cheese M Alewijn, BA Smit, EL Sliwinski, JTM Wouters International Dairy Journal 17 (1), 59-66, 2007 | 60 | 2007 |
| Fermentative formation of flavour compounds by lactic acid bacteria G Smit, JET van Hylckama Vlieg, BA Smit, EHE Ayad, WJM Engels Australian journal of dairy technology 57 (2), 61, 2002 | 60 | 2002 |
| Transcriptional monitoring of steady state and effects of anaerobic phases in chemostat cultures of the filamentous fungus Trichoderma reesei JJ Rautio, BA Smit, M Wiebe, M Penttilä, M Saloheimo BMC genomics 7, 1-15, 2006 | 55 | 2006 |
| Strain‐specific immunomodulatory effects of Lactobacillus plantarum strains on birch‐pollen‐allergic subjects out of season J Snel, YM Vissers, BA Smit, JMJ Jongen, ET Van Der Meulen, R Zwijsen, ... Clinical & Experimental Allergy 41 (2), 232-242, 2011 | 50 | 2011 |
| Volatile sulphur compounds in morning breath of human volunteers J Snel, M Burgering, B Smit, W Noordman, A Tangerman, EG Winkel, ... archives of oral biology 56 (1), 29-34, 2011 | 49 | 2011 |
| Development of a high throughput screening method to test flavour‐forming capabilities of anaerobic micro‐organisms BA Smit, WJM Engels, J Bruinsma, JET van Hylckama Vlieg, JTM Wouters, ... Journal of applied microbiology 97 (2), 306-313, 2004 | 38 | 2004 |
| Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii C van Der Sluis, YSP Rahardjo, BA Smit, PJ Kroon, S Hartmans, ... Journal of bioscience and bioengineering 93 (2), 117-124, 2002 | 38 | 2002 |
| Magnetotactic bacteria used to generate electricity based on Faraday's law of electromagnetic induction BA Smit, E Van Zyl, JJ Joubert, W Meyer, S Prévéral, CT Lefèvre, ... Letters in applied microbiology 66 (5), 362-367, 2018 | 20 | 2018 |
| Aromatic potential of diverse non-conventional yeast species for winemaking and brewing A Gamero, A Dijkstra, B Smit, C de Jong Fermentation 6 (2), 50, 2020 | 19 | 2020 |
| Formation of amino acid derived cheese flavour compounds BA Smit PQDT-Global, 2004 | 18 | 2004 |
| Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae C van der Sluis, BA Smit, S Hartmans, EG ter Schure, J Tramper, ... Enzyme and microbial technology 27 (1-2), 151-156, 2000 | 10 | 2000 |
