The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products von Oomes, S.J.C.M., van Zuijlen, A.C.M., Hehenkamp, J.O., Witsenboer, H., van der Vossen, J.M.B.M., Brul, S.

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The effect of calcium on the transcriptome of sporulating B. subtilis cells von Oomes, S.J.C.M., Jonker, M.J., Wittink, F.R.A., Hehenkamp, J.O., Breit, T.M., Brul, S.

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The impact of functional genomics on microbiological food quality and safety von Brul, S., Schuren, F., Montijn, R., Keijser, B.J.F., van der Spek, H., Oomes, S.J.C.M.

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The effect of metal ions commonly present in food on gene expression of sporulating Bacillus subtilis cells in relation to spore wet heat resistance von Oomes, S.J.C.M., Brul, S.

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Biodiversity of spoilage lactobacilli: Phenotypic characterisation von Sanders, J.W., Oomes, S.J.C.M., Membré, J.-M., Wegkamp, A., Wels, M.

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A new tool for studying the molecular architecture of the fungal cell wall: one-step purification of recombinant Trichoderma β-(1-6)-glucanase expressed in Pichia pastoris von Bom, I.J., Dielbandhoesing, S.K., Harvey, K.N., Oomes, S.J.C.M., Klis, F.M., Brul, S.

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Detailed process design based on genomics of survivors of food preservation processes von Brul, S, Klis, F.M, Oomes, S.J.C.M, Montijn, R.C, Schuren, F.H.J, Coote, P, Hellingwerf, K.J

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