Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39 von Roland, Wibke S. U, van Buren, Leo, Gruppen, Harry, Driesse, Marianne, Gouka, Robin J, Smit, Gerrit, Vincken, Jean-Paul

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High Molecular Weight Melanoidins from Coffee Brew von Bekedam, E. Koen, Schols, Henk A, van Boekel, Martinus A. J. S, Smit, Gerrit

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Roasting Effects on Formation Mechanisms of Coffee Brew Melanoidins von Bekedam, E. Koen, Loots, Mirjam J, Schols, Henk A, Van Boekel, Martinus A. J. S, Smit, Gerrit

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Microbes from raw milk for fermented dairy products von Wouters, Jan T.M, Ayad, Eman H.E, Hugenholtz, Jeroen, Smit, Gerrit

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Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies von Bohin, Maxime C, Roland, Wibke S. U, Gruppen, Harry, Gouka, Robin J, van der Hijden, Harry T. W. M, Dekker, Peter, Smit, Gerrit, Vincken, Jean-Paul

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6-methoxyflavanones as bitter taste receptor blockers for hTAS2R39 von Roland, Wibke S U, Gouka, Robin J, Gruppen, Harry, Driesse, Marianne, van Buren, Leo, Smit, Gerrit, Vincken, Jean-Paul

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Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception von Busch, Johanneke L.H.C., Tournier, Carole, Knoop, Janine E., Kooyman, Gonnie, Smit, Gerrit

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Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation von SMIT, Bart A, VAN HYLCKAMA VLIEG, Johan E. T, ENGELS, Wim J. M, MEIJER, Laura, WOUTERS, Jan T. M, SMIT, Gerrit

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Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels von Knoop, Janine Editha, Sala, Guido, Smit, Gerrit, Stieger, Markus

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Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast von Bekedam, E. Koen, Schols, Henk A, Cämmerer, Bettina, Kroh, Lothar W, van Boekel, Martinus A. J. S, Smit, Gerrit

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Flavor Release and Perception of Flavored Whey Protein Gels:  Perception Is Determined by Texture Rather than by Release von Weel, Koen G. C, Boelrijk, Alexandra E. M, Alting, Arno C, van Mil, Peter J. J. M, Burger, Jack J, Gruppen, Harry, Voragen, Alphons G. J, Smit, Gerrit

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Arabinogalactan Proteins Are Incorporated in Negatively Charged Coffee Brew Melanoidins von Bekedam, E. Koen, De Laat, Marieke P. F. C, Schols, Henk A, Van Boekel, Martinus A. J. S, Smit, Gerrit

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Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and Sourness von Heinzerling, Cathrine Ingemarsdotter, Stieger, Markus, Bult, Johannes Hendrikus Fransiscus, Smit, Gerrit

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products von Smit, Gerrit, Smit, Bart A., Engels, Wim J.M.

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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods von Smit, B.A, Engels, W.J.M, Smit, G

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Alicyclobacillus acidocaldarius Thermophilic Esterase EST2's Activity in Milk and Cheese Models von Mandrich, Luigi, Manco, Giuseppe, Rossi, Mosè, Floris, Esther, Jansen-van den Bosch, Tanja, Smit, Gerrit, Wouters, Jeroen A

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Effect of Emulsion Properties on Release of Esters under Static Headspace, in Vivo, and Artificial Throat Conditions in Relation to Sensory Intensity von Weel, Koen G. C, Boelrijk, Alexandra E. M, Burger, Jack J, Jacobs, Marc A, Gruppen, Harry, Voragen, Alphons G. J, Smit, Gerrit

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Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies von Chen, Guo-Chong, Wang, Yan, Tong, Xing, Szeto, Ignatius M. Y., Smit, Gerrit, Li, Zeng-Ning, Qin, Li-Qiang

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Can Lactoferrin, a Natural Mammalian Milk Protein, Assist in the Battle against COVID-19? von Einerhand, Alexandra Wilhelmina Carla, van Loo-Bouwman, Carolien Annika, Weiss, Gisela Adrienne, Wang, Caiyun, Ba, Genna, Fan, Qicheng, He, Baoping, Smit, Gerrit

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Incorporation of Chlorogenic Acids in Coffee Brew Melanoidins von Bekedam, E. Koen, Schols, Henk A, Van Boekel, Martinus A. J. S, Smit, Gerrit

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