B. B. E. Hasenack

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Publications

Citations

226

H-Index

Active since

1994

Affiliations

Wageningen University & Research(Current)

B. B. E. Hasenack is an author at Wageningen University & Research specializing in food science, fermented vegetable products, and microbial ecology of vegetable fermentations.

Publications per year

1994–2006

Publications

Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans (African Soumbala)

Prabir K. Sarkar, B. B. E. Hasenack, M.J.R. Nout · International Journal of Food Microbiology · 2002 · 134 citations · Full text

Life Sciences, Food Science, Microbiology +16

Effect of food processing of pearl millet (<i>Pennisetum glaucum</i>) IKMP‐5 on the level of phenolics, phytate, iron and zinc

R. Zanabria Eyzaguirre, Katarzyna Nienaltowska, Linda EQ de Jong et al. · Journal of the Science of Food and Agriculture · 2006 · 59 citations · Full text

Agriculture, Food Science, Nutritional Sciences +11

Separation of amino‐acid enantiomers using micellar‐enhanced ultrafiltration

A. Louise Creagh, B. B. E. Hasenack, Albert van der Padt et al. · Biotechnology and Bioengineering · 1994 · 33 citations

Pharmacy, Biochemistry, Chemistry +15

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