Catrinus van der Sluis

Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

Catrinus van der Sluis, J. Tramper, René H. Wijffels · Trends in Food Science & Technology · 2001 · 120 citations

Agriculture, Food Science, Microbiology +16

Relevance of rheological properties of gel beads for their mechanical stability in bioreactors

Vítor A. P. Martins dos Santos, E.J.T.M. Leenen, Mireia M. Rippoll et al. · Biotechnology and Bioengineering · 1997 · 53 citations · Full text

Natural Sciences, Bioengineering, Materials Science +17

Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii

Catrinus van der Sluis, Yovita S.P. Rahardjo, Bart Smit et al. · Journal of Bioscience and Bioengineering · 2002 · 30 citations

Life Sciences, Biochemistry, Microbiology +15

Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production

Catrinus van der Sluis, Cindy J.P Stoffelen, Sipke J. Castelein et al. · Journal of Biotechnology · 2001 · 29 citations

Life Sciences, Biotechnology, Chemical Engineering +17

Understanding Factors Affecting near Infrared Analysis of Potato Constituents

Elvira Fernández-Ahumada, Ana Garrido‐Varo, José Emilio Guerrero-Ginel et al. · Journal of Near Infrared Spectroscopy · 2006 · 26 citations

Agriculture, Crop Sciences, Food Science +17