Wim Engels

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart Smit, Wim Engels · FEMS Microbiology Reviews · 2005 · 863 citations

Agriculture, Food Science, Microbiology +17

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

Annet C. Hoek, Pieternel A. Luning, P.L.G. Weijzen et al. · Appetite · 2011 · 737 citations

Agriculture, Food Science, Marketing +12

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Wim Engels, R. Dekker, Catrienus de Jong et al. · International Dairy Journal · 1997 · 265 citations

Agriculture, Dairy Science, Food Science +17

Identification, Cloning, and Characterization of a <i>Lactococcus lactis</i> Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation

Bart Smit, Johan E. T. van Hylckama Vlieg, Wim Engels et al. · Applied and Environmental Microbiology · 2005 · 135 citations · Full text

Life Sciences, Biochemistry, Microbiology +13

Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese

Arno C. Alting, Wim Engels, Saskia van Schalkwijk et al. · Applied and Environmental Microbiology · 1995 · 126 citations · Full text

Life Sciences, Biochemistry, Microbiology +17