W.C. Meijer

Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening

Pascalle G.G.A. de Ruyter, Oscar P. Kuipers, W.C. Meijer et al. · Nature Biotechnology · 1997 · 154 citations · Full text

Agriculture, Dairy Science, Food Science +14

Fluorescent Method for Monitoring Cheese Starter Permeabilization and Lysis

C.J. Bunthof, Saskia van Schalkwijk, W.C. Meijer et al. · Applied and Environmental Microbiology · 2001 · 119 citations · Full text

Agriculture, Food Science, Microbiology +17

Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese

Susan Mills, LMariela Serrano, Paula M. O’Connor et al. · Microbial Cell Factories · 2011 · 109 citations · Full text

Agriculture, Food Science, Microbiology +13

Bioengineering of living renal membranes consisting of hierarchical, bioactive supramolecular meshes and human tubular cells

Patricia Y. W. Dankers, Jasper M. Boomker, Ali Huizinga‐van der Vlag et al. · Biomaterials · 2010 · 101 citations

Engineering, Bioengineering, Biomedical Engineering +16

Medium-dependent regulation of proteinase gene expression in Lactococcus lactis: control of transcription initiation by specific dipeptides

Joey D. Marugg, W.C. Meijer, Richard van Kranenburg et al. · Journal of Bacteriology · 1995 · 82 citations · Full text

Life Sciences, Microbiology, Molecular Biology +17