A. Verheul - Concepedia

Concepedia

Author

A. Verheul

Nederlands Instituut Voor Zuivel Oonderzoek

Also Known As

A Verheul, A. Verheul, Annette Verheul, Verheul, A.

27

Publications

1.9K

Citations

20

H-Index

41

Concepts

All Affiliations

Nederlands Instituut Voor Zuivel Oonderzoek Wageningen University & Research Graduate School Experimental Plant Sciences

AV

About

A. Verheul is an author at Nederlands Instituut Voor Zuivel Oonderzoek specializing in health sciences, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	1K
2	Medicine	9	9	1K
3	Biochemistry	9	9	837
4	Engineering	2	2	124
5	Public Health	1	1	88

A. Verheul

×

20

Publications

1.9K

Citations

20

H-Index

	Year	Citations
Membranes as a target for stress adaptation Nicholas J. Russell, Rhodri Evans, P. F. Ter Steeg, International Journal of Food Microbiology Membrane StructureMembrane FormationStressStress AdaptationPhysiology	1995	281
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin Eman Ayad, A. Verheul, Catrienus de Jong, International Dairy Journal Lactococcus Lactis StrainsFood FermentationLactic Acid BacteriaBiotechnologyFood Microbiology	1999	193
Toxicity of homologous series of organic solvents for the gram‐positive bacteria <i>Arthrobacter</i> and <i>Nocardia</i> Sp. and the gram‐negative bacteria <i>Acinetobacter</i> and <i>Pseudomonas</i> Sp. M.H. Vermuë, Jan Sikkema, A. Verheul, Biotechnology and Bioengineering Gram-negative BacteriologyAntimicrobial SusceptibilityOrganic SolventsBiochemistryGram‐positive Bacteria	1993	192
Modifications of membrane phospholipid composition in nisin-resistant Listeria monocytogenes Scott A A. Verheul, Nicholas J. Russell, R Van'T Hof, Applied and Environmental Microbiology Lipid AnalysisProteinlipid InteractionNisin SensitivityBiochemistryNitrosative Stress	1997	147
The role of peptide metabolism in the growth of Listeria monocytogenes ATCC 23074 at high osmolarity A. Maria-Rosario, Ian Davidson, M. Debra, Microbiology	1995	120
Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway E. H. E. Ayad, A. Verheul, Wim Engels, Journal of Applied Microbiology	2001	101
Cheese flavour development by enzymatic conversions of peptides and amino acids Gerrit Smit, A. Verheul, Richard van Kranenburg, Food Research International EngineeringAmino AcidsBiochemistryBiotechnologyEnzymatic Conversions	2000	100
Application of wild starter cultures for flavour development in pilot plant cheese making Eman Ayad, A. Verheul, Jan Wouters, International Dairy Journal Food FermentationBiotechnologyWild Starter CulturesFood MicrobiologyFood Engineering	2000	97
Protamine-induced permeabilization of cell envelopes of gram-positive and gram-negative bacteria Charlotte Johansen, A. Verheul, Lone Gram, Applied and Environmental Microbiology BacteriologyEscherichia ColiCell EnvelopeDrug ResistanceFood Microbiology	1997	88
Betaine and L-carnitine transport by Listeria monocytogenes Scott A in response to osmotic signals A. Verheul, Erwin Glaasker, Bert Poolman, Journal of Bacteriology BacteriologyMicrobial PhysiologyFood Processing FacilitiesMembrane TransportBetaine Uptake	1997	75

Page 1