Gerrit Smit - Search Results

Year	Number of Results
2002	1
2003	1
2004	3
2005	2
2006	2
2007	1
2008	5
2009	2
2011	2
2013	2
2014	1
2016	1
2017	1
2019	1
2022	1
2024	0

1

Can Lactoferrin, a Natural Mammalian Milk Protein, Assist in the Battle against COVID-19?

Einerhand AWC, van Loo-Bouwman CA, Weiss GA, Wang C, Ba G, Fan Q, He B, Smit G. Einerhand AWC, et al. Among authors: smit g. Nutrients. 2022 Dec 10;14(24):5274. doi: 10.3390/nu14245274. Nutrients. 2022. PMID: 36558432 Free PMC article. Review.

2

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

Smit G, Smit BA, Engels WJ. Smit G, et al. FEMS Microbiol Rev. 2005 Aug;29(3):591-610. doi: 10.1016/j.femsre.2005.04.002. FEMS Microbiol Rev. 2005. PMID: 15935512 Free article. Review.

3

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods.

Smit BA, Engels WJ, Smit G. Smit BA, et al. Among authors: smit g. Appl Microbiol Biotechnol. 2009 Jan;81(6):987-99. doi: 10.1007/s00253-008-1758-x. Epub 2008 Nov 18. Appl Microbiol Biotechnol. 2009. PMID: 19015847 Free PMC article. Review.

4

6-methoxyflavanones as bitter taste receptor blockers for hTAS2R39.

Roland WS, Gouka RJ, Gruppen H, Driesse M, van Buren L, Smit G, Vincken JP. Roland WS, et al. Among authors: smit g. PLoS One. 2014 Apr 10;9(4):e94451. doi: 10.1371/journal.pone.0094451. eCollection 2014. PLoS One. 2014. PMID: 24722342 Free PMC article.

5

Low molecular weight melanoidins in coffee brew.

Bekedam EK, Roos E, Schols HA, Van Boekel MA, Smit G. Bekedam EK, et al. Among authors: smit g. J Agric Food Chem. 2008 Jun 11;56(11):4060-7. doi: 10.1021/jf8001894. Epub 2008 May 20. J Agric Food Chem. 2008. PMID: 18489118

6

Correction to: Cheese consumption and risk of cardiovascular disease: a meta‑analysis of prospective studies.

Chen GC, Wang Y, Tong X, Szeto IMY, Smit G, Li ZN, Qin LQ. Chen GC, et al. Among authors: smit g. Eur J Nutr. 2019 Mar;58(2):907. doi: 10.1007/s00394-018-1884-x. Eur J Nutr. 2019. PMID: 30617418

7

Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies.

Chen GC, Wang Y, Tong X, Szeto IMY, Smit G, Li ZN, Qin LQ. Chen GC, et al. Among authors: smit g. Eur J Nutr. 2017 Dec;56(8):2565-2575. doi: 10.1007/s00394-016-1292-z. Epub 2016 Aug 12. Eur J Nutr. 2017. PMID: 27517544

8

High molecular weight melanoidins from coffee brew.

Bekedam EK, Schols HA, van Boekel MA, Smit G. Bekedam EK, et al. Among authors: smit g. J Agric Food Chem. 2006 Oct 4;54(20):7658-66. doi: 10.1021/jf0615449. J Agric Food Chem. 2006. PMID: 17002436

9

Incorporation of chlorogenic acids in coffee brew melanoidins.

Bekedam EK, Schols HA, Van Boekel MA, Smit G. Bekedam EK, et al. Among authors: smit g. J Agric Food Chem. 2008 Mar 26;56(6):2055-63. doi: 10.1021/jf073157k. Epub 2008 Feb 22. J Agric Food Chem. 2008. PMID: 18290625

10

Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39.

Roland WS, Vincken JP, Gouka RJ, van Buren L, Gruppen H, Smit G. Roland WS, et al. Among authors: smit g. J Agric Food Chem. 2011 Nov 9;59(21):11764-71. doi: 10.1021/jf202816u. Epub 2011 Oct 7. J Agric Food Chem. 2011. PMID: 21942422

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