Smid EJ - Search Results

1

Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa.

Lamboni Y, Nielsen KF, Linnemann AR, Gezgin Y, Hell K, Nout MJ, Smid EJ, Tamo M, van Boekel MA, Hoof JB, Frisvad JC. Lamboni Y, et al. Among authors: smid ej. PLoS One. 2016 Oct 21;11(10):e0164310. doi: 10.1371/journal.pone.0164310. eCollection 2016. PLoS One. 2016. PMID: 27768708 Free PMC article.

2

Yeasts preservation: alternatives for lyophilisation.

Nyanga LK, Nout MJ, Smid EJ, Boekhout T, Zwietering MH. Nyanga LK, et al. Among authors: smid ej. World J Microbiol Biotechnol. 2012 Nov;28(11):3239-44. doi: 10.1007/s11274-012-1118-y. Epub 2012 Jul 7. World J Microbiol Biotechnol. 2012. PMID: 22806747 Free PMC article.

3

Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe.

Nyanga LK, Gadaga TH, Nout MJ, Smid EJ, Boekhout T, Zwietering MH. Nyanga LK, et al. Among authors: smid ej. Food Chem. 2013 May 1;138(1):168-72. doi: 10.1016/j.foodchem.2012.10.016. Epub 2012 Nov 5. Food Chem. 2013. PMID: 23265472

4

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits.

Nyanga LK, Nout MJ, Smid EJ, Boekhout T, Zwietering MH. Nyanga LK, et al. Among authors: smid ej. Int J Food Microbiol. 2013 Sep 16;166(3):426-32. doi: 10.1016/j.ijfoodmicro.2013.08.003. Epub 2013 Aug 20. Int J Food Microbiol. 2013. PMID: 24029027

5

Mutandabota, a food product from Zimbabwe: processing, composition, and socioeconomic aspects.

Mpofu A, Linnemann AR, Nout MJ, Zwietering MH, Smid EJ. Mpofu A, et al. Among authors: smid ej. Ecol Food Nutr. 2014;53(1):24-41. doi: 10.1080/03670244.2013.767802. Ecol Food Nutr. 2014. PMID: 24437542

6

Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa.

Mpofu A, Linnemann AR, Sybesma W, Kort R, Nout MJ, Smid EJ. Mpofu A, et al. Among authors: smid ej. J Dairy Sci. 2014 May;97(5):2591-9. doi: 10.3168/jds.2013-7593. Epub 2014 Mar 13. J Dairy Sci. 2014. PMID: 24630646 Free article.

7

Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba.

Mpofu A, Linnemann AR, Nout MJ, Zwietering MH, Smid EJ, den Besten HM. Mpofu A, et al. Among authors: smid ej. Int J Food Microbiol. 2016 Jan 18;217:42-8. doi: 10.1016/j.ijfoodmicro.2015.09.016. Epub 2015 Oct 24. Int J Food Microbiol. 2016. PMID: 26490648

8

The art of mabisi production: A traditional fermented milk.

Moonga HB, Schoustra SE, Linnemann AR, Kuntashula E, Shindano J, Smid EJ. Moonga HB, et al. Among authors: smid ej. PLoS One. 2019 Mar 14;14(3):e0213541. doi: 10.1371/journal.pone.0213541. eCollection 2019. PLoS One. 2019. PMID: 30870441 Free PMC article.

9

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds.

Phiri S, Schoustra SE, van den Heuvel J, Smid EJ, Shindano J, Linnemann A. Phiri S, et al. Among authors: smid ej. PLoS One. 2019 Oct 22;14(10):e0223501. doi: 10.1371/journal.pone.0223501. eCollection 2019. PLoS One. 2019. PMID: 31639127 Free PMC article.

10

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk.

Moonga HB, Schoustra SE, van den Heuvel J, Linnemann AR, Samad MS, Shindano J, Smid EJ. Moonga HB, et al. Among authors: smid ej. Front Microbiol. 2020 Jul 30;11:1816. doi: 10.3389/fmicb.2020.01816. eCollection 2020. Front Microbiol. 2020. PMID: 32849423 Free PMC article.

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