J
J.H.J. Huis in 't Veld
Researcher at Utrecht University
Publications - 43
Citations - 3485
J.H.J. Huis in 't Veld is an academic researcher from Utrecht University. The author has contributed to research in topics: Streptococcus mutans & Food spoilage. The author has an hindex of 26, co-authored 43 publications receiving 3376 citations. Previous affiliations of J.H.J. Huis in 't Veld include Fundamental Research on Matter Institute for Atomic and Molecular Physics.
Papers
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Occurrence and formation of biologically active amines in foods.
TL;DR: Attention is given to the toxicology of biogenic amines and their occurrence and formation in foods, with special emphasis on fermented foods.
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Microbial and biochemical spoilage of foods: an overview
TL;DR: The main mechanisms involved in the loss of food quality for the most important food commodities and the identification of specific microorganisms in relation to food composition are described.
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Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues
TL;DR: Properly formulated probiotic-containing foods offer consumers a low risk, low cost dietary component that has the potential to promote health in a variety of ways and markets in Japan and Europe are more developed than in the USA.
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Isolation and Characterization of Verocytotoxin-Producing Escherichia coli O157 Strains from Dutch Cattle and Sheep
Annet E. Heuvelink,F. L. A. M. van den Biggelaar,E. de Boer,R. G. Herbes,Willem J. G. Melchers,J.H.J. Huis in 't Veld,Leo A. H. Monnens +6 more
TL;DR: It was concluded that Dutch cattle and sheep are an important reservoir of E. coli O157 strains that are potentially pathogenic for humans.
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Antimicrobial activity of lactobacilli: preliminary characterization and optimization of production of acidocin B, a novel bacteriocin produced by Lactobacillus acidophilus M46.
TL;DR: A new atypical bacteriocin produced by Lact.