20142019

Research output per year

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Fingerprint Dive into the research topics where Oscar van Mastrigt is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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Research Output

Application of a partial cell recycling chemostat for continuous production of aroma compounds at near-zero growth rates

van Mastrigt, O., Egas, R. A., Lillevang, S. K., Abee, T. & Smid, E. J., 25 Mar 2019, In : BMC Research Notes. 12, 1, 173.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

    van Mastrigt, O., Egas, R. A., Abee, T. & Smid, E. J., 1 Sep 2019, In : Food Microbiology. 82, p. 151-159 9 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 2 Citations (Scopus)

    Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

    van Rijswijck, I. M. H., van Mastrigt, O., Pijffers, G., Wolkers–Rooijackers, J. C. M., Abee, T., Zwietering, M. H. & Smid, E. J., Oct 2019, In : Food Microbiology. 83, p. 113-121

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 1 Citation (Scopus)

    Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

    van Mastrigt, O., Gallegos Tejeda, D., Kristensen, M. N., Abee, T. & Smid, E. J., 4 Jul 2018, In : Microbial Cell Factories. 17, 1, 104.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 5 Citations (Scopus)

    Citrate, low pH and amino acid limitation induce citrate utilization in Lactococcus lactis biovar diacetylactis

    van Mastrigt, O., Mager, E. E., Jamin, C., Abee, T. & Smid, E. J., 1 Mar 2018, In : Microbial Biotechnology. 11, 2, p. 369-380

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 8 Citations (Scopus)

    Activities

    • 1 Oral presentation

    Aroma formation by lactic acid bacteria at near-zero growth rates

    Oscar van Mastrigt (Speaker)
    27 Mar 2019

    Activity: Talk or presentationOral presentation

    Press / Media

    Slome zuivelbacteriën verrijken aroma

    O. van Mastrigt

    24/02/18

    1 Media contribution

    Press/Media: Expert Comment

    Projects