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Microbiology

D-Index
71
Citations
20382
World Ranking
1823
National Ranking
81

Overview

Eddy J. Smid is affiliated with Wageningen University & Research in the Netherlands. Their research primarily spans the fields of Biochemistry, Genetics and Molecular Biology, and Agricultural and Biological Sciences. They have produced significant work in several subfields, including Molecular Biology, Food Science, Nutrition and Dietetics, Ecology, and Biotechnology.

The scientist's main research topics cover a variety of areas such as Probiotics and Fermented Foods, Microbial Metabolic Engineering and Bioproduction, Gut Microbiota and Health, Fermentation and Sensory Analysis, Microbial Community Ecology and Physiology, Genomics and Phylogenetic Studies, and Meat and Animal Product Quality.

Frequent venues for their publications include bioRxiv (Cold Spring Harbor Laboratory), LWT, Frontiers in Microbiology, Current Opinion in Food Science, and SSRN Electronic Journal.

Several recent papers demonstrate the scope of Eddy J. Smid's research contributions:

  • Lifestyle, metabolism and environmental adaptation in Lactococcus lactis, 2020, FEMS Microbiology Reviews
  • Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship, 2021, Food Security
  • Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk, 2020, LWT
  • Extracellular vesicle formation in Lactococcus lactis is stimulated by prophage-encoded holin-lysin system, 2022, Microbial Biotechnology
  • Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods, 2021, International Journal of Environmental Research and Public Health

Eddy J. Smid has collaborated frequently with several co-authors including Tjakko Abee, Sijmen E. Schoustra, Richard A. Notebaart, Oscar van Mastrigt, and Sjef Boeren, indicating a network of collaborative research within microbial and food sciences.

Best Publications

  • Characterization of the action of selected essential oil components on gram-negative bacteria

    Ilkka M. Helander;Hanna-Leena Alakomi;Kyösti Latva-Kala;Tiina Mattila-Sandholm

  • Health benefits of fermented foods: microbiota and beyond

    Maria L. Marco;Dustin Heeney;Sylvie Binda;Christopher J. Cifelli

  • Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus.

    A. Ultee;E. P. W. Kets;E. J. Smid

  • Antimicrobial activity of carvacrol toward Bacillus cereus on rice.

    A. Ultee;R. A. Slump;G. Steging;E. J. Smid

  • Natural antimicrobials for food preservation

    Eddy J. Smid;Leon G. M. Gorris

  • Adaptation of the food-borne pathogen Bacillus cereus to carvacrol

    Annemieke Ultee;Edwin P.W. Kets;Mark Alberda;Folkert A. Hoekstra

  • Influence of carvacrol on growth and toxin production by Bacillus cereus.

    A Ultee;E.J Smid

  • Production of aroma compounds in lactic fermentations.

    Unknown

  • Microbe-microbe interactions in mixed culture food fermentations

    Eddy J Smid;Christophe Lacroix

  • Analysis of Growth of Lactobacillus plantarum WCFS1 on a Complex Medium Using a Genome-scale Metabolic Model

    Bas Teusink;Anne Wiersma;Douwe Molenaar;Christof Francke

  • High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots

    A. Amanatidou;R.A. Slump;L.G.M. Gorris;E. J. Smid

  • Gram-Positive Bacterial Extracellular Vesicles and Their Impact on Health and Disease

    Yue Liu;Kyra A. Y. Defourny;Eddy J. Smid;Tjakko Abee

  • Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus

    A. Ultee;L.G.M. Gorris;E.J. Smid

  • Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes.

    I. E. Pol;E. J. Smid

  • Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

    A. Amanatidou;O. Schlüter;K. Lemkau;L.G.M. Gorris

  • Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms

    A. Amanatidou;E. J. Smid;L. G. M. Gorris

  • Comparison of quenching and extraction methodologies for metabolome analysis of Lactobacillus plantarum

    Magda Faijes;Astrid E Mars;Eddy J Smid

  • Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

    Sarn Settachaimongkon;M.J. Robert Nout;Elsa C. Antunes Fernandes;Kasper A. Hettinga

  • Bacterial vitamin B2, B11 and B12 overproduction: An overview.

    Catherine M. Burgess;Eddy J. Smid;Douwe van Sinderen

  • In Silico Reconstruction of the Metabolic Pathways of Lactobacillus plantarum: Comparing Predictions of Nutrient Requirements with Those from Growth Experiments

    Bas Teusink;Frank H. J. van Enckevort;Christof Francke;Anne Wiersma

  • Nutraceutical production with food-grade microorganisms

    Jeroen Hugenholtz;Eddy J Smid

Frequent Co-Authors

Tjakko Abee
Tjakko Abee Wageningen University & Research
Michiel Kleerebezem
Michiel Kleerebezem Wageningen University & Research
Bas Teusink
Bas Teusink Vrije Universiteit Amsterdam
Willem M. de Vos
Willem M. de Vos Wageningen University & Research
Marcel H. Zwietering
Marcel H. Zwietering Wageningen University & Research
Douwe Molenaar
Douwe Molenaar Vrije Universiteit Amsterdam
Erwin G. Zoetendal
Erwin G. Zoetendal Wageningen University & Research
Jeroen Hugenholtz
Jeroen Hugenholtz University of Groningen
Jos Boekhorst
Jos Boekhorst Wageningen University & Research
Jack T. Pronk
Jack T. Pronk Delft University of Technology

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