Visser, Servaas

Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview

Visser, S. (1993) · Journal of Dairy Science

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 305

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Engels, W. J. M., Dekker, R., de Jong, C., Neeter, R., & Visser, S. (1997) · International Dairy Journal

Food Nutrient Composition and Product DevelopmentFermentation and Sensory Analysis

Cited by 266

Comparative Study of Action of Cell Wall Proteinases from Various Strains of Streptococcus cremoris on Bovine α s1 -, β-, and κ-Casein

Visser, S., Exterkate, F. A., Slangen, C. J., & de Veer, G. J. C. M. (1986) · Applied and Environmental Microbiology

Enzyme Production and CharacterizationProbiotics and Fermented Foods

Cited by 160

Action of a cell wall proteinase (PI) from Streptococcus cremoris HP on bovine β-casein.

Visser, S., Slangen, C. J., Exterkate, F. A., & de Veer, G. J. C. M. (1988) · Applied Microbiology and Biotechnology

Protein Hydrolysis and Bioactive PeptidesEnzyme Production and Characterization

Cited by 65