1. 1994–2004: 10 years of research on the anaerobic oxidation of ammonium. (1st February 2005) Authors: Jetten, M.S.M.; Cirpus, I.; Kartal, B.; van Niftrik, L.; van de Pas-Schoonen, K.T.; Sliekers, O.; Haaijer, S.; van der Star, W.; Schmid, M.; van de Vossenberg, J.; Schmidt, I.; Harhangi, H.; van Loosdrecht, M.; Gijs Kuenen, J.; Op den Camp, H... Journal: Biochemical Society transactions Issue: Volume 33:Number 1(2005) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of antimicrobial interventions sprayed onto beef rib cap section inoculated with E. coli O157:h7. (February 2016) Authors: Kumar, S.; Husman, M.; Sliekers, O. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Metagenomics of (cooked) meat spoilage and culture dependent methods: Presenting the top 5 usual suspects. (March 2015) Authors: Sliekers, O.; Hadi, S.; Heintz, E.; Wijman, J.; Sijtsema, P.; Zumbrink, R.; Kroon, H. Journal: Meat science Issue: Volume 101(2015:Mar.) Page Start: 130 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Variation and uniformity in cooked meat spoiling bacteria. (February 2016) Authors: Sliekers, O.; de Rooij, N.; Zumbrink, R. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗