Anders Peter Wätjen

Author

Anders Peter Wätjen

Technical University of Denmark ORCID

Also Known As

Anders P. Wätjen, Anders Peter Wätjen, Wätjen, Anders, Wätjen, Anders Peter

Publications

221

Citations

H-Index

Concepts

All Affiliations

Technical University of Denmark The University of Queensland Agriculture and Food University of Copenhagen University of Modena and Reggio Emilia

About

Anders Peter Wätjen is an author at Technical University of Denmark specializing in health sciences, food microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	177
2	Public Health	3	3	84
3	Engineering	2	2	52
4	Medicine	2	2	41
5	Biology	1	1	31

Anders Peter Wätjen

Publications

200

Citations

H-Index

Page 1

	Year	Citations
Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers’ spent grain Sanne Kjærulf Madsen, Camilla Priess, Anders Peter Wätjen, FEMS Microbiology Letters NutritionLiquid FractionAgricultural EconomicsCommercial SoyFood Chemistry	2021	38
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Fermentation EngineeringAgricultural EconomicsHybrid Cheeses—supplementationMilk MatrixFood Technology	2023	34
Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations Guillermo Eduardo Sedó Molina, Radhakrishna Shetty, Hang Xiao, LWT Plant-based FermentationsProbioticInsect MicrobiomeLactic Acid BacteriaMicrobial Ecology	2022	31
Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives Wenkang Huang, Anran Dong, Huong Thi Pham, Food Microbiology Nut-based Milk AlternativesProbioticFood FermentationFermentation PotentialLactic Acid Bacteria	2023	26
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons Anders Peter Wätjen, Luciana De Vero, Estefanía Núñez-Carmona, Food Microbiology EngineeringFlavoromicsVolatile Flavor CompoundsFood AnalysisAgricultural Economics	2023	18
Exploring lactic acid bacteria diversity for better fermentation of plant-based dairy alternatives Wenkang Huang, Anders Peter Wätjen, Sangeeta Prakash, Microbiology Australia Better FermentationPlant-based FoodsFood ChemistryProbioticBiosynthesis	2022	15
Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents Giovanna Iosca, Joanna Ivy Irorita Fugaban, Süleyman Øzmerih, Fermentation Inhibitory ActivityMicrobial InactivationProbioticAntimicrobial SusceptibilityFood Spoilage	2023	15
Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient. Radhakrishna Shetty, Frederik Riddersholm Petersen, Raju Podduturi, LWT	2023	13
Isolation of an exopolysaccharide-producing Weissella confusa strain from lettuce and exploring its application as a texture modifying adjunct culture in a soy milk alternative Wenkang Huang, Shuyu Yang, Anders Peter Wätjen, International Journal of Food Microbiology	2024	10

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