Myriam Loeffler - Concepedia

Author

Myriam Loeffler

University of Hohenheim ORCID

Also Known As

M. Loeffler, Myriam Loeffler

Publications

675

Citations

H-Index

Concepts

All Affiliations

University of Hohenheim KU Leuven University of Massachusetts Amherst

About

Myriam Loeffler is an author at University of Hohenheim specializing in microbiology, food safety, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	209
2	Engineering	4	4	155
3	Medicine	4	4	135
4	Public Health	4	4	154
5	Natural Sciences	3	3	102

Myriam Loeffler

Publications

574

Citations

H-Index

Page 1

	Year	Citations
Expression of an oxalate oxidase gene in tomato and severity of disease caused by <i>Botrytis cinerea</i> and <i>Sclerotinia sclerotiorum</i> A. J. Walz, Irmgard Zingen-Sell, Myriam Loeffler, Plant Pathology EngineeringBotanyOxo GeneGeneticsPlant Pathology	2008	93
The antimicrobial paradox: why preservatives lose activity in foods Myriam Loeffler, Nino Terjung Current Opinion in Food Science Food SpoilageFood ControlFood MicrobiologyFood PreservationAntimicrobial Paradox	2015	78
Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability Stephan Buecker, Myriam Loeffler, Elena Leeb Food Chemistry Bioorganic ChemistryArthrospira PlatensisBiochemistryNatural SciencesCyanobacteria	2022	68
Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst) Jonas Hilbig, Julia Gisder, Roman M. Prechtl, Food Hydrocolloids Food FermentationFood SpoilageFood MicrobiologyFood ProcessingMicrobiology	2019	46
Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts Myriam Loeffler, David Julian McClements, Lynne McLandsborough, Journal of Applied Microbiology	2014	34
Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts Monika Gibis, Myriam Loeffler Foods	2019	29
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems Jonas Hilbig, Myriam Loeffler, Kurt Herrmann Food Research International EngineeringFood FermentationBiochemistryLactic Acid BacteriaBiochemical Engineering	2018	28
Emulsifying properties of lentil protein preparations obtained by dry fractionation Matthias Funke, Myriam Loeffler, Caspar B. Winkelmeyer, European Food Research and Technology	2021	25
Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations Stephan Buecker, Myriam Loeffler, Elena Leeb Green Chemistry EngineeringBiochemistryNatural SciencesFunctional PropertyBioanalysis	2022	21
Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben Myriam Loeffler, Verena Schwab, Nino Terjung, Foods	2020	18

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