Myriam Loeffler

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 et al. · Plant Pathology · 2008 · 93 citations · Full text

Engineering, Botany, Oxo Gene +18

The antimicrobial paradox: why preservatives lose activity in foods

Myriam Loeffler, Nino Terjung · Current Opinion in Food Science · 2015 · 78 citations

Food Spoilage, Food Control, Food Microbiology +8

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 · 2022 · 68 citations

Bioorganic Chemistry, Arthrospira Platensis, Biochemistry +6

Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst)

Jonas Hilbig, Julia Gisder, Roman M. Prechtl et al. · Food Hydrocolloids · 2019 · 46 citations

Food Fermentation, Food Spoilage, Food Microbiology +5

Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts

Myriam Loeffler, David Julian McClements, Lynne McLandsborough et al. · Journal of Applied Microbiology · 2014 · 34 citations