Wilhelm H. Holzapfel

Author

Also Known As

Holzapfel, Wilhelm H., W H Holzapfel, W Holzapfel, W. H. Holzapfel, W. Holzapfel, W.H Holzapfel, W.H. Holzapfel, WILHELM H. HOLZAPFEL, Wilhelm H. Holzapfel, Wilhelm -H. Holzapfel

353

Publications

25.9K

Citations

H-Index

128

Concepts

All Affiliations

Handong Global University Max Rubner Institut Institut für Hygiene und Umwelt University of Pretoria Federal Research Centre of Nutrition and Biotechnology

About

Wilhelm H. Holzapfel is an author at Handong Global University specializing in microbiology, medicine, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	49	94	8K
2	Health Sciences	42	66	7.2K
3	Engineering	8	8	2K
4	Natural Sciences	3	3	187
5	Education	1	1	46

Wilhelm H. Holzapfel

189

Publications

15.6K

Citations

H-Index

Page 1

	Year	Citations
Biogenic amines and their production by microorganisms in food Anna Halász, Ágnes Baráth, Lívia Simon‐Sarkadi, Trends in Food Science & Technology BiosynthesisEngineeringFood FermentationBiotransformationBiotechnology	1994	1K
Improved screening procedure for biogenic amine production by lactic acid bacteria Sara Bover‐Cid, Wilhelm H. Holzapfel International Journal of Food Microbiology Biogenic Amine ProductionEngineeringFood FermentationLactic Acid BacteriaBiochemical Engineering	1999	749
Introduction to pre- and probiotics Wilhelm H. Holzapfel, Ulrich Schillinger Food Research International PrebioticsProbioticDysbiosisFood FermentationMicrobiology	2002	525
Incidence of Virulence Factors and Antibiotic Resistance among Enterococci Isolated from Food Charles M. A. P. Franz, Albrecht Muscholl‐Silberhorn, Nuha M.K. Yousif, Applied and Environmental Microbiology	2001	384
Antibiotic Resistances of Starter and Probiotic Strains of Lactic Acid Bacteria Anja Hummel, Christian Hertel, Wilhelm H. Holzapfel, Applied and Environmental Microbiology	2006	384
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods Dennis Sandris Nielsen, O.D. Teniola, L. Ban-Koffi, International Journal of Food Microbiology Culture-independent MethodsFood FermentationIn Vitro FermentationMicrobial EcologyFood Microbiology	2006	328
Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products María Guadalupe Vizoso-Pinto, Charles M. A. P. Franz, Ulrich Schillinger, International Journal of Food Microbiology ProbioticDysbiosisFood FermentationIn Vitro FermentationLactobacillus Spp	2006	324
Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods Ulrich Schillinger, Rolf Geisen, Wilhelm H. Holzapfel Trends in Food Science & Technology Antagonistic MicroorganismsMicrobial InactivationFood SpoilageFood MicrobiologyFood Preservation	1996	298
Taxonomic study of Weissella confusa and description of Weissella cibaria sp. nov., detected in food and clinical samples. Johanna Björkroth, Ulrich Schillinger, Rolf Geisen, INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY Pathogen DetectionPathologySpecific ClusteringWeissella Cibaria SpWeissella Confusa	2002	290
Use of starter cultures in fermentation on a household scale Wilhelm H. Holzapfel Food Control Food FermentationIn Vitro FermentationAgricultural EconomicsHousehold ScaleMicrobial Ecology	1997	267

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