Olle Holst

Influence of Sulfide and Temperature on Species Composition and Community Structure of Hot Spring Microbial Mats

Sigurlaug Skírnisdóttir, Guðmundur Ó. Hreggviðsson, Sigríður Hjörleifsdóttir et al. · Applied and Environmental Microbiology · 2000 · 293 citations

Life Sciences, Biology, Microbiology +13

Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

Olof Mårtensson, Maria Biörklund, Adele Lambo et al. · Nutrition Research · 2005 · 121 citations

Life Sciences, Microbiology, Nutritional Sciences +16

The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products

Olle Mårtensson, Rickard Öste, Olle Holst · Food Research International · 2002 · 108 citations

Agriculture, Dairy Science, Microbiology +14

Maximizing the expression of a recombinant gene in Escherichia coli by manipulation of induction time using lactose as inducer

Peter Neubauer, Kay Hofmann, Olle Holst et al. · Applied Microbiology and Biotechnology · 1992 · 107 citations

Life Sciences, Biotechnology, Molecular Biology +16

Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products

Ami R. Patel, Jashbhai B. Prajapati, Olle Holst et al. · Food Bioscience · 2013 · 97 citations

Agriculture, Food Science, Microbiology +16