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 · Full text

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 · 119 citations

Bifidobacteria Flora, Nutrition, Probiotic +8

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 · 106 citations

Biosynthesis, Engineering, Bacteriology +13

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 · 105 citations

Nutrition, Probiotic, Food Spoilage +9

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 · 96 citations

Probiotic, Probiotic Potential, Food Fermentation +8