L. Leistner - Concepedia

Author

L. Leistner

Federal Institute for Vocational Education and Training

Also Known As

L Leistner, L. LEISTNER, L. Leistner, Leistner, L, Lothar Leistner

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Federal Institute for Vocational Education and Training Bundesministerium für Forschung, Technologie und Raumfahrt

About

L. Leistner is an author at Federal Institute for Vocational Education and Training specializing in microbiology, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	1.6K
2	Medicine	12	12	463
3	Public Health	6	6	1.1K
4	Engineering	3	3	54
5	Natural Sciences	1	1	12

L. Leistner

Publications

Citations

H-Index

Page 1

	Year	Citations
Food preservation by hurdle technology L. Leistner, L.G.M. Gorris Trends in Food Science & Technology Edible PackagingAgricultural EconomicsPostharvest TechnologyFood PreservationHurdle Technology	1995	675
Food preservation by combined methods L. Leistner Food Research International NutritionCombined MethodsFood SpoilageAgricultural EconomicsFood Preservation	1992	269
Production of Mycotoxins by Penicillium Species A.A. El-Banna, John I. Pitt, L. Leistner Systematic and Applied Microbiology BiosynthesisMycotoxin FormationMycotoxicologyPenicillium SpeciesMycotoxins	1987	127
Further developments in the utilization of hurdle technology for food preservation L. Leistner Journal of Food Engineering Edible PackagingAgricultural EconomicsFood PreservationHurdle TechnologyFurther Developments	1994	96
Submerged bacterial colonies within food and model systems: their growth, distribution and interactions J. W. T. Wimpenny, L. Leistner, L. Thomas, International Journal of Food Microbiology Bacterial ColoniesMicrobial ContaminationModel SystemsMicrobial EcologyFood Microbiology	1995	79
Penicillium commune, P. camembertii, the origin of white cheese moulds, and the production of cyclopiazonic acid John I. Pitt, R. H. Cruickshank, L. Leistner Food Microbiology Industrial MycologyPenicillium CommuneMedicinal FungiWhite Cheese MouldsMicrobiology	1986	75
Potential Production and Detoxification of Penicillic Acid in Mold-Fermented Sausage (Salami) A. Ciegler, H. -J. Mintzlaff, D. Weisleder, Applied Microbiology Microbial ToxinPenicillic AcidMicrobial InactivationMold-fermented SausageFood Fermentation	1972	65
Mould‐fermented foods: Recent developments L. Leistner Food Biotechnology Diagnostic MycologyAbstract Mould‐ripened FoodsFood MicrobiologyFungal BiologyPublic Health	1990	55
Mutagenicity and effects of ochratoxin A on the frequency of sister chromatid exchange after metabolic activation. A. Hennig, Johanna Fink‐Gremmels, L. Leistner PubMed Metabolic ActivationGeneticsCell Culture MediumImmunologyToxicological Mechanism	1991	51
Potential Production and Detoxification of Penicillic Acid in Mold-Fermented Sausage (Salami) A. Ciegler, H. -J. Mintzlaff, D. Weisleder, Applied Microbiology Microbial ToxinPenicillic AcidMicrobial InactivationMold-fermented SausageFood Fermentation	1972	50

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