Ingrid Specht

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

M. Kostinek, Ingrid Specht, Vinodh Edward et al. · Systematic and Applied Microbiology · 2005 · 194 citations

Technological Properties, Food Fermentation, Lactic Acid Bacteria +6

UV-C-inactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology

Charles M. A. P. Franz, Ingrid Specht, Gyu‐Sung Cho et al. · Food Control · 2009 · 169 citations

Novel Inactivation Equipment, Dean Vortex Technology, Cloudy Apple Juice +7

Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures

M. Kostinek, Ingrid Specht, Vinodh Edward et al. · International Journal of Food Microbiology · 2007 · 146 citations

Probiotic, Starter Cultures, Food Fermentation +7

Bile Salt Hydrolase Activity of Enterococci Isolated from Food: Screening and Quantitative Determination

Charles M. A. P. Franz, Ingrid Specht, Petra Haberer et al. · Journal of Food Protection · 2001 · 115 citations

Biliary Tract, Quantitative Determination, Food Microbiology +6

Cloning of the Bile Salt Hydrolase (bsh) Gene from Enterococcus faecium FAIR-E 345 and Chromosomal Location of bsh Genes in Food Enterococci

Agus Wijaya, Anette Hermann, Hikmate Abriouel et al. · Journal of Food Protection · 2004 · 60 citations

Food Enterococci, Genetics, Bacteriology +9