Concepedia

Author

Ingrid Specht

University of Liège

Also Known As

I. Specht, Ingrid SPECHT, Ingrid Specht

11

Publications

740

Citations

7

H-Index

20

Concepts

All Affiliations

University of LiègeMax Rubner InstitutUniversity of Nairobi
IS

About

Ingrid Specht is an author at University of Liège specializing in food microbiology, microbiology, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Microbiology

6

6

721

2

Health Sciences

4

4

492

3

Medicine

3

3

243

4

Public Health

2

2

229

5

Biomanufacturing

1

1

37

Ingrid Specht

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6

Publications

721

Citations

6

H-Index

YearCitations

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,

Systematic and Applied Microbiology

2005

194

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,

Food Control

2009

169

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

M. Kostinek, Ingrid Specht, Vinodh Edward,

International Journal of Food Microbiology

2007

146

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

Charles M. A. P. Franz, Ingrid Specht, Petra Haberer,

Journal of Food Protection

2001

115

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,

Journal of Food Protection

2004

60

Use of Lactobacillus strains to start cassava fermentations for Gari production

Melanie Huch, Alexander Hanak, Ingrid Specht,

International Journal of Food Microbiology

2008

37

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