Harald Claus - Concepedia

Author

Harald Claus

Johannes Gutenberg University Mainz

Also Known As

Claus, Harald, Harald Claus

Publications

2.8K

Citations

H-Index

Concepts

All Affiliations

Johannes Gutenberg University Mainz University Medical Center of the Johannes Gutenberg University Mainz

About

Harald Claus is an author at Johannes Gutenberg University Mainz specializing in microbiology, engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	11	500
2	Medicine	10	10	337
3	Natural Sciences	5	5	1K
4	Health Sciences	4	4	130
5	Public Health	1	1	25

Harald Claus

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Laccases: structure, reactions, distribution Harald Claus Micron Bioorganic ChemistryBiochemistryNatural SciencesStructure ElucidationPolysaccharide	2003	723
Enzymes for Wine Fermentation: Current and Perspective Applications Harald Claus, Kiro Mojsov Fermentation BiosynthesisEnzymologyFood FermentationBiochemistryEngineering	2018	127
Yeasts from Different Habitats and Their Potential as Biocontrol Agents Julia Pretscher, Tilman Fischkal, Sina Branscheidt, Fermentation EngineeringBotanyPlant PathologyOther YeastsPlant Health	2018	101
Biosorption of copper by wine-relevant lactobacilli Sina Schut, S. Zauner, G. Hampel, International Journal of Food Microbiology Wine-relevant LactobacilliEngineeringEnvironmental EngineeringBioremediationBio-based Sorbent	2010	80
Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma Andrea Sabel, Stefan Martens, Anna Petri, Annals of Microbiology	2013	65
Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria Andrea Sabel, Simone Bredefeld, Martina Schlander, Beverages Acetic Acid BacteriaPolyphenolicsFood ChemistryWine Phenolic CompoundsPhytochemical	2017	63
The Potential of the Yeast Debaryomyces hansenii H525 to Degrade Biogenic Amines in Food Mathias Bäumlisberger, Urs Moellecken, Helmut König, Microorganisms BiosynthesisEngineeringFood FermentationBiochemistryTwenty-six Yeasts	2015	56
Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany Melanie Larisika, Harald Claus, Helmut König International Journal of Food Microbiology Different Wine-growing RegionsHealth SciencesPathogen DetectionMicrobial ContaminationBioanalysis	2007	43
Genes and derived amino acid sequences of S-layer proteins from mesophilic, thermophilic, and extremely thermophilic methanococci Erol Akça, Harald Claus, Nina Schultz, Extremophiles BiochemistryBacteriologyS-layer ProteinsMicrobiologyAmino Acid Sequences	2002	41
The yeast<i>Wickerhamomyces anomalus</i>AS1 secretes a multifunctional exo-<i>β</i>-1,3-glucanase with implications for winemaking Johannes Schwentke, Andrea Sabel, Anna Petri, Yeast Fungal Cell BiologyGlycobiologyMolecular BiologyPolysaccharideGene Waexg2	2014	31

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