Walter P. Hammes - Concepedia

Author

Walter P. Hammes

Also Known As

Hammes W. P., W Hammes, W P Hammes, W. Hammes, W. P Hammes, W. P. HAMMES, W. P. Hammes, W.P Hammes, W.P. Hammes, Walter Hammes

199

Publications

13.6K

Citations

H-Index

117

Concepts

All Affiliations

University of Hohenheim Ludwig-Maximilians-Universität München Technical University of Munich

About

Walter P. Hammes is an author at University of Hohenheim specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	37	49	4.5K
2	Medicine	35	52	3.9K
3	Public Health	21	24	1.7K
4	Engineering	14	16	977
5	Natural Sciences	6	6	340

Walter P. Hammes

123

Publications

10.6K

Citations

H-Index

Page 1

	Year	Citations
Detection of <i>Lactobacillus, Pediococcus, Leuconostoc</i> , and <i>Weissella</i> Species in Human Feces by Using Group-Specific PCR Primers and Denaturing Gradient Gel Electrophoresis Jens Walter, Christian Hertel, Gerald W. Tannock, Applied and Environmental Microbiology	2001	791
Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis Christiane B. Meroth, Jens Walter, Christian Hertel, Applied and Environmental Microbiology Bacterial Population DynamicsStarter MixtureFood FermentationLactic Acid BacteriaBioprocess Monitoring	2003	372
Lactic acid bacteria in meat fermentation Walter P. Hammes, Annegret Bantleon, Seunghwa Min FEMS Microbiology Letters EngineeringFood FermentationLactic Acid BacteriaBiotechnologyBiochemical Engineering	1990	287
Microbial ecology of cereal fermentations Walter P. Hammes, M. Brandt, Kerstin L. Francis, Trends in Food Science & Technology Food FermentationIn Vitro FermentationFood MicrobiologyMicrobial EcologyEnvironmental Microbiology	2005	272
Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673 Petra S. Tichaczek, Ingolf F. Nes, Rudi F. Vogel, Systematic and Applied Microbiology Antimicrobial SusceptibilitySakacin PBacteriologyBacteriocins Curvacin AMicrobiology	1992	259
Mode of Action of Glycine on the Biosynthesis of Peptidoglycan Walter P. Hammes, Karl Heinz Schleifer, O. Kandler Journal of Bacteriology	1973	258
New developments in meat starter cultures Walter P. Hammes, Christian Hertel Meat Science BiotechnologyAlternative Protein SourceMeat Starter CulturesMicrobiologyMeat Quality	1998	232
Modeling of Growth of <i>Lactobacillus sanfranciscensis</i> and <i>Candida milleri</i> in Response to Process Parameters of Sourdough Fermentation Michael G. Gänzle, Michaela Ehmann, Walter P. Hammes Applied and Environmental Microbiology EngineeringMicrobial PhysiologyMicrobial MetabolismLactic Acid BacteriaBiochemical Engineering	1998	229
In vitro study of Prebiotic Properties of Levan-type Exopolysaccharides from Lactobacilli and Non-digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis Fabio Dal Bello, Jens Walter, Christian Hertel, Systematic and Applied Microbiology Food FermentationBiochemistryIn Vitro FermentationGlycobiologyNon-digestible Carbohydrates	2001	215
Characterization of Reutericyclin Produced by <i>Lactobacillus reuteri</i> LTH2584 Michael G. Gänzle, Alexandra Höltzel, Jens Walter, Applied and Environmental Microbiology	2000	210

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