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D-Index & Metrics

Microbiology

D-Index
55
Citations
14792
World Ranking
3774
National Ranking
269

Overview

Ulrich Schillinger is affiliated with Ludwig-Maximilians-Universität München in Germany. The scholar's profile reflects a focus on academic research with contributions noted within this institution.

There are no recorded recent papers, co-authors, or frequent publication venues associated with Ulrich Schillinger in the available data.

Specific details regarding main fields of study, subfields, or main topics of work have not been provided.

Likewise, there are no records of book publications or awards earned by Ulrich Schillinger listed in the current dataset.

The information available suggests an academic presence connected to Ludwig-Maximilians-Universität München without additional publicly listed academic outputs or collaborations at this time.

Best Publications

  • Antibacterial activity of Lactobacillus sake isolated from meat

    Unknown

  • Taxonomy and important features of probiotic microorganisms in food and nutrition

    Wilhelm H Holzapfel;Petra Haberer;Rolf Geisen;Johanna Björkroth

  • Overview of gut flora and probiotics.

    Wilhelm H Holzapfel;Petra Haberer;Johannes Snel;Ulrich Schillinger

  • Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

    W.H. Holzapfel;Rolf Geisen;U. Schillinger

  • Identification of lactobacilli from meat and meat products

    Ulrich Schillinger;Friedrich-Karl Lücke

  • Introduction to pre- and probiotics

    Wilhelm H Holzapfel;Ulrich Schillinger

  • Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

    Maria G. Vizoso Pinto;Charles M.A.P. Franz;Ulrich Schillinger;Wilhelm H. Holzapfel

  • Taxonomic study of Weissella confusa and description of Weissella cibaria sp. nov., detected in food and clinical samples

    K Johanna Björkroth;Ulrich Schillinger;Rolf Geisen;Norbert Weiss

  • Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods

    Unknown

  • In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products

    Ulrich Schillinger;Claudia Guigas;Wilhelm Heinrich Holzapfel

  • Lactobacillus‐ and bifidobacterium‐mediated antigenotoxicity in the colon of rats

    B L Pool-Zobel;C Neudecker;I Domizlaff;S Ji

  • Characterisation and selection of probiotic lactobacilli for a preliminary minipig feeding trial and their effect on serum cholesterol levels, faeces pH and faeces moisture content

    M. Du Toit;Charles M. A. P. Franz;L.M.T. Dicks;U. Schillinger

  • Isolation, identification and characterisation of the dominant microorganisms of kule naoto: the Maasai traditional fermented milk in Kenya

    Julius Maina Mathara;Ulrich Schillinger;Phillip Museve Kutima;Samuel K Mbugua

  • Behaviour of Listeria monocytogenes in meat and its control by a bacteriocin-producing strain of Lactobacillus sake.

    Unknown

  • Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

    Jyoti P. Tamang;Buddhiman Tamang;Ulrich Schillinger;Charles M.A.P. Franz

  • Boza, a natural source of probiotic lactic acid bacteria.

    S. D. Todorov;M. Botes;Claudia Guigas;U. Schillinger

  • Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya

    Julius Maina Mathara;Ulrich Schillinger;Claudia Guigas;Charles Franz

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

    Melanie Kostinek;Ingrid Specht;Vinodh A. Edward;Ulrich Schillinger

  • Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

    Efstathios Z. Panagou;Ulrich Schillinger;Charles M.A.P. Franz;George-John E. Nychas

  • Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

    Jyoti Prakash Tamang;Buddhiman Tamang;Ulrich Schillinger;Claudia Guigas

  • Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives.

    Charles M. A. P. Franz;U. Schillinger;W.H. Holzapfel

  • Characterization of Leuconostoc gasicomitatum sp. nov., Associated with Spoiled Raw Tomato-Marinated Broiler Meat Strips Packaged under Modified-Atmosphere Conditions

    K. Johanna Björkroth;Rolf Geisen;Ulrich Schillinger;Norbert Weiss

  • Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya.

    Julius Maina Mathara;Ulrich Schillinger;Phillip M. Kutima;Samuel K. Mbugua

Frequent Co-Authors

Wilhelm H. Holzapfel
Wilhelm H. Holzapfel Handong Global University
Charles M. A. P. Franz
Charles M. A. P. Franz Max Rubner-Institut
Otto Kandler
Otto Kandler Ludwig-Maximilians-Universität München
Peter Vandamme
Peter Vandamme Ghent University
Jyoti Prakash Tamang
Jyoti Prakash Tamang Sikkim University
Hannu Korkeala
Hannu Korkeala University of Helsinki
Marc Vancanneyt
Marc Vancanneyt Ghent University
Beatrice L. Pool-Zobel
Beatrice L. Pool-Zobel Friedrich Schiller University Jena
Dennis S. Nielsen
Dennis S. Nielsen University of Copenhagen
Luc De Vuyst
Luc De Vuyst Vrije Universiteit Brussel

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