What is he best known for?
The fields of study he is best known for:
Lactobacillus, Microbiology, Food science, Probiotic and Bifidobacterium are his primary areas of study.
The study incorporates disciplines such as Fermented milk products and Lactobacillus acidophilus in addition to Lactobacillus.
His work deals with themes such as Ribotyping, Ribosomal RNA, 16S ribosomal RNA and Weissella cibaria, which intersect with Microbiology.
His Food science research includes elements of Lactobacillus plantarum and Lactobacillus fermentum.
The Probiotic study combines topics in areas such as Feces, Lactobacillaceae and Flora.
His Bifidobacterium study combines topics from a wide range of disciplines, such as Lactobacillus gasseri, Streptococcus thermophilus and Functional food.
His most cited work include:
- Overview of gut flora and probiotics. (708 citations)
- Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes (537 citations)
- Taxonomy and important features of probiotic microorganisms in food and nutrition (514 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Microbiology, Bacteria, Food science, Lactobacillus and Lactic acid.
His study in Microbiology is interdisciplinary in nature, drawing from both Probiotic, Fermentation, 16S ribosomal RNA and Lactobacillaceae.
His work on Food microbiology and Streptococcaceae as part of general Bacteria research is frequently linked to Nucleic acid thermodynamics, thereby connecting diverse disciplines of science.
His work on Leuconostoc as part of general Food science research is often related to Population and RAPD, thus linking different fields of science.
His studies deal with areas such as Taxonomy and Lactobacillus acidophilus as well as Lactobacillus.
The various areas that Ulrich Schillinger examines in his Lactic acid study include Biochemistry and Gram-positive bacteria.
He most often published in these fields:
- Microbiology (68.49%)
- Bacteria (34.25%)
- Food science (30.14%)
What were the highlights of his more recent work (between 2004-2018)?
- Microbiology (68.49%)
- Fermentation (20.55%)
- 16S ribosomal RNA (20.55%)
In recent papers he was focusing on the following fields of study:
Microbiology, Fermentation, 16S ribosomal RNA, Bacteria and Lactic acid are his primary areas of study.
His research in Microbiology intersects with topics in Probiotic, Lactobacillaceae, Lactobacillus and Pediococcus acidilactici.
His work in Probiotic addresses subjects such as Fermented milk products, which are connected to disciplines such as Cultured Milk Products.
Ulrich Schillinger works mostly in the field of Fermentation, limiting it down to topics relating to Lactobacillus plantarum and, in certain cases, Biochemistry.
Ulrich Schillinger studies Food microbiology which is a part of Bacteria.
His work on Leuconostoc as part of general Food science study is frequently linked to Population, bridging the gap between disciplines.
Between 2004 and 2018, his most popular works were:
- Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products (229 citations)
- In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products (198 citations)
- Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food. (149 citations)
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