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Walter P. Hammes

Walter P. Hammes

D-Index & Metrics

Biology and Biochemistry

D-Index
75
Citations
19559
World Ranking
5329
National Ranking
386

Overview

Walter P. Hammes is affiliated with the University of Hohenheim in Germany. Their academic profile encompasses involvement in research and teaching at this institution, contributing to the university's scientific community.

While specific details on their recent publications, frequent co-authors, and primary fields of study are not provided, their ongoing association with a research-focused university suggests active participation in scholarly activities within their field.

The data does not include a record of recent papers, book publications, or frequent publication venues, leaving the precise scope and impact of Walter P. Hammes's research outputs unspecified.

There are no listed awards linked to their name, which means there is no publicly available information on distinctions or recognitions received.

The absence of listed subfields of study, main topics of work, or documented research themes limits the ability to define specific research interests or specialization areas within broader academic disciplines.

Given the available information, Walter P. Hammes represents an academic profile focused at the University of Hohenheim, with further details on research contributions and scientific impact not currently accessible.

Best Publications

  • Detection of Lactobacillus, Pediococcus, Leuconostoc, and Weissella Species in Human Feces by Using Group-Specific PCR Primers and Denaturing Gradient Gel Electrophoresis

    Jens Walter;Christian Hertel;Gerald W. Tannock;Claudia M. Lis

  • Food fermentations: Microorganisms with technological beneficial use

    François Bourdichon;Serge Casaregola;Choreh Farrokh;Jens Christian Frisvad

  • The genus Lactobacillus

    Walter P. Hammes;Rudi F. Vogel

  • Non-pathogenic bacteria elicit a differential cytokine response by intestinal epithelial cell/leucocyte co-cultures

    D Haller;C Bode;W P Hammes;A M A Pfeifer

  • Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

    Christiane B. Meroth;Jens Walter;Christian Hertel;Markus J. Brandt

  • Lactic acid bacteria in meat fermentation

    Walter P. Hammes;Annegret Bantleon;Seunghwa Min

  • Sourdough breads and related products

    W. P. Hammes;M. G. Gänzle

  • New developments in meat starter cultures

    W.P. Hammes;C. Hertel

  • Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673

    Petra S. Tichaczek;Jon Nissen-Meyer;Ingolf F. Nes;Rudi F. Vogel

  • Microbial ecology of cereal fermentations

    Walter P. Hammes;Markus J. Brandt;Kerstin L. Francis;Julia Rosenheim

  • Mode of Action of Glycine on the Biosynthesis of Peptidoglycan

    W. Hammes;K. H. Schleifer;O. Kandler

  • Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584.

    Michael G. Gänzle;Alexandra Höltzel;Jens Walter;Günther Jung

  • 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;Walter P. Hammes

  • Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

    Michael G. Gänzle;Michaela Ehmann;Walter P. Hammes

  • The formation of biogenic amines by fermentation organisms

    Bernhard W. Straub;Martin Kicherer;Sabina M. Schilcher;Walter P. Hammes

  • Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

    Michael G Gänzle;Sigrid Weber;Walter P Hammes

  • A 23S rDNA-targeted polymerase chain reaction-based system for detection of Staphylococcus aureus in meat starter cultures and dairy products.

    Joachim A. Straub;Christian Hertel;Walter P. Hammes

  • Activation of Human Peripheral Blood Mononuclear Cells by Nonpathogenic Bacteria In Vitro: Evidence of NK Cells as Primary Targets

    D. Haller;S. Blum;C. Bode;W. P. Hammes

  • Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis.

    Christiane B. Meroth;Walter P. Hammes;Christian Hertel

  • Histamine and tyramine degradation by food fermenting microorganisms

    Renata G Leuschner;Martina Heidel;Walter P Hammes

Frequent Co-Authors

Christian Hertel
Christian Hertel German Institute of Food Technologies
Michael G. Gänzle
Michael G. Gänzle University of Alberta
Dirk Haller
Dirk Haller Technical University of Munich
Rudi F. Vogel
Rudi F. Vogel Technical University of Munich
Jens Walter
Jens Walter National University of Ireland
Elke K. Arendt
Elke K. Arendt University College Cork
Otto Kandler
Otto Kandler Ludwig-Maximilians-Universität München
Reinhold Carle
Reinhold Carle University of Hohenheim
Wolfgang Ludwig
Wolfgang Ludwig Claude Bernard University Lyon 1
Gerald W. Tannock
Gerald W. Tannock University of Otago

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