What is he best known for?
The fields of study he is best known for:
Wilhelm H. Holzapfel mostly deals with Microbiology, Lactobacillus, Food microbiology, Bacteria and Food science.
He studies Enterococcus which is a part of Microbiology.
The study incorporates disciplines such as Probiotic, Lactobacillus acidophilus and Fermented milk products in addition to Lactobacillus.
His Probiotic research is multidisciplinary, relying on both Human physiology, Bifidobacterium and Prebiotic.
The various areas that he examines in his Food science study include Lactobacillus plantarum and Lactic acid.
His Virulence study combines topics from a wide range of disciplines, such as Bacteriocin and Antibiotic resistance.
His most cited work include:
- Lactic acid bacteria of foods and their current taxonomy. (857 citations)
- Overview of gut flora and probiotics. (708 citations)
- Enterococci at the crossroads of food safety (608 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Microbiology, Food science, Bacteria, Probiotic and Lactobacillus plantarum.
His Microbiology research is multidisciplinary, incorporating elements of Food microbiology, 16S ribosomal RNA and Lactobacillus.
His study in Lactobacillus is interdisciplinary in nature, drawing from both Fermented milk products and Lactobacillus acidophilus.
The Food science study which covers Listeria monocytogenes that intersects with Staphylococcus aureus.
Wilhelm H. Holzapfel combines subjects such as Biochemistry and Virulence with his study of Bacteria.
His Probiotic study incorporates themes from Gut flora, Lactobacillus sakei, Internal medicine and Endocrinology.
He most often published in these fields:
- Microbiology (52.17%)
- Food science (33.33%)
- Bacteria (25.60%)
What were the highlights of his more recent work (between 2017-2021)?
- Probiotic (21.74%)
- Food science (33.33%)
- Gut flora (6.76%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Probiotic, Food science, Gut flora, Microbiology and Bacteriocin.
His Probiotic research integrates issues from Endocrinology and Internal medicine.
Wilhelm H. Holzapfel specializes in Food science, namely Lactobacillus.
His Gut flora study combines topics in areas such as Microbiome, Hemolysis and Stomach, Pylorus.
His Microbiology research includes themes of Lactobacillus rhamnosus, 16S ribosomal RNA and Virulence.
In Bacteriocin, he works on issues like Listeria monocytogenes, which are connected to Enterococcus faecium, Valine and Staphylococcus aureus.
Between 2017 and 2021, his most popular works were:
- Modulation of Active Gut Microbiota by Lactobacillus rhamnosus GG in a Diet Induced Obesity Murine Model. (24 citations)
- Protective effects of Bacillus probiotics against high-fat diet-induced metabolic disorders in mice. (23 citations)
- Long-term fermented soybean paste improves metabolic parameters associated with non-alcoholic fatty liver disease and insulin resistance in high-fat diet-induced obese mice. (16 citations)
In his most recent research, the most cited papers focused on:
His primary scientific interests are in Probiotic, Gut flora, Food science, Microbiology and Lactobacillus rhamnosus.
His Probiotic research includes elements of Endocrinology, Adiponectin, Insulin resistance, Internal medicine and Fatty liver.
His research integrates issues of Biomarker, Murine model and Lactobacillus sakei in his study of Gut flora.
His Food science study incorporates themes from Matrix, Lactobacillus plantarum, In vitro and Cell culture.
His Microbiology research integrates issues from genomic DNA and Ribosomal RNA.
As a part of the same scientific family, Wilhelm H. Holzapfel mostly works in the field of Lactobacillus rhamnosus, focusing on Microbiome and, on occasion, Lactobacillus and Cholesterol.
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