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Wolfgang Kneifel

Wolfgang Kneifel

D-Index & Metrics

Biology and Biochemistry

D-Index
56
Citations
10086
World Ranking
14540
National Ranking
132

Overview

Wolfgang Kneifel is affiliated with BOKU University in Austria and focuses on research within Agricultural and Biological Sciences, with additional work in Biochemistry, Genetics, and Molecular Biology. Their work spans multiple subfields including Animal Science and Zoology, Food Science, Biotechnology, Molecular Biology, and Agronomy and Crop Science.

The scientist's research covers diverse topics such as Animal Nutrition and Physiology, Food and Agricultural Sciences, Meat and Animal Product Quality, Ruminant Nutrition and Digestive Physiology, Agriculture, Soil, and Plant Science, Indoor Air Quality and Microbial Exposure, and Listeria monocytogenes in Food Safety.

Wolfgang Kneifel has contributed papers to various peer-reviewed journals, including:

  • Interaction of Soybean Varieties and Heat Treatments and Its Effect on Growth Performance and Nutrient Digestibility in Broiler Chickens, 2021, Animals
  • Short communication: Clostridial spore counts in vat milk of Alpine dairies, 2020, Journal of Dairy Science
  • A diet containing native or fermented wheat bran does not interfere with natural microbiota of laying hens, 2020, animal
  • Bacterial growth dynamics and corresponding metabolite levels in the extraction area of an Austrian sugar beet factory using antimicrobial treatment, 2020, Journal of the Science of Food and Agriculture
  • Effect of Two Soybean Varieties Treated with Different Heat Intensities on Ileal and Caecal Microbiota in Broiler Chickens, 2022, Animals

Their frequent publication venues include Animals, animal, Journal of the Science of Food and Agriculture, Journal of Dairy Science, and Applied Sciences.

Kneifel collaborates frequently with several coauthors, including Konrad J. Domig, Karl Schedle, Ulrike Zitz, Florian Hemetsberger, and Christina Ukowitz.

Best Publications

  • A new view of the fish gut microbiome: Advances from next-generation sequencing

    Mahdi Ghanbari;Wolfgang Kneifel;Konrad J. Domig

  • Fluorogenic and chromogenic substrates used in bacterial diagnostics.

    M Manafi;W Kneifel;S Bascomb

  • Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

    Michael Prückler;Susanne Siebenhandl-Ehn;Silvia Apprich;Stefan Höltinger

  • The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study

    Georg Loss;Georg Loss;Silvia Apprich;Marco Waser;Marco Waser;Wolfgang Kneifel

  • Wheat bran-based biorefinery 2: Valorization of products

    Silvia Apprich;Özge Tirpanalan;Johannes Hell;Michael Reisinger

  • Hydrolytic fate of deoxynivalenol-3-glucoside during digestion.

    Franz Berthiller;Rudolf Krska;Konrad J. Domig;Wolfgang Kneifel

  • Effect of galacto-oligosaccharide supplementation on human faecal microflora and on survival and persistence of Bifidobacterium lactis Bb-12 in the gastrointestinal tract

    M. Alander;J. Mättö;W. Kneifel;M. Johansson

  • Characterisation of the vaginal Lactobacillus microbiota associated with preterm delivery

    Ljubomir Petricevic;Konrad J. Domig;Franz Josef Nierscher;Michael J. Sandhofer

  • Seafood biopreservation by lactic acid bacteria – A review

    Mahdi Ghanbari;Mansooreh Jami;Konrad J. Domig;Wolfgang Kneifel

  • Microbial Contamination of Medicinal Plants - A Review

    Wolfgang Kneifel;Erich Czech;Brigitte Kopp

  • β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health.

    Herbert Michlmayr;Wolfgang Kneifel

  • Safety of Novel Microbes for Human Consumption: Practical Examples of Assessment in the European Union.

    Theodor Brodmann;Akihito Endo;Miguel Gueimonde;Gabriel Vinderola

  • Listeria monocytogenes in Aquatic Food Products—A Review

    Mansooreh Jami;Mahdi Ghanbari;Marija Zunabovic;Konrad J. Domig

  • Methods used for the isolation, enumeration, characterisation and identification of Enterococcus spp. 2. Pheno- and genotypic criteria.

    Konrad J Domig;Helmut K Mayer;Wolfgang Kneifel

  • Purification and characterization of two novel β-galactosidases from Lactobacillus reuteri

    Thu-Ha Nguyen;Barbara Splechtna;Marlene Steinböck;Wolfgang Kneifel

  • Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures

    W. Kneifel;Doris Jaros;F. Erhard

  • Influence of a synbiotic mixture consisting of Lactobacillus acidophilus 74-2 and a fructooligosaccharide preparation on the microbial ecology sustained in a simulation of the human intestinal microbial ecosystem (SHIME reactor).

    M Gmeiner;W Kneifel;K D Kulbe;R Wouters

  • Comparison of broth microdilution, Etest, and agar disk diffusion methods for antimicrobial susceptibility testing of Lactobacillus acidophilus group members.

    Sigrid Mayrhofer;Konrad J. Domig;Christiane Mair;Ulrike Zitz

  • Microbiological Criteria of Random Samples of Spices and Herbs Retailed on the Austrian Market.

    Wolfgang Kneifel;Erika Berger

  • Characterization and molecular cloning of a heterodimeric beta-galactosidase from the probiotic strain Lactobacillus acidophilus R22.

    Thu-Ha Nguyen;Barbara Splechtna;Stanimira Krasteva;Wolfgang Kneifel

Frequent Co-Authors

Seppo Salminen
Seppo Salminen University of Turku
Erik Reimhult
Erik Reimhult BOKU University
Thomas Rosenau
Thomas Rosenau BOKU University
Charlotte Braun-Fahrländer
Charlotte Braun-Fahrländer University of Basel
Dietmar Haltrich
Dietmar Haltrich BOKU University
Akihito Endo
Akihito Endo Tokyo University of Agriculture
Geert Huys
Geert Huys KU Leuven
Willem M. de Vos
Willem M. de Vos Wageningen University & Research
Jon Genuneit
Jon Genuneit Leipzig University
Rudolf Krska
Rudolf Krska BOKU University

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