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Lothar Leistner

Basic aspects of food preservation by hurdle technology
2000 · Lothar Leistner · International Journal of Food Microbiology · 1,201
Food preservation by hurdle technology
1995 · Lothar Leistner, Leon G.M. Gorris · Trends in Food Science & Technology · 704
Food preservation by combined methods
1992 · L. Leistner · Food Research International · 279
Principles and applications of hurdle technology
1995 · L. Leistner · Springer eBooks · 192
Hurdle Technologies
2002 · Lothar Leistner, Grahame W. Gould · Food engineering series · 170
Production of Mycotoxins by Penicillium Species
1987 · A.A. El-banna, J.I. Pitt, et al. · Systematic and Applied Microbiology · 130
Microbiology of Meat and Meat Products in High- and Intermediate-moisture Ranges
1981 · L. Leistner, W. Rödel, et al. · Elsevier eBooks · 119
Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types
1985 · L. Leistner · Springer eBooks · 112
Further developments in the utilization of hurdle technology for food preservation
1994 · L. Leistner · Journal of Food Engineering · 103
Stable and safe fermented sausages world-wide
1995 · L. Leistner · Springer eBooks · 96
Submerged bacterial colonies within food and model systems: their growth, distribution and interactions
1995 · J.W.T. Wimpenny, L. Leistner, et al. · International Journal of Food Microbiology · 87
The Significance of Water Activity for Micro-organisms in Meats
1975 · L. LEISTNER, W. RÖDEL · Elsevier eBooks · 81
Ochratoxin synthesis byPenicillium species
1972 · A. Ciegler, D. J. Fennell, et al. · Die Naturwissenschaften · 78
Penicillium commune, P. camembertii, the origin of white cheese moulds, and the production of cyclopiazonic acid
1986 · J.I. Pitt, R.H. Cruickshank, et al. · Food Microbiology · 75
Potential Production and Detoxification of Penicillic Acid in Mold-Fermented Sausage (Salami)
1972 · A. Ciegler, H.-J. Mintzlaff, et al. · Applied Microbiology · 72
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Mould‐fermented foods: Recent developments
1990 · L. Leistner · Food Biotechnology · 54
Combined Methods for Food Preservation
2007 · Lothar Leistner · Food science and technology · 51
Mutagenicity and effects of ochratoxin A on the frequency of sister chromatid exchange after metabolic activation.
1991 · A Hennig, J Fink-Gremmels, et al. · PubMed · 51
Occurrence of toxigenic strains of Fusarium in maize and barley in Germany
1979 · W. F. O. Marasas, L. Leistner, et al. · Applied Microbiology and Biotechnology · 49
Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus
1978 · L P Lotter, L Leistner · Applied and Environmental Microbiology · 47
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Further developments in the utilization of hurdle technology for food preservation: ISOPOW-V Conference, Valencia, Spain, from S-14 November 1992: Water in Foods Fundamental Aspects and Their Significance in Relation to Processing of Foods
1994 · L. Leistner · Journal of Food Engineering · 45
Use of monascus extracts as an alternative to nitrite in meat products
1991 · Johanna Fink‐Gremmels, J. Dresel, et al. · Die Fleischwirtschaft · 39
Number and distribution of bacteria on some beef carcasses at selected abattoirs in some member states of the European communities
1984 · T.A. Roberts, W.R. Hudson, et al. · Meat Science · 39
Distribution and development of bacterial colonies in fermented sausages
1991 · K Katsaras, L Leistner · Biofouling · 38
Potential mycotoxin problems in mould-fermented sausage
1972 · H. -J. Mintzlaff, A. Ciegler, et al. · European Food Research and Technology · 27
Works count: 88
Citation count: 4,339
H-index: 26
I10-index: 43
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