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Following the 'one health' concept in food science: We see microbiome research as connecting force to link microbial dynamics to food safely.
Our research addresses the diversity and the transcriptional profile of microbes in the food environment and aims to understand the function of these microbes in relation to production or host parameters. Key approaches are the use of ~omics technologies, which enable to study the uncultured majority of microbes.
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论文共 24 篇作者统计合作学者相似作者
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Franz-Ferdinand Roch,Monika Dzieciol, Narciso M. Quijada, Lauren V. Alteio, Patrick-Julian Mester,Evelyne Selberherr
NPJ SCIENCE OF FOODno. 1 (2024)
Nadja Pracser, Eva M. Voglauer,Sarah Thalguter,Ariane Pietzka,Evelyne Selberherr,Martin Wagner,Kathrin Rychli
Frontiers in Microbiology (2024)
NPJ science of foodno. 1 (2024): 27-27
J.S. Saenz,A. Kurz,U. Ruczizka, M. Bünger,M. Dippel,B. Grenier,V. Nagl, L. Rouxel,A. Ladinig,J. Seifert,E. Selberherr
Animal Science proceedingsno. 5 (2023): 684-684
Rocio Olmo,Stefanie Urimare Wetzels,Gabriele Berg,Luca Cocolin, Moritz Hartmann,Marta Hugas,Tanja Kostic,Thomas Rattei, Manfred Ruthsatz,Daria Rybakova,Angela Sessitsch,Colette Shortt,Kenneth Timmis,Evelyne Selberherr,Martin Wagner
Microbial Biotechnologyno. 7 (2023): 1412-1422
Gigabyte (2022)
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#Papers: 24
#Citation: 164
H-Index: 7
G-Index: 12
Sociability: 5
Diversity: 0
Activity: 1
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