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Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1994
The potential of lactic acid bacteria for the production of safe and wholesome foodW P Hammes, P S TichaczekInternational Journal of Food Sciences and Nutrition|January 11, 2000
Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilliR G Leuschner, W P HammesMeat Science|November 9, 2011
Tyramine degradation by micrococci during ripening of fermented sausageR G Leuschner, W P HammesJournal of Food Protection|July 25, 1998
Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheeseR G Leuschner, W P HammesArchives of Microbiology|March 1, 1986
LD-carboxypeptidase activity in Escherichia coli. II. Isolation, purification and characterization of the enzyme from E. coli K 12R Metz, S Henning, W P HammesArchives of Microbiology|December 1, 1983
The complete sequence of murein synthesis in ether treated Escherichia coliR Metz, S Henning, W P HammesMicrobiology and Immunology|December 10, 1999
Cytokine secretion by stimulated monocytes depends on the growth phase and heat treatment of bacteria: a comparative study between lactic acid bacteria and invasive pathogensD Haller, C Bode, W P HammesSystematic and Applied Microbiology|August 10, 2000
Monitoring and survival of Lactobacillus paracasei LTH 2579 in food and the human intestinal tractC Bunte, C Hertei, W P HammesArchives of Microbiology|October 24, 1977
On the specificity of the uridine diphospho-N-acetylmuramyl-alanyl-D-glutamic acid: diamino acid ligase of Bifidobacterium globosumW P Hammes, R Neukam, O KandlerPageof 13