Keith H. Steinkraus

Keith H. Steinkraus's AcademicInfluence.com Rankings

Keith H. Steinkraus

Biology

#4595

World Rank

#6832

Historical Rank

#1694

USA Rank

Microbiology

#168

World Rank

#199

Historical Rank

#64

USA Rank

biology Degrees

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Biology

Keith H. Steinkraus's Degrees

PhD Microbiology Cornell University
Masters Microbiology Cornell University
Bachelors Microbiology Cornell University

Why Is Keith H. Steinkraus Influential?

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According to Wikipedia, Keith H. Steinkraus was an American food scientist who was well known in food fermentation which led to the growth of soy-based foods. He also was involved in bacterial diseases used in the control of European chafer and Japanese beetles in New York state.

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Keith H. Steinkraus's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Handbook of indigenous fermented foods (1983) (707)
Fermentations in World Food Processing. (2002) (295)
Classification of fermented foods: worldwide review of household fermentation techniques (1997) (257)
Influence of the rate of ethanol production and accumulation on the viability of Saccharomyces cerevisiae in "rapid fermentation" (1976) (232)
Kombucha, the fermented tea: microbiology, composition, and claimed health effects. (2000) (222)
A kinetic study of the alcoholic fermentation of grape juice (1967) (180)
Nutritional significance of fermented foods (1994) (136)
GROWTH OF LACTIC ACID BACTERIA IN SOY MILKS (1974) (114)
Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha (1998) (114)
Effect of dissolved oxygen, temperature, initial cell count, and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentations. (1974) (113)
UTILIZATION OF OLIGOSACCHARIDES BY LACTIC ACID BACTERIA DURING FERMENTATION OF SOY MILK (1975) (110)
Production of vitamin B-12 in tempeh, a fermented soybean food (1977) (102)
STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD (1960) (101)
Industrialization of Indigenous Fermented Foods (2004) (95)
Indonesian Tapé Ketan Fermentation (1977) (90)
Lactic acid fermentation in the production of foods from vegetables, cereals and legumes (1983) (87)
Nutritive value and wholesomeness of fermented foods. (1970) (86)
Industrialization of Africa's indigenous beer brewing (1989) (83)
Changes in Soybean Lipids During Tempeh Fermentation (1961) (74)
Investigations into the antibiotic activity of tea fungus/kombucha beverage (1996) (72)
Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats (1965) (71)
Fish Fermentation Technology (1993) (71)
Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India (1965) (61)
α-Galactosidase Activity of Lactobacilli (1973) (61)
Bio-enrichment: production of vitamins in fermented foods (1998) (49)
Handbook of Indigenous Fermented Foods, Revised and Expanded (1995) (46)
Fermentation of Soy Milk by Lactic Acid Bacteria. A Review. (1979) (44)
Role of Leuconostoc mesenteroides in Leavening the Batter of Idli, a Fermented Food of India (1965) (44)
The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma (1976) (43)
A comparison of the nutritional value of protein from several soybean fractions. (1963) (41)
Industrialization of Indigenous Fermented Foods, Revised and Expanded (2004) (41)
Industrialization of ogi fermentation. (2004) (39)
Solid-state (Solid-substrate) food/beverage fermentations involving fungi (1984) (38)
Industrialization of fermented soy sauce production centering around Japanese shoyu. (2004) (37)
Lactic acid fermentations. (1992) (34)
Lignocellulolytic Enzymes Produced by Volvariella volvacea, the Edible Straw Mushroom (1982) (33)
Factors affecting production of mold mycelium and protein in synthetic media (1976) (31)
COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS (1970) (31)
American foulbrood incidence in some US and Canadian honeys (1992) (31)
Indices of protein quality in dried soymilks. (1964) (31)
Industrialization of Mageu fermentation in South Africa. (2004) (31)
Fermented foods, feeds, and beverages. (1986) (30)
Incidence of Putrefactive Anaerobic Spores in Meata (1964) (29)
Fermented foods, feeds and beverages. (1983) (27)
Studies on the milky disease organisms. II. Saprophytic growth of Bacillus popilliae. (1957) (26)
Tapai processing in Malaysia: a technology in transition. (2004) (26)
The effect of lipids on bongkrekic (Bongkrek) acid toxin production by Burkholderia cocovenenans in coconut media. (1999) (25)
STUDIES ON THE UTILIZATION OF TEMPEH PROTEIN BY WEANLING RATS. (1964) (25)
Factors Influencing the Fermentation of Honey in Mead Production (1966) (25)
Industrialization of Japanese natto. (2004) (25)
EFFECTS OF ANTIOXIDANTS AND CHELATORS ON THE STABILITY OF FROZEN STORED MECHANICALLY DEBONED FLOUNDER MEAT FROM RACKS AFTER FILLETING (1977) (24)
Flavor Acceptability of Unfermented and Lactic-Fermented Soy Milks (1976) (23)
Production of milky-disease spores (Bacillus popilliae Dutky and Bacillus lentimorbus Dutky) on artificial media. (1955) (21)
Milky disease bacteria. (1967) (21)
Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation (1979) (21)
Studies on the milky disease organisms. III. Variability among strains of Bacillus popilliaze sporulating on artificial media. (1958) (20)
FACTORS INFLUENCING GERMINATION AND OUTGROWTH OF BACILLUS POPILLIAE SPORES I (1962) (18)
Indigenous Fermented-Food Technologies for Small-Scale Industries (1985) (18)
Media for the detection of Bacillus larvae spores in honey (1996) (17)
3 – NUTRITIONALLY SIGNIFICANT INDIGENOUS FOODS INVOLVING AN ALCOHOLIC FERMENTATION (1979) (16)
Enrichment of soybean milk with calcium (1989) (16)
Origin and history of food fermentations. (2004) (15)
Effect of tempeh fermentation of peas on their potential flatulance productivity as measured by gas production and growth of Clostridium perfringens (1988) (15)
Histopathology of the European chafer, Amphimallon majalis, infected with Bacillus popilliae☆ (1973) (13)
Industrialization of tempe fermentation. (2004) (12)
Fermented rice, a food from Ecuador. (1968) (12)
Traditional food fermentations as industrial resources (1983) (12)
AMINO ACID COMPOSITION OF HIGH PROTEIN FRACTIONS PREPARED FROM MUNG BEANS, PEA BEANS, AND RED KIDNEY BEANS (1980) (12)
STUDIES ON THE MILKY DISEASE ORGANISMS (1957) (11)
Industrialization of Thai fish sauce (Nam pla). (2004) (10)
The Potential of Microbial Cells As Protein for Man (1980) (10)
Industrialization of Japanese miso fermentation. (2004) (9)
Chemical Analysis of Honey Wines (1973) (9)
Factors influencing permeability of the cell membrane of the osmotolerant yeast Saccharomyces rouxii grown in the presence and absence of 18% NaCl. I. Na+/K+-activated Mg2+-dependent ATPase (1985) (9)
Industrialization of Mexican pulque. (2004) (9)
Ataenius spretulus, A Potentially Important Turf Pest, and Its Associated Milky Disease Bacterium (1974) (9)
Industrialization of Myanmar fish paste and sauce fermentation. (2004) (9)
The Chemical Composition of Honey Produced by Apis Dorsata (1971) (9)
Industrialization of gari fermentation. (2004) (8)
Plasmids in Bacillus popilliae. (1990) (8)
Industrialization of sake manufacture. (2004) (8)
Separation of the oil and protein fractions in coconut (Cocos nttcifera Linn.) by fermentation. (1970) (8)
Enzymic modification of the extractability of nitrogenous constituents from pea beans (1970) (7)
Carbohydrate Composition of two Nepalese Honeys Produced by Apis Laboriosa and Apis Cerana (1987) (7)
Some factors influencing permeability of cell walls/membranes of the osmotolerant yeastSaccharomyces rouxii grown in the presence and absence of 18% NaCl (1986) (7)
Gas chromatographic determination of mono-, di- and trisaccharides in the Uji-flour ingredients and during Uji fermentation (1983) (7)
Virulence of species and strains of milky disease bacteria in the European chafer, Amphimallon majalis (Razoumowsky)☆ (1966) (7)
Introduction: Food from Microbes (1980) (6)
Characterization of the semi-purified membrane bound ATPases of Zygosaccharomyces rouxii adapted to 18% NaCl (1987) (6)
Growth of Paenibacillus larvae, the causative agent of American foulbrood in honey bees and Bacillus popilliae, the causative agent of milky disease in beetle larvae in lepidopteran cell cultures (1998) (4)
Alpha-glactosidase activity of lactobacilli. (1973) (4)
STUDIES ON THE MILKY DISEASE ORGANISMS (1957) (4)
Industrialization of home and village food fermentations (1986) (4)
EFFECTS OF SOY CURD ON THE ACCEPTABILITY AND CHARACTERISTICS OF BEEF PATTIES (1974) (4)
Production of Thai fermented fish: plara, pla-som, som-fak. (2004) (4)
Nutritive quality of idli, a fermented food of India. (2008) (4)
Enzymic solubilization of nitrogenous constituents of mung beans (1970) (3)
Cations in hemolymph and alimentary tract tissues of healthy and milky diseased European chafer (Amphimallon majalis) larvae. (1973) (3)
Chemical Analysis of Honey: A Brief Summary 1900–1971 (1971) (3)
Effect of Dissolved Oxygen, Temperature, Initial Cell Count, and Sugar Concentration on the Viability of Saccharomyces cerevisiae in Rapid Fermentations (1974) (3)
Mead: history, current technology and prospects (1998) (3)
Industrialization of Thai nham: fermented pork or beef. (2004) (2)
Acids Produced by Oral Streptococci on Cereal Substrates (1969) (2)
Value of Fermented Foods for Lunar and Planetary Stations (1996) (2)
Biochemical and Serological Relationships of Putrefactive Anaerobic Sporeforming Rods Isolated from Pork (1964) (2)
WHP Guideline (1980) (1)
Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production (1986) (1)
Milky Disease Bacteria (1967) (1)
A PROCESS FOR THE PREPARATION OF DEHYDRATED SALTED FISH‐SOY CAKES (1977) (1)
Fermentability of corn syrups with different dextrose equivalents added to various grape juices. (1967) (1)
Tropical Foods Tropical Foods: Chemistry and Nutrition, Vol. 1 G. E. Inglett G. Charalambous (1979) (0)
Milky Disease Bacterial (0)
Letters. Response to Viewpoint by Harold H. Liech (1971) (0)
Tempe production in Japan. (2004) (0)
A SLIDE-COVER-GLASS METHOD FOR CULTIVATING AND COUNTING ANAEROBES (1949) (0)
Putrefactive anaerobic spores in meat (1951) (0)
A SLIDE-COVER-GLASS METHOD FOR CULTIVATING AND COUNTING ANAEROBES. (1949) (0)
Fermentability of Corn Syrups with Different Dextrose Equivalents Added to Various Grape Juices (1967) (0)
Cations in Hemolymph and Alimentary Tract Tissues of Healthy and Milky Diseased European Chafer (Amphimallon majalis) Larvae (1973) (0)
STUDIES ON THE MILKY DISEASE ORGANISMS (1958) (0)
Influence oftheRateofEthanol Production and Accumulation ontheViability ofSaccharomyces cerevisiae in"Rapid Fermentation" I (1976) (0)
Production ofHigher Alcohols During Indonesian TapeKetan Fermentationt (1979) (0)

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Keith H. Steinkraus's Academic­Influence.com Rankings