Frank Jakob - Concepedia

Concepedia

Author

Frank Jakob

Technical University of Munich

Also Known As

F. Jakob, Frank JAKOB, Frank Jakob, Jakob, Frank

41

Publications

1.1K

Citations

21

H-Index

50

Concepts

All Affiliations

Technical University of Munich Karlsruhe Institute of Technology Bavarian State Research Center for Agriculture Martin Luther University Halle-Wittenberg Technische Universität Berlin

FJ

About

Frank Jakob is an author at Technical University of Munich specializing in microbiology, biochemistry, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	267
2	Medicine	9	9	322
3	Health Sciences	5	5	201
4	Natural Sciences	5	5	108
5	Public Health	3	3	101

Frank Jakob

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34

Publications

1.1K

Citations

21

H-Index

	Year	Citations
Structural characterization of the exopolysaccharides from water kefir Lea Fels, Frank Jakob, Rudi F. Vogel, Carbohydrate Polymers GlycobiologyOrganic ChemistryPolysaccharideCarbohydrate-protein InteractionWater Kefir	2018	120
Structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function Frank Jakob, André Pfaff, Ramón Novoa-Carballal, Carbohydrate Polymers Acetic Acid BacteriaBiosynthesisEngineeringBiotransformationBiochemistry	2012	96
Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel Food Microbiology Food ChemistryFood FermentationFood MicrobiologyMicrobial EcologyFood Processing	2017	79
Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer Marion E. Fraunhofer, Daniel Wefers, Mirko Bunzel, International Journal of Biological Macromolecules Food Fermentationβ-Glucan FormationGlycobiologyBiotechnologyBacteriology	2017	55
Fermentation pH Modulates the Size Distributions and Functional Properties of Gluconobacter albidus TMW 2.1191 Levan Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel Frontiers in Microbiology	2017	52
Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads Frank Jakob, Stefan Steger, Rudi F. Vogel European Food Research and Technology Food ChemistryAcetic Acid BacteriaFood FermentationBiotechnologyFood Microbiology	2012	51
Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs Tharalinee Ua-Arak, Frank Jakob, Rudi F. Vogel International Journal of Food Microbiology Food ChemistryAcetic Acid BacteriaExopolysaccharide ProductionFood FermentationMicrobial Ecology	2016	43
High yield production of levan-type fructans by Gluconobacter japonicus LMG 1417 Marcel Hövels, Konrad Kosciow, Jana Kniewel, International Journal of Biological Macromolecules Food ChemistryBiomanufacturingBiotechnologyAlternative Protein SourceHigh Yield Production	2020	42
Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran Roman M. Prechtl, Daniel Wefers, Frank Jakob, Food Hydrocolloids Macromolecular StructureBiochemistryBacteriologyGlycobiologyPolysaccharide	2018	40
Molecular weight dependent structure of the exopolysaccharide levan Christoph Simon Hundschell, Frank Jakob, Anja Maria Wagemans International Journal of Biological Macromolecules BiochemistryGlycobiologyStructure ElucidationOrganic ChemistryPolysaccharide	2020	38

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