Julia A. Bockwoldt

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

Julia A. Bockwoldt, Johanna Fellermeier, Emma Steffens et al. · Foods · 2021 · 21 citations · Full text

Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs

Julia A. Bockwoldt, Leonie Stahl, Matthias A. Ehrmann et al. · Food Microbiology · 2020 · 17 citations · Full text

Food Chemistry, Microbial Inactivation, Rye Sourdoughs +13

Complete Genome Sequence and Annotation of the Paracoccus pantotrophus Type Strain DSM 2944

Julia A. Bockwoldt, Martín Zimmermann, Till Tiso et al. · Microbiology Resource Announcements · 2020 · 14 citations · Full text

Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

Wiebke Schlörmann, Julia A. Bockwoldt, Sabine M. Hübner et al. · Nutrients · 2022 · 12 citations · Full text

C-, N-, S-, and P-Substrate Spectra in and the Impact of Abiotic Factors on Assessing the Biotechnological Potential of Paracoccus pantotrophus

Denise Bachmann, Upasana Pal, Julia A. Bockwoldt et al. · Applied Microbiology · 2023 · 11 citations · Full text