Rudi F. Vogel

Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

Claudia Thiele, Michael G. Gänzle, Rudi F. Vogel · Cereal Chemistry · 2002 · 354 citations

Agriculture, Food Science, Microbiology +17

Characterization of lactobacilli towards their use as probiotic adjuncts in poultry

Matthias A. Ehrmann, Petra Kurzak, J. Bauer et al. · Journal of Applied Microbiology · 2002 · 283 citations

Agriculture, Microbiology, Poultry Science +16

Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673

Petra S. Tichaczek, Ingolf F. Nes, Rudi F. Vogel et al. · Systematic and Applied Microbiology · 1992 · 259 citations

Agriculture, Food Science, Microbiology +9

The microbial diversity of water kefir

Anna Gulitz, Jasmin Stadie, Mareike Wenning et al. · International Journal of Food Microbiology · 2011 · 233 citations

Life Sciences, Microbiology, Food Microbiology +7

Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis

Maher Korakli, Michael G. Gänzle, Rudi F. Vogel · Journal of Applied Microbiology · 2002 · 233 citations

Life Sciences, Biochemistry, Microbiology +16