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 · 348 citations

Engineering, Amino Acids, Food Analysis +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 · 281 citations

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

Antimicrobial Susceptibility, Sakacin P, Bacteriology +8

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

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

Markus Tieking, Maher Korakli, Matthias A. Ehrmann et al. · Applied and Environmental Microbiology · 2003 · 227 citations · Full text

Bacteriology, Probiotics, Probiotic +17