M. Brandt

Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

Christiane B. Meroth, Jens Walter, Christian Hertel et al. · Applied and Environmental Microbiology · 2003 · 376 citations · Full text

Agriculture, Food Science, Microbiology +17

Microbial ecology of cereal fermentations

Walter P. Hammes, M. Brandt, Kerstin L. Francis et al. · Trends in Food Science & Technology · 2005 · 274 citations

Agriculture, Food Science, Microbiology +14

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

Stephanie A. Vogelmann, Michael Seitter, Ulrike Singer et al. · International Journal of Food Microbiology · 2009 · 182 citations

Agriculture, Food Science, Microbiology +14

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

Chonggang Zhang, M. Brandt, Clarissa Schwab et al. · Food Microbiology · 2009 · 126 citations

Agriculture, Food Science, Microbiology +16

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

Christine Rühmkorf, Heinrich Rübsam, Thomas Becker et al. · European Food Research and Technology · 2012 · 87 citations · Full text

Agriculture, Food Science, Microbiology +14