A. Albrecht

The contribution of glutathione to the destabilizing effect of yeast on wheat dough

Christoph Verheyen, A. Albrecht, Jana Herrmann et al. · Food Chemistry · 2014 · 72 citations

Agriculture, Biochemistry, Food Science +11

Impact of gas formation kinetics on dough development and bread quality

Christoph Verheyen, A. Albrecht, Dana Elgeti et al. · Food Research International · 2015 · 61 citations

Agriculture, Food Science, Cereal Science +10

Initial steps of sophoroselipid biosynthesis by Candida bombicola ATCC 22214 grown on glucose

A. Albrecht, Udo Rau, Fritz Wagner · Applied Microbiology and Biotechnology · 1996 · 49 citations

Life Sciences, Biochemistry, Microbiology +12

Destabilization of wheat dough: Interrelation between CO2 and glutathione

Christoph Verheyen, A. Albrecht, Thomas Becker et al. · Innovative Food Science & Emerging Technologies · 2016 · 19 citations

Agriculture, Biochemistry, Food Science +11

The mutator gene swi8 effects specific mutations in the mating-type region of Schizosaccharomyces pombe.

Oliver Fleck, Claudia Rudolph, A. Albrecht et al. · Genetics · 1994 · 18 citations · Full text

Life Sciences, Genetics, Molecular Genetics +13