Capuani, A.; Behr, J.; Arendt, E.; Vogel, R.F.
Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread
Eur Food Res Technol
2014
238
6
979-988

Capuani, A.; Behr, J.; Vogel, R.F.
ORP measurements as a monitoring tool in sourdough fermentations
Baking + Biscuit
2014
1
62–64

Capuani, A.; Behr, J.; Vogel, R.F.
Redoxpotenzialmessungen in Sauerteigfermentationen
Brot + Backwaren
2014
1
46-49

Capuani, A.; Behr, J.; Vogel, R.F.
Redoxpotentialmessungen als Kontrollparameter in Sauerteigfermentationen
GIT
2014
2
36-38

Capuani, A.; Stetina, M.; Gstattenbauer, A.; Behr, J.; Vogel, R.F.
Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures
International Journal of Food Microbiology
2014
185
158-166

Capuani, A.; Werner, S.; Behr, J.; Vogel, R. F.
Effect of controlled extracellular oxidation– reduction potential on microbial metabolism and proteolysis in buckwheat sourdough
Eur Food Res Technol
2014
238
3
425-434

Denschlag, C.; Rieder, J.; Vogel, R.F.;Niessen, L.
Real-time loop-mediated isothermal amplification (LAMP) assay for group specific detection of important trichothecene producing Fusarium species in wheat
International Journal of Food Microbiology
2014
177
117-127

Denschlag, C.; Vogel, R. F.; Niessen, L.
Schnelltests für Fusarien
Brauwelt
2014
154
608-610

Kern, C. C.; Behr, J.; Vogel, R. F.
Identification and differentiation of brewery isolates of Pectinatus sp. by Matrix- Assisted-Laser-Desorption-Ionization-Time-Of-Flight Mass Spectrometry (MALDI- TOF MS)
Eur Food Res Technol
2014
238
5
875-880

Kern, Carola C., Vogel, Rudi F.; Behr, Jürgen
Differentiation of Lactobacillus brevis strains using Matrix- Assisted-Laser- Desorption-Ionization-Time-Of-Flight Mass Spectrometry with respect to their beer spoilage potential
Food Microbiology
2014
40
18-24