Polyphenols non-covalently bound to artificial plant cell walls are readily accessible to fecal microbiota and transiently alter fermentation activity
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Food Chemistry
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Julia Bechtner
About
Work
Aarhus University
|VIP, Assistant Professor
Denmark
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Publications
Microwave-assisted subcritical water extraction of low methoxyl pectin from pistachio industry waste
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Carbohydrate Polymers
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Optimization of microwave-assisted hydrothermal extraction of homogalacturonan-rich, low methoxyl pectin from discarded garlic peels
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Food Hydrocolloids
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Partitioning and in vitro bioaccessibility of apple polyphenols during mechanical and physiological extraction
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Food Chemistry
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The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
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International Journal of Food Microbiology
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Glycoside hydrolase family 32 enzymes from <i>Bombella</i> spp. catalyze the formation of high-molecular weight fructans from sucrose
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Journal of Applied Microbiology
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Comparative genomic analysis of <i>Periweissella</i> and the characterization of novel motile species
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Applied and Environmental Microbiology
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Fucose modifies short chain fatty acid and H2S formation through alterations of microbial cross-feeding activities
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FEMS Microbiology Ecology
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The C-Terminal Domain of Liquorilactobacillus nagelii Dextransucrase Mediates the Production of Larger Dextrans Compared to Liquorilactobacillus hordei
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Gels
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The C-Terminal Domain of <i>Liquorilactobacillus nagelii</i> Dextransucrase Mediates the Production of Larger Dextrans Compared to <i>Liquorilactobacillus hordei</i>
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Gels
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Insights into extracellular dextran formation by Liquorilactobacillus nagelii TMW 1.1827 using secretomes obtained in the presence or absence of sucrose
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Enzyme and Microbial Technology
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Living the Sweet Life: How <i>Liquorilactobacillus hordei</i> TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose
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Foods
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A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases
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Microbial Cell Factories
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Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827
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Microbiology
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Detailed Structural Characterization of Glucans Produced by Glucansucrases from Leuconostoc citreum TMW 2.1194
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Journal of Agricultural and Food Chemistry
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Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae
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International Journal of Food Microbiology
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Proteomic Analysis of Lactobacillus nagelii in the Presence of Saccharomyces cerevisiae Isolated From Water Kefir and Comparison With Lactobacillus hordei
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Frontiers in Microbiology
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Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization
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International Journal of Food Microbiology
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LAMP-based group specific detection of aflatoxin producers within Aspergillus section Flavi in food raw materials, spices, and dried fruit using neutral red for visible-light signal detection
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International Journal of Food Microbiology
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Detection of Penicillium oxalicum in grapes with a loop-mediated isothermal amplification (LAMP) assay
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Journal of Microbiology, Biotechnology and Food Sciences
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