Technology, properties and applications of sourdough productsSTOLZ, P; BÖCKER, G.Advances in food sciences. 1996, Vol 18, Num 5-6, pp 234-236, issn 1431-7737Article

Utilization of electron acceptors by lactobacilli isolated from sourdough. I: Lactobacillus sanfranciscoSTOLZ, P; BÖCKER, G; HAMMES, W. P et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1995, Vol 201, Num 1, pp 91-96, issn 0044-3026Article

Energy transfer is the single most important factor for the difference in vascular response between isolated ultrafiltration and hemodialysisVAN DER SANDE, F. M; GLADZIWA, U; KOOMAN, J. P et al.Journal of the American Society of Nephrology. 2000, Vol 11, Num 8, pp 1512-1517, issn 1046-6673Article

Role of the venous system in hemodynamics during ultrafiltration and bicarbonate dialysisKOOMAN, J. P; GLADZIWA, U; BÖCKER, G et al.Kidney international. 1992, Vol 42, Num 3, pp 718-726, issn 0085-2538Article

Utilisation of maltose and glucose by lactobacilli isolated from sourdoughSTOLZ, P; BÖCKER, G; VOGEL, R. F et al.FEMS microbiology letters. 1993, Vol 109, Num 2-3, pp 237-242, issn 0378-1097Article

Microbiological and chemical analysis of fermented sorghum dough for Kisra productionHAMA, S. H; BÖCKER, G; VOGEL, R. F et al.Applied microbiology and biotechnology. 1992, Vol 37, Num 6, pp 728-731, issn 0175-7598Article

Blood pressure during the interdialytic period in haemodialysis patients : estimation of representative blood pressure valuesKOOMAN, J. P; GLADZIWA, U; BÖCKER, G et al.Nephrology, dialysis, transplantation (Print). 1992, Vol 7, Num 9, pp 917-923, issn 0931-0509Conference Paper

Influence of several process parameters on sourdough fermentationWICK, M; STOLZ, P; BÖCKER, G et al.Acta biotechnologica. 2003, Vol 23, Num 1, pp 51-61, issn 0138-4988, 11 p.Article

Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco aund Lactobacillus pontis = New results on the eco system sour dough and on the physiology of sour dough specific of Lactobacillus sanfrancisco and Lactobacillus pontisBÖCKER, G; STOLZ, P; HAMMES, W. P et al.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 6, pp 370-374, issn 0367-4177Article

Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. novVOGEL, R. F; BÖCKER, G; STOLZ, P et al.International journal of systematic bacteriology. 1994, Vol 44, Num 2, pp 223-229, issn 0020-7713Article