V. Fraberger

Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

K. Domig, S. D’Amico, A. Nemec, 2020, Microorganisms.

Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

K. Domig, V. Fraberger, Claudia Ammer, 2020, Microorganisms.

Safety aspects of stingless bee pot-pollen from the Philippines

K. Domig, M. Schreiner, V. Fraberger, 2020, Die Bodenkultur: Journal of Land Management, Food and Environment.

Butyric acid producing clostridia in cheese – Towards the completion of knowledge by means of an amalgamate of methodologies

E. Puglisi, W. Kneifel, K. Domig, 2018, International Dairy Journal.

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

H. Jäger, K. Domig, R. Schoenlechner, 2017, European Food Research and Technology.

A critical assessment of four most probable number procedures for routine enumeration of cheese-damaging clostridia in milk

W. Kneifel, K. Domig, U. Zitz, 2017 .

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

K. Domig, Lisa Call, V. Fraberger, 2018, Nutrients.

Insights into microbial diversity of traditional Austrian sourdough

K. Domig, C. Kummer, V. Fraberger, 2020 .

Novel approach to enumerate clostridial endospores in milk

W. Kneifel, K. Domig, J. Berta, 2018 .