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| Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage MG Gänzle Current Opinion in Food Science 2, 106-117, 2015 | 751 | 2015 |
| Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations–A review CJ Zhao, A Schieber, MG Gänzle Food Research International 89, 39-47, 2016 | 605 | 2016 |
| The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods ML Marco, ME Sanders, M Gänzle, MC Arrieta, PD Cotter, L De Vuyst, ... Nature Reviews Gastroenterology & Hepatology 18, 196–208, 2021 | 577 | 2021 |
| Lifestyles in transition: evolution and natural history of the genus Lactobacillus RM Duar, XB Lin, J Zheng, ME Martino, T Grenier, ME Pérez-Muñoz, ... FEMS microbiology reviews 41 (Supp_1), S27-S48, 2017 | 517 | 2017 |
| Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor C Thiele, MG Gänzle, RF Vogel Cereal chemistry 79 (1), 45-51, 2002 | 505 | 2002 |
| Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough MG Gänzle, N Vermeulen, RF Vogel Food microbiology 24 (2), 128-138, 2007 | 489 | 2007 |
| Metabolism of oligosaccharides and starch in lactobacilli: a review MG Gänzle, R Follador Frontiers in microbiology 3, 340, 2012 | 471 | 2012 |
| Enzymatic and bacterial conversions during sourdough fermentation MG Gänzle Food microbiology 37, 2-10, 2014 | 467 | 2014 |
| Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality MG Gänzle, J Loponen, M Gobbetti Trends in food science & technology 19 (10), 513-521, 2008 | 455 | 2008 |
| Sourdough breads and related products WP Hammes, MG Gänzle Microbiology of fermented foods, 199-216, 1998 | 441 | 1998 |
| Structure–function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria AF Sánchez‐Maldonado, A Schieber, MG Gänzle Journal of applied microbiology 111 (5), 1176-1184, 2011 | 439 | 2011 |
| Lactose: crystallization, hydrolysis and value-added derivatives MG Gänzle, G Haase, P Jelen International Dairy Journal 18 (7), 685-694, 2008 | 382 | 2008 |
| Characterization of Reutericyclin Produced by Lactobacillus reuteri LTH2584 MG Ganzle, A Höltzel, J Walter, G Jung, WP Hammes Applied and environmental microbiology 66 (10), 4325-4333, 2000 | 338 | 2000 |
| Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis M Korakli, MG Gänzle, RF Vogel Journal of applied microbiology 92 (5), 958-965, 2002 | 336 | 2002 |
| Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench) L Svensson, B Sekwati-Monang, DL Lutz, A Schieber, MG Ganzle Journal of Agricultural and Food Chemistry 58 (16), 9214-9220, 2010 | 329 | 2010 |
| Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree P Filannino, Y Bai, R Di Cagno, M Gobbetti, MG Gänzle Food microbiology 46, 272-279, 2015 | 328 | 2015 |
| Environmental particulate matter induces murine intestinal inflammatory responses and alters the gut microbiome L Kish, N Hotte, GG Kaplan, R Vincent, R Tso, M Gänzle, KP Rioux, ... PloS one 8 (4), e62220, 2013 | 304 | 2013 |
| In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria M Tieking, M Korakli, MA Ehrmann, MG Gänzle, RF Vogel Applied and environmental microbiology 69 (2), 945-952, 2003 | 295 | 2003 |
Jens WalterAPC Microbiome Ireland, University College Cork, Cork, IrelandVerified email at ucc.ie
