| Sourdough breads and related products WP Hammes, MG Gänzle Microbiology of fermented foods, 199-216, 1998 | 299 | 1998 |
| 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 | 297 | 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 | 265 | 2007 |
| Health benefits of fermented foods: microbiota and beyond ML Marco, D Heeney, S Binda, CJ Cifelli, PD Cotter, B Foligné, M Gänzle, ... Current opinion in biotechnology 44, 94-102, 2017 | 225 | 2017 |
| Lactose: crystallization, hydrolysis and value-added derivatives MG Gänzle, G Haase, P Jelen International Dairy Journal 18 (7), 685-694, 2008 | 224 | 2008 |
| Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584 MG Gänzle, A Höltzel, J Walter, G Jung, WP Hammes Appl. Environ. Microbiol. 66 (10), 4325-4333, 2000 | 220 | 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 | 214 | 2002 |
| Non-dairy lactic fermentations: the cereal world RF Vogel, R Knorr, MRA Müller, U Steudel, MG Gänzle, MA Ehrmann Antonie van Leeuwenhoek 76 (1-4), 403-411, 1999 | 211 | 1999 |
| 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 Appl. Environ. Microbiol. 69 (2), 945-952, 2003 | 209 | 2003 |
| 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 | 206 | 2008 |
| Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins MG Gänzle, S Weber, WP Hammes International Journal of Food Microbiology 46 (3), 207-217, 1999 | 205 | 1999 |
| High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature D Margosch, MA Ehrmann, R Buckow, V Heinz, RF Vogel, MG Gänzle Appl. Environ. Microbiol. 72 (5), 3476-3481, 2006 | 204 | 2006 |
| Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation MG Gänzle, M Ehmann, WP Hammes Appl. Environ. Microbiol. 64 (7), 2616-2623, 1998 | 200 | 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 | 171 | 2011 |
| Metabolism of oligosaccharides and starch in lactobacilli: a review M Gänzle, R Follador Frontiers in microbiology 3, 340, 2012 | 166 | 2012 |
| Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments A Molina-Höppner, W Doster, RF Vogel, MG Gänzle Appl. Environ. Microbiol. 70 (4), 2013-2020, 2004 | 156 | 2004 |
| 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 | 154 | 2010 |
| Exopolysaccharides from cereal-associated lactobacilli M Tieking, MG Gänzle Trends in Food Science & Technology 16 (1-3), 79-84, 2005 | 149 | 2005 |
| Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs S Galle, C Schwab, E Arendt, M Gänzle Journal of Agricultural and Food Chemistry 58 (9), 5834-5841, 2010 | 143 | 2010 |
| Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis M Korakli, A Rossmann, MG Gänzle, RF Vogel Journal of Agricultural and Food Chemistry 49 (11), 5194-5200, 2001 | 142 | 2001 |
Clarissa SchwabResearch Associate, ETH ZurichVerified email at hest.ethz.ch