Michael Gänzle
Michael Gänzle
University of Alberta, Department of Agricultural, Food and Nutritional Science
Verified email at ualberta.ca - Homepage
Title
Cited by
Cited by
Year
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
3622017
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
3382002
Sourdough breads and related products
WP Hammes, MG Gänzle
Microbiology of fermented foods, 199-216, 1998
3271998
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
MG Gänzle, N Vermeulen, RF Vogel
Food microbiology 24 (2), 128-138, 2007
2992007
Lactose: crystallization, hydrolysis and value-added derivatives
MG Gänzle, G Haase, P Jelen
International Dairy Journal 18 (7), 685-694, 2008
2632008
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
2482002
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
2472008
Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584
MG Gänzle, A Höltzel, J Walter, G Jung, WP Hammes
Applied and Environmental Microbiology 66 (10), 4325-4333, 2000
2442000
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
2302003
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
2231999
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
2231999
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
Applied and environmental microbiology 72 (5), 3476-3481, 2006
2222006
Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation
MG Gänzle, M Ehmann, WP Hammes
Applied and Environmental Microbiology 64 (7), 2616-2623, 1998
2161998
Metabolism of oligosaccharides and starch in lactobacilli: a review
M Gänzle, R Follador
Frontiers in microbiology 3, 340, 2012
2092012
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
2042011
Enzymatic and bacterial conversions during sourdough fermentation
MG Gänzle
Food microbiology 37, 2-10, 2014
1852014
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
1832010
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
1662015
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
Applied and Environmental Microbiology 70 (4), 2013-2020, 2004
1662004
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
1592010
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