Michael Gänzle
Michael Gänzle
University of Alberta, Department of Agricultural, Food and Nutritional Science
Verified email at ualberta.ca - Homepage
TitleCited byYear
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
3122002
Sourdough breads and related products
WP Hammes, MG Gänzle
Microbiology of fermented foods, 199-216, 1998
3101998
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
MG Gänzle, N Vermeulen, RF Vogel
Food microbiology 24 (2), 128-138, 2007
2732007
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
2552017
Lactose: crystallization, hydrolysis and value-added derivatives
MG Gänzle, G Haase, P Jelen
International Dairy Journal 18 (7), 685-694, 2008
2322008
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
2282000
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
2192002
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
2172003
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
2151999
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
2132008
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
2101998
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
2091999
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
2082006
Metabolism of oligosaccharides and starch in lactobacilli: a review
M Gänzle, R Follador
Frontiers in microbiology 3, 340, 2012
1792012
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
1792011
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
1592010
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
1582004
Exopolysaccharides from cereal-associated lactobacilli
M Tieking, MG Gänzle
Trends in Food Science & Technology 16 (1-3), 79-84, 2005
1512005
Enzymatic and bacterial conversions during sourdough fermentation
MG Gänzle
Food microbiology 37, 2-10, 2014
1492014
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
1492010
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