Michael Gänzle

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Jens WalterAPC Microbiome Ireland, University College Cork, Cork, IrelandAdresse e-mail validée de ucc.ie
Jinshui Zheng（郑金水）Professor of Bioinformatics, Huazhong Agricultural UniversityAdresse e-mail validée de mail.hzau.edu.cn
Clarissa SchwabProfessor, Aarhus UniversityAdresse e-mail validée de bce.au.dk
Andreas SchieberProfessor of Molecular Food Technology, University of BonnAdresse e-mail validée de uni-bonn.de
Marco GobbettiFull Professor of Food Microbiology - Free University of Bolzano, ItalyAdresse e-mail validée de unibz.it
Jonathan CurtisUniversity of Alberta, Department of Agricultural, Food and Nutritional ScienceAdresse e-mail validée de ualberta.ca
Paola Mattarellibologna universityAdresse e-mail validée de unibo.it
Sarah LebeerUniversity of AntwerpAdresse e-mail validée de uantwerpen.be
Elke ArendtUniversity College CorkAdresse e-mail validée de ucc.ie
Giovanna FelisAssociate professor of Microbiology, University of VeronaAdresse e-mail validée de univr.it
Paul CotterCorkAdresse e-mail validée de teagasc.ie
Januana S. TeixeiraHealth Canada | Santé CanadaAdresse e-mail validée de hc-sc.gc.ca
Weilan WangBaylor College of MedicineAdresse e-mail validée de bcm.edu
Maria MarcoFood ScienceAdresse e-mail validée de ucdavis.edu
robert Hutkinsuniversity of nebraskaAdresse e-mail validée de unl.edu
Nuanyi LiangPostdoctoral researcher, University of California, DavisAdresse e-mail validée de ucdavis.edu
Roland WinterTU Dortmund UniversityAdresse e-mail validée de tu-dortmund.de
Marcia Shu-Wei SuDept. of Biotechnology and Laboratory Science in Medicine, National Yang Ming Chiao Tung UniversityAdresse e-mail validée de ualberta.ca
xianqin yangResearch Scientist, Agriculture and Agri-Food CanadaAdresse e-mail validée de agr.gc.ca
Stijn Wittouckpostdoctoral researcher, University of AntwerpAdresse e-mail validée de uantwerpen.be

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Michael Gänzle

University of Alberta, Department of Agricultural, Food and Nutritional Science

Adresse e-mail validée de ualberta.ca - Page d'accueil

Food Microbiology and Probiotics


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and … J Zheng, S Wittouck, E Salvetti, CMAP Franz, HMB Harris, P Mattarelli, ... International journal of systematic and evolutionary microbiology 70 (4 …, 2020	2808	2020
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	1603	2017
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	782	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	648	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	619	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	533	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	509	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	493	2007
Metabolism of oligosaccharides and starch in lactobacilli: a review MG Gänzle, R Follador Frontiers in microbiology 3, 340, 2012	484	2012
Enzymatic and bacterial conversions during sourdough fermentation MG Gänzle Food microbiology 37, 2-10, 2014	482	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	461	2008
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	449	2011
Sourdough breads and related products WP Hammes, MG Gänzle Microbiology of fermented foods, 199-216, 1998	441	1998
Lactose: crystallization, hydrolysis and value-added derivatives MG Gänzle, G Haase, P Jelen International Dairy Journal 18 (7), 685-694, 2008	389	2008
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	341	2015
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	341	2000
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	337	2010
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
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	311	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	296	2003

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