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Applied Microbiology and Biotechnology|April 12, 2022
The periodic table of fermented foods: limitations and opportunitiesMichael GänzleLetters in Applied Microbiology|November 9, 2024
Biochemical characterization of HcrF from Limosilactobacillus fermentum, a NADH-dependent 2-ene reductase with activity on hydroxycinnamic acidsGautam Gaur, Michael GänzleAdvances in Applied Microbiology|May 27, 2019
Toward rational selection criteria for selection of probiotics in pigsWeilan Wang, Michael GänzleFEMS Microbiology Letters|December 24, 2010
Lactic acid bacteria fermentation of human milk oligosaccharide components, human milk oligosaccharides and galactooligosaccharidesClarissa Schwab, Michael GänzleInternational Journal of Food Microbiology|September 16, 2023
Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues?Jin Xie, Michael GänzleInternational Journal of Food Microbiology|June 28, 2022
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beveragesFelicitas Pswarayi, Michael GänzleCanadian Journal of Microbiology|March 2, 2011
Comparative analysis of fecal microbiota and intestinal microbial metabolic activity in captive polar bearsClarissa Schwab, Michael GänzleInternational Journal of Food Microbiology|June 1, 2016
Composition and function of sourdough microbiota: From ecological theory to bread qualityMichael Gänzle, Valery RipariFrontiers in Microbiology|November 19, 2016
Some Like It Hot: Heat Resistance of <i>Escherichia coli</i> in FoodHui Li, Michael GänzleFrontiers in Microbiology|July 10, 2015
Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applicationsMichael Gänzle, Yang LiuPageof 7