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Food Microbiology|November 16, 2013
Enzymatic and bacterial conversions during sourdough fermentationMichael G GänzleInternational Journal of Food Microbiology|June 12, 2009
From gene to function: metabolic traits of starter cultures for improved quality of cereal foodsMichael G GänzleApplied Microbiology and Biotechnology|October 29, 2020
Characterization of two extracellular arabinanases in Lactobacillus crispatusQing Li, Michael G GänzleCurrent Research in Food Science|January 30, 2023
Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolitesGautam Gaur, Michael G GänzleFrontiers in Microbiology|October 12, 2012
Metabolism of oligosaccharides and starch in lactobacilli: a reviewMichael G Gänzle, Rainer FolladorSystematic and Applied Microbiology|February 9, 2006
Effect of membrane lateral pressure on the expression of fructosyltransferases in Lactobacillus reuteriClarissa Schwab, Michael G GänzleInternational Journal of Food Microbiology|September 3, 2018
Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?Michael G Gänzle, Jinshui ZhengFood Research International (Ottawa, Ont.)|April 30, 2017
Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometryYunpeng Bai, Michael G GänzleFoods (Basel, Switzerland)|June 23, 2018
Use of Sourdough in Low FODMAP BakingJussi Loponen, Michael G GänzleJournal of Applied Microbiology|October 17, 2018
Challenges and opportunities related to the use of chitosan as a food preservativeZiyi Hu, Michael G GänzlePageof 20