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1

Health benefits of fermented foods: microbiota and beyond

Marco, Maria L, Heeney, Dustin, Binda, Sylvie, Cifelli, Christopher J, Cotter, Paul D, Foligné, Benoit, Gänzle, Michael, Kort, Remco, Pasin, Gonca, Pihlanto, Anne, Smid, Eddy J, Hutkins, Robert

Journal:

Current Opinion in Biotechnology

Year:

2017

Language:

english

File:

PDF, 387 KB

english, 2017

2

Handbook on Sourdough Biotechnology || Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast

Gobbetti, Marco, Gänzle, Michael

Year:

2013

Language:

english

File:

PDF, 346 KB

english, 2013

3

Handbook on Sourdough Biotechnology ||

Gobbetti, Marco, Gänzle, Michael

Year:

2013

Language:

english

File:

PDF, 4.38 MB

english, 2013

4

Use of Sourdough in Low FODMAP Baking

Loponen, Jussi, Gänzle, Michael

Journal:

Year:

2018

Language:

english

File:

PDF, 1.23 MB

english, 2018

5

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

Gänzle, Michael G., Zheng, Jinshui

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 1.58 MB

english, 2018

6

Microbial and chemical analysis of a kvass fermentation

Elena Dlusskaya, André Jänsch, Clarissa Schwab, Michael G. Gänzle

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 313 KB

english, 2008

7

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle, Jussi Loponen, Marco Gobbetti

Journal:

Trends in Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 426 KB

english, 2008

8

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

Gänzle, Michael G

Journal:

Current Opinion in Food Science

Year:

2015

Language:

english

File:

PDF, 764 KB

english, 2015

9

Second International Symposium on Sourdough: from Fundamentals to Applications

Luc De Vuyst, Michael Gänzle

Journal:

Trends in Food Science & Technology

Year:

2005

Language:

english

File:

PDF, 61 KB

english, 2005

10

Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs

Schwab, Clarissa, Mastrangelo, Mario, Corsetti, Aldo, Gänzle, Michael

Journal:

Cereal Chemistry

Year:

2008

Language:

english

File:

PDF, 294 KB

english, 2008

11

Composition and function of sourdough microbiota: From ecological theory to bread quality

Gänzle, Michael, Ripari, Valery

Journal:

International Journal of Food Microbiology

Year:

2016

Language:

english

File:

PDF, 437 KB

english, 2016

12

Sourdough applications for bread production: Industrial perspectives

Marco Gobbetti, Michael Gänzle

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 57 KB

english, 2007

13

Handbook on Sourdough Biotechnology || Technology of Sourdough Fermentation and Sourdough Applications

Gobbetti, Marco, Gänzle, Michael

Year:

2013

Language:

english

File:

PDF, 506 KB

english, 2013

14

Enzymatic and bacterial conversions during sourdough fermentation

Gänzle, Michael G.

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 861 KB

english, 2014

15

Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs by Lactobacillus sanfranciscensis

Korakli, Maher, Rossmann, Andreas, Gänzle, Michael G., Vogel, Rudi F.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2001

Language:

english

File:

PDF, 111 KB

english, 2001

16

Evidence for Formation of Heterooligosaccharides by Lactobacillus sanfranciscensis during Growth in Wheat Sourdough

Tieking, Markus, Kühnl, Wolfgang, Gänzle, Michael G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 122 KB

english, 2005

17

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

Zhao, Cindy J., Kinner, Mathias, Wismer, Wendy, Gänzle, Michael G.

Journal:

Cereal Chemistry

Year:

2015

Language:

english

File:

PDF, 401 KB

english, 2015

18

Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread

Tang, Kai Xing, Zhao, Cindy J., Gänzle, Michael G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 708 KB

english, 2017

19

Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid

Dinardo, Francesca Rita, Minervini, Fabio, De Angelis, Maria, Gobbetti, Marco, Gänzle, Michael G.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1001 KB

english, 2019

20

Das erste niedermolekulare Antibiotikum aus lebensmitteltechnologisch eingesetzten Milchsäurebakterien: Reutericyclin, eine neue Tetramsäure

Alexandra Höltzel, Michael G. Gänzle, Graeme J. Nicholson, Walter P. Hammes, Günther Jung

Journal:

Angewandte Chemie

Year:

2000

File:

PDF, 88 KB

2000

21

The First Low Molecular Weight Antibiotic from Lactic Acid Bacteria: Reutericyclin, a New Tetramic Acid

Alexandra Höltzel, Michael G. Gänzle, Graeme J. Nicholson, Walter P. Hammes, Günther Jung

Journal:

Angewandte Chemie International Edition

Year:

2000

Language:

english

File:

PDF, 96 KB

english, 2000

22

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

Anna-Sophie Hager, Liam A. M. Ryan, Clarissa Schwab, Michael G. Gänzle, John V. O’Doherty, Elke K. Arendt

Journal:

European Food Research and Technology

Year:

2011

Language:

english

File:

PDF, 562 KB

english, 2011

23

Third International Symposium on Sourdough: From Tradition to Innovation

Marco Gobbetti, Michael Gänzle

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 58 KB

english, 2007

24

Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

Michael G. Gänzle, Nicoline Vermeulen, Rudi F. Vogel

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 272 KB

english, 2007

25

Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough

Sandra Galle, Clarissa Schwab, Elke K. Arendt, Michael G. Gänzle

Journal:

Food Microbiology

Year:

2011

Language:

english

File:

PDF, 294 KB

english, 2011

26

Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis

Yichen Xia, Fatemeh Bamdad, Michael Gänzle, Lingyun Chen

Journal:

Year:

2012

Language:

english

File:

PDF, 782 KB

english, 2012

27

Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs

Nicoline Vermeulen, Jan Kretzer, Hetty Machalitza, Rudi F. Vogel, Michael G. Gänzle

Journal:

Journal of Cereal Science

Year:

2006

Language:

english

File:

PDF, 231 KB

english, 2006

28

Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Nicoline Vermeulen, Michael Czerny, Michael G. Gänzle, Peter Schieberle, Rudi F. Vogel

Journal:

Journal of Cereal Science

Year:

2007

Language:

english

File:

PDF, 286 KB

english, 2007

29

Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry

Christina Engels, Diana Gräter, Patricia Esquivel, Víctor M. Jiménez, Michael G. Gänzle, Andreas Schieber

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 305 KB

english, 2012

30

S. Salminen, A. von Wright, A. Ouwehand,Editors, ,Lactic Acid Bacteria 3rd ed. (2004) Marcel Dekker,New York, Basel 0-8247-5332-1 (633pp., $206.96).

Michael Gänzle

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 114 KB

english, 2006

31

Lactose: Crystallization, hydrolysis and value-added derivatives

Michael G. Gänzle, Gottfried Haase, Paul Jelen

Journal:

International Dairy Journal

Year:

2008

Language:

english

File:

PDF, 357 KB

english, 2008

32

Production of galactooligosaccharides and heterooligosaccharides with disrupted cell extracts and whole cells of lactic acid bacteria and bifidobacteria

Clarissa Schwab, Vivian Lee, Kim I. Sørensen, Michael G. Gänzle

Journal:

International Dairy Journal

Year:

2011

Language:

english

File:

PDF, 447 KB

english, 2011

33

Exopolysaccharides from cereal-associated lactobacilli

Markus Tieking, Michael G. Gänzle

Journal:

Trends in Food Science & Technology

Year:

2005

Language:

english

File:

PDF, 205 KB

english, 2005

34

Handbook on Sourdough Biotechnology || Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria

Gobbetti, Marco, Gänzle, Michael

Year:

2013

Language:

english

File:

PDF, 609 KB

english, 2013

35

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

Sandra, Galle, Schwab, Clarissa, Bello, Fabio Dal, Coffey, Aidan, Gänzle, Michael, Arendt, Elke

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 240 KB

english, 2012

36

Handbook on Sourdough Biotechnology || Physiology and Biochemistry of Sourdough Yeasts

Gobbetti, Marco, Gänzle, Michael

Year:

2013

Language:

english

File:

PDF, 730 KB

english, 2013

37

Handbook on Sourdough Biotechnology || Sourdough and Cereal Beverages

Gobbetti, Marco, Gänzle, Michael

Year:

2013

Language:

english

File:

PDF, 409 KB

english, 2013

38

Identification of Conjugated Linoleic Acid (CLA) Isomers by Silver Ion-Liquid Chromatography/In-line Ozonolysis/Mass Spectrometry (Ag + -LC/O 3 -MS)

Sun, Chenxing, Black, Brenna A., Zhao, Yuan-Yuan, Gänzle, Michael G., Curtis, Jonathan M.

Journal:

Analytical Chemistry

Year:

2013

Language:

english

File:

PDF, 2.04 MB

english, 2013

39

Influence of Thiol Metabolism of Lactobacilli on Egg White Proteins in Wheat Sourdoughs

Loponen, Jussi, König, Katja, Wu, Jianping, Gänzle, Michael G.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2008

Language:

english

File:

PDF, 2.23 MB

english, 2008

40

EUGEN BLEULER

Morse, Amy L., Dlusskaya, Elena A., Valcheva, Rosica, Haynes, Kitrina M., Gänzle, Michael G., Dieleman, Levinus A.

Journal:

Year:

1939

Language:

english

File:

PDF, 387 KB

english, 1939

41

Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents

Sánchez Maldonado, Alma Fernanda, Mudge, Elizabeth, Gänzle, Michael G., Schieber, Andreas

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 2.54 MB

english, 2014

42

Bacterial populations and metabolites in the feces of free roaming and captive grizzly bears

Schwab, Clarissa, Cristescu, Bogdan, Boyce, Mark S., Stenhouse, Gordon B., Gänzle, Michael

Journal:

Canadian Journal of Microbiology

Year:

2009

File:

PDF, 1.22 MB

2009

43

Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

Ripari, Valery, Gänzle, Michael G., Berardi, Enrico

Journal:

International Journal of Food Microbiology

Year:

2016

Language:

english

File:

PDF, 810 KB

english, 2016

44

Identification and Characterization of Glycopeptides from Egg Protein Ovomucin with Anti-Agglutinating Activity against Porcine K88 Enterotoxigenic Escherichia coli Strains

Sun, Xiaohong, Gänzle, Michael, Wu, Jianping

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 1.04 MB

english, 2017

45

Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M

Hu, Ying, Gänzle, Michael G.

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 709 KB

english, 2018

46

Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications

Gänzle, Michael, Liu, Yang

Journal:

Frontiers in Microbiology

Year:

2015

Language:

english

File:

PDF, 2.94 MB

english, 2015

47

Some Like It Hot: Heat Resistance of Escherichia coli in Food

Li, Hui, Gänzle, Michael

Journal:

Frontiers in Microbiology

Year:

2016

Language:

english

File:

PDF, 1.43 MB

english, 2016

48

Growth of Carnobacterium spp. isolated from chilled vacuum-packaged meat under relevant acidic conditions

Zhang, Peipei, Badoni, Madhu, Gänzle, Michael, Yang, Xianqin

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 951 KB

english, 2018

49

Challenges and opportunities related to the use of chitosan as food preservative

Hu, Ziyi, Gänzle, Michael G.

Journal:

Journal of Applied Microbiology

Year:

2018

Language:

english

File:

PDF, 653 KB

english, 2018

50

Comparative Genomics and Characterization of the Late Promoter pR’ from Shiga Toxin Prophages in Escherichia coli

Zhang, Ling, Simpson, David, McMullen, Lynn, Gänzle, Michael

Journal:

Year:

2018

Language:

english

File:

PDF, 5.63 MB

english, 2018

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