Michael G. Gänzle

• Artículos de revistas (14)
• Colaboraciones en obras colectivas (1)

• Artículos de revistas

  • Mechanisms of Inactivation of Dry Escherichia coli by High-Pressure Carbon Dioxide

    Yuan Yao Chen, Feral Temelli, Michael G. Gänzle

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 83, Nº 10, 2017

    • Resumen
    

  • The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae

    Ryan G. Mercer, Brian D. Walker, Xianqin Yang, Lynn M. McMullen, Michael G. Gänzle

    Food microbiology, ISSN 0740-0020, Vol. 64 (June), 2017, págs. 96-103

    • Resumen
    

  • Third International Symposium on Sourdough: from tradition to innovation

    Michael G. Gänzle, Marco Gobbetti

    Food microbiology, ISSN 0740-0020, Vol. 24, Nº 2 (April), 2007, pág. 113

    

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

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

    Food microbiology, ISSN 0740-0020, Vol. 24, Nº 2 (April), 2007, págs. 128-138

    

  • Sourdough applications for bread production: Industrial perspectives

    Marco Gobbetti, Michael G. Gänzle

    Food microbiology, ISSN 0740-0020, Vol. 24, Nº 2 (April), 2007, pág. 149

    

  • Characterization of a Highly Hop-Resistant Lactobacillus brevis Strain Lacking Hop Transport

    Michael G. Gänzle, Rudi F. Vogel, Jürgen Behr

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 72, Nº 10, 2006, págs. 6483-6492

    

  • Functional Characterization of the Proteolytic System of Lactobacillus sanfranciscensis DSM 20451^T during Growth in Sourdough

    Melanie Pavlovic, Rudi F. Vogel, Nicoline Vermeulen, Matthias A. Ehrmann, Michael G. Gänzle

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 71, Nº 10, 2005, págs. 6260-6266

    

  • Second International Symposium on Sourdough: from Fundamentals to Applications

    Luc De Vuyst, Michael G. Gänzle

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 1, 2005, págs. 2-3

    

  • Exopolysaccharides from cereal-associated lactobacilli

    Markus Tieking, Michael G. Gänzle

    Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 16, Nº. 1, 2005, págs. 79-84

    

  • Protective Effect of Sucrose and Sodium Chloride for Lactococcus lactis during Sublethal and Lethal High-Pressure Treatments

    Rudi F. Vogel, Michael G. Gänzle, Wolfgang Doster, Adriana Molina-Höppner

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 70, Nº 4, 2004, págs. 2013-2020

    

  • In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

    Maher Korakli, Michael G. Gänzle, Rudi F. Vogel, Markus Tieking, Matthias A. Ehrmann

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 69, Nº 2, 2003, págs. 945-952

    

  • Studies on the Mode of Action of Reutericyclin

    Michael G. Gänzle, Rudi F. Vogel

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 69, Nº 2, 2003, págs. 1305-1307

    

  • In Situ Determination of the Intracellular pH of Lactococcus lactis and Lactobacillus plantarum during Pressure Treatment

    Rudi F. Vogel, Antonio Delgado, Volker Stippl, Adriana Molina-Gutierrez, Michael G. Gänzle

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 68, Nº 9, 2002, págs. 4399-4406

    

  • Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process

    Michael G. Gänzle, Michaela Ehmann

    Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 64, Nº 7, 1998, págs. 2616-2623

    

• Colaboraciones en obras colectivas

  • Lactic Acid Bacteria in Cereal-Based Products

    Michael G. Gänzle, H. Salovaara

    Lactic Acid Bacteria: Microbiological and Functional Aspects / Gabriel Vinderola (ed. lit.), Arthur C. Ouwehand (ed. lit.), Seppo Salminen (ed. lit.), Atte von Wright (ed. lit.), 2019, ISBN 9780815366485, págs. 199-213

    

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