Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree von Filannino, Pasquale, Bai, Yunpeng, Di Cagno, Raffaela, Gobbetti, Marco, Gänzle, Michael G.

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Characterization of a recombinant 10‐linoleic acid hydratase from Lactiplantibacillus plantarum ZS2058 and biosynthesis of 10‐ hydroxy‐cis‐12‐octadecenoic acid von Peng, Shuyue, Zhang, Yanzhen, Guo, Qianwan, Wang, Chenchen, Gaenzle, Michael G, Zhao, Meng

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Diversity and dynamics of bacteriocins from human microbiome von Zheng, Jinshui, Gänzle, Michael G., Lin, Xiaoxi B., Ruan, Lifang, Sun, Ming

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Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality von Gänzle, Michael G., Loponen, Jussi, Gobbetti, Marco

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Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana von Sekwati-Monang, Bonno, Gaenzle, Michael G

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Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents von Sánchez Maldonado, Alma Fernanda, Mudge, Elizabeth, Gänzle, Michael G., Schieber, Andreas

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Exopolysaccharides synthesized by Lactobacillus reuteri protect against enterotoxigenic Escherichia coli in piglets von Chen, Xiao Yan, Woodward, Adrienne, Zijlstra, Ruurd T, Gänzle, Michael G

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Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread von Galle, Sandra, Schwab, Clarissa, Dal Bello, Fabio, Coffey, Aidan, Gänzle, Michael G., Arendt, Elke K.

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Lactose: Crystallization, hydrolysis and value-added derivatives von Gänzle, Michael G., Haase, Gottfried, Jelen, Paul

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Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota von Sekwati-Monang, Bonno, Valcheva, Rosica, Gänzle, Michael G.

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Variation in heat and pressure resistance of verotoxigenic and nontoxigenic Escherichia coli von Liu, Yang, Gill, Alex, McMullen, Lynn, Gänzle, Michael G

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Effect of lineage-specific metabolic traits of Lactobacillus reuteri on sourdough microbial ecology von Lin, Xiaoxi B, Gänzle, Michael G

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Glutamine, glutamate, and arginine-based acid resistance in Lactobacillus reuteri von Teixeira, Januana S., Seeras, Arisha, Sanchez-Maldonado, Alma Fernanda, Zhang, Chonggang, Su, Marcia Shu-Wei, Gänzle, Michael G.

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Starch with High Amylose Content and Low In Vitro Digestibility Increases Intestinal Nutrient Flow and Microbial Fermentation and Selectively Promotes Bifidobacteria in Pigs von REGMI, Prajwal R, METZLER-ZEBELI, Barbara U, GÄNZLE, Michael G, VAN KEMPEN, Theo A. T. G, ZIJLSTRA, Ruurd T

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Dietary calcium phosphate content and oat β-glucan influence gastrointestinal microbiota, butyrate-producing bacteria and butyrate fermentation in weaned pigs von Metzler-Zebeli, Barbara U, Zijlstra, Ruurd T, Mosenthin, Rainer, Gänzle, Michael G

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Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli von Teixeira, Januana S., McNeill, Victoria, Gänzle, Michael G.

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Nonstarch Polysaccharides Modulate Bacterial Microbiota, Pathways for Butyrate Production, and Abundance of Pathogenic Escherichia coli in the Pig Gastrointestinal Tract von Metzler-Zebeli, Barbara U, Hooda, Seema, Pieper, Robert, Zijlstra, Ruurd T, van Kessel, Andrew G, Mosenthin, Rainer, Gänzle, Michael G

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Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough von Zhang, Chonggang, Brandt, Markus J., Schwab, Clarissa, Gänzle, Michael G.

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Oat β-Glucan and Dietary Calcium and Phosphorus Differentially Modify Intestinal Expression of Proinflammatory Cytokines and Monocarboxylate Transporter 1 and Cecal Morphology in W... von METZLER-ZEBELI, Barbara U, GÄNZLE, Michael G, MOSENTHIN, Rainer, ZIJLSTRA, Ruurd T

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Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough von Galle, Sandra, Schwab, Clarissa, Arendt, Elke K., Gänzle, Michael G.

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