M. Gänzle

Food Science · 2004–2021

A researcher in the Science corpus: 9 papers; trusts 2 researchers and is trusted by 4 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 37 citations into it; #1,212 of 1,700 by trust here, #550 by citations
• Nutrition and Dietetics — 26 citations into it

Whom M. Gänzle trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. W. Holzapfel
2. M. Gobbetti
3. Markus Tieking
4. K. Katina

Who trusts M. Gänzle overall

1. Cindy J. Zhao
2. P. Louis
3. L. De Vuyst
4. Andreas Schieber
5. E. Arendt

Papers from M. Gänzle's perspective

Ordered by how strongly the researchers M. Gänzle trusts endorse each paper. Same corpus, a different order for every researcher.

1. Appropriate starter culture technologies for small-scale fermentation in developing countries. (Journal of food microbiology)
2. Structural Basis for Gluten Intolerance in Celiac Sprue (Science)
3. Biochemistry and physiology of sourdough lactic acid bacteria
4. Lactic Acid Bacteria (Handbook of Enology)
5. RAxML version 8: a tool for phylogenetic analysis and post-analysis of large phylogenies
6. Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
7. Antifungal lactic acid bacteria as biopreservatives
8. MUSCLE: multiple sequence alignment with high accuracy and high throughput.
9. BLAST+: architecture and applications
10. Interactive Tree Of Life (iTOL) v4: recent updates and new developments (Nucleic Acids Res.)

Their papers

• Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage (2015) — 768 citations
• Health benefits of fermented foods: microbiota and beyond. (2017) — 1,364 citations
• The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods (2021) — 707 citations
• A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. (2020) — 2,643 citations
• Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. (2016) — 664 citations
• Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity (2012) — 147 citations
• Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality (2008) — 332 citations
• Exopolysaccharides from cereal-associated lactobacilli (2005) — 172 citations
• Lactic acid bacteria in cereal-based products. (2004) — 98 citations