Michael Ganzle
Affiliations: | Agricultural, Food and Nutritional Science | University of Alberta, Edmonton, Alberta, Canada |
Area:
Food Science and Technology Agriculture, Microbiology BiologyGoogle:
"Michael Ganzle"Children
Sign in to add trainee| Bonno Sekwati-Monang | grad student | 2011 | University of Alberta |
| Shu-Wei Su | grad student | 2011 | University of Alberta |
| Chonggang Zhang | grad student | 2011 | University of Alberta |
| Simmon C. Hofstetter | grad student | 2012 | University of Alberta |
| Yvonne Wang | grad student | 2012 | University of Alberta |
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Publications
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| Lin XB, Liu T, Schmaltz R, et al. (2024) Competitiveness of reutericyclin producing and -nonproducing Limosilactobacillus reuteri in food and intestinal ecosystems: a game of rock, paper, scissors? Letters in Applied Microbiology |
| Liang N, Zhao Z, Curtis JM, et al. (2022) Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations. International Journal of Food Microbiology. 383: 109938 |
| Liang N, Neužil-Bunešová V, Tejnecký V, et al. (2021) 3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri. Food Microbiology. 98: 103720 |
| Li H, Sun X, Liao X, et al. (2020) Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives. Comprehensive Reviews in Food Science and Food Safety. 19: 3476-3500 |
| Huang X, Schuppan D, Rojas Tovar LE, et al. (2020) Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods (Basel, Switzerland). 9 |
| Huang X, Gänzle M, Zhang H, et al. (2020) Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release. Journal of the Science of Food and Agriculture |
| Hu Y, Winter V, Gänzle M. (2020) In vitro digestibility of commercial and experimental isomalto-oligosaccharides. Food Research International (Ottawa, Ont.). 134: 109250 |
| Wang ZM, Wang CT, Shen CH, et al. (2020) Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiuqu (fermentation starters). Journal of the Science of Food and Agriculture |
| Maidana SD, Finch S, Garro M, et al. (2020) Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria Lwt - Food Science and Technology. 125: 109189 |
| Hu Z, Rohde A, McMullen L, et al. (2019) Effect of sodium chloride and chitosan on the inactivation of heat resistant or Shiga-toxin producing Escherichia coli during grilling of burger patties. International Journal of Food Microbiology. 308: 108308 |