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35篇 您的检索式：作者名="GANZLE M G"

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	题名	作者	年代	出处	被引量
1	Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins 显示文摘	Ganzle M G Weber S Hammes W P	1999	Intemational Journal of Food Microbiology1999，48，：	1
2	Lactose : Crystallization, hydroly- sis and value-added derivatives 显示文摘	GANZLE M G HAASE G JELEN P	2008	Int Dairy J2008，18，7：	1
3	Effects of Pulsed Electric Fields on Inactivation and Metabolic Activity of Lactobacillus Plantarum in Model Beer显示文摘	ULMER H M HEINZ V GANZLE M G	2002	J Appl Microbiol2002，93，3：	1
4	Comparison of pressure and heat resistance of Clostridium bo-tulinum and other endospores in mashed carrots显示文摘	Margosch D Ehrmanma A Ganzle M G	2004	Journal of Food Protection2004，67，：	1
5	Carbohy drate, peptide and lipid metabolism of lactic acid bacteria in sourdough 显示文摘	GANZLE M G VERMEULEN N VOGEL R F	2007	Food Microbiol2007，24，2：	1
6	Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584显示文摘	Ganzle M G Holtzel A Walter J	2000	Appl Environ Microbiol2000，66，10：	1
7	Sample preparation for amino acid determination by integrated pulsed amperometric detection in foods显示文摘	THIELE C GANZLE M G VOGEL R F	2002	Anal Biochem2002，310，2：	1
8	Carbohydrate,peptide and lipid metabolism of lactic acid bacteria in sourdough显示文摘	GANZLE M G VERMEULEN N VOGEL R F	2007	Food Microbiology2007，24，：	1
9	Effect of ecological factors on the inhibitory spectrum and activity of baeteriocins显示文摘	Ganzle M G Weber S Hammes W P	1999	Int J Food Mierobiol1999，46，6：	1
10	High pressure inactivation of Lactobacillus plantarum in a model beer system显示文摘	Ganzle M G Ulmer H M Vogel R F	2001	J Food Sci2001，66，：	1
11	Oat p-glucan and dietary calciumand phosphorus differentially modify intestinal expres-sion of proinflammatory cytokines and monocarboxylatetransporter 1 and cecal morphology in weaned pigs 显示文摘	METZLER-ZEBELI B U GANZLE M G MOSENTHIN R Et al	2012	The Journal of Nutrition2012，142，4：	1
12	Metabolism of oligosaccharides and starch in lactobaciUi : a review 显示文摘	Ganzle M G Follador R	2012	Front Microbiol2012，3，：	1
13	Metabolism of oligosaccharides and starch in lactobacilli:a review显示文摘	Ganzle M G Follador R		0，，：	1
14	Pressure inactivation of Bacillus endospores显示文摘	Margosch D Ganzle M G Ehrmann M A	2004	Applied and Environmental Microbiology2004，70，：	1
15	Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor显示文摘	THIELE C GANZLE M G VOGEL R F	2002	Cereal Chemistry2002，79，：	1
16	Contribution of sourdough iaetobacilli, yeast, and cereal enzymes to the gener- ation of amino acids in dough relevant for bread flavor 显示文摘	THIELE C GANZLE M G VOGELR F	2002	Ce- real Chemistry2002，79，1：	1
17	Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem显示文摘	VOGEL R F EHRMANN M S GANZLE M G	2002	Anton Van Leeuw2002，81，14：	1
18	Contribution of sourdough Lactobacilli,yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavor显示文摘	THIELE C GANZLE M G VOGEL R F	2002	Cereal Chemistry2002，79，1：	1
19	468显示文摘	VERMEULEN N GANZLE M G VOGEL R E Influence ofpeptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451T and Lactobacillus plantarum TMW1	2006	Journal of Agricultural and Food Chemistry2006，54，11：	1
20	Contribution of sourdough Lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavour显示文摘	THIELE C GANZLE M G VOGEL R F	2002	Cereal Chem2002，79，1：	1

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