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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2002 2
2003 5
2004 5
2005 5
2006 7
2007 5
2008 2
2009 7
2010 10
2011 12
2012 14
2013 9
2014 12
2015 13
2016 15
2017 15
2018 18
2019 24
2020 28
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2022 14
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2024 10

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Page 1
Use of Bacillus spp. as beneficial fermentation microbes in baking.
Robles Hernandez MG, Gerlinsky M, Zhang JS, Gänzle MG. Robles Hernandez MG, et al. Among authors: ganzle mg. Int J Food Microbiol. 2024 May 2;416:110646. doi: 10.1016/j.ijfoodmicro.2024.110646. Epub 2024 Feb 28. Int J Food Microbiol. 2024. PMID: 38457886
Wheat Sourdough Breadmaking: A Scoping Review.
De Bondt Y, Verdonck C, Brandt MJ, De Vuyst L, Gänzle MG, Gobbetti M, Zannini E, Courtin CM. De Bondt Y, et al. Among authors: ganzle mg. Annu Rev Food Sci Technol. 2024 Jan 25. doi: 10.1146/annurev-food-110923-034834. Online ahead of print. Annu Rev Food Sci Technol. 2024. PMID: 38271645 Review.
Starter Culture Development and Innovation for Novel Fermented Foods.
Gänzle MG, Monnin L, Zheng J, Zhang L, Coton M, Sicard D, Walter J. Gänzle MG, et al. Annu Rev Food Sci Technol. 2023 Dec 5. doi: 10.1146/annurev-food-072023-034207. Online ahead of print. Annu Rev Food Sci Technol. 2023. PMID: 38052450 Review.
237 results