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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 4
2005 5
2006 7
2007 5
2008 2
2009 6
2010 8
2011 9
2012 12
2013 7
2014 12
2015 9
2016 9
2017 11
2018 15
2019 17
2020 19
2021 9
2022 10
2023 16
2024 8

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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.
181 results