| Fermentation of plant-based milk alternatives for improved flavour and nutritional value M Tangyu, J Muller, CJ Bolten, C Wittmann Applied microbiology and biotechnology 103, 9263-9275, 2019 | 366 | 2019 |
| A commensal Bifidobacterium longum strain prevents gluten-related immunopathology in mice through expression of a serine protease inhibitor JL McCarville, J Dong, A Caminero, M Bermudez-Brito, J Jury, JA Murray, ... Applied and environmental microbiology 83 (19), e01323-17, 2017 | 98 | 2017 |
| Dipeptidyl peptidase-IV inhibitory activity of millet protein peptides and the related mechanisms revealed by molecular docking H Gu, J Gao, Q Shen, D Gao, Q Wang, M Tangyu, X Mao Lwt 138, 110587, 2021 | 36 | 2021 |
| Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and … M Tangyu, M Fritz, L Ye, R Aragão Börner, D Morin-Rivron, ... Microbial cell factories 21 (1), 48, 2022 | 19 | 2022 |
| Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible … M Tangyu, M Fritz, R Aragao-Börner, L Ye, B Bogicevic, CJ Bolten, ... Microbial Cell Factories 20 (1), 109, 2021 | 18 | 2021 |
| Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and … M Tangyu, M Fritz, JP Tan, L Ye, CJ Bolten, B Bogicevic, C Wittmann Microbial Cell Factories 22 (1), 133, 2023 | 3 | 2023 |
| Towards healthy and tasty plant-based milk alternatives: food-grade microbial fermentation for improved nutritional value and flavor perception M Tangyu Saarländische Universitäts-und Landesbibliothek, 2022 | 2 | 2022 |
| Serpin production S Duboux, GB Degonda, A Mercenier, M Tangyu US Patent 11,590,181, 2023 | | 2023 |
