Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing

by Konstantin Bellut, Kristoffer Krogerus, Elke K. Arendt, Elke K. Arendt
Published 2020-04-01

Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

by Laila N. Shwaiki, Aylin W. Sahin, Elke K. Arendt
Published 2021-12-01

Starch Characteristics Linked to Gluten-Free Products

by Stefan W. Horstmann, Kieran M. Lynch, Elke K. Arendt
Published 2017-04-01

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

by Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin
Published 2021-07-01

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

by Alice Jaeger, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin
Published 2020-12-01

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein

by Alice Jaeger, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Published 2021-06-01

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application

by Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt
Published 2021-07-01

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

by Christoph Silow, Emanuele Zannini, Claudia Axel, Markus C. E. Belz, Elke K. Arendt
Published 2017-02-01

‘Low-Salt’ Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure

by Kevin D. Cashman, Sorcha Kenny, Joseph P. Kerry, Fanny Leenhardt, Elke K. Arendt
Published 2019-07-01

<i>Leuconostoc citreum</i> TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

by Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini
Published 2020-11-01

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

by Loreto Alonso-Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O’Mahony
Published 2020-04-01

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

by Stefan W. Horstmann, Markus C. E. Belz, Mareile Heitmann, Emanuele Zannini, Elke K. Arendt
Published 2016-04-01

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

by Markus C. E. Belz, Claudia Axel, Jonathan Beauchamp, Emanuele Zannini, Elke K. Arendt, Michael Czerny
Published 2017-08-01

Rootlets, a Malting By-Product with Great Potential

by Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin, Aylin W. Sahin
Published 2020-11-01

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

by Aylin W. Sahin, Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O’Riordan, Elke K. Arendt
Published 2021-05-01

Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing

by Marcel Skejovic Joehnke, Stephanie Jeske, Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt, Jürgen Bez, Jens Christian Sørensen, Iben Lykke Petersen
Published 2021-03-01

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Elke K. Arendt
Published 2018-08-01

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

by Martin Vogelsang-O’Dwyer, Juergen Bez, Iben Lykke Petersen, Marcel Skejovic Joehnke, Andreas Detzel, Mirjam Busch, Martina Krueger, Lilit Ispiryan, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Published 2020-02-01

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

by Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Published 2020-03-01

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record.

by Andreas G Heiss, Marian Berihuete Azorín, Ferran Antolín, Lucy Kubiak-Martens, Elena Marinova, Elke K Arendt, Costas G Biliaderis, Hermann Kretschmer, Athina Lazaridou, Hans-Peter Stika, Martin Zarnkow, Masahiro Baba, Niels Bleicher, Krzysztof M Ciałowicz, Marek Chłodnicki, Irenäus Matuschik, Helmut Schlichtherle, Soultana Maria Valamoti
Published 2020-01-01