Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

por Arendt, Elke K, Moroni, Alice, Zannini, Emanuele
Publicado 2011

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

por Jeske, Stephanie, Zannini, Emanuele, Arendt, Elke K.
Publicado 2016

Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops

por Schmidt, Marcus, Zannini, Emanuele, Arendt, Elke K.
Publicado 2018

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

por Bellut, Konstantin, Krogerus, Kristoffer, Arendt, Elke K.
Publicado 2020

Resistant Protein: Forms and Functions

por Zannini, Emanuele, Sahin, Aylin W., Arendt, Elke K.
Publicado 2022

Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer

por Nyhan, Laura, Sahin, Aylin W., Arendt, Elke K.
Publicado 2022

Starch Characteristics Linked to Gluten-Free Products

por Horstmann, Stefan W., Lynch, Kieran M., Arendt, Elke K.
Publicado 2017

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

por Shwaiki, Laila N., Sahin, Aylin W., Arendt, Elke K.
Publicado 2020

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

por Jaeger, Alice, Zannini, Emanuele, Sahin, Aylin W., Arendt, Elke K.
Publicado 2021

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

por Neylon, Emma, Arendt, Elke K., Zannini, Emanuele, Sahin, Aylin W.
Publicado 2021

Isolation of the mustard Napin protein Allergen Sin a 1 and characterisation of its antifungal activity

por Mignone, Giulia, Shwaiki, Laila N., Arendt, Elke K., Coffey, Aidan
Publicado 2022

Arabinoxylans as Functional Food Ingredients: A Review

por Zannini, Emanuele, Bravo Núñez, Ángela, Sahin, Aylin W., Arendt, Elke K.
Publicado 2022

From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System

por Neylon, Emma, Nyhan, Laura, Zannini, Emanuele, Sahin, Aylin W., Arendt, Elke K.
Publicado 2023

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

por Boeck, Theresa, Zannini, Emanuele, Sahin, Aylin W., Bez, Juergen, Arendt, Elke K.
Publicado 2021

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

por Vogelsang-O’Dwyer, Martin, Sahin, Aylin W., Arendt, Elke K., Zannini, Emanuele
Publicado 2022

Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio

por Jaeger, Alice, Sahin, Aylin W., Nyhan, Laura, Zannini, Emanuele, Arendt, Elke K.
Publicado 2023

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

por Silow, Christoph, Zannini, Emanuele, Axel, Claudia, Belz, Markus C. E., Arendt, Elke K.
Publicado 2017

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

por Cashman, Kevin D., Kenny, Sorcha, Kerry, Joseph P., Leenhardt, Fanny, Arendt, Elke K.
Publicado 2019

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

por Nyhan, Laura, Sahin, Aylin W., Schmitz, Harold H., Siegel, Justin B., Arendt, Elke K.
Publicado 2023

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

por Horstmann, Stefan W., Belz, Markus C. E., Heitmann, Mareile, Zannini, Emanuele, Arendt, Elke K.
Publicado 2016