Aylin W Sahin

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 22

Top Topics

Irritable Bowel Syndrome

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Food & function

Comprehensive reviews in food science and food safety

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Juliane Halm, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Foods (Basel, Switzerland) 13 (2) (2024)
Rebecca Sempio, Celia Segura Godoy, Laura Nyhan, Aylin W Sahin, Emanuele Zannini, Jens Walter, Elke K Arendt
Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits. Foods (Basel, Switzerland) 13 (13) (2024)
Rebecca Sempio, Celia Segura Godoy, Laura Nyhan, Aylin W Sahin, Emanuele Zannini, Jens Walter, Elke K Arendt
Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits. Foods (Basel, Switzerland) 13 (13) (2024)
Juliane Halm, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Foods (Basel, Switzerland) 13 (2) (2024)
Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W Sahin, Elke K Arendt, Emanuele Zannini
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean ( Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods (Basel, Switzerland) 12 (5) (2023)
Alice Jaeger, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (Basel, Switzerland) 12 (4) (2023)
Alice Jaeger, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (Basel, Switzerland) 12 (4) (2023)
Alice Jaeger, Aylin W Sahin, Laura Nyhan, Emanuele Zannini, Elke K Arendt
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods (Basel, Switzerland) 12 (4) (2023)
Magdalena Krause, Jens Christian Sørensen, Iben Lykke Petersen, Patrícia Duque Estrada, Claudia Cappello, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lilit Ispiryan, Aylin W Sahin, Elke K Arendt, Emanuele Zannini
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean ( Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods (Basel, Switzerland) 12 (5) (2023)
Aylin W Sahin, Jonas J Atzler, Emily Crofton, Eimear Gallagher, Emanuele Zannini, Jens Walter, Elke K Arendt
Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food & function (2023)
Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W Sahin, Elke K Arendt
From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System. Foods (Basel, Switzerland) 12 (7) (2023)
Emanuele Zannini, Aylin W Sahin, Elke K Arendt
Resistant Protein: Forms and Functions. Foods (Basel, Switzerland) 11 (18) (2022)
Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W Sahin, Aidan Coffey, Emanuele Zannini, Elke K Arendt
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics. Foods (Basel, Switzerland) 11 (14) (2022)
Martin Vogelsang-O'Dwyer, Aylin W Sahin, Elke K Arendt, Emanuele Zannini
Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods (Basel, Switzerland) 11 (9) (2022)
Emanuele Zannini, Ángela Bravo Núñez, Aylin W Sahin, Elke K Arendt
Arabinoxylans as Functional Food Ingredients: A Review. Foods (Basel, Switzerland) 11 (7) (2022)
Emma Neylon, Elke K Arendt, Emanuele Zannini, Aylin W Sahin
Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread. Foods (Basel, Switzerland) 10 (7) (2021)
Lilit Ispiryan, Małgorzata Borowska, Aylin W Sahin, Emanuele Zannini, Aidan Coffey, Elke K Arendt
Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread. Food & function 12 (22) (2021)
Alice Jaeger, Emanuele Zannini, Aylin W Sahin, Elke K Arendt
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers' Spent Grain Protein. Foods (Basel, Switzerland) 10 (6) (2021)
Theresa Boeck, Emanuele Zannini, Aylin W Sahin, Juergen Bez, Elke K Arendt
Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application. Foods (Basel, Switzerland) 10 (8) (2021)
Aylin W Sahin, Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O'Riordan, Elke K Arendt
Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods (Basel, Switzerland) 10 (6) (2021)
Theresa Boeck, Aylin W Sahin, Emanuele Zannini, Elke K Arendt
Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive reviews in food science and food safety 20 (4) (2021)
Laila N Shwaiki, Aylin W Sahin, Elke K Arendt
Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast. Molecules (Basel, Switzerland) 26 (1) (2020)