Elke K Arendt (Elke Arendt)

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 26

Top Topics

Protein Protein

Top Venues

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Food & function

Journal of the science of food and agriculture

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)
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K Arendt, Emanuele Zannini, James A O'Mahony
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. 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)
Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K Arendt, Emanuele Zannini, James A O'Mahony
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing. 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)
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)
Junhui Li, Tarini Shankar Ghosh, Elke K Arendt, Fergus Shanahan, Paul W O' Toole
Cross-Cohort Gut Microbiome Signatures of Irritable Bowel Syndrome Presentation and Treatment. Advanced science (Weinheim, Baden-Wurttemberg, Germany) (2024)
Laura Nyhan, Aylin W Sahin, Harold H Schmitz, Justin B Siegel, Elke K Arendt
Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges. Journal of agricultural and food chemistry (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)
Sarah Kate Walsh, Alice Lucey, Jens Walter, Emanuele Zannini, Elke K Arendt
Resistant starch-An accessible fiber ingredient acceptable to the Western palate. Comprehensive reviews in food science and food safety 21 (3) (2022)
Lilit Ispiryan, Emanuele Zannini, Elke K Arendt
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective. Comprehensive reviews in food science and food safety 21 (2) (2022)
Laila N Shwaiki, Elke K Arendt, Kieran M Lynch
Plant compounds for the potential reduction of food waste - a focus on antimicrobial peptides. Critical reviews in food science and nutrition (2021)
Kieran M Lynch, Conall R Strain, Crystal Johnson, Dhrati Patangia, Catherine Stanton, Fatma Koc, Jorge Gil-Martinez, Patrick O'Riordan, Aylin W Sahin, R Paul Ross, Elke K Arendt
Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential. European journal of nutrition 60 (8) (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)
Nadia Grasso, Nicola L Lynch, Elke K Arendt, James A O'Mahony
Chickpea protein ingredients: A review of composition, functionality, and applications. Comprehensive reviews in food science and food safety 21 (1) (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)
Andrea Hoehnel, Jairo Salas García, Christine Coffey, Emanuele Zannini, Elke K Arendt
Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients. Journal of the science of food and agriculture (2021)
Andrea Hoehnel, Jürgen Bez, Ryszard Amarowicz, Elke K Arendt, Emanuele Zannini
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes. Journal of the science of food and agriculture (2020)
Andrea Hoehnel, Jürgen Bez, Iben Lykke Petersen, Ryszard Amarowicz, Jerzy Juśkiewicz, Emanuele Zannini, Elke K Arendt
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile. Journal of the science of food and agriculture (2020)
Lilit Ispiryan, Mareile Heitmann, Andrea Hoehnel, Emanuele Zannini, Elke K Arendt
Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products. Journal of agricultural and food chemistry 67 (15) (2019)
Kieran M Lynch, Emanuele Zannini, Stuart Wilkinson, Luk Daenen, Elke K Arendt
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. Comprehensive reviews in food science and food safety 18 (3) (2019)
Tom Rice, Emanuele Zannini, Elke K Arendt, Aidan Coffey
A review of polyols - biotechnological production, food applications, regulation, labeling and health effects. Critical reviews in food science and nutrition 60 (12) (2019)
Thibaut Thery, Kieran M Lynch, Elke K Arendt
Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Comprehensive reviews in food science and food safety 18 (5) (2019)
Aylin W Sahin, Claudia Axel, Emanuele Zannini, Elke K Arendt
Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. Food & function 9 (4) (2018)
Thibaut Thery, Laila N Shwaiki, Yvonne C O'Callaghan, Nora M O'Brien, Elke K Arendt
Antifungal activity of a de novo synthetic peptide and derivatives against fungal food contaminants. Journal of peptide science : an official publication of the European Peptide Society 25 (1) (2018)