Laura Nyhan

Publication Activity (10 Years)

Years Active: 2023-2024
Publications (10 Years): 8

Top Topics

Sensitive Detection

Protein Protein

Top Venues

Foods (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)
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)
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)