Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E.K., Gallagher, E.
Published in Trends in food science & technology (01.02.2010)
Published in Trends in food science & technology (01.02.2010)
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Journal Article
Fundamental studies on the reduction of salt on dough and bread characteristics
Lynch, E.J., Dal Bello, F., Sheehan, E.M., Cashman, K.D., Arendt, E.K.
Published in Food research international (01.08.2009)
Published in Food research international (01.08.2009)
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Journal Article
Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
Grasso, N., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
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Journal Article
Recent advances in the formulation of gluten-free cereal-based products
Gallagher, E, Gormley, T.R, Arendt, E.K
Published in Trends in Food Science & Technology (01.03.2004)
Published in Trends in Food Science & Technology (01.03.2004)
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Book Review
Conference Proceeding
Journal Article
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
Ryan, L.A.M., Dal Bello, F., Arendt, E.K.
Published in International journal of food microbiology (31.07.2008)
Published in International journal of food microbiology (31.07.2008)
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Journal Article
Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage
Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E.K., Taylor, J.P., Waters, D.M.
Published in Journal of applied microbiology (01.12.2013)
Published in Journal of applied microbiology (01.12.2013)
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Journal Article
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
Dal Bello, F., Clarke, C.I., Ryan, L.A.M., Ulmer, H., Schober, T.J., Ström, K., Sjögren, J., van Sinderen, D., Schnürer, J., Arendt, E.K.
Published in Journal of cereal science (01.05.2007)
Published in Journal of cereal science (01.05.2007)
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Journal Article
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese
Grasso, N., Bot, F., Roos, Y.H., Crowley, S.V., Arendt, E.K., O'Mahony, J.A.
Published in Current research in food science (01.01.2022)
Published in Current research in food science (01.01.2022)
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Journal Article
Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri
Guo, J, Mauch, A, Galle, S, Murphy, P, Arendt, E.K, Coffey, A
Published in Journal of applied microbiology (01.08.2011)
Published in Journal of applied microbiology (01.08.2011)
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Journal Article
Transglutaminase polymerisation of buckwheat ( Fagopyrum esculentum Moench) proteins
Renzetti, S., Behr, J., Vogel, R.F., Arendt, E.K.
Published in Journal of cereal science (01.11.2008)
Published in Journal of cereal science (01.11.2008)
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Journal Article
Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents
Moroni, A.V., Iametti, S., Bonomi, F., Arendt, E.K., Dal Bello, F.
Published in Food chemistry (15.08.2010)
Published in Food chemistry (15.08.2010)
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Journal Article
Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae
Murphy, P., Dal Bello, F., O'Doherty, J., Arendt, E. K., Sweeney, T., Coffey, A.
Published in Animal (Cambridge, England) (01.07.2013)
Published in Animal (Cambridge, England) (01.07.2013)
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Journal Article
Characterization of proteolysis during the ripening of semi-dry fermented sausages
Hughes, M.C, Kerry, J.P, Arendt, E.K, Kenneally, P.M, McSweeney, P.L.H, O'Neill, E.E
Published in Meat science (01.10.2002)
Published in Meat science (01.10.2002)
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Journal Article
Evaluation of the effects of fat replacers on the quality of wheat bread
O’Brien, C.M, Mueller, A, Scannell, A.G.M, Arendt, E.K
Published in Journal of food engineering (01.02.2003)
Published in Journal of food engineering (01.02.2003)
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Journal Article
Conference Proceeding
Evaluation of sugar replacers in short dough biscuit production
Gallagher, E, O’Brien, C.M, Scannell, A.G.M, Arendt, E.K
Published in Journal of food engineering (01.02.2003)
Published in Journal of food engineering (01.02.2003)
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Journal Article
Conference Proceeding