Arabinoxylans as Functional Food Ingredients: A Review
Zannini, Emanuele, Bravo Núñez, Ángela, Sahin, Aylin W, Arendt, Elke K
Published in Foods (01.04.2022)
Published in Foods (01.04.2022)
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Journal Article
Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties
Vogelsang-O'Dwyer, Martin, Sahin, Aylin W, Arendt, Elke K, Zannini, Emanuele
Published in Foods (29.04.2022)
Published in Foods (29.04.2022)
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Journal Article
Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application
Boeck, Theresa, Zannini, Emanuele, Sahin, Aylin W., Bez, Juergen, Arendt, Elke K.
Published in Foods (22.07.2021)
Published in Foods (22.07.2021)
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Journal Article
Functional Properties of Brewer's Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio
Jaeger, Alice, Sahin, Aylin W, Nyhan, Laura, Zannini, Emanuele, Arendt, Elke K
Published in Foods (01.02.2023)
Published in Foods (01.02.2023)
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Journal Article
Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets
Neylon, Emma, Nyhan, Laura, Zannini, Emanuele, Monin, Thomas, Münch, Steffen, Sahin, Aylin W., Arendt, Elke K.
Published in Fermentation (Basel) (01.01.2023)
Published in Fermentation (Basel) (01.01.2023)
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Journal Article
Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast
Jaeger, Alice, Nyhan, Laura, Sahin, Aylin W., Zannini, Emanuele, Arendt, Elke K.
Published in Fermentation (Basel) (01.03.2024)
Published in Fermentation (Basel) (01.03.2024)
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Journal Article
Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics
Boeck, Theresa, Ispiryan, Lilit, Hoehnel, Andrea, Sahin, Aylin W., Coffey, Aidan, Zannini, Emanuele, Arendt, Elke K.
Published in Foods (07.07.2022)
Published in Foods (07.07.2022)
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Journal Article
Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application
Halm, Juliane, Sahin, Aylin W, Nyhan, Laura, Zannini, Emanuele, Arendt, Elke K
Published in Foods (01.01.2024)
Published in Foods (01.01.2024)
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Journal Article
From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System
Neylon, Emma, Nyhan, Laura, Zannini, Emanuele, Sahin, Aylin W, Arendt, Elke K
Published in Foods (01.04.2023)
Published in Foods (01.04.2023)
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Journal Article
Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir
Zannini, Emanuele, Lynch, Kieran M., Nyhan, Laura, Sahin, Aylin W., O’ Riordan, Patrick, Luk, Daenen, Arendt, Elke K.
Published in Fermentation (Basel) (01.01.2023)
Published in Fermentation (Basel) (01.01.2023)
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Journal Article
Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics
Gautheron, Ophélie, Nyhan, Laura, Ressa, Arianna, Torreiro, Maria Garcia, Tlais, Ali Zein Alabiden, Cappello, Claudia, Gobbetti, Marco, Hammer, Andreas Klaus, Zannini, Emanuele, Arendt, Elke K, Sahin, Aylin W
Published in Fermentation (Basel) (01.07.2024)
Published in Fermentation (Basel) (01.07.2024)
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Journal Article