K
v
ire
.com
←
Back
Night
Docs
Library
Review
…
Author
Elke K. Arendt
also known as Arendt, Arendt E., Arendt, Elke
University College Cork · APC Microbiome Institute · University College Dublin · University of Hohenheim
About this author
Works
526
Cited by
35,190
h-index
103
i10
401
ORCID ↗
Top papers
Recent advances in the formulation of gluten-free cereal-based products
Eimear Gallagher, T. R. Gormley, Elke K. Arendt
·
2003
·
Trends in Food Science & Technology
↗ 746
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
Laura Alvarez‐Jubete, Hilde H. Wijngaard, Elke K. Arendt, et al.
·
2009
·
Food Chemistry
↗ 723
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher
·
2009
·
Trends in Food Science & Technology
↗ 672
Brewers' spent grain: a review with an emphasis on food and health
Kieran M. Lynch, Eric J. Steffen, Elke K. Arendt
·
2016
·
Journal of the Institute of Brewing
↗ 640
OA
Impact of sourdough on the texture of bread
Elke K. Arendt, Liam A. M. Ryan, Fabio Dal Bello
·
2006
·
Food Microbiology
↗ 631
Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
Outi E. Mäkinen, Viivi Wanhalinna, Emanuele Zannini, et al.
·
2015
·
Critical Reviews in Food Science and Nutrition
↗ 628
Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products
Norah O’Shea, Elke K. Arendt, Eimear Gallagher
·
2012
·
Innovative Food Science & Emerging Technologies
↗ 408
Crust and crumb characteristics of gluten free breads
Eimear Gallagher, T. R. Gormley, Elke K. Arendt
·
2002
·
Journal of Food Engineering
↗ 407
Nutritive value and chemical composition of pseudocereals as gluten-free ingredients
Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher
·
2009
·
International Journal of Food Sciences and Nutrition
↗ 395
Cereal grains for the food and beverage industries
Elke K. Arendt, Emanuele Zannini
·
2013
·
Woodhead Publishing Limited eBooks
↗ 355
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Emanuele Zannini, Deborah M. Waters, Aidan Coffey, et al.
·
2015
·
Applied Microbiology and Biotechnology
↗ 352
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan, et al.
·
2006
·
Journal of Cereal Science
↗ 345