Arendt, Elke K.

Polyphenol Composition and in Vitro Antioxidant Activity of Amaranth, Quinoa Buckwheat and Wheat as Affected by Sprouting and Baking

Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry

Seed and Plant BiochemistryPhytochemicals and Antioxidant Activities

Cited by 736

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology

Seed and Plant BiochemistryCeliac Disease Research and Management

Cited by 688

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2009) · International Journal of Food Sciences and Nutrition

Seed and Plant BiochemistryCeliac Disease Research and Management

Cited by 395

Production, Properties, and Industrial Food Application of Lactic Acid Bacteria-Derived Exopolysaccharides

Zannini, E., Waters, D. M., Coffey, A., & Arendt, E. K. (2016) · Applied Microbiology and Biotechnology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 371

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. (2007) · Journal of Cereal Science

Probiotics and Fermented FoodsFood Quality and Safety Studies

Cited by 351

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Hager, A.-S., & Arendt, E. K. (2013) · Food Hydrocolloids

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 301

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits

Lynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K. (2018) · Annual Review of Food Science and Technology

Polysaccharides Composition and ApplicationsProbiotics and Fermented Foods

Cited by 289

Gluten-free bread from sorghum: Quality differences among hybrids

Schober, T. J., Messerschmidt, M., Bean, S. R., Park, S., & Arendt, E. K. (2005) · Cereal Chemistry

Food composition and propertiesNatural Products and Applications

Cited by 278

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E. K., & Czerny, M. (2012) · European Food Research and Technology

Food composition and propertiesSeed and Plant Biochemistry

Cited by 269

Influence of In-Situ Synthesized Exopolysaccharides on the Quality of Gluten-Free Sorghum Sourdough Bread

Galle, S., Schwab, C., Dal Bello, F., Coffey, A., Gänzle, M. G., & Arendt, E. K. (2012) · International Journal of Food Microbiology

Polysaccharides Composition and ApplicationsFood composition and properties

Cited by 190

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

Ryan, L. A. M., Zannini, E., Dal Bello, F., Pawlowska, A., Koehler, P., & Arendt, E. K. (2011) · International Journal of Food Microbiology

Probiotics and Fermented FoodsMycotoxins in Agriculture and Food

Cited by 178

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation

Food Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

Cited by 172

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

Moroni, A. V., Arendt, E. K., & Bello, F. D. (2011) · Food Microbiology

Probiotics and Fermented FoodsSeed and Plant Biochemistry

Cited by 163

Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.

Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell

Gut microbiota and healthGenomics and Phylogenetic Studies

Cited by 146

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. (2013) · Journal of Applied Microbiology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 83

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

Horstmann, S. W., Axel, C., & Arendt, E. K. (2018) · Food Hydrocolloids

Food composition and propertiesPolysaccharides Composition and Applications

Cited by 77

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Peyer, L. C., Axel, C., Lynch, K. M., Zannini, E., Jacob, F., & Arendt, E. K. (2016) · Food Control

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 52

Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products

Wolf, G., Arendt, E. K., Pfähler, U., & Hammes, W. P. (1990) · International Journal of Food Microbiology

Probiotics and Fermented FoodsMicrobial metabolism and enzyme function

Cited by 44

Wheat bread biofortification with rootlets, a malting by-product

Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K., & Zannini, E. (2013) · Journal of the Science of Food and Agriculture

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 36