Elke K Arendt


Ontology type: schema:Person     


Person Info

NAME

Elke K

SURNAME

Arendt

Publications in SciGraph latest 50 shown

  • 2017-11 Understanding the function of sugar in burger buns: a fundamental study in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-09 Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-08 Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2016-04 Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2016-02 Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2015-09 Modifying the Cold Gelation Properties of Quinoa Protein Isolate: Influence of Heat-Denaturation pH in the Alkaline Range in PLANT FOODS FOR HUMAN NUTRITION
  • 2014-10 Amylolytic activities and starch reserve mobilization during the germination of quinoa in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-03 Implementation of commercial oat and sorghum flours in brewing in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-02 Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-02 Purification and Characterisation of a β-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making in APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
  • 2012-08 Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-01 Applications of microbial fermentations for production of gluten-free products and perspectives in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2011-03 Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2009-05 Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2002-08 Functional properties of casein hydrolysates in bakery applications in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2001-10 Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2000-04 Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 1992-08 Isolation and characterization of Leuconostoc oenos phages from German wines in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 1990-11 Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
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