Elke K Arendt


Ontology type: schema:Person     


Person Info

NAME

Elke K

SURNAME

Arendt

Publications in SciGraph latest 50 shown

  • 2018-09 Application of sourdough in the production of fat- and salt-reduced puff pastry in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-03 Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-03 Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-11 Understanding the function of sugar in burger buns: a fundamental study in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2017-11 Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications 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
  • 2017-03 Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes in PLANT FOODS FOR HUMAN NUTRITION
  • 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
  • 2016-02 Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough 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
  • 2015-08 Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-10 Amylolytic activities and starch reserve mobilization during the germination of quinoa in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-07 Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-06 Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-06 Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion in FOOD AND BIOPROCESS TECHNOLOGY
  • 2014-05 The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-04 Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay in ANALYTICAL AND BIOANALYTICAL CHEMISTRY
  • 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
  • 2013-06 A comparative study of oat (Avena sativa) cultivars as brewing adjuncts in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2013-03 The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2013-03 Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients in PLANT FOODS FOR HUMAN NUTRITION
  • 2013 Sourdough and Gluten-Free Products in HANDBOOK ON SOURDOUGH BIOTECHNOLOGY
  • 2012-11 Development of gluten-free fresh egg pasta based on oat and teff flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-11 Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-10 Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2012-10 The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2012-10 Exploitation of buckwheat sourdough for the production of wheat bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 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
  • 2012-07 Rapid identification, by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria in ANALYTICAL AND BIOANALYTICAL CHEMISTRY
  • 2012-01 Applications of microbial fermentations for production of gluten-free products and perspectives in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2011-12 Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread in MICROBIAL CELL FACTORIES
  • 2011-10 Influence of the malting parameters on the haze formation of beer after filtration in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2011-03 Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-09 High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-07 Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-05 The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-04 Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-04 Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-02 Chemical composition and microstructure of milled barley fractions in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-01 Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2009-12 Effects of high pressure and temperature on buckwheat starch characteristics in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2009-06 Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours 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
  • 2009-02 Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2005-08 Impact of dairy protein powders on biscuit quality in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2004-06 Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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