| Year | Publication |
|---|
| (2008) | 'Dough microstructure and textural aspects of gluten-free yeast bread and biscuits'
Arendt, EK, Renzetti, S and Dal Bello, F ; (2008) 'Dough microstructure and textural aspects of gluten-free yeast bread and biscuits' In: Free Food Science and Technology. Blackwell Publishing: Blackwell Publishing. [Details] |
| (2008) | 'Gluten Free Bread'
Arendt EK, Morrissey A., Moore MM, Dal Bello F ; (2008) 'Gluten Free Bread' In: In Gluten Free Foods and Beverages. Academic Press ¿ Elsevier: Academic Press ¿ Elsevier. [Details] |
| (2008) | 'New Product development the case of gluten free food products'
Kelly A, Moore MM and Arendt EK ; (2008) 'New Product development the case of gluten free food products' In: Gluten Free Foods and Beverages. Academic Press ¿ Elsevier. ISBN: Academic Press ¿ Elsevier. ISBN. [Details] |
| (2008) | 'Novel approaches in the design of gluten free cereal products'
Arendt EK, and Renzetti S ; (2008) 'Novel approaches in the design of gluten free cereal products' In: Gluten Free Foods and Beverages. New York: AACC publishing company. [Details] |
| (2008) | 'science of gluten free foods and beverages'
Schehl B, Mauch A, and Arendt EK,; (2008) 'science of gluten free foods and beverages' In: Malting of gluten free cereals. New York: AACC publishing company. [Details] |
| (2007) | 'Brewing and malting with gluten free cereals'
Arendt EK and NicPhiaris ; (2007) 'Brewing and malting with gluten free cereals' In: Beer in Health and Disease Prevention. Academic Press (Elsevier)in press: Academic Press (Elsevier)in press. [Details] |
| (2007) | 'Functional cereal products for those with gluten intolerance'
Arendt EK and F. Dal Bello ; (2007) 'Functional cereal products for those with gluten intolerance' In: Technology of Functional Cereal Products. Woodhead Publishing Limited: USA. [Details] |
| (2007) | 'Cereal based gluten free functional drinks'
Kreisz S, Arendt EK, Huebner F, and Zarnkow M; (2007) 'Cereal based gluten free functional drinks' In: Gluten Free Foods and Beverages. USA: Academic Press ¿ Elsevier. [Details] |
| (2007) | 'Malting and brewing with gluten free cereals'
NicPhiaris B and Arendt EK ; (2007) 'Malting and brewing with gluten free cereals' In: Gluten Free Foods and Beverages. USA: Academic Press ¿ Elsevier. [Details] |
| (2006) | 'Gluten free cereal based products'
Arendt EK and Moore M ; (2006) 'Gluten free cereal based products' In: Bakery Products. USA: Blackwell publishing company. [Details] |
| (2006) | 'Bedeutung des Sauerteiges fuer Ernaehrungsphysiologische Eigenschaften fon Backwaren'
Arendt EK, Katina K, Luikkonen KH, Autio K, flander L, Poutanen K and Ulmer H ; (2006) 'Bedeutung des Sauerteiges fuer Ernaehrungsphysiologische Eigenschaften fon Backwaren' In: Sauerteig Handbuch. Germany: Gaenzle M and Brandt M. [Details] |
| (2006) | 'Development and supply of adjunct materials'
Arendt EK and Goode D ; (2006) 'Development and supply of adjunct materials' In: In Brewing: new technologies. USA: Woodhead Publishing Limited. [Details] |
| (2006) | 'Cereal-Based Functional Foods'
Arendt, E .K., and Moore, M. M; (2006) 'Cereal-Based Functional Foods' In: Nutraceuticals and Functional Foods. John Wiley & Sons, Inc: John Wiley & Sons, Inc. [Details] |
| (2005) | 'Gluten-free beverages based on buckwheat'
Wijngaard HH, NicPhiarais BP, Ulmer HE, Good DL and Arendt EK.; (2005) 'Gluten-free beverages based on buckwheat' In: * (eds). Proceedings of the EBC Congress. [Details] |
| (2005) | 'Mash rheological studies- the development and application of novel grain characterisation methods'
Goode D. Woltschko EA, Beumont V, Quinn D, Ulmer HE and Arendt EK.; (2005) 'Mash rheological studies- the development and application of novel grain characterisation methods' In: * (eds). Proceedings of the EBC Congress. [Details] |
| (2005) | 'Application of sourdough technology to wheat bread'
Clarke CI, and Arendt EK.; (2005) 'Application of sourdough technology to wheat bread' In: S. Taylor (eds). In Advances in Food and Nutrition Research volume 49. [Details] |
| (2005) | 'Development and supply of adjunct materials'
Arendt EK and Goode D; (2005) 'Development and supply of adjunct materials' In: C.Bamforth (eds). In Brewing: newtechnologies Woodhead publishing Limited, USA. [Details] |
| (2004) | 'Gluten free cereal products'
Arendt EK and Moore M; (2004) 'Gluten free cereal products' In: N. Cross, published by Blackwell publishing company, USA, in press (eds). Bakery Science and Technology. [Details] |
| (2004) | 'Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties'
Clarke CI, Schober T, Dockery P and Arendt EK.; (2004) 'Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties' In: S.P.Cauvain, S.S.Salmon, L.S.Young (eds). In Using cereal science and technology for the benefit of consumers. [Details] |
| (2004) | 'Novel ingredients in optimising gluten free bread acceptability'
Gallagher E, McCarthy D, Gormley TR, and Arendt EK.; (2004) 'Novel ingredients in optimising gluten free bread acceptability' In: S.P.Cauvain, S.S.Salmon, L.S.Young (eds). In Using cereal science and technology for the benefit of consumers. [Details] |
| (2004) | 'Comparison of the breadmaking potential of different sorghum hybrids'
Arendt EK, Schober T, Messerschmidt M and Scott B.; (2004) 'Comparison of the breadmaking potential of different sorghum hybrids' In: S.P.Cauvain, S.S.Salmon, L.S.Young (eds). In Using cereal science and technology for the benefit of consumers. [Details] |
| (2004) | 'Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte'
Arendt EK and Ulmer H; (2004) 'Der Einfluss der Fermentation auf die Eigenschaften von Teig und dessen Endproducte' In: H.J.Buckenhuskes , published by GesellschaftDeustscher Lebensmitteltechnologen e.V., Germany (eds). in Berichtsband Forum Suerteig 1. [Details] |
| (2004) | 'Gluten free cereal products'
Arendt EK and Moore M; (2004) 'Gluten free cereal products' In: N. Cross, published by Blackwell publishing company, USA in press (eds). Nutraceuticals and Functional Foods. [Details] |
| (2004) | 'Influence of sourdough on the nutritional value of cereal products'
Arendt EK, Katina K and Ulmer H; (2004) 'Influence of sourdough on the nutritional value of cereal products' In: Gaenzle M and Brandt M in press (eds). In Sauerteig Handbuch. [Details] |
| (2004) | 'Micro encapsulation and its applications in cereal foods'
Arendt EK., O’ Brien C, and Kenny S; (2004) 'Micro encapsulation and its applications in cereal foods' In: edited by F. Colombus.in press (eds). Focus on Food Policy, Control and Research. [Details] |
| (2003) | 'Proteolytic acitivity of lactic acid bacteria and their effect on beer qulity'
Ulmer H.M., Houlihan JP, Barta RC, Goode DL , van Sindren D and Arendt EK.; (2003) 'Proteolytic acitivity of lactic acid bacteria and their effect on beer qulity' In: C. M. Courtin, W. S. Veraverbeke, J. Delcour (eds). Recent Advances in Enzymes in Grain Processing. [Details] |
| (2003) | 'Effect of addition of exogenous enzymes when mashing with 100 % unmalted barley'
Goode D. and Arendt EK.; (2003) 'Effect of addition of exogenous enzymes when mashing with 100 % unmalted barley' In: C. M. Courtin, W. S. Veraverbeke, J. Delcour (eds). Recent Advances in Enzymes in Grain Processing. [Details] |
| (2000) | 'Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification'
Marmion G, Strachotta T, and Arendt EK.; (2000) 'Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification' In: T. Simoinen and M. Tenkanen (eds). Enzymes in grain processing. [Details] |
| (2000) | 'Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase'
Juchen ML, Douglas PE, Hartmeier W and Arendt EK.; (2000) 'Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase' In: T. Simoinen and M. Tenkanen (eds). Enzymes in grain processing. [Details] |
| (2000) | 'The use of malted barley and commercial enzymes in unmalted sorghum brewing'
Goode DL, Halbert C and Arendt EK.; (2000) 'The use of malted barley and commercial enzymes in unmalted sorghum brewing' In: T. Simoinen and M. Tenkanen (eds). Enzymes in grain processing. [Details] |
| (1990) | 'Methoden zur biologischen Säurereduzierung in Wein (Methods to reduce the acid level in wine)'
Kicherer M, Schneider T and Arendt EK.; (1990) 'Methoden zur biologischen Säurereduzierung in Wein (Methods to reduce the acid level in wine)' In: K. Gierschner & A. Kohler, Verlag Margraf, Weikersheim (eds). Lebensmittel-gesunde Enährung. [Details] |
| Year | Publication |
|---|
| (2010) | 'Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem'
Galle, S; Schwab, C; Arendt, E; Ganzle, M; (2010) 'Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem'  [Details] |
| (2010) | 'Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems'
Waters, DM; Murray, PG; Ryan, LA; Arendt, EK; Tuohy, MG; (2010) 'Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems' [DOI] [Details] |
| (2010) | 'The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley'
Mauch, A; Dal Bello, F; Coffey, A; Arendt, EK; (2010) 'The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley' [DOI] [Details] |
| (2009) | 'Fundamental Study On Protein Changes Taking Place During Malting of Oats'
Klose, C, Schehl, BD, Arendt, EK; (2009) 'Fundamental Study On Protein Changes Taking Place During Malting of Oats' [DOI] [Details] |
| (2009) | 'Effect of Protease Treatment On The Baking Quality of Brown Rice Bread: From Textural and Rheological Properties to Biochemistry and Microstructure'
Renzetti, S, Arendt, EK; (2009) 'Effect of Protease Treatment On The Baking Quality of Brown Rice Bread: From Textural and Rheological Properties to Biochemistry and Microstructure' [DOI] [Details] |
| (2009) | 'Effects of Oxidase and Protease Treatments On The Breadmaking Functionality of A Range of Gluten-Free Flours'
Renzetti, S, Arendt, EK; (2009) 'Effects of Oxidase and Protease Treatments On The Breadmaking Functionality of A Range of Gluten-Free Flours' [DOI] [Details] |
| (2009) | 'Rotational laxity greater in patients with contralateral anterior cruciate ligament injury than healthy volunteers. Knee Surg Sports Traumatol Arthrosc'
Branch, TP; Browne, JE; Campbell, JD; Siebold, R; Freedberg, HI; Arendt, EA; Lavoie, F; Neyret, P; Jacobs, CA; (2009) 'Rotational laxity greater in patients with contralateral anterior cruciate ligament injury than healthy volunteers. Knee Surg Sports Traumatol Arthrosc' [Details] |
| (2009) | 'Radiographic identification of the primary medial knee structures. J Bone Joint Surg Am'
Wijdicks, C. A.,Griffith, C. J.,LaPrade, R. F.,Johansen, S.,Sunderland, A.,Arendt, E. A.,Engebretsen, L.; (2009) 'Radiographic identification of the primary medial knee structures. J Bone Joint Surg Am' [Details] |
| (2009) | 'Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread'
Ryan LA; Dal Bello F; Arendt EK; Koehler P; (2009) 'Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread' [DOI] [Details] |
| (2009) | 'Nutritive value and chemical composition of pseudocereals as gluten-free ingredients'
Alvarez-Jubete L, Arendt EK, Gallagher E; (2009) 'Nutritive value and chemical composition of pseudocereals as gluten-free ingredients' [DOI] [Details] |
| (2009) | 'Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?'
Moroni, AV; Dal Bello, F; Arendt, EK; (2009) 'Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?' [DOI] [Details] |
| (2009) | 'Impact of Emulsifiers On The Quality and Rheological Properties of Gluten-Free Breads and Batters'
Nunes, MHB, Moore, MM, Ryan, LAM, Arendt, EK; (2009) 'Impact of Emulsifiers On The Quality and Rheological Properties of Gluten-Free Breads and Batters' [DOI] [Details] |
| (2009) | 'Quantification of Phenyllactic Acid In Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry'
Ryan, LAM, Dal Bello, F, Czerny, M, Koehler, P, Arendt, EK; (2009) 'Quantification of Phenyllactic Acid In Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry' [DOI] [Details] |
| (2008) | 'Protein Changes During Malting of Buckwheat'
Phiarais, BPN, Schehl, BD, Arendt, EK; (2008) 'Protein Changes During Malting of Buckwheat' [DOI] [Details] |
| (2008) | 'Novel approaches in the design of gluten free cereal products'
Moore M, and Arendt EK. ; (2008) 'Novel approaches in the design of gluten free cereal products' [Details] |
| (2008) | 'Protein changes during malting of barley using novel Lab-on-a-Chip technology in comparison to two-dimensional; gel electrophoresis'
Klose C, Schehl BD, and Arendt EK.; (2008) 'Protein changes during malting of barley using novel Lab-on-a-Chip technology in comparison to two-dimensional; gel electrophoresis' [Details] |
| (2008) | 'The use of sourdough fermented by antifungal LAB to reduce the amount of calcium proprionate in bread'
Ryan LAM, Dal Bello F, and Arendt EK.; (2008) 'The use of sourdough fermented by antifungal LAB to reduce the amount of calcium proprionate in bread' [Details] |
| (2008) | 'Optimierung der Maelzungsbedingungen von Quinoa'
Zarnkow M.; Geyer T.; Lindemann B.; Burberg F.; Back W; Arendt, EK.; Kreisz S. ; (2008) 'Optimierung der Maelzungsbedingungen von Quinoa' [Details] |
| (2008) | 'Transglutaminase Polymerisation of Buckwheat (Fagopyrum Esculentum Moench) Proteins'
Renzetti, S, Behr, J, Vogel, RF, Arendt, EK; (2008) 'Transglutaminase Polymerisation of Buckwheat (Fagopyrum Esculentum Moench) Proteins' [DOI] [Details] |
| (2008) | 'Microstructure, Fundamental Rheology and Baking Characteristics of Batters and Breads From Different Gluten-Free Flours Treated With A Microbial Transglutaminase'
Renzetti, S, Dal Bello, F, Arendt, EK; (2008) 'Microstructure, Fundamental Rheology and Baking Characteristics of Batters and Breads From Different Gluten-Free Flours Treated With A Microbial Transglutaminase' [DOI] [Details] |
| (2007) | 'Descriptive epidemiology of collegiate women's basketball injuries: National Collegiate Athletic Association Injury Surveillance System, 1988-1989 through 2003-2004. J Athl Train'
Agel, J.,Olson, D. E.,Dick, R.,Arendt, E. A.,Marshall, S. W.,Sikka, R. S.; (2007) 'Descriptive epidemiology of collegiate women's basketball injuries: National Collegiate Athletic Association Injury Surveillance System, 1988-1989 through 2003-2004. J Athl Train' [Details] |
| (2007) | 'Musculoskeletal injuries of the knee: are females at greater risk?. Minn Med'
Arendt, E. A.; (2007) 'Musculoskeletal injuries of the knee: are females at greater risk?. Minn Med' [Details] |
| (2007) | 'Surgical biomechanics of the patellofemoral joint. Arthroscopy'
Feller, J. A.,Amis, A. A.,Andrish, J. T.,Arendt, E. A.,Erasmus, P. J.,Powers, C. M.; (2007) 'Surgical biomechanics of the patellofemoral joint. Arthroscopy' [Details] |
| (2007) | 'The reduction of malting loss using Lactobacilli'
Schehl B. Soriano Arendt EK and Ulmer HM.; (2007) 'The reduction of malting loss using Lactobacilli' [Details] |
| (2007) | 'Fundamental rheological properties of gluten free doughs and relationship to baking characteristics'
Gallagher E, Gormley TR and Arendt EK. ; (2007) 'Fundamental rheological properties of gluten free doughs and relationship to baking characteristics' [Details] |
| (2007) | 'Texture, microstructure and sensory properties of gluten free breads containing fish surimi'
Gallagher E, Gormley TR and Arendt EK. ; (2007) 'Texture, microstructure and sensory properties of gluten free breads containing fish surimi' [Details] |
| (2007) | 'Influence of cereal adjuncts on beer flavour and flavour stability in consideration of rice adjunct'
Zarnkow M, Arendt EK, Back W, Burberg F, Back W, Gastl M, Herrmann M, Kessler M and Kreisz S ; (2007) 'Influence of cereal adjuncts on beer flavour and flavour stability in consideration of rice adjunct' [Details] |
| (2007) | 'Buckwheat beers help coeliacs'
Wijngaard HH, and Arendt EK; (2007) 'Buckwheat beers help coeliacs' [Details] |
| (2007) | 'Proso Millet (Panicum Miliaceum L.): An Evaluation of The Microstructural Changes In The Endosperm During The Malting Process By Using Scanning-Electron and Confocal Laser Microscopy'
Zarnkow, M, Mauch, A, Back, W, Arendt, EK, Kreisz, S; (2007) 'Proso Millet (Panicum Miliaceum L.): An Evaluation of The Microstructural Changes In The Endosperm During The Malting Process By Using Scanning-Electron and Confocal Laser Microscopy' [Details] |
| (2007) | 'Microstructure of Buckwheat and Barley During Malting Observed By Confocal Scanning Laser Microscopy and Scanning Electron Microscopy'
Wijngaard, HH, Renzetti, S, Arendt, EK; (2007) 'Microstructure of Buckwheat and Barley During Malting Observed By Confocal Scanning Laser Microscopy and Scanning Electron Microscopy' [Details] |
| (2007) | '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, CI, Ryan, LAM, Ulmer, H, Schober, TJ, Strom, K, Sjogren, J, van Sinderen, D, Schnurer, J, Arendt, EK; (2007) 'Improvement of The Quality and Shelf Life of Wheat Bread By Fermentation With The Antifungal Strain Lactobacillus Plantarum Fst 1.7' [DOI] [Details] |
| (2007) | 'The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum Miliaceum L.) As A Raw Material For Gluten-Free Foods'
Zarnkow, M, Kessler, M, Burberg, F, Back, W, Arendt, EK, Kreisz, S; (2007) 'The Use of Response Surface Methodology to Optimise Malting Conditions of Proso Millet (Panicum Miliaceum L.) As A Raw Material For Gluten-Free Foods' [Details] |
| (2007) | 'Core strengthening. Instr Course Lect'
Arendt, E. A.; (2007) 'Core strengthening. Instr Course Lect' [Details] |
| (2006) | 'The influence of starter cultures on barley contaminated with Fusarium culmorum TMW 4.0754'
Lowe D, Ulmer H and Arendt EK.; (2006) 'The influence of starter cultures on barley contaminated with Fusarium culmorum TMW 4.0754' [Details] |
| (2006) | 'Impact of sourdough on the texture of bread'
Arendt EK, Ryan AM and DalBello; (2006) 'Impact of sourdough on the texture of bread' [Details] |
| (2006) | 'The Effect of Germination Time On The Final Malt Quality of Buckwheat'
Wijngaard, HH, Ulmer, HM, Arendt, EK; (2006) 'The Effect of Germination Time On The Final Malt Quality of Buckwheat' [DOI] [Details] |
| (2006) | 'The effects of estrogen on material and mechanical properties of the intra- and extra-articular knee structures. Am J Sports Med'
Wentorf, F. A.,Sudoh, K.,Moses, C.,Arendt, E. A.,Carlson, C. S.; (2006) 'The effects of estrogen on material and mechanical properties of the intra- and extra-articular knee structures. Am J Sports Med' [Details] |
| (2006) | 'Hormonal therapy: ACL and ankle injury. Med Sci Sports Exerc'
Agel, J.,Bershadsky, B.,Arendt, E. A.; (2006) 'Hormonal therapy: ACL and ankle injury. Med Sci Sports Exerc' [Details] |
| (2006) | 'Understanding and preventing noncontact anterior cruciate ligament injuries: a review of the Hunt Valley II meeting, January 2005. Am J Sports Med'
Griffin, L. Y.,Albohm, M. J.,Arendt, E. A.,Bahr, R.,Beynnon, B. D.,Demaio, M.,Dick, R. W.,Engebretsen, L.,Garrett, W. E., Jr.,Hannafin, J. A.,Hewett, T. E.,Huston, L. J.,Ireland, M. L.,Johnson, R. J.,Lephart, S.,Mandelbaum, B. R.,Mann, B. J.,Marks, P. H.,Marshall, S. W.,Myklebust, G.,Noyes, F. R.,Powers, C.,Shields, C., Jr.,Shultz, S. J.,Silvers, H.,Slauterbeck, J.,Taylor, D. C.,Teitz, C. C.,Wojtys, E. M.,Yu, B.; (2006) 'Understanding and preventing noncontact anterior cruciate ligament injuries: a review of the Hunt Valley II meeting, January 2005. Am J Sports Med' [Details] |
| (2006) | 'Ultra-structure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy'
Wijngaard HH and Arendt EK.; (2006) 'Ultra-structure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy' [Details] |
| (2005) | 'The influence of lactic acid bacteria on the quality of malt'
Lowe D, Ulmer H, Sorinao A and Arendt EK.; (2005) 'The influence of lactic acid bacteria on the quality of malt' [Details] |
| (2005) | 'Network formation in gluten free bread with the application of transglutaminase'
Moore M, Heimbokel M, Dockery P, Ulmer H and Arendt EK.; (2005) 'Network formation in gluten free bread with the application of transglutaminase' [Details] |
| (2005) | 'Model studies to understand the effects of amylase additions and pH adjustments on the rheological behaviour or simulated brewery mashes'
Goode DL, Ulmer H, and Arendt EK.; (2005) 'Model studies to understand the effects of amylase additions and pH adjustments on the rheological behaviour or simulated brewery mashes' [Details] |
| (2005) | 'Mashing with unmalted barley – impact of malted barley and commercial enzyme (Bacillus sp) additions'
Good D and Arendt EK.; (2005) 'Mashing with unmalted barley – impact of malted barley and commercial enzyme (Bacillus sp) additions' [Details] |
| (2005) | 'Advances in formulating gluten free products'
Gallagher E, Gormley TR and Arendt EK.; (2005) 'Advances in formulating gluten free products' [Details] |
| (2005) | 'sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread'
Moore M, Schober T, Ulmer H and Arendt EK.; (2005) 'sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread' [Details] |
| (2005) | 'Grouping of barley grain lots according to their basic composition, wort quality and rheological characteristics using multivariate data analysis'
Goode DL, Beamont VH, Quinn D and Arendt EK.; (2005) 'Grouping of barley grain lots according to their basic composition, wort quality and rheological characteristics using multivariate data analysis' [Details] |
| (2005) | 'The use of lactic acid bacteria with anti-fungal activity to improve the texture and mould-free shelf life of wheat bread'
Clarke CI, Ulmer H, Schober TJ, van Sindren D and Arendt EK.; (2005) 'The use of lactic acid bacteria with anti-fungal activity to improve the texture and mould-free shelf life of wheat bread' [Details] |
| (2005) | 'Symposium. Operative treatment of patellofemoral arthritis. J Bone Joint Surg Am'
Saleh, K. J.,Arendt, E. A.,Eldridge, J.,Fulkerson, J. P.,Minas, T.,Mulhall, K. J.; (2005) 'Symposium. Operative treatment of patellofemoral arthritis. J Bone Joint Surg Am' [Details] |
| (2005) | 'Enhanced matrix degradation after withdrawal of TGF-beta1 triggers hepatocytes from apoptosis to proliferation and regeneration. Cell Prolif'
Arendt, E.,Ueberham, U.,Bittner, R.,Gebhardt, R.,Ueberham, E.; (2005) 'Enhanced matrix degradation after withdrawal of TGF-beta1 triggers hepatocytes from apoptosis to proliferation and regeneration. Cell Prolif' [Details] |
| (2005) | 'Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread'
Moore M, Schober T, Ulmer H and Arendt EK.; (2005) 'Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread' [Details] |
| (2005) | 'Kilning conditions for the optimisation of enzyme levels in buckwheat'
NicPhiarais BP, Wijngaard H and Arendt EK.; (2005) 'Kilning conditions for the optimisation of enzyme levels in buckwheat' [Details] |
| (2005) | 'The impact of kilning on the enzymatic activity during the malting of buckwheat'
NicPhiarais BP, Wijngaard H and Arendt EK.; (2005) 'The impact of kilning on the enzymatic activity during the malting of buckwheat' [Details] |
| (2005) | 'Evaluation of the antimicrobial performance of alternative preservatives to sulphur dioxide in fresh pork sausages'
Scannell A, Hill C and Arendt EK; (2005) 'Evaluation of the antimicrobial performance of alternative preservatives to sulphur dioxide in fresh pork sausages' [Details] |
| (2005) | 'A review of the application of sourdough technology to wheat breads'
Clarke CI, Arendt EK; (2005) 'A review of the application of sourdough technology to wheat breads' [DOI] [Details] |
| (2004) | 'Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in Celiac Sprue patients'
Minervini F, Arendt EK and Gobetti M; (2004) 'Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in Celiac Sprue patients' [Details] |
| (2004) | 'Textural comparisons of gluten free and wheat based doughs batters and breads'
Moore M., Schober T, Dockery P and Arendt EK.; (2004) 'Textural comparisons of gluten free and wheat based doughs batters and breads' [Details] |
| (2004) | 'Application of biological acidification to improve the quality and processability of wort produced from 50 % raw barley'
Lowe D, Ulmer HM, Van Sinderen D and Arendt EK. ; (2004) 'Application of biological acidification to improve the quality and processability of wort produced from 50 % raw barley' [Details] |
| (2004) | 'Control of food spoilage bacteria in cooked meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter cultures'
Soriano A., Ulmer H, Scannell AGM, Ross P, Hill C and Arendt EK.; (2004) 'Control of food spoilage bacteria in cooked meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter cultures' [Details] |
| (2004) | 'Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties'
Clarke CI, Schober. TJ, Dockery P, O¿Sullivan K and Arendt EK. ; (2004) 'Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties' [Details] |
| (2004) | 'Recent advances in the formulation of gluten-free cereal based products'
Gallagher E, Gormley TR and Arendt EK. ; (2004) 'Recent advances in the formulation of gluten-free cereal based products' [Details] |
| (2004) | 'Reduction and expansion of the glutamine synthetase expressing zone in livers from tetracycline controlled TGF-beta1 transgenic mice and multiple starved mice. J Hepatol'
Ueberham, E.,Arendt, E.,Starke, M.,Bittner, R.,Gebhardt, R.; (2004) 'Reduction and expansion of the glutamine synthetase expressing zone in livers from tetracycline controlled TGF-beta1 transgenic mice and multiple starved mice. J Hepatol' [Details] |
| (2004) | 'NSAIDs should not be used in treatment of stress fractures. Am Fam Physician'
Stovitz, S. D.,Arendt, E. A.; (2004) 'NSAIDs should not be used in treatment of stress fractures. Am Fam Physician' [Details] |
| (2003) | 'Screening of bacteria isolated from fermented meat systems as potential starter cultures in an accelerated ripening process for dry cured ham production'
Scannell AGM, Arendt EK, Kenneally P, McCarthy D, Schwarz G, Elsser D, Folgero B and Bredholt S.; (2003) 'Screening of bacteria isolated from fermented meat systems as potential starter cultures in an accelerated ripening process for dry cured ham production' [Details] |
| (2003) | 'Evaluation of fat replacers on the quality of wheat bread'
O’Brien CM, Muller A, Scannell AGM and Arendt EK.; (2003) 'Evaluation of fat replacers on the quality of wheat bread' [Details] |
| (2003) | 'Toward optimal health: the experts discuss fitness among baby boomers. Interview by Jodi Godfrey Meisler. J Womens Health (Larchmt)'
Arendt, E. A.,DiNubile, N. D.; (2003) 'Toward optimal health: the experts discuss fitness among baby boomers. Interview by Jodi Godfrey Meisler. J Womens Health (Larchmt)' [Details] |
| (2003) | 'Contribution of starter cultures to the proteolytic process of a fermented non dried whole muscle ham product'
Scannell AGM, Kenneally P and Arendt EK.; (2003) 'Contribution of starter cultures to the proteolytic process of a fermented non dried whole muscle ham product' [Details] |
| (2003) | 'Evaluation of sugar replacers in short dough biscuit production'
Gallagher E, O’Brien CM, Scannell AGM and Arendt EK.; (2003) 'Evaluation of sugar replacers in short dough biscuit production' [Details] |
| (2003) | 'Effects of microencapsulated high fat powders on the quality of gluten free biscuits'
Schober, T.; O’Brien, C.; and Arendt EK.; (2003) 'Effects of microencapsulated high fat powders on the quality of gluten free biscuits' [Details] |
| (2003) | 'Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits'
O’Brien, C.M.; Chapman, D.; Neville, D.P.; Keogh, M.K. and Arendt EK.; (2003) 'Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits' [Details] |
| (2003) | 'Use of response surface methodology to produce functional short dough biscuits'
Gallagher E, O’Brien CM, Scannell AGM and Arendt EK.; (2003) 'Use of response surface methodology to produce functional short dough biscuits' [Details] |
| (2003) | 'Model studies for wheat sourdough systems using gluten lactate buffer and sodium chloride'
Schober T, Dockery P. and Arendt EK. ; (2003) 'Model studies for wheat sourdough systems using gluten lactate buffer and sodium chloride' [Details] |
| (2003) | 'Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits'
Schober T, C. O¿Brien and Arendt EK. ; (2003) 'Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits' [Details] |
| (2003) | 'Crust and crumb characteristics of gluten free breads'
Gallagher E, Gormley TR and Arendt EK; (2003) 'Crust and crumb characteristics of gluten free breads' [Details] |
| (2002) | 'Functional properties of casein hydrolysates in bakery applications'
Crowley P, O¿Brien CM, Slattery H, Chapman D, Arendt EK and Stanton C.; (2002) 'Functional properties of casein hydrolysates in bakery applications' [Details] |
| (2002) | 'The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European'
Crowley P, Schober T, Clarke C and Arendt EK; (2002) 'The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European' [Details] |
| (2002) | 'Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality'
Clarke C, Schober TJ, and Arendt EK. ; (2002) 'Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality' [Details] |
| (2001) | 'Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough'
Kenny S, Wehrle K, Auty M and Arendt EK. ; (2001) 'Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough' [Details] |
| (2001) | 'Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate'
Scannell A G M,; Hill, C; Ross, R P, Marx, S; Hartmeier, W. and Arendt, E K; (2001) 'Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate' [Details] |
| (2000) | 'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by lactic fermentation'
Morzel M, Verrez-Bagnis V, Arendt EK and Fleurence J.; (2000) 'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by lactic fermentation' [Details] |
| (2000) | 'Stress fractures and the female athlete. Clin Orthop Relat Res'
Arendt, E. A.; (2000) 'Stress fractures and the female athlete. Clin Orthop Relat Res' [Details] |
| (2000) | 'Effects of microencapsulated high fat powders on the empirical and fundamental rheological properties of wheat flour doughs'
O’Brien CM, Grau H, Neville DP, Keogh MK, Reville WJ and Arendt EK.; (2000) 'Effects of microencapsulated high fat powders on the empirical and fundamental rheological properties of wheat flour doughs' [Details] |
| (2000) | 'Screening methods for proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations'
Wehrle K, Crowe N, van Boeijen I and Arendt EK.; (2000) 'Screening methods for proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations' [Details] |
| (2000) | 'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation'
Arendt EK, Fleurence J, Morzel M, Verrez-Bagnis V; (2000) 'Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation' [Details] |
| (2000) | 'Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin (R)'
Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK; (2000) 'Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin (R)' [Details] |
| (1999) | 'Microencapsulated high fat powders in biscuit production'
Wehrle K, Gallagher E, Neville DP, Keogh MK and Arendt EK.; (1999) 'Microencapsulated high fat powders in biscuit production' [Details] |
| (1999) | 'Evaluation of a two-step baking procedure for convenience sponge cakes'
Grau H, Wehrle K and Arendt EK.; (1999) 'Evaluation of a two-step baking procedure for convenience sponge cakes' [Details] |
| (1999) | 'Anterior cruciate ligament injury patterns among collegiate men and women. J Athl Train'
Arendt, E. A.,Agel, J.,Dick, R.; (1999) 'Anterior cruciate ligament injury patterns among collegiate men and women. J Athl Train' [Details] |
| (1999) | 'Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough'
Kenny S, Wehrle K and Arendt EK.; (1999) 'Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough' [Details] |
| (1999) | 'Moisture distribution and microbial quality of part baked breads as related to storage and re-baking conditions'
Leuschner R, O’Callaghan MJA and Arendt EK.; (1999) 'Moisture distribution and microbial quality of part baked breads as related to storage and re-baking conditions' [Details] |
| (1998) | 'Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture'
Coffey A, Ryan M, Ross RP, Hill C, Arendt EK and Schwarz G.; (1998) 'Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture' [Details] |
| (1998) | 'An evaluation of the lipolytic ability of a number of strains of bacteria to determine their suitability for use as lipolytic meat starter cultures'
Kenneally PM, Leuschner RG and Arendt EK.; (1998) 'An evaluation of the lipolytic ability of a number of strains of bacteria to determine their suitability for use as lipolytic meat starter cultures' [Details] |
| (1998) | 'Bacilli spoilage in part-baked and rebaked brown Soda Bread'
Leuschner R, O’Callaghan MJA and Arendt EK.; (1998) 'Bacilli spoilage in part-baked and rebaked brown Soda Bread' [Details] |
| (1998) | 'The effect of dietary supplementation with á-tocopheryl acetate on the stability of low nitrite cured pork products'
Walsh MM, Kerry JF, Buckley DJ, Morrissey PA, Lynch PB and Arendt EK.; (1998) 'The effect of dietary supplementation with á-tocopheryl acetate on the stability of low nitrite cured pork products' [Details] |
| (1997) | 'Effect of dietary Vitamin E supplementation and nitrite levels on the colour stability of cooked ham'
Dineen NM, Kerry JP, Buckley JD and Arendt EK.; (1997) 'Effect of dietary Vitamin E supplementation and nitrite levels on the colour stability of cooked ham' [Details] |
| (1997) | 'Use of lactic acid bacteria for salmon fermentation'
Morzel M, Fitzgerald G and Arendt EK; (1997) 'Use of lactic acid bacteria for salmon fermentation' [Details] |
| (1997) | 'The application of malto-dextin/ salt solutions as salting and drying media for accelerated raw ham processing'
Schwarz G, Sauermann T and Arendt EK; (1997) 'The application of malto-dextin/ salt solutions as salting and drying media for accelerated raw ham processing' [Details] |
| (1997) | 'Lipolysis in fermented sausages'
Kenneally PM, Schwarz G, Fransen NG and Arendt EK. ; (1997) 'Lipolysis in fermented sausages' [Details] |
| (1997) | 'Influence of proteolytic starter cultures on the quality of fermented sausages'
O¿Connell MB, Fransen NG, Schwarz G and Arendt EK. ; (1997) 'Influence of proteolytic starter cultures on the quality of fermented sausages' [Details] |
| (1997) | 'Correlations between baking tests and fundamental and empirical measurements on frozen dough'
Kenny S, Wehrle K and Arendt EK.; (1997) 'Correlations between baking tests and fundamental and empirical measurements on frozen dough' [Details] |
| (1997) | 'Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough'
Wehrle K, Grau H and Arendt EK; (1997) 'Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough' [Details] |
| (1996) | 'Development of a partially baked soda bread'
Leuschner R, Wehrle K and Arendt EK. ; (1996) 'Development of a partially baked soda bread' [Details] |
| (1996) | 'Effects of sourdough on wheat breads'
Wehrle K, Leuschner R and Arendt EK; (1996) 'Effects of sourdough on wheat breads' [Details] |
| (1995) | 'Effect of Vitamin E on the stability of low nitrite turkey ham'
Walsh M, Buckley JD and Arendt EK; (1995) 'Effect of Vitamin E on the stability of low nitrite turkey ham' [Details] |
| (1995) | 'Evaluation of starter cultures for use in fermented hams'
Gleeson D, Leuschner R and Arendt EK; (1995) 'Evaluation of starter cultures for use in fermented hams' [Details] |
| (1991) | 'Lysogeny in Leuconostoc-oenos'
Arendt EK, Lonvaud A and Hammes WP.; (1991) 'Lysogeny in Leuconostoc-oenos' [Details] |
| (1990) | 'Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N'
Arendt EK, Neve H and Hammes WP.; (1990) 'Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N' [Details] |
| (1990) | 'Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products'
Wolf G, Arendt EK, Pfähler U and Hammes WP; (1990) 'Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products' [Details] |
| (1990) | '31P-NMR measurements of pHi and high-energy phosphates in isolated turtle hearts during anoxia and acidosis. Am J Physiol'
Wasser, J. S.,Inman, K. C.,Arendt, E. A.,Lawler, R. G.,Jackson, D. C.; (1990) '31P-NMR measurements of pHi and high-energy phosphates in isolated turtle hearts during anoxia and acidosis. Am J Physiol' [Details] |
| Year | Publication |
|---|
| (2008) | Proceedings of 5th European Symposium on Enzymes in Grain Processing
Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK ; (2008) A fundamental investigation on transglutaminase interactions with gluten free cereals Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details] |
| (2008) | Proceedings of the Symposium on gluten free foods
Thiele F., and Arendt E.K., ; (2008) Gluten free malt and beer Proceedings of the Symposium on gluten free foods [Details] |
| (2008) | Proceedings of 5th European Symposium on Enzymes in Grain Processing
Renzetti S and Arendt EK ; (2008) Oxidising and proteolytic enzymes in gluten-free batters and breads Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details] |
| (2008) | Proceedings of 5th European Symposium on Enzymes in Grain Processing
Klose C, Renzetti S, Schehl BD and Arendt EK ; (2008) Protein changes during malting of barley Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details] |
| (2008) | Proceedings of European Symposium on Enzymes in Grain Processing
Nic Phiarais BP, Schehl BD, Renzetti S and Arendt EK; (2008) Protein changes during malting of buckwheat Proceedings of European Symposium on Enzymes in Grain Processing [Details] |
| (2008) | Proceedings of 13th ICC Cereal and Bread Congress
Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK ; (2008) A fundamental study on transglutaminase interactions with brown rice proteins Proceedings of 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of Young Cereals Conference
Moroni A., Dal Bello F, Bonomi F, Iametti S and Arendt EK; (2008) Efficient buffers for rapid extraction of total proteins in cereals Proceedings of Young Cereals Conference [Details] |
| (2008) | 8th International Oat Conference
Hübner F, Hüttner EK, Arendt EK ; (2008) Influence of germination conditions on the quality of oat malt 8th International Oat Conference [Details] |
| (2008) | 8th International Oat Conference
Hüttner EK, Dal Bello F, Arendt EK; (2008) Effect of high-pressure treatment on oat batters 8th International Oat Conference [Details] |
| (2008) | 8th International Oat Conference
Klose C, Schehl, BD, Hüttner EK, Arendt EK ; (2008) Protein changes during malting of oats 8th International Oat Conference [Details] |
| (2008) | 8th International Oat Conference
Moore MM, Wijngaard HH, Renzetti S, Delcour JA, Courtin CM, Hüttner EK, Arendt EK; (2008) Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread 8th International Oat Conference [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Arendt E.K, Huettner E.K, Moore M.M. and Renzetti, S. ; (2008) Fundamental studies on the creation of structure in oat bread Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Renzetti, S., Behr, J., Vogel, R.F., Lynch, E.J. and Arendt, E.K. ; (2008) A fundamental study on transglutaminase interactions with brown rice proteins Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Lynch, E.J., Cashman, K.D., Sheehan, E. and Arendt, E.K; (2008) Descriptive sensory evaluation of breads containing reduced levels of sodium Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Vallons, K.J.R., Moore, M.M. and Arendt, E.K; (2008) Effects of high pressure on the rheological and microstructural properties of flour-water suspensions Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Nunes, M.H.B., Moore, M.M. and Arendt, E.K.; (2008) Impact of low lactose dairy powders on the quality of gluten-free breads Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Lynch, E.J., Ryan, L., Dal Bello, F., Moore, M.M. and Arendt, E.K. ; (2008) Studies on the spoilage of breads produced with reduced salt Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Sullivan P., Gallagher E. and Arendt, E.K. ; (2008) Wheat bread quality as influenced by the inclusion of barley Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of the 13th ICC Cereal and Bread Congress
Gallagher E., Alvarez L., Wijngaard H. and Arendt, E.K. ; (2008) Baked and antioxidant attributes of pseudocereal breads Proceedings of the 13th ICC Cereal and Bread Congress [Details] |
| (2008) | Proceedings of 7th European Young Cereal Scientists and Technologists
Bottega G, Pagani MA and Arendt EK; (2008) Incorporation of high fibre ingredients into gluten ¿free bread Proceedings of 7th European Young Cereal Scientists and Technologists [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Vollons K.J.R. and Arendt E.K., ; (2008) The effect of high pressure and temperature on buckwheat and sorghum starch Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Moroani A., Dal Bello F., Iametti S., Bonomi F. and Arendt E.K., ; (2008) Efficient buffers for the extraction of total proteins in gluten free cereals Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Galle S., Dal Bello F., Ryan L.A.M., Coffey A.G. and Arendt E.K.,; (2008) Isolation and rheological characterisation of exopolysaccharides produced by lactic acid bacteria Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Sullican P., Arendt E.K. and Gallagher E; (2008) Fundamental rheological and textural properties of doughs and breads produced from milled barley 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Hubner F., Brunton N., and Arendt E.K., ; (2008) Effect of germination conditions on the antioxidative properties and polyphenol content of malts from barley, buckwheat, oats and rye Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Kelly D., McAuliffe O., Ross R.P., Arendt E.K., Neve H., and Coffey A; (2008) Isolation and characterisation of bacteriophages with potential to control lactic acid bacterial strains which cause spoilage during the brewing process Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Hubner F., Thiele F. and Arendt E.K., ; (2008) Effects of malting conditions on the properties of oat malts Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Lynch E.J., Ryan L.A.M., DalBello F., Moore M.M. and Arendt E.K.,; (2008) Studies on the spoilage of breads produced with reduced salt Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences
Lynch E.J., Cashman K.D., Sheehan and Arendt E.K., ; (2008) Descriptive sensory evaluation of breads containing reduced levels of sodium Proceedings of the 38th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2008) | 5th European Symposium on Enzymes in Grain Processing
Hübner F, Dal Bello F, Gebruers K, Courtin CM, Delcour JA and Arendt EK ; (2008) Investigation of degradation of arabinoxylans in rye during malting using response surface methodology 5th European Symposium on Enzymes in Grain Processing [Details] |
| (2008) | 5th European Symposium on Enzymes in Grain Processing
Renzetti S and Arendt EK ; (2008) Oxidising and proteolytic enzymes in gluten-free batters and breads 5th European Symposium on Enzymes in Grain Processing [Details] |
| (2008) | Proceedings of 20th AOECS Anniversary
Renzetti S, and Arendt EK ; (2008) Novel approaches in the design of gluten-free cereal products Proceedings of 20th AOECS Anniversary [Details] |
| (2008) | Proceedings of 20th AOECS Anniversary
Arendt EK; (2008) Gluten free bee and other beverages Proceedings of 20th AOECS Anniversary [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Klose C., D.B. Schehl, F. Thiele and Arendt E.K. ; (2008) Malting and brewing with oats Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings of 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Steiner E., C. Klose, W. Back and Arendt E.K. ; (2008) Protein modification during malting and brewing and their influence on filterability Proceedings of 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Arendt E.K. ; (2008) Malting and brewing with non traditional cereals Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Huebner F., F. Thiele, N. Brunton, K. Gebruers, C.M. Courtin, J.A. Delcour and Arendt E.K.; (2008) Malting rye ¿ impact on arabinoxylans and antioxidants Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | International Symposium for Young Scientists and Technologists in Malting
Klose C., D.B. Schehl, F. Thiele and Arendt E.K. ; (2008) Protein changes during malting of barley International Symposium for Young Scientists and Technologists in Malting [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Thiele F, C. Klose, A. Mauch, M. Zarnkow, J. Helbig, W. Back and Arendt E.K. ; (2008) Possible use of advanced mmicroscopical techniques to evaluate the ultra-structure of grains Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Zarnkow M., A. Mauch, W. Back, D. Schehl and Arendt E.K. ; (2008) Ultra-structural changes of proso millet endosperm during malting observed by scanning electron- and confocal laser scanning microscopy Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Zarnkow M., T. Geyer, B. Lindemann, F. Burberg, W. Back, Arendt E.K. , S. Kreisz, and M. Gastl ; (2008) The use of response surface methodology to optimise malting conditions of quinoa as a raw material for gluten free foods Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Huebner F., F. Thiele F and E.K. Arendt ; (2008) Effect of malting conditions on the properties of oat malt Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Huebner F., N. Brunton and Arendt EK ; (2008) Effect if germination conditions on the antioxidant properties and contents of phenolic compounds of malts from barley, buckwheat, oats and rye Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Schull F., F. Burberg , Zarnkow M., M. Gastl Arendt E.K. , S. Kreisz, and W. Back, ; (2008) The influence of the gelatinisation temperature of barley malt on the mashing process Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling
Kelly D., O. McAuliff, R.P. Ross, E.K. Arendt, H. Neve, and A. Coffey ; (2008) Isolation and characterisation of bacteriophages wit potential to control lactic acid strains which cause spoilage in brewing process Proceedings 1st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling [Details] |
| (2008) | Proceedings of the Symposium on gluten free foods
Arendt E.K., and Dal Bello Fabio ; (2008) Novel approaches in the design of gluten-free cereal bread Proceedings of the Symposium on gluten free foods [Details] |
| (2008) | Proceedings of 5th European Symposium on Enzymes in Grain Processing
Hübner F, Dal Bello F, Gebruers K, Courtin CM, Delcour JA and Arendt EK ; (2008) Investigation of degradation of arabinoxylans in rye during malting using response surface methodology Proceedings of 5th European Symposium on Enzymes in Grain Processing [Details] |
| (2007) | Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Sullivan P, Gallagher E and Arendt EK. ; (2007) The use of barley flour in the production of breads Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2007) | Proceedings of the Cereals and Europe Spring Meeting
Moore MM and Arendt EK. ; (2007) Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread Proceedings of the Cereals and Europe Spring Meeting [Details] |
| (2007) | Proceedings of the Cereals and Europe Spring Meeting
Nunes MHB, Moore MM and Arendt EK.; (2007) Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality Proceedings of the Cereals and Europe Spring Meeting [Details] |
| (2007) | Proceedings of the Cereals and Europe Spring Meeting
Renzetti S, Behr J, Vogel RF and Arendt EK.; (2007) Cereal proteomics: interactions of Transglutaminase and buckwheat proteins Proceedings of the Cereals and Europe Spring Meeting [Details] |
| (2007) | Proceedings of the Cereals and Europe Spring Meeting
Ryan LAM, Dal Bello F and Arendt EK; (2007) Antifungal activity of sourdough and potential to reduce the level of calcium propionate in wheat bread Proceedings of the Cereals and Europe Spring Meeting [Details] |
| (2007) | Proceedings of the European PhD workshop in Food .Engineering and Technology
Ryan LAM, Dal Bello F and Arendt EK. ; (2007) Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat Bread Proceedings of the European PhD workshop in Food .Engineering and Technology [Details] |
| (2007) | Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum
Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK.; (2007) Creating structure: impact of transglutaminase on gluten-free cereal proteins Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum [Details] |
| (2007) | Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum
Wijngaard HH, Renzetti S and Arendt EK.; (2007) The ultra structure of barley and buckwheat Proceedings of the 98th AOCS Meeting & Expo, Food Structure and Functionality Forum [Details] |
| (2007) | Proceedings of the 31st EBC Conference
Arendt EK, Ulmer H, Ström K, Sjögren J, van Sinderen D and Dal Bello F.; (2007) Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application in malting Proceedings of the 31st EBC Conference [Details] |
| (2007) | Proceedings of the 31st EBC Conference
Zarnkow M, Keßler M, Burberg F, Back W, Arendt EK and Kreisz S. ; (2007) Impact of different yeast and Lactic acid bacterial of the fermentation of proso millet malt (Panicum miliaceum L.) for gluten free beer Proceedings of the 31st EBC Conference [Details] |
| (2007) | Proceedings of the 31st EBC Conference, May 2007
Zarnkow M, Keßler M, Burberg F, Back W, Arendt E and Kreisz S. ; (2007) The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten free foods Proceedings of the 31st EBC Conference, May 2007 [Details] |
| (2007) | Proceedings of the 31st EBC Conference
Keßler M, Kuntze L, Zarnkow M, Burberg F, Arendt EK, Kreisz S and Back W.; (2007) The impact of environmental conditions on malting quality of barley from different locations in Europe Proceedings of the 31st EBC Conference [Details] |
| (2007) | Proceedings of the Young Cereal Scientist Workshop
Lynch E, Moore MM and Arendt EK.; (2007) Fundamental studies on the reduction of salt in wheat bread Proceedings of the Young Cereal Scientist Workshop [Details] |
| (2007) | Proceedings of the Young Cereal Scientist Workshop
Nunes MHB, Moore MM and Arendt EK. ; (2007) Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality Proceedings of the Young Cereal Scientist Workshop [Details] |
| (2007) | Proceedings of the ASBC Conference
Zarnkow M, Mauch A, Kreisz S, Back W, Schehl B and Arendt EK. ; (2007) The ultra-structure of barley and prosomillet during malting observed by scanning electron microscopy Proceedings of the ASBC Conference [Details] |
| (2007) | Proceedings of the ASBC Conference
Huebner F, Schehl BD and Arendt EK.; (2007) Rye malt as an ingredient for beer Proceedings of the ASBC Conference [Details] |
| (2007) | Proceedings of the ASBC Conference
Huebner F, Mauch A, Schehl BD and Arendt EK; (2007) Fundamental studies on the malting of oats Proceedings of the ASBC Conference [Details] |
| (2007) | Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Usansa U, Zarnkow M, Burberg F, Geiger E, Back W, Tea-umroong N, Wanapu C, Arendt E K and Kreisz S. ; (2007) The Use of Response Surface Methodology to Optimise Malting Conditions of Two Black Rice Varieties (Oryza sativa L.) as a Raw Material for Gluten-Free Foods Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details] |
| (2007) | Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Arendt EK. ; (2007) Novel approaches for the development of gluten-free cereal products Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details] |
| (2007) | Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Renzetti S, Behr J, Vogel RF and Arendt EK. ; (2007) Transglutaminase improves the quality of gluten-free buckwheat bread Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details] |
| (2007) | Symposium of Gluten-Free Cereal Products and Beverages
Schehl BD, Nic Phairais BP, Wijngaard HH, Mauch A, Klose C, Huebner F and Arendt, EK.; (2007) Malting gluten-free cereals Symposium of Gluten-Free Cereal Products and Beverages [Details] |
| (2007) | Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Gallagher E, Gormley RT, Schober TJ and Arendt EK.; (2007) Dough rheology and baking characteristics of gluten-free breads Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details] |
| (2007) | Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages
Zarnkow M, Arendt EK, Back W, Burberg F, Kessler M and Kreisz S. ; (2007) Gluten-free beer from proso millet (Panicum miliaceum L.) Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages [Details] |
| (2007) | Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Guo J, Ryan LAM, Dal Bello F, Lucey B, Arendt EK and Coffey A. ; (2007) Activity of low molecular weight antimicrobial compounds produced by Lactobacillus plantarum Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2007) | Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Klose C, Schehl BD and Arendt EK.; (2007) Understanding protein changes during malting of barley Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2007) | Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Lynch EJ, Moore MM and Arendt EK.; (2007) A technological approach to reducing salt in bread Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2007) | Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
Alvarez L, Gallagher E, Downey G and Arendt EK. ; (2007) Application of pseudocereals in gluten free breads Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2007) | . Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences
O¿Flaherty J, NP Brunton and Arendt EK; (2007) Optimisation of extraction conditions for antioxidant compounds in oat and barley . Proceedings 37th Annual Research Conference Food, Nutrition and Consumer Sciences [Details] |
| (2007) | Proceedings of the Cereals and Europe Spring Meeting
Lynch E, Moore MM and Arendt EK.; (2007) Fundamental studies on the reduction of salt in wheat bread Proceedings of the Cereals and Europe Spring Meeting [Details] |
| (2006) | Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Alvarez L, Gallagher E, Downey G and Arendt EK. ; (2006) The effect of nutritive flours in a soda-raised gluten-free bread formulation Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details] |
| (2006) | Proceedings of the 3rd International Symposium on sourdough
Arendt EK ; (2006) Influence of sourdough on bread texture Proceedings of the 3rd International Symposium on sourdough [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Dal Bello F, Ryan LAM, Renzetti S, Ström K, Sjögren J, Schnürer J and Arendt EK.; (2006) Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat bread ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverages
Renzetti S and Arendt EK.; (2006) Impact of transglutaminase on the ultra-structure, fundamental rheological and baking characteristics of batters and breads from different gluten free flours Proceedings of the ¿World Grains Summit: Food and Beverages [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Schehl BD, Wijngaard HH, NicPharais BP and Arendt EK.; (2006) Malting and Brewing with Buckwheat ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Moore MM, Renzetti S and Arendt EK. ; (2006) Assessment of the suitability of a range of gluten free cereal for their potential use in gluten free bread ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverages
Wijngaard HH, Schehl BD and Arendt EK; (2006) The ultra structure of barley and buckwheat during malting observed by scanning electron microscopy Proceedings of the ¿World Grains Summit: Food and Beverages [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverages
Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S.; (2006) Optimisation of the mashing procedure for malted proso millet Proceedings of the ¿World Grains Summit: Food and Beverages [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverages¿
Wijngaard HH, NicPhiarais BP, Schehl BD and Arendt EK. ; (2006) Malting and brewing with Buckwheat Proceedings of the ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Schehl BD, Wijngaard HH, NicPharais BP and Arendt EK. ; (2006) Malting and Brewing with Buckwheat ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverage
Moore MM, Renzetti S and Arendt EK. ; (2006) Assessment of the suitability of a range of gluten free cereal for their potential use in gluten free bread Proceedings of the ¿World Grains Summit: Food and Beverage [Details] |
| (2006) | Proceedings of the Young Cereal Scientist Conference
NicPhiarais BP, Schehl BD, Olivera JC and Arendt EK; (2006) Use of response surface mythology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes Proceedings of the Young Cereal Scientist Conference [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverages
Soriano AM, Ulmer HM, Schehl BD and Arendt EK. ; (2006) Reduction of malting loss using specifically selected lactic acid bacteria Proceedings of the ¿World Grains Summit: Food and Beverages [Details] |
| (2006) | Proceedings of the ¿World Grains Summit: Food and Beverages
Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S; (2006) Optimisation of the mashing procedure for malted proso millet Proceedings of the ¿World Grains Summit: Food and Beverages [Details] |
| (2006) | Proceedings of the Young Cereal Scientist Conference
NicPhiarais BP, Schehl BD, Olivera JC and Arendt EK; (2006) Optimisation of the mashing process of buckwheat malt using RSM Proceedings of the Young Cereal Scientist Conference [Details] |
| (2006) | Proceedings of the 3rdInternational Symposium on Sourdough
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK. ; (2006) Impact of sourdough on wheat and gluten-free bread texture Proceedings of the 3rdInternational Symposium on Sourdough [Details] |
| (2006) | 3rdInternational Symposium on Sourdough
Ryan LAM, Dal Bello F and Arendt EK. ; (2006) The use of selected lactic acid bacteria to improve the baking and rheological quality of gluten-free batter and bread 3rdInternational Symposium on Sourdough [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Dal Bello F, Ryan LAM, Renzetti S, Ström K, Sjögren J, Schnürer J and Arendt EK. ; (2006) Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat bread ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Soriano AM, Ulmer HM, Schehl BD and Arendt EK.; (2006) Reduction of malting loss using specifically selected lactic acid bacteria ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | ¿World Grains Summit: Food and Beverages¿
Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S. ; (2006) Optimisation of the mashing procedure for malted proso millet ¿World Grains Summit: Food and Beverages¿ [Details] |
| (2006) | Proceedings of the Young Cereal Scientist Conference
NicPhiarais BP, Schehl BD, Olivera JC and Arendt EK. ; (2006) Optimisation of the mashing process of buckwheat malt using RSM Proceedings of the Young Cereal Scientist Conference [Details] |
| (2006) | Proceedings of the 3rdInternational Symposium on Sourdough
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK. ; (2006) Isolation and characterisation of antifungal compounds from LAB and their application to improve the shelf-life of wheat bread Proceedings of the 3rdInternational Symposium on Sourdough [Details] |
| (2006) | 3rdInternational Symposium on Sourdough
Arendt EK, Dal Bello F and Ryan LAM; (2006) Impact of sourdough on wheat and gluten-free bread texture 3rdInternational Symposium on Sourdough [Details] |
| (2006) | Proceedings of the 3rdInternational Symposium on Sourdough
Dal Bello F, Vogelmann SA, Ryan LAM, Hertel C and Arendt EK. ; (2006) Microbial ecology of gluten-free sourdough Proceedings of the 3rdInternational Symposium on Sourdough [Details] |
| (2006) | Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Wijngaard HH, Renzetti S and Arendt EK. ; (2006) Ultra structure of buckwheat and barley during malting observed by confocal laser scanning microscopy and scanning electron microscopy Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details] |
| (2006) | Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
NicPhiarais BP, Schehl B, Olivera J and Arendt EK. ; (2006) Optimisation of commercial enzymes in buckwheat malt for brewing purposes Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details] |
| (2006) | Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Ryan LAM, Dal Bello F, Ström K, Sjögren J, Schnürer J and Arendt EK.; (2006) Application of antifungal LAB to improve shelf-life of wheat bread Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details] |
| (2006) | Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science
Hüttner EK, Dal Bello F and Arendt EK.; (2006) Optimisation of gluten-free oat bread Proceedings of the 36th Research Conference Food, Nutrition and Consumer Science [Details] |
