2015

Mäkinen, O. E., Uniacke-Lowe, T., O’Mahony, J. A. and Arendt, E. K. 2015. Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. Food Chemistry 168:630-638.

O'Shea, N., Rossle, C., Arendt, E. and Gallagher, E. 2015. Modelling the effects of orange pomace using response surface design for gluten-free bread baking. Food Chem 166:223-30.

 

2014

Almaguer, C., Schönberger, C., Gastl, M., Arendt, E. K. and Becker, T. 2014. Humulus lupulus – a story that begs to be told. A review. Journal of the Institute of Brewing 120:289-314.

Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A. and Arendt, E. K. 2014. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology.

Axel, C., Zannini, E., Arendt, E. K., Waters, D. M. and Czerny, M. 2014. Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Delta by HRGC/MS using stable isotope dilution assay. Anal Bioanal Chem 406:2433-44.

Brosnan, B., Coffey, A., Arendt, E. K. and Furey, A. 2014a. A comprehensive investigation into sample extraction and method validation for the identification of antifungal compounds produced by lactic acid bacteria using HPLC-UV/DAD. Analytical Methods 6:5331-5344.

Brosnan, B., Coffey, A., Arendt, E. K. and Furey, A. 2014b. The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures. Talanta 129:364-373.

Capuani, A., Behr, J., Arendt, E. and Vogel, R. 2014. Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread. European Food Research and Technology 238:979-988.

Faltermaier, A., Waters, D., Becker, T., Arendt, E. and Gastl, M. 2014. Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review. Journal of the Institute of Brewing 120:1-15.

Faltermaier A, Waters D, Becker T, Arendt EK and Gastl M (2014). Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review. Journal of the Institute of Brewing 120(1): 1-12

Hager, A.-S., Mäkinen, O. and Arendt, E. 2014a. Amylolytic activities and starch reserve mobilization during the germination of quinoa. European Food Research and Technology 239:621-627.

Hager, A.-S., Taylor, J. P., Waters, D. M. and Arendt, E. K. 2014b. Gluten free beer – A review. Trends in Food Science & Technology 36:44-54.

James, T. C., Gallagher, L., Titze, J., Bourke, P., Kavanagh, J., Arendt, E. and Bond, U. 2014. In situ production of human β defensin-3 in lager yeasts provides bactericidal activity against beer-spoiling bacteria under fermentation conditions. Journal of Applied Microbiology 116:368-379.

Lynch, K. M., McSweeney, P. L. H., Arendt, E. K., Uniacke-Lowe, T., Galle, S. and Coffey, A. 2014a. Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese. International Dairy Journal 34:125-134.

Lynch, K. M., Pawlowska, A. M., Brosnan, B., Coffey, A., Zannini, E., Furey, A., McSweeney, P. L. H., Waters, D. M. and Arendt, E. K. 2014b. Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese. International Dairy Journal 34:167-173.

McPhillips, K., Waters, D., Parlet, C., Walsh, D., Arendt, E. and Murray, P. 2014. Purification and Characterisation of a β-1,4-Xylanase from Remersonia thermophila CBS 540.69 and Its Application in Bread Making. Applied Biochemistry and Biotechnology 172:1747-1762.

O'Shea, N., Arendt, E. and Gallagher, E. 2014. State of the Art in Gluten-Free Research. Journal of Food Science 79:R1067-R1076.

O’Shea, N., Arendt, E. and Gallagher, E. 2014. Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion. Food and Bioprocess Technology 7:1767-1782.

Oliveira, P. M., Brosnan, B., Furey, A., Coffey, A., Zannini, E. and Arendt, E. K. 2014a. Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds. Food Control.

Oliveira, P. M., Zannini, E. and Arendt, E. K. 2014b. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiology 37:78-95.

Schnitzenbaumer B and Arendt EK (2014) Effect of unmalted oats (Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition. European Food Research and Technology, 238: 225-235.

Schnitzenbaumer, B. and Arendt, E. K. 2014b. Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review. Journal of the Institute of Brewing 120:315-330.

Schnitzenbaumer B, Kaspar J, Titze J and Arendt EK (2014) Implementation of commercial oat and sorghum flours in brewing. European Food Research and Technology, 238: 515-525.

Schnitzenbaumer B and Arendt EK (2014) Effect of unmalted oats (Avena sativaL.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition. European Food Research and Technology. European Food Research and Technology 238(2): 225-235.

Sullivan P, O’Flaherty J, Brunton N, Arendt EK and Gallagher E (2014). The rheological properties and bread making quality of wholegrain barley flour form different cultivars. European Food Research and Technology, in press.

Waters DM, Mauch A, Coffey A, Arendt EK and Zannini E (2014). Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal based beverages: a review. Critical Reviews in Food Science and Nutrition. In press.

Wolter, A., Hager, A.-S., Zannini, E., Czerny, M. and Arendt, EK (2014). Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads. European Food Research and Technology 239:1-12.

Wolter A, Hager AS, Zannini E and Arendt EK (2014). Influence of sourdough on in vitro starch digestability and predicted glycemic indices of gluten free breads. Food and Function, 5:564-572.

Wolter A, Hager AS, Zannini E, Czerny and Arendt EK (2014). Influence of dextran producing Weisella cibaria on baking properties and sensory profile of gluten free and wheat breads. International Journal of Food Microbiology, 172: 83-91.

Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters D and Arendt EK (2014). Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiology, 37: 44-50.

Wolter A, Hager AS, Zannini E and Arendt EK (2014). In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. Food and Function

Zannini E, Waters DM and Arendt EK (2014). The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. European Food Research and Technology, 238:763-771.

Zannini E, Mauch A, Galle S, Gänzle M, Coffey A, Arendt EK, Taylor JP, and Waters, DM (2014). Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. Journal of Applied Microbiology. In press

Zannini E, Waters DM and Arendt EK (2014). The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. European Food Research and Technology, 1-19.

Zannini E, Mauch A, Galle S, Gänzle M, Coffey A, Arendt EK, Taylor JP, and Waters, DM (2014). Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. Journal of Applied Microbiology. In press.

 

2013

Vallons, KJR, Ryan LAM and Arendt EK (2013). Pressure induced gelatinisation of starch in excess water. Critical Review in Food Science and Nutrition, 54, 399-409.

Waters DM, Pawlowska AM, Brosnan B, Olivera PM, Furey A, Coffey C, Arendt EK and Zannini E (2013). Multi-component evaluation of Lactobacillus brevis R2 delta antifungal metabolites in a novel application: Extended shelf-life wort beverage. International Journal of Food Microbiology, in press.

Schnitzenbaumer B, Karl CA, Jacob F and Arendt EK (2013) Impact of unmalted white Nigerian and red Italian sorghum (Sorghum bicolor) on the quality of worts and beers applying optimized enzyme levels. Journal of the American Society of Brewing Chemists, 71: 258-266.

Schnitzenbaumer B, Karl CA and Arendt EK (2013) A comparison of white Nigerian and red Italian sorghum (Sorghum bicolor) as brewing adjuncts based on optimized enzyme additions. Journal of the American Society of Brewing Chemists, 71: 248-257.

Wolter, A., Hager, A.-S., Zannini, E., and Arendt, E.K. (2013). In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. Journal of Cereal Science, in press.

Murphy, P., Dal Bello, F., O’Doherty, J., Arendt, E., Sweeney, T. & Coffey, A., (2013). Analysis of bacterial population shifts in the gastrointestinal tract of pigs fed with Beta-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae. Animal: International Journal of Animal Bioscience, 7 (7): 1079 – 1087.

Murphy, P., Dal Bello, F., O’Doherty, J., Arendt, E., Sweeney, T. and Coffey, A., (2013). The effect of liquid versus spraydried Laminaria digitata, extract on selected bacteria groups in the piglet gastrointestinal tract (GIT) microbiota. Anaerobe, 21: 1-8.

Lynch, K.M., Pawlowska, A.M., Brosnan, B., Coffey, A., Zannini, E., Furey, A., McSweeney, P.L.H., Waters, D.M., and Arendt, E.K. (2014). Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese. International Dairy Journal 34:167-173.

Zannini, E., Kingston, W., Arendt, E.K., and Waters, D.M. (2013). Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management. Food Research International 54:935-950.

Konitzer, K., Pflaum, T., Oliveira, P., Arendt, E.K., Kohler, P., and Hofmann, T. (2013). Kinetics of Sodium Release From Wheat Bread Crumb as Affected by Sodium Distribution. J Agric Food Chem.

Hager, A.S. and Arendt, E.K. (2013). 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. Food Hydrocolloids 32:195-203.

Oliveira, P.M., Waters, D.M., and Arendt, E.K. (2013). The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains. Appl Microbiol Biotechnol 97:2053-2065.

Hager, A.S., Czerny, M., Bez, J., Zannini, E., and Arendt, E.K. (2013). Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. Journal of Cereal Science 58:156-163.

Schirmer M, Jekle M, Arendt EK, and Becker T (2013). Physicochemical interactions of polydextrose for sucrose replacement in pond cake. Food Research International 48: 291-298.

Schirmer, M., Hochstotter, A., Jekle, M., Arendt, E., and Becker, T. (2013). Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio. Food Hydrocolloids 32:52-63.

Sullivan, P., Arendt, E., and Gallagher, E. (2013). The increasing use of barley and barley by-products in the production of healthier baked goods. Trends in Food Science & Technology 29:124-134.

Titze, J., Faltermaier, A., Schnitzenbaumer, B., Gastl, M., Becker, T., Ilberg, V., and Arendt, E. (2013). Theoretical Study on a Statistical Method for the Simple and Reliable Pre-Selection of Wheat Malt Types for Brewing Purposes based on Generally Accepted Quality Characteristics. Journal of the American Society of Brewing Chemists 71:67-75.

Wolter, A., Hager, A.S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., and Arendt, E.K. (2013). Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiology.

Schnitzenbaumer, B. and Arendt, E.K. (2013). A comparative study of oat (Avena sativa) cultivars as brewing adjuncts. European Food Research and Technology 236:1015-1025.

Zannini, E., Mauch, A., Galle, S., Ganzle, M., Coffey, A., Arendt, E.K., Taylor, J.P., and Waters, D.M. (2013). Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. J Appl Microbiol.

O’Shea N, Doran L, Auty M, Arendt EK and Gallagher (2013) The rheology, microstructure and sensory, characterisitcs of gluten-free bread formulation enhanced with orange pomace. Food and Function 4(12): 1856 -186.

Mäkinen OE, Wanhalinna V, Zannini E and Arendt EK (2012) Foods for special dietary needs: Non-dairy plant based milk substitutes and fermented dairy type products. Critical Reviews in Food Science and Nutrition, in press.

Faltermaier, A., Waters, D., Becker, T., Arendt, E., and Gastl, M. (2013). Protein Modifications and Metabolic Changes Taking Place During the Malting of Common Wheat (Triticum aestivum L.). Journal of the American Society of Brewing Chemists 71:153-160.

Waters, D.M., Mauch, A., Coffey, A., Arendt, E.K., and Zannini, E. (2013). Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal based beverages: a review. Critical Reviews in Food Science and Nutrition, in press.

Mäkinen OE, Zannini E and Arendt EK (2012). Germination of oat and quinoa and evaluation of the malts as gluten-free baking ingredients. Plant Foods for Human Nutrition, 68(1): 90-95.

Waters, D.M., Kingston, W., Jacob, F., Titze, J., Arendt, E.K., and Zannini, E. (2013). Wheat bread biofortification with rootlets, a malting by-product. J Sci Food Agric 93:2372-2383.

Hubner, F. and Arendt, E.K. (2013). Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review. Critical Reviews in Food Science and Nutrition 53:853-861.

O’Shea N, Arendt EK and Gallagher E (2013). Enhancing an extruded puffed snack by optimisatind die head, temperature, screw speed and apple pomace inclusion. Food and Bioprocess Technology.

Galle, S. and Arendt, E. K. 2013. Exopolysaccharides from Sourdough Lactic Acid Bacteria. Critical Reviews in Food Science and Nutrition 54:891-901.

 

2012

Schnitzenbaumer B, Arendt EK and Titze J (2012) Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser. Journal of Cereal Science, in press.

Pawlowska AM, Zannini E, Coffey A and Arendt EK (2012) "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. Advances in Food & Nutrition Research, 66: 217-38.

Waters DM, Jacob F, Arendt EK and Zannini E (2012) Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment. European Food Research and Technology, in press.

Waters DM, Mauch A, Coffey A, Arendt E and Zannini E (2012) Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal based beverages: a review. Critical Reviews in Food Science and Nutrition, in press.

Hager A-S, Zannini E and Arendt EK (2012) Gluten-free pasta - Advances made in Research and Commerzialisation. Cereal Foods World, 57(5) 225-229.

Oliveira PM, Mauch A, Jacob F, Arendt EK (2012). Impact of Fusarium culmorum-infected barley malt grains on brewing and beer quality. Journal of American Society of Brewing Chemists, 70: 186-194.

Hager AS, Wolter A, Czerny M, Bez J, Zannini E, Arendt EK (2012). Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science, 56(2): 239-247.

Mäkinen, OE and Arendt EK (2012). Oat malt as a baking ingredient - a comparative study of the impact of oat, barley and wheat malts on bread and dough properties. Journal of Cereal Science, 56(3): 747-753.

Schnitzenbaumer B, Kerpes R, Titze J, Jacob F and Arendt EK (2012) Impact of various levels of unmalted oats (Avena sativa L.) on the quality and processability of mashes, worts, and beers. Journal of the American Society of Brewing Chemists, 70: 142-149.

Axel C, Zannini E, Coffey A, Guo J, Waters DM and Arendt EK (2012). Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review. Applied Microbial Biotechnology, in press. DOI 10.1007/s00253-012-4282-y

Galle S and Arendt EK (2012). Exopolysaccharides from sourdough lactic acid bacteria. A review. Critical reviews in Food Science and Nutrition, in press.

Galle S, Schwab C, Dal Bello F, Coffey A, Ganzle M and Arendt EK (2012). Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread. Journal of Cereal Science, in press. DOI 10.1016/j.jcs.2012.07.001

Hager AS, Wolter A, Czerny M, Bez J, Zannini E, Arendt EK (2012) Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Journal of Food Research and Technology, 235(2): 333-344.

Oliveira PM, Mauch A, Jacob F, Waters DM and Arendt EK (2012). Fundamental study on the influence of Fusarium infection on quality and ultra-structure of barley malt. International Journal of Food Microbiology, 156: 32–43.

Klose C, Mauch A, Wunderlich S, Thiele F, Zarnkow M, Jacob F and Arendt EK (2012). Brewing with 100 % oats malt. Journal of the Institute of Brewing, 117(3): 411-421.

Galle S, Schab C, Dal Bello F, Coffey A, Ganzle M and Arendt EK (2012). Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. International Journal of Food Microbiology, 155: 105-112.

Belz M, Ryan L and Arendt EK (2012) Influence of salt on bread quality - a review. Critical Reviews in Food Science and Nutrition, 52 (6): 514-524.

Klose C and Arendt EK (2012) Proteins in oats, their synthesis and changes during germination. Critical Reviews in Food Science and Nutrition, 52(7): 529-639.

Hüttner EK and Arendt EK (2012). Recent advances in gluten free baking and the current status of oats. Trends in Food Science & Technology, 21(6) 303–312.

Zannini E, Pontonio E, Waters D and Arendt EK (2012). Applications of microbial fermentations for production of gluten-free products and perspectives. Applied Microbiology and Biotechnology, 93(2): 473-485.

O'Shea Nora, Arendt EK and Gallagher E (2012). Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science and Emerging Technologies, in press.

Hager AS, Vollons K and Arendt EK (2012). Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films. Journal of Agriculture and Food Chemistry 60 (24): 6157-6163.

Brosnan B, Coffey A, Arendt EK, Furey A (2012). Rapid Identification of Anti -fungal Compounds Produced by Lactic Acid Bacteria using the LTQ - Orbitrap XL Hybrid Mass Spectrometer. Analytical and Bioanalytical Chemistry, 403: 2983 - 2995.

Schirmer M, Jekle M, Arendt EK, and Becker T (2012). Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International 48: 291 -298.

Guo J, Arendt EK, Murphy P and Coffey A (2012). Antifungal activity of Lactobacillus against Microsprum canis, Microsporum gypseum and Epidermophyton floccosum. Bioengeered Bugs, 3:1-10.

 

2011

Sullivan P, O'Flaherty J, Brunton N, Arendt EK and Gallagher E. (2011) The utilisation of barley middlings to add value and health benefits to white bread. Journal of Food Engineering, 105(3): 493–502.

SteinerE, Arendt EK, Gastle M, Back W and Becker T (2011). Influence of the malting parameters on the hazeformation of beer after filtration. Journal of Applied Microbiology ,111: 474-483.

Waters DM, Murray PG, Ryan LA, Arendt EK and Tuohy MG (2011). Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology. Enzymes and Microbial Technology, 49: 229-236.

Vallons KJR, Ryan LAM and Arendt EK (2011). Promoting structure formation by high pressure in gluten-free flours. LWT - Food Science and Technology, 44: 1672-1680.

Arendt EK, Moroni AV and Zannini E (2011). Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomoelcules and food ingredients in gluten free bread. Microbial Cell Factory, 10: 159-168.

Moroni AV, Dal Bello F, Zannini E and Arendt EK (2011). Impact of sourdough on buckwheat flour, batter and bread: biochemical, rheological and textural insights. Journal of Cereal Science, 54:195 -202.

Klose C, Mauch A, Wunderlich S, Thiele F, Zarnkow M, Jacob F and Arendt EK .(2011) Brewing with 100 % oats malt. Journal of the Institute of Brewing, 117(3): 411-421.

Renzetti S, Behr J, Vogel RF, Barbiroli A, Iametti S, Bonomi F and Arendt EK (2011). Transglutaminsase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modification. Food Chemistry, 131 (4): 1076-1085.

Hüttner EK, Dal Bello F, Zannini E, Titze J, Beuch S and Arendt EK (2011). Physicochemical properties of oat varieties and their potential for bread making. Cereal Chemistry, 88 (6): 602-608.

Mauch A, Wunderlich S, Zarnkow M, Becker T, Jacob F, and Arendt EK (2011). Part 2: The use of malt produced with 70 % less malting loss for beer production: Impact on processability and final quality. Journal of the American Association of Brewing Chemists, 69 (4): 239 -254.

Usansa U, Burberg F, Geiger E, Back W, Wanapu C, Arendt EK, Kreisz S, Teaumroong N and Zarnkow M (2011). Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica). Journal of the Institute of Brewing, 117:39-46.

Hager AS, Ryan LAM, Schwab C, Ganzle MG, O'Doherty J and Arendt EK (2011). Influence of the soluble fibres inulin and oat beta-glucan on quality of dough and bread. Eur Food Res Technol 232: 405 - 413.

Kelly D, NeveH, McAuliffe O, Ross RP, Arendt EK and Coffey A. (2011). Isolation and characterisation of bacteriophages that inhibit strains of Pediococcus damnosus, Lactobacillus brevis and Lactobacillus paraplantarum that cause beer spoilage. Journal of the American Association of Brewing Chemists, 69: 8-13.

Guo J, Mauch A, Galle S, Murphy P, Arendt EK and Coffey A (2011). Inhibition of growth of Trichophytom tonsurans by Lactobacillus reuteri. Journal of Applied Microbiolgy, 111: 474-483.

Hager AS, Axel C and Arendt EK (2011). Status of Carbohydrates and Dietary fiber in gluten-free diets. Cereal Foods Word June: 109-115.

Galle S, Schwab C, Arendt EK and Gaenzle M (2011). Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bactereia in wheat and sorghum sourdough. Journal of Food Microbiology, 28: 547-553.

Moroni A, Arendt EK and Dal Bello F. (2011). Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdough. Food Microbiology, 28: 497-502.

Mauch A, Jacob F, Coffey A and Arendt EK (2011). Part 1: the use of Lactobacillus plantarum starter cultures to inhibit rootlet growth during germination of barley. Reducing malting loss and its influence on malt quality. Journal of the American Association of Brewing Chemists, 69 (4): 227 -238.

Ryan LAM, Zannini E, Dal Bello F, Pawlwska A, Köhler P, and Arendt EK (2011). Lactobacillus amylovorans DSM 19280 as a novel food-grade antifungal agent for bakery products. International Journal of Food Microbiology,146:276-283

 

2010

Renzetti S, Courtin CM, Delcour JA and Arendt EK (2010). Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background. Food Chemistry, 119: 1465-1473.

Waters DM, Murray PG, Ryan LA, Arendt EK and Tuohy MG (2010). Talaromyces emersonii thermostable enzyme systems and their applications in baking. Journal of Agriculture and Food Chemistry, 58: 7415 -7422.

Galle S, Schab C, DalBello F, Coffey A, Arendt EK and Gaenzle M (2010). Exopolysaccharide forming Weisella strains as starter cultures for sorghum and wheat sourdough. Journal of Agriculture and Food Chemistry ,58: 5834-5841.

Zarnkow M, Back W, Gastl M and Arendt EK (2010). Impact of proso-millet (Panicum miliaceum L.) varieties on malting quality. Journal of the American society of Brewing chemists, 68:152-160.

NicPhiarais BP, Mauch A, Schehl BD, Zarnkow M, Gastl M, Hermann M, Zannini E and Arendt EK. (2010) Processing of a top fermented beer brewed with 100 % buckwheat malt with sensory and analytical characterisation. Journal of Institute of Brewing, 116:265-274.

Sullivan P, O'Flaherty J, Brunton N, Arendt EK and Gallagher E. (2010) Fundamental rheology and textural properties of doughs and breads produced from milled pearled barley flour. European Food Research and Technology,231:441-453.

Huebner F, Schehl BD, Gebruers K, Courtin CM, Delcour JA and Arendt EK (2010) Influence of germinations time and temperature on the properties of rye malt based worts. Journal of Cereal Science, 52: 72 - 79.

Sullivan P, O'Flaherty J, Gee VL, Brunton N, Arendt EK and Gallagher E. (2010) Chemical composition and microstructure of milled barley fractions. European Food Research and Technology 230: (4) 579-595

Moroni AV, Arendt EK, Morrissey JP and Dal Bello F (2010). Development of buckwheat and teff sourdoughs with the use of commercial starters. International Journal of Food Microbiology 142: 142-148.

Zarnkow M, Keßler M, Back W, Arendt EK and Gastl M (2010). Optimization of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten Free Beverages and Beers. Journal of the Institute of Brewing, 116:141-150.

Hüttner E, Dal Bello F and Arendt EK. (2010). Identification of Lactic acid bacteria isolated from oat sourdough and investigation of their potential for the improvement of oat bread quality. European Food Research and Technology, 230(6): 849-857.

Hübner F and Arendt EK. (2010). Comparison of protein degradation as a consequence of germination time and temperature in malts of rye and barley. Journal of the American Association of Brewing Chemists, 68: 195 -204.

Vallons KJR, Ryan LAM, Koehler P and Arendt EK .(2010) High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread. European Food Research and Technology,231: 711-717.

Zarnkow M, Faltermaier A., Back W, Gastl M and Arendt EK (2010). Evaluation of Different Yeast Strains on the Quality of Beer Produced from Malted Proso Millet (Panicum miliaceum L.). European Food Research and Technology. 231:287 -296.

Huttner E, Dal Bello F and Arendt EK (2010). Fundamental study on the potential of high hydrostatic pressure treated oat batters for the improvement of oat bread quality. European Food Research and Technology, 230: 827 - 835.

Huttner E, Dal Bello F and Arendt EK (2010). Rheological properties and bread making performance of commercial flours. Journal of Cereal Science, 52:65-7.

Huebner F and Arendt EK (2010) Studies on the influence of germination compositions on protein breakdown in buckwheat and oats. Journal of the Institute of Brewing, 116:3-13.

Hüttner EK and Arendt EK (2010). Recent advances in gluten free baking and the current status of oats. Trends in Food Science and Technology 21:303-312.

Mauch A, Dal Bello F, Coffey A and Arendt EK. (2010). The use of Lactobacillus brevis PS1to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley. International Journal of Food Microbiology, 141::116-121.

Klose C, Thiele F and Arendt EK. (2010). Changes in the protein profile of oats and barley during brewing and fermentation. Journal of the American Association of Brewing Chemists, 68:119-124.

Hübner F, O'Neil T, Cashman K and Arendt EK (2010). The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley. European Journal of Food Science and Technology 231: 27 -35.

Alvarez-Jubete L, Arendt EK and Gallagher E (2010) Nutritive value of pseudocereals and their increasing application in the formulation of high-quality gluten-free products. Trends in Food Science and Technology, 21: 106-113.

Alvarez-Jubete L, Auty M, Arendt EK and Gallagher E (2010) Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3):437-445.

Moroni A, Dal Bello F, Lametti S, Bonomi F, and Arendt EK (2010). Solubility of proteins from non-gluten cereals : A comprehensive study on the combinations of solubilising agents.. Food Chemistry, 121: 1225-130.

Vallons KJ and Arendt EK (2010). Understanding high pressure-induced changes in wheat flour-water suspensions using starch-gluten mixtures as model systems Food Research International, 43:893-901.

Alvarez Jubete L, Wijngaard H, Arendt EK and Gallagher E (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Journal of Food Chemistry 119: (2) 770-778.

 

2009

Zarnkow M, Mauch A., Burberg F, Back W, Arendt E. K, Kreisz S and Gastl M (2009). Proso Millet (Panicum miliaceum L.) a Sustainable Raw Material for the Malting and Brewing Process: A Review. Brewing Science 62: (7/8) 119-140.

Zarnkow M, Schulze B, Back W, Arendt EK, Kreisz S, Krahl Sand Gastl M (2009). The use of response surface methodology to optimise malting conditions of triticale (xTriticosecale Wittmack) as a Raw Material for Alternate Fermented Beverages. Brewing Science 62: (5/6) 54-66.

Hübner F, Schehl BD, Thiele F and Arendt EK. (2009) Investigation of the malting behaviour of oats fro brewing purposes. Journal of the American Association of Brewing Chemists 67: (4) 235-241

Vallons KJ and Arendt EK. (2009) Effect of high pressure and temperature on buckwheat starch characteristics. European Food Research and Technology 230: (2) 343-351.

Vallons KJ and Arendt EK (2009). Effect of high pressure and temperature on the structural andrheological properties of sorghum starch. Innovative Food Science and Emerging Technologies 10: (4) 449-456.

Ryan LAM Dal Bello F, Arendt EK and Koehler P (2009). Detection and quantitation of 2,5 diketopiperazines in wheat sourdough and bread. Journal of Agriculture and Food Chemistry 57: (20) 9563-9568.

Alvarez Jubete L, Holse M, Arendt EK and Gallagher E (2009) Impact of baking on the vitamine E content of the pseudo cereals amaranth, quinoa and buckwheat. Cereal Chemistry, 86 (5): 511-515.

Alvarez Jubete L, Gallagher E and Arendt EK (2009). Nutritive value and chemical composition of pseudocereals as gluten free ingredients. International Journal of Food Science and Nutrition, 9: 1-18.

Renzetti S, and Arendt EK (2009) Effect of oxidase and protease treatments on the bread making functionality of a range of gluten free flours. European Journal of Food Research, 229:307-317.

Renzetti S and Arendt EK (2009). Effect of Protease treatment on the baking quality of brown rice bread: from textural and rheological properties to biochemistry and micro-structure. Journal of Cereal Science 50: 22-28.

Lynch E, Dal Bello F, Sheehan EM, Cashman KD and Arendt EK (2009). Fundamental studies on the reduction of salt on dough and bread characteristics. Food Research International 7: 885-891.

Moroni A, Dal Bello F, and Arendt EK (2009). Sourdough in gluten free bread making: An ancient technology to solve a novel issue? .Journal of Food Microbiology 6: 676-684.

Ryan LAM, Dal Bello F, Köhler P, Czerny M and Arendt EK (2009). Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry. Journal of Agriculture and Food Chemistry, 57: 1060-1064.

Huettner E, Dal Bello F, Poutanen K and Arendt EK (2009). Fundamental evaluation of the impact of high pressure on oat batters. Journal of Cereal Science 49: 363-370.

Nunes HB, Moore M, Ryan LAM and Arendt EK (2009). Impact of low lactose dairy powders on the quality and rheological properties of gluten-free breads and batters. European Journal of Food Research and Technology, 229: 31-41.

Nunes HB, Moore M, Ryan LAM and Arendt EK (2009). Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters. European Journal of Food Research and Technology 228: 633-642.

 

2008

Zarnkow M, Almagauer C, Burberg F, Back W; Arendt EK, Kreisz S and Gastl M (2008). The use of response surface methodology to optimise malting conditions of Tef (Eragrostis tef (Zucc.) as a rawmaterial for gluten free foods and beverages. Brewing Science 61: 94-104.

Zarnkow M, Arendt EK.; BackW.; Burberg F, Gastl M, Herrmann M, Keßler M and Kreisz S (2007). Influence of Cereal Adjuncts on Beer Flavour and Flavour Stability in Consideration of Rice Adjuncts. In: Cerevisia - Belgian Journal of Brewing and Biotechnology 32: (2) 110-119.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Back W, Arendt EK, Kreisz S. (2008): Optimierung der Maelzungsbedingungen von Quinoa. Brauwelt 14 :374-379.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Back W, Arendt EK and Kreisz S (2008). The Use of Response Surface Methodology to Optimise Malting Conditions of teff Eragrostis tef Zucc. trotter.) as a Raw Material for Gluten-free Foods. Brewing Science: (5/6) 94 -99.

Renzetti S, Behr J, Vogel RF and Arendt EK (2008). Transglutaminase polymerization of buckwheat (Fagopyrum esculentum Moench) proteins. Journal of Cereal Science 48: 756-763.

Renzetti S, Dal Bello F and Arendt EK (2008). Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science 48: 33-45.

Klose C, Schehl BD and Arendt EK. (2008). Fundamental study on the protein changes taking place during malting of oats. Journal of Cereal Science 49: 83-9.

Klose C, Schehl BD and Arendt EK (2008). Protein changes during the malting of barley. Brauwelt International 26: 278-279

Klose C, Schehl BD and Arendt EK (2008). Proteinveraenderungen waehrend der Gestenmaelzung. Brauwelt 36: 1044-1045

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. Brewing Science March /April: 56- 65.

NicPhiarais BP, Schehl BD and Arendt EK. (2008) Protein changes during malting of Buckwheat. Journal of American Association of Brewing Chemists 66: (2) 127-135.

Moore M, Dal Bello F and Arendt EK (2008). Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread. European Food and Research Journal 6: 1309-1316.

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. International Journal of Food Microbiology 125: 274-278.

 

2007

Zarnkow M, Geyer T, Lindemann B, Burberg F, Back W, Arendt EK 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. Brewing Science 9/10: 118-126.

Zarnkow M, Kessler M, Burberg F, Back W, Arendt EK and Kreisz S (2007). Influence of cereal adjuncts on beer flavour and flavour stability. Cerevisia 2: 110-119.

Zarnkow M, Kessler M, Burberg F, Back W, Arendt EK and Kreisz S (2007). The use of response surface methodology to optimise malting conditions of proso millet (Pancium milanceum L) as a raw-material for gluten free foods. Journal of the Institute of Brewing 113: 280 -292.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Gastl M, Back W, Arendt EK 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 and beverages. Monatsschrift der Brauerei 9: 118-126

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. Cerevisea 32: 110-119.

Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Schober TJ, Ström K, Sjögren J, van Sinderen D, Schnürer J, and Arendt EK (2007). Improvement of the quality and shelf life of wheat bread by using the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science 45: 309-318.

Schehl B. Soriano Arendt EK and Ulmer HM (2007). The reduction of malting loss using Lactobacilli. MBAA Technical Quarterly 44: 84-92.

Zarnkow M, Mauch A, Back W, Arendt EK and Kreisz S (2007). Proso millet (Pancium milanceum L) an evaluation of the micro-strucutral changes in the endosperm during the malting process by using scanning-elelctron and confocal laser microscopy. Journal of the Institute of Brewing 113: 355-364.

Moore M, Schober T, Ulmer H and Arendt EK (2007). Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread. Journal of Cereal Chemistry 81: 567-575.

Wijngaard HH, Renzetti S and Arendt EK (2007). Microstructure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy. Journal of the Institute of Brewing 113: 34-41.

Wijngaard HH, and Arendt EK (2007). Buckwheat beers help coeliacs. The Brewer 3: 31-33.

 

2006

Arendt EK, Ryan AM and DalBello F (2006). Impact of sourdough on the texture of bread. Journal of Food Microbiology. 112: 165-174.

NicPhiarais BP, Schehl BD, Olivera JC and Arendt EK. (2006) Use of response surface methodology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes. Journal of Institute of Brewing, 64:324-332.

NicPhiarais BP, Wijngaard H and Arendt EK (2006). Kilning conditions for the optimisation of enzyme levels in buckwheat. Journal of American Brewing Chemist 64: 187-194.

Lowe D, Ulmer H and Arendt EK (2006). The influence of starter cultures on barley contaminated with Fusarium culmorum TMW 4.0754. Journal of American Association of Brewing Chemists 64: 158-165.

Wijngaard HH and Arendt EK (2006). Buckwheat - a review. Cereal Chemistry, 83: 391 -401.

Wijngaard H, Ulmer H, and Arendt EK (2006). The effect of germination time on the final malt quality of Buckwheat Journal of American Association of Brewing Chemists, 63: 158-165.

 

2005

Mc Carthy D, Gallagher E, Gormley TR, Schober TJ, and Arendt EK. (2005) Application of response surface methodology to optimise the development of gluten-free bread. Cereal Chemistry 82: (5) 609-615

Schober T, Messerschmidt M, Bean S, Seok-Ho Park and Arendt EK (2005). Gluten-free bread form sorghum: quality differences among hybrids. Cereal Chemistry 82: 394-404.

Katina K, Arendt EK, Liukonen KL, Autio K, Flander L, Poutanen K (2005). Potential of sourdough for healthier cereal products. Trends in Food Science and Technology 16: 104-112.

Goode DL and Arendt EK (2005). Model studies characterizing the rheological behaviour of simulated mashing conditions using the Rapid-Visco Analyser. Journal of the American Society of Brewing Chemists 64(2): 100-110.

NicPhiarais BP, Wijngaard H and Arendt EK (2005). The impact of kilning on the enzymatic activity during the malting of buckwheat. Journal of the Institute of Brewing 111 (3): 290-298.

Gallagher E, Gormley TR and Arendt EK (2005). Advances in formulating gluten free products. Prepared Foods 174: (6) 79-88.

Wijngaard H and Arendt EK (2005). Optimisation of a mashing program for 100% malted buckwheat. Journal of the Institute of Brewing 112: (1) 57-65.

Wijngaard H, Ulmer H, Neumann M and Arendt EK (2005). The effect of steeping time on the final malt quality of Buckwheat Journal of the Institute of Brewing 111: (3) 275-281

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. Journal of the Institute of Brewing 111: 153-165.

Goode DL, Wiltschko E, Ulmer H, and Arendt EK (2005). Application of the Rapid- Visco-Analyser as a rheological tool for characterisation of mash viscosity as affected by level of barley adjunct. Journal of the Institute of Brewing 111: 165-175.

Moore M, Heimbokel M, Dockery P, Ulmer H and Arendt EK (2005). Network formation in gluten free bread with the application of transglutaminase. Journal of Cereal Chemistry, 83: 28-35.

Lowe D, Ulmer H, Barta RC, Goode DL and Arendt EK (2005). Biological acidification of a mash containing 20 % barley using Lactobacillus amylovorus FST 1.1: its effects on wort and beer quality. Journal of American Association of Brewing Chemists 63: 96-106.

Lowe D, Ulmer H, Sorinao A and Arendt EK (2005). The influence of lactic acid bacteria on the quality of malt .Journal of the Institute of Brewing 111: 42-50.

Good D and Arendt EK (2005). Mashing with unmalted barley - impact of malted barley and commercial enzyme (Bacillus sp) additions. Master Brewers Association of the Americas, Technical Quarterly (MBAA TQ) 3: 184-198.

Gallagher E, Kenny S and Arendt EK (2005). Impact of dairy powders on biscuit quality. European Journal of Food Research 221: 237-243.

Goode D, Rapp L, Schober T, Ulmer H and Arendt EK. (2005) Development of a new rheological laboratory method for mash systems - its application in the characterisation of grain modification levels. Journal of American Society of Brewing Chemists, 63:76-86.

Wijngaard H, Ulmer H and Arendt EK (2005). Impact of raw material and germination temperature on buckwheat malt quality. Journal of American Association of Brewing Chemists 63: 31-36.

Clarke CI, and Arendt EK (2005). A review of the application of sourdough technology to wheat bread. Advances in Food and Nutrition Research, 49: 138-161.

 

2004

Seegers J, O'Connell-Mothrway M, Arendt EK, van de Guchte M, Creavan M, Fitzgerald GF and van Sindren D (2004). Molecular and transcriptional analysis of the temperate lactococcal bacteriophage Tuc2009. Virology 329: 40-52.

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. European Journal of Food Research, 219: 6-13.

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. Cereal Chemistry 81: 409-417.

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, DeVincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, 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. Applied and Environmental Microbiology 70: 1088-96.

Lowe D and Arendt EK (2004). The Use and effect of lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: a review. Journal of the Institute and Guild of Brewing 110: 163-180.

Moore M., Schober T, Dockery P and Arendt EK (2004) Textural comparisons of gluten free and wheat based doughs batters and breads. Cereal Chemistry 81: 567-575.

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. Journal of the Institute and Guild of Brewing 110: 133-140.

Gallagher E, Gormley TR and Arendt EK. (2004). Recent advances in the formulation of gluten-free cereal based products. Trends in Food Science and Technology 15: 143-152.

Arendt EK, Schober T, Gormley R and Gallagher E (2004). New Approaches to the production of gluten free cereal products. Elemezesi IparLVIII: 5 - 13.

Scannell AGM, Kenneally P and Arendt EK (2004). Contribution of starter cultures to the proteolytic process of a fermented non dried whole muscle ham product. Journal of Food Microbiology 93: 219-230.

 

2003

Gallagher E, Kunkel A, Gormley TR and Arendt EK (2003). The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long term) of gluten-free breads stored in a modified atmosphere. European Journal of Food Research 218: 44-48.

Goode D and Arendt EK (2003). Pilot scale brewing with unmalted sorghum. Journal of the Institute of Brewing 10: 208-217.

Schober T, Dockery P. and Arendt EK (2003). Model studies for wheat sourdough systems using gluten lactate buffer and sodium chloride. European Journal of Food Research and Technology 217: 235-243.

Goode D, Halbert C and Arendt EK (2003). Optimisation of mashing conditions when mashing with unmalted sorghum and commercial enzymes. Journal of American Association of Brewing Chemists 61: 69 - 78.

Clarke CI, Schober TJ, Angst E and Arendt EK (2003). Use of response surface methodology to investigate formulation and processing effects on the quality of sourdough wheat bread. European Journal of Food Research and Technology 217: 23-33

Gallagher E, Kunkel A, Gormley TR and Arendt EK (2003). The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long term) of gluten-free breads stored in a modified atmosphere. European Journal of Food Research 218: 44-48.

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. European Journal of Food Research and Technology 216: 369-376.

Goode D, Halbert C and Arendt EK (2003). Mashing studies with unmalted sorghum and malted barley. Journal of Journal of the Institute of Brewing 108: 465-473

O'Brien CM, Chapman D, Neville DP, Keogh MK and Arendt EK (2003). Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in short dough biscuits. Master Brewers Association of the Americas, Technical Quarterly (MBAA TQ) 36: 215-221.

O'Brien CM, Muller A, Scannell AGM and Arendt EK (2003). Evaluation of fat replacers on the quality of wheat bread. Journal of Food Engineering, 56: 265-267.

Gallagher E, O'Brien CM, Scannell AGM and Arendt EK (2003). Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering 56:261-263.

Gallagher E, O'Brien CM, Scannell AGM and Arendt EK (2003). Use of response surface methodology to produce functional short dough biscuits. Journal of Food Engineering 56: 269-271.

Gallagher E, Gormley TR and Arendt EK (2003). Crust and crumb characteristics of gluten free breads. Journal of Food Engineering, 56: 153-161.

 

2002

Scannell AGM, Kenneally P, McCarthy D, Schwarz G and Arendt EK (2002). Optimisation of fermentation conditions for the production of a novel cooked fermented ham. European Food Research and Technology, 215: 183 -188.

Crowley P, O'Brien CM, Slattery H, Chapman D, Arendt EK and Stanton C (2002). Functional properties of casein hydrolysates in bakery applications. European Food Research and Technology, 215:131-137.

Goode D, Halbert C and Arendt EK (2002). Mashing studies with unmalted sorghum and malted barley. Journal of Institute of Brewing 108:465-473.

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. Cereal Chemistry79: 640-647.

Hughes MC, Kerry JP, Arendt EK, Keneally PM, McSweeney PLH (2002). Characterisation of proteolysis during ripening of semi-dry fermented sausages. Meat Science 62: 205-216.

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 Food Research and Technology, 214:489-496.

 

2001

Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK (2001). Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate. Journal of Applied Microbiology 89: (4) 573-579.

Dineen NM, Kerry JP, Buckley DJ, Morrissey PA, Arendt EK and Lynch PB (2001). Effect of dietary ?-Tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products. International Journal of Food Science and Technology 36: (6) 631-639.

Kenny S, Grau H, and Arendt EK (2001). Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability. European Food Research and Technology 213: (4-5) 323-328

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. Cereal Chemistry 74: 458-463.

Scannell AGM, Hill C, Ross RP, Schwarz G and Arendt EK (2001). Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugant in fermented sausage. European Food Research and Technology 213: (1) 48-52.

Scannell AGM, Schwarz G, Hill C, Ross RP and Arendt EK (2001). Pre-inoculation enrichment procedure to enhance the performance of Lactococcus lactis meat starter culture. International Journal of Food Microbiology 64: (1-2) 151-159.

Crowley P, Grau H, O'Connor P, Fitzgerald RJ and Arendt EK (2001). Effect of glutamine peptide on baking characteristics of bread using experimental design. European Food Research and Technology 212: (2) 192-197.

O'Brien CM, Grau H, Neville DP, Keogh MK and Arendt EK (2001). Functionality of microencapsulated high fat powders in wheat bread. European Food Research and Technology 212: (1) 64-69.

 

2000

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). International Journal of Food Microbiology 60: (2-3) 241-249.

Dineen NM, Kerry JP, Buckley DJ, Morrissey PA and Arendt EK (2000). Reduced nitrite levels and Dietary ?-Tocopheryl acetate supplementation: effects on colour and oxidative stability of cooked hams. Meat Science 55: (4) 475-482.

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. Cereal Chemistry 77: (2) 111-114.

Morzel M, Heapes M, Reville W and Arendt EK (2000). Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products. Journal of the Science of Food and Agriculture 80: (11) 1691-1697.

Crowley P, Grau H and Arendt EK (2000). Influence of additives and mixing time on crumb grain characteristics of wheat bread. Cereal Chemistry 77: (3) 370 -375.

Scannell AGM, Ross RP, Hill C and Arendt EK (2000). An effective lacticin biopreservative in fresh pork sausage. Journal of Food Protection 63: 370-375.

Kenny S, Wehrle K, Stanton C and Arendt EK (2000). Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. European Food Research and Technology 210: (6) 391-396.

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. European Food Research and Technology 209: (6) 428-433.

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. Journal of Agricultural and Food Chemistry 48: (2) 239-244.

 

1999

Kenneally PM, Fransen NG, Grau H, O'Neill EE and Arendt EK (1999). Effects of environmental conditions on microbial proteolysis in a pork myofibril model system. Journal of Applied Microbiology 87: (6) 794-803.

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. Journal of Food Science 64: (3) 543-546.

Kenny S, Wehrle K and Arendt EK (1999). Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough. Cereal Chemistry 76: 421-425.

Morzel M, Sheehan EM, Delahunty CM and Arendt EK (1999). Sensory evaluation of lightly preserved salmon using free-choice profiling. International Journal of Food Science and Technology 34: (2) 115 -123.

Grau H, Wehrle K and Arendt EK (1999). Evaluation of a two-step baking procedure for convenience sponge cakes. Cereal Chemistry 76: (2) 303-307.

Wehrle K, Gallagher E, Neville DP, Keogh MK and Arendt E. (1999). Microencapsulated high fat powders in biscuit production. Zeitschrift fuer Lebensmittel-Untersuchung und Forschung - A Food Research and Technology 208: (5-6) 388-393.

 

1998

Walsh MM, Kerry JF, Buckley DJ, Morrissey PA, Lynch PB and Arendt EK (1998). The effect of dietary supplementation with ?-tocopheryl acetate on the stability of low nitrite cured pork products. Food Research International 31: 59-63.

Wehrle K and Arendt EK (1998). Rheological changes in wheat sourdough during controlled and spontaneous fermentation. Cereal Chemistry 75: (6) 882-886.

Leuschner R, O'Callaghan MJA and Arendt EK (1998). Bacilli spoilage in part-baked and rebaked brown Soda Bread. Journal of Food Science and Technology, 63: (5) 915-918.

Walsh MM, Kerry FJ, Buckley DJ, Arendt EK and Morrissey PA (1998). Effect of dietary supplementation with ?-Tocopheryl acetate on the stability of reformed and restructured low nitrite cured turkey products. Meat Science 50: (2) 191-201.

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. International Journal of Food Microbiology 43: (3) 231-235.

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. Journal of Applied Microbiology 84: (5) 839-846.

Kenneally PM, Schwarz G, Fransen NG and Arendt EK (1998). Lipolytic starter culture effects on production of free fatty acids in fermented sausages. Journal of Food Science 63: (3) 538-543.

 

1990-1997

Morzel M, Fitzgerald GF and Arendt EK (1997). Fermentation of salmon fillets with a variety of lactic acid bacteria. Food Research International 30: (10) 777-785.

Morzel M, Fransen NG and Arendt EK (1997). Defined starter cultures for fermentation of salmon fillets. Journal of Food Science 62: (6) 1214-1217 / 1230.

Leuschner RGK, O'Callaghan MJA and Arendt EK (1997). Optimisation of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics. International Journal of Food Science and Technology 32: (6) 487-493.

Scannell AGM, Hill C, Buckley DJ and Arendt EK (1997). Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausages. Journal of Applied Microbiology 83: (4) 407-412.

Leuschner RG, Kenneally PM and Arendt EK (1997). Method for the rapid quantitative detection of lipolytic activity among food fermenting organisms. International Journal of Food Microbiology 37: (2-3) 237-240.

Fransen NG, O'Connell MB and Arendt EK (1997). A modified agar-medium for the screening of proteolytic activity of starter cultures for meat fermentations purposes. International Journal of Food Microbiology 36: (2-3) 235-239.

Wehrle K, Grau H and Arendt EK (1997). Effects of lactic acid, acetic acid and table salt on fundamental rheological properties of wheat dough. Cereal Chemistry, 74: (6) 739-744.

Van de Guchte M, Daly C, Fitzgerald GF and Arendt EK (1994). Identification of int and attP on the genome of lactococcal bacteriophage Tuc2009 and their use for site-specific plasmid integration in the chromosonme of Tuc2009-resistant Lactococcus lactis MG1363. Applied and Environmental Microbiology 60: (7) 2324-2329.

Arendt EK, Daly C, Fitzgerald GF and Van de Guchte M (1994). Molecular characterization of lactococcal bacteriophage-Tuc2009 and identification and analysis of genes encoding lysin, a putative holin, and two structural proteins. Applied and Environmental Microbiology 60: (6) 1875-1883.

Van de Guchte M, Daly C, Fitzgerald GF and Arendt EK (1994). Identification of the putative repressor-encoding gene cI of the temperate lactococcal bacteriophage Tuc2009. Gene 144: (1) 93-95.

Arendt EK, Coffey AG, Fitzgerald GF and Hammes WP (1994). Bakteriophagen den Kampf ansagen. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung 6: 40-44.

Leuschner RGK, Arendt EK and Hammes WP (1993).Characterization of a virulent Lactobacillus sake phage PWH2. Applied Microbiology and Biotechnology 39: (4-5) 617-621.

Arendt EK, Van de Guchte M, Coffey AG, Daly C and Fitzgerald GF (1993). Molecular genetics of bacteriophages of lactic acid bacteria. Lait 73: (2)191-198.

Arendt EK, and Hammes WP. (1992). Isolation and characterization of Leuconostoc oenos phages from German wines. Applied Microbiology and Biotechnology 37: (5) 643-646.

Arendt EK, Lonvaud A and Hammes WP (1991). Lysogeny in Leuconostoc-oenos. Journal of General Microbiology 137: 2135-2139.

Arendt EK, Neve H and Hammes WP (1990). Characterization of phage isolates from a phage-carrying culture of Leuconostoc oenos 58N. Applied Microbiology and Biotechnology 34: (2) 220-224.

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. International Journal of Food Microbiology 10: (3-4) 323-330.

 

 

 

 

 

Books

Arendt EK and Zannini (2013). Cereal grains for the food and beverage industry. Woodhead Publishing.

Arendt EK and Dal Bello F (2008) Science of Gluten-free Food and Beverages. New York: AACC Publishers.

Arendt EK and Dal Bello F (2008) Gluten-free Food and Beverages. Academic Press, Elsevier.

 

Book chapters

Hager, A-S, Zannini, E and Arendt, EK (2012) Formulating breads for specific dietary requirements ' In: Cauvain, S (Ed). Breadmaking: Improving quality. Woodhead Publishing.

Arendt EK and Moroni AV (2010). Sourdough and Gluten-Free Products. In: Handbook of Sourdough Biotechnology, p 245-264. Gänzle M. and Gobbetti M (eds.), Springer, London, UK.

Arendt EK and Nunes MHB (2010). Processing gluten- free foods. In: Allergen management in the food industry, p333 -354. Edited by Boyle JI and Godefroy SE, Wiley &sons Inc. ISBN.

Arendt EK, Renzetti S and Dal Bello F (2009) Dough microstrucutre and textural aspects of gluten free yeast bread and biscuits. ”Gluten-free Food Science and Technology”, p. 107–130. Edited by E Gallagher, Wiley-Blackwell, Ltd.

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.

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.

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.

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.

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.

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.

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.

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.

NicPhiaris B and Arendt EK (2007) 'Malting and brewing with gluten free cereals' In: Gluten Free Foods and Beverages. USA: Academic Press ¿ Elsevier.

Arendt EK and Moore M (2006) 'Gluten free cereal based products' In: Bakery Products. USA: Blackwell publishing company.

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.

Arendt EK and Goode D (2006) 'Development and supply of adjunct materials' In: In Brewing: new technologies. USA: Woodhead Publishing Limited.

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.

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.

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.

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.

Arendt EK and Goode D (2005) 'Development and supply of adjunct materials' In: C.Bamforth (eds). In Brewing: newtechnologies Woodhead publishing Limited, USA.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

 

Patents

Arendt EK, DalBello F and Ryan LAM. (2009). Increasing the shelf-life of bakery and patisserie products by using the antifungal Lactobacillus amylovorans DSM 19280. European Patent Application PCT/EP2009/056229.

Arendt EK and Ryan LAM (2009). Method for the production of a gum base. European Patent Application EP2009/164443.

 

2015

Schmidt M and Arendt EK (2015) Einfluss fungaler Belastung auf Getreide- und Brotqualität. 4. Frühjahrstagung des Weihenstephaner Instituts für Getreideforschung (WIG), Freising, Germany, April 2015.

Horstmann S and Arendt EK (2015). Gluten-free starch characterization and utilization in gluten-free bread. Training Workshop on creating value in wheat and gluten-free based bakery production chain, Cork, Ireland, May 2015.

Thery T, James TC, Kraszewska J, Beckett M, Bond U and Arendt EK (2015) Antifungal activity of defensins from different organisms and potential applications in cereal-based products. 5th Annual Meeting of Irish Fungal Society, Trinity College Dublin, Dublin, Ireland, June 2015.

Thery T, James TC, Kraszewska J, Beckett M, Bond U and Arendt EK (2015) Antifungal activity of defensins from different organisms and potential applications in cereal-based products, 32nd International Specialized Symposium on Yeasts (ISSY2015), Perugia, Italy, September 2015.

Axel C, Brosnan B, Zannini E, Furey A, Coffey A and Arendt EK (2015) Antifungal compounds from lactic acid bacteria – biopreservation in bread. VIth Sourdough Symposium, Nantes, France, October 2015.

 

2014

Arendt EK (2013). Gluten and Allergen Free Bakery: From an Ingredients Perspective Proceedings of Bakery ingredient Conference, Munich, Germany, February 2014.

Taylor JP, Jacob F, Arendt EK (2014). Reduction of gluten levels in beer using stabilising agents. 11th International Trends in Brewing, Ghent, Belgium, April 2014.

Axel C and Arendt EK (2014) Lactic acid bacteria with antifungal activity and their application in gluten-free bread. GDL-Forum (Society of German Food Technologists) “Sourdough V“, Münster, Germany, May 2014.

Heitmann M, Zannini E and Arendt EK (2014). Impact of different yeasts on wheat bread quality. 13th European Young Cereal Scientists and Technologists Workshop, Freising, Germany, May 2014.

Horstmann S, Belz MCE, Zannini E and Arendt EK (2014). Characterisation of gluten-free starches and their evaluation in dough and model starch bread systems. 13th European Young Cereal Scientists and Technologists Workshop. Freising, Germany, May 2014.

Peyer LC, Oliveira P, Zannini E, Jacob F, Coffey A and Arendt EK (2014). Isolation and characterisation of lactic acid bacteria with anti-fungal properties and their application in malting and brewing. 11th International Symposium on Lactic Acid Bacteria, Egmond Aan Zee, The Netherlands, August 2014

Peyer LC and Arendt EK (2014). Characterisation of antifungal lactic acid bacteria and their application in malting and brewing. Young Scientists Symposium on Malting, Brewing and Distilling, Ghent, Belgium, October 2014.

Taylor JP and Arendt EK (2014). Malting potential of different Irish spring barleys and suitability for gluten-free beer production. Young Scientists Symposium on Malting, Brewing and Distilling, Ghent, Belgium, October 2014.

Heitmann M, Zannini E and Arendt EK (2014). Impact of different yeasts on wheat bread quality. AACCI Annual Meeting, Providence, Rhode Island, USA, October 2014.

 

2013

Taylor JP, Hager AS and Arendt EK (2013). The effect of a beer stabilising agent on gluten content. Annual Food Research Conference. Dublin, Ireland, June 2013.

Silow C, Zannini E and Arendt EK (2013) Optimization of fat reduced puff pastry using response surface methodology. 64th Conference for Cereal Chemistry. Detmold, Germany, June 2013.

Axel C and Arendt EK (2013) Lactic acid bacteria producing anti-fungal compounds: biopreservation in cereal products. International Commission on Food Mycology Workshop, Freising, Germany, June 2013.

Arendt EK (2013). Current free from bakery research and innovation Proceedings of Free from Bakery Technology Conference, Campden BRI, Chipping Campden, UK October 2013.

Schnitzenbaumer B, Karl CA, Jacob F and Arendt EK (2013) Impact of white Nigerian and red Italian sorghum on the quality and processability of worts and beers. 34th Congress of the European Brewery Convention. Luxembourg, May 2013. Poster presentation.

Arendt EK and Zannini E (2013). Lactic acid bacteria producing anti-fungal compounds: from plant protection to cereal products. Proceedings of the Society for general microbiology spring conference, Manchester, UK 25th to 28th March 2013.

Gua J, Brosnan B, Fuerey, Arendt EK, Axel C and Coffey A (2013). Antifungal potential of Lactobacillus amylovorus JG” against potato blight pathogen Phytophthora infestans. Proceedings of the society for general microbiology spring conference, Manchester, UK 25th to 28th March 2013.

Waters D, Moroani A and Arendt EK (2013). Identification of the fungal microflora of coffee beans from different origins and evaluation of lactic acid bacteria fungal antagonism. Proceedings of the society for general microbiology spring conference, Manchester, UK 25th to 28th March 2013.

Schnitzenbaumer B, Karl CA, Jacob F and Arendt EK (2013). Impact of white Nigerian and red Italian sorghum on the quality and processability of worts and beers. Proceedings of the 34th European Brewery Convention Congress. Luxembourg, May 2013.

Hager AS and Arendt EK (2013). Gluten free cereal products – recent advances in the production of bread, pasta and beer. Proceedings of the C&E Spring Meeting 2013 Leuven, Belgium, May 2013.

Makinen O, Uniacke-Lowe T, O’Mahony JA and Arendt EK (2013). Physical stability and acid gelation properties of plant based milk substitutes. Proceedings of the C&E Spring Meeting 2013 Leuven, Belgium, May 2013.

Zannini E, Waters DM, Makinen O and Arendt EK (2013). Wheat bread fortification will milled and fermented malt rootlets and brewer’s spent grain. Proceedings of the C&E Spring Meeting 2013 Leuven, Belgium, May 2013.

Hager AS, Lauck F, Zannini E and Arendt EK (2013). The application of scanning electron microscopy and confocal laser scanning microscopy for the investigation of pasta ultrastructure. Proceedings of the C&E Spring Meeting 2013 Leuven, Belgium, May 2013.

Arendt EK (2013). Overview on the new developments in the area of gluten-free foods. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Hager AS and Arendt EK (2013). Recent developments in the area of gluten free malt, beer and non-alcoholic fermented cereal beverages. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Belz MCE, Hager AS and Arendt EK (2013). Elasticity – an important quality characteristic to be addressed for gluten-free bread. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Hager AS and Arendt EK (2013). Influence of HPMC, xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten –free bread. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Hager AS, Lauck F, Zannini E, Czerney M and Arendt EK (2013). Production of fresh egg pasta based on oat, teff and wheat flour – sensory properties, in-vitro digestibility and microstrucutre. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Maekinen O, Hager AS and Arendt EK (2013). Investigation on the mobilisation of starch and protein reserves and the development of related enzyme activities in Chenopodium quinoa. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Maekinen O, Zannini E and Arendt EK (2013). Germination of oats and quinoa and evaluation of the malts. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Wolters A, Zannini E, Hager AS and Arendt EK (2013). In-vitro digestibility of gluten free breads – comparison of different flour raw materials and influence of sourdough addition. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Wolters A, Zannini E, Hager AS, Galle S, Ganzle M and Arendt EK (2013). Evaluation of the EPS producing strain Weisella cibaria MG1 as starterculture for the production of sourdough from buckwheat, oat , quinoa, teff and wheat four – a comparative study.. Proceedings of 3rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

 

2012

Oliveira PM and Arendt EK (2012). Impact of Fusarium culmorum infection on barley malt protein fractions, brewing process, and beer quality. Proceedings of World Brewing Conference of the American Society of Brewing Chemists. Portland, OR, U.S.A., July 2012.

Oliveira PM and Arendt EK (2012). Impact of Fusarium culmorum on the ultrastructure and mycotoxin production in barley malt. Proceedings of 41th Annual UCC Food Research Conference. Cork, Ireland, April 2012.

Arendt EK, Galle S, Coffey A, Schwab C and Ganzle M (2011). Isolation , characterisation and application of lactic acid bacteria producing a wide range of exopolysaccharides. Proceedings of the 10th Symposium on Lactic Acid Bacteria.

Zannini E, Ryan LAM, Dal Bello F, Pawlowska A, Koehler P and Arendt EK (2011). Lactic acid bacteria as food-grade bio-strategy for the prevention of fungal bread. Proceedings of the 10th Symposium on Lactic Acid Bacteria.

Schnitzenbaumer B, Titze J and Arendt EK (2012) Optimization of the application of commercial enzymes in sorghum mashes. Proceedings of the World Brewing Congress.

Schnitzenbaumer B, Titze J and Arendt EK (2012) A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts. Proceedings of 41st Annual UCC Food Research Conference.

Schnitzenbaumer B, Titze J and Arendt EK (2012) A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts. Proceedings of World Brewing Congress.

Schnitzenbaumer B, Karl C and Arendt EK (2012) A comparison of white and red sorghum as brewing adjuncts based on optimised enzyme additions. Proceedings of the 3rd International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling.

Zannini E and Arendt EK (2012). The use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Proceedings of the 5th Sourdough symposium 2012.

Arendt EK (2012). Lactic acid bacteria producing anti-fungal compounds: from plant protection to cereal products. Proceedings of the 5th Sourdough symposium 2012.

Belz MCE, Zannini E, Czerny and Arendt EK (2012). Salt reduction in bread – sourdough as a promising solution. Proceedings of the 5th Sourdough symposium 2012.

Zannini E, Waters DM and Arendt EK (2012). Fibre, protein and mineral fortification of wheat bread through incorporation of both milled and fermented malt rootlets and brewer’s spent grain. Proceedings of the 5th Sourdough symposium 2012

Arendt EK (2012). Alternative cereals and their application in malting and brewing. Proceedings of the 3rd international young scientists symposium for brewing, distilling and malting sector 2012.

Schnitzenbaumer B, Titze J and Arendt EK (2012). A comparison of white and red sorghum as brewing adjunct. Proceedings of the 3rd international young scientists symposium for brewing, distilling and malting sector 2012.

Olivera P, Mauch A, Jacob F and Arendt EK (2012). The impact of fusarium infection on processing quality of beer. Proceedings of the 3rd international young scientists symposium for brewing, distilling and malting sector 2012.

Olivera P, Mauch A, Jacob F and Arendt EK (2012). The impact of fusarium infection on processing quality of malt. Proceedings of the 3rd international young scientists symposium for brewing, distilling and malting sector 2012.

Brosnan B, Arendt EK, Coffey A and Furey A (2012). Identification and Quantification of Anti-Fungal Compounds Produced by Lactic Acid Bacteria. Proceedings 38th International Symposium on High Performance Liquid Phase Separations and Related Techniques, Anaheim, California, USA 2012.

Brosnan B, Arendt EK, Coffey A and Furey A (2012). The application of an LTQ OrbitrapT Hybrid FT Mass Spectrometer to the Identification of Antifungal Compounds Produced by Lactic Acid Bacteria. Proceedings of the IMSS (The Irish Mass Spectrometry Society) AGM, 9th May 2012, Dublin, Ireland (oral presentation). Proceedings of the Irish Mass Spectrometry Society Annual Meeting, Dublin 2012.

Mäkinen OE and Arendt EK (2012) Impact of malted oat in wheat and gluten-free baking. Proceedings of 41st Annual UCC Food Research Conference. Apr 26-27.

Oliveira P and Arendt EK (2012) Impact of Fusarium culmorum on the ultrastructure and mycotoxin production in barley malt. Proceedings of 41st Annual UCC Food Research Conference. Apr 26-27.

Hager A-S, Lauck, F, Wolter A and Arendt EK (2012). The application of Scanning Electron Microscopy and Confocal Laser Scanning Microscopy for the investigation of pasta ultrastructure. Proceedings of the Microscopic Society of Ireland Annual Symposium. Aug 29-31.

Mäkinen OE, Oliveira P and Arendt EK (2012) Use of confocal laser scanning and scanning electron microscopy in cereal science. Proceedings of the Microscopic Society of Ireland Annual Symposium. Aug 29-31st.

Oliveira, P and Arendt EK (2012) Impact of Fusarium culmorum infection on barley malt protein fractions, brewing process, and beer quality. Proceedings of the World Brewing Conference Proceedings, USA 2012.

Hager,A-S and Arendt EK (2012) The role of dietary fibre in gluten-free bread making. Proceedings of The 5th International Dietary Fibre Conference, Rome Italy, 2012.

Schnitzenbaumer B, Zarnkow M, Klose C, Becker T and Arendt EK (2010) The effect of malting on the protein profile of proso millet (Panicum miliaceum L.). 2nd International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling. Freising-Weihenstephan, Germany, May 2010..

Schnitzenbaumer B, Titze J and Arendt EK (2012) Optimization of the application of commercial enzymes in sorghum mashes. Proceedings of World Brewing Conference Proceedings. USA, 2012.

Schnitzenbaumer B, Titze J and Arendt EK (2012) A comparative study of oat (Avena sativa L.) cultivars as brewing adjuncts. Proceedings of World Brewing Congress. Portland, Oregon, U.S.A., July 2012.

 

2011

Wolter A, Galle S, Hager A-S, Zannini E and Arendt EK (2011) Bedeutung von Sauerteig zur Verbesserung der Qualität gluten freier Backwaren, Oral presentation: GDL-Forum „Sauerteig IV“, Minden, Germany

Wolter A, Galle S, Hager A-S, Zannini E and Arendt EK (2011) Screening verschiedener gluten freier Mehle bezüglich Nährwertprofil, Ultrastruktur und Eignung zur Brotherstellung, Oral presentation: 62. Tagung für Getreidechemie, Arbeitsgemeinschaft Getreideforschung e.V., Detmold, Germany

Oliveira P and Arendt EK (2012) Impact of Fusarium culmorum infection on barley malt. In: Annual Meeting of the American Society of Brewing Chemists, Fort Myers, FL, U.S.A., June 2011. Oral presentation.

Schnitzenbaumer B, Kerpes R, Jacob F and Arendt EK (2011) Impact of various levels of unmalted oats on the quality and processability of mashes, worts and beers. American Society of Brewing Chemists Annual Meeting. Fort Myers, Florida, U.S.A., June 2011. Oral presentation.

Mäkinen OE and Arendt EK (2011) Malt in baking: the impact of barley, oat and wheat malts on the quality of wheat bread. 10th European Young Cereal Scientists and Technologists Workshop. May, 23-25th, Helsinki, Finland. Oral presentation.

Oliveira P and Arendt EK (2012) Impact of Fusarium culmorum on the ultrastructure and mycotoxin production in barley malt. In: 40^th Annual UCC Food Research Conference, Cork, Ireland, March 2011. Oral presentation.

Schnitzenbaumer B, Ryan LAM and Arendt EK (2011) Development, application and validation of a new rheological method for defining changes in mash viscosity during mashing with oats. 40^th Annual UCC Food Research Conference. Cork, Ireland, April 2011. Oral presentation.

Hager A-S, Wolter A, Zannini, E and Arendt EK (2011) The nutritional profile of different gluten-free flours and their potential use for the production of bread. 3rd C&E Springmeeting, Freising-Weihenstephan, Germany and 40th Annual UCC Food Research Conference, Cork, Ireland. Oral presentation.

Hager A-S and Arendt EK (2011) Neueste Entwicklungen bei der Herstellung von glutenfreien Getreideprodukten. DLG e.V. Symposium Lebensmittel für Zöliakie-Betroffene, Muenchen, Germany. Oral presentation.

Oliveira PM, Mauch A, Jacob F and Arendt EK (2011) Identification and characterization of antifungal compounds from lactic acid bacteria and their application in malting and brewing. 40^th Annual UCC Food Research Conference. Cork, Ireland, March 2011. Poster presentation.

 

2010

Arendt EK, Belz M, and Ryan LAM (2010). The impact of salt reduction on bread quality. Workshop ‘Are they worth their salt’, Amsterdam the Netherlands, 22nd -23rd of March 2010.

Schnitzenbaumer B, Ryan LAM and Arendt EK (2010) The impact of various levels of unmalted oats on the quality and processability of mashes and worts. 2^nd International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling. Freising-Weihenstephan, Germany, May 2010.

Schnitzenbaumer B, Zarnkow M, Klose C, Becker T and Arendt EK (2010) The effect of malting on the protein profile of proso millet (Panicum miliaceum L.). 2^nd International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling. Freising-Weihenstephan, Germany, May 2010. Poster presentation. (Best poster award)

Arendt EK (2010). Overview on the new developments in the area of gluten free foods and beverages. 2nd International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland 8th -11th of June 2010.

Gallagher E, Alvarez L and Arendt EK(2010). Healthy grains for enhanced gluten free breads. 2nd International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland 8th -11th of June 2010.

Renzetti S and Arendt EK (2010). Enzymatic processing of gluten free flours: a promising tool to improve their bread making functionality? 2nd International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland 8th -11th of June 2010.

Hager A, Ryan LAM, O’Doherty JV and Arendt EK (2010). Influence of Beta-glucan from Different Origins on the Quality of Gluten Free Breads. 2nd International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland 8th -11th of June 2010.

Zarnkow M, Becker T and Arendt EK (2010). Proso Millet (Panicum miliceum L.) a sustainable rawmaterial for the malting and brewing process. 2nd International Symposium on Gluten-Free Cereal Products and Beverages, Tampere, Finland 8th -11th of June 2010.

Ryan L, Mauch A and Arendt EK (2010).The use of antifungal lactic acid bacteria in malting. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling May 2010.

Mauch A, Dal Bello F, Coffey A and Arendt EK (2010). In vitro antifungal activity of L.brevis P1against common Fusarium ssp. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling May 2010.

 

2009

Dal Bello F and Arendt EK (2009). Newest developments in the area of gluten free breads creating high quality products for celiac patients. 13th International Coeliac Disease Symposium, Amsterdam, The Netherlands, 6 – 8th April 2009.

Arendt EK (2009). Gluten free products –the current situation. 13th International Coeliac Disease Symposium, Amsterdam, The Netherlands 6 – 8th April 2009.

Huebner F, Thiele F and Arendt EK (2009). Nutritional Changes of barley, rye, oats and buckwheat during malting. 32nd EBC Congress International, Hamburg, Germany, 10 – 14th May 2009.

Huttner EK, Dal Bello F and Arendt EK (2009). Rheological properties and bread making performance of commercial whole grain oat flours. 39th Annual Research Conference Food, Nutrition and Consumer Sciences, 3-4th September 2009.

Moroni AV, Dal Bello F, Morrisey J and Arendt EK (2009). Characterisation of the microbiota of buckwheat and teff sourdoughs. 39th Annual Research Conference Food, Nutrition and Consumer Sciences, 3-4th September 2009.

Klose C, Thiele F and Arendt EK (2009). Protein changes during brewing with barley and oats. 39th Annual Research Conference Food, Nutrition and Consumer Sciences, 3-4th September 2009.

Hubner F and Arendt EK (2009). Comparison of protein breakdown in barley and rye during malting. 39th Annual Research Conference Food, Nutrition and Consumer Sciences, 3-4th September 2009.

Vallons KJR and Arendt EK. (2009). Structural and rheological properties of high pressure treated suspensions of wheat flour. 39th Annual Research Conference Food, Nutrition and Consumer Sciences, 3-4th September 2009.

Hubner F and Arendt EK. (2009). New concepts for the development of beverages. Relay workshop, Cork 16th September 2009.

Arendt EK (2009). Creating gluten free malt and beer for people suffering from Coeliac disease. Drinktec, Munich Germany, 12-16th of September 2009.

Arendt EK. (2009). Building structure in gluten free cereal products. 4th International Symposium on Sourdough, Munich, Germany 14 -17th of October 2009.

Moroni AV, Dal Bello F and Arendt EK (2009). Characterisation of the microbiota of buckwheat and teff sourdough. 4th International Symposium on Sourdough, Munich, Germany 14 -17th of October 2009.

Dal Bello F and Arendt EK (2009). Sourdough in gluten free bread: an ancient technology to novel issues? 4th International Symposium on Sourdough, Munich, Germany 14 -17th of October 2009.

Ryan LAM, Dal Bello F, Koehler P, Czerny M, Pawlowska AM and Arendt EK (2009). Quantification of the antifungal compounds phenyllactic acid and 2,5 diketopiperazines in sourdough and bread. 4th International Symposium on Sourdough, Munich, Germany 14 -17th of October 2009.

 

2008

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

Thiele F., and Arendt E.K., (2008) Gluten free malt and beer Proceedings of the Symposium on gluten free foods [Details]

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]

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]

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

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

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

Hübner F, Hüttner EK, Arendt EK (2008) Influence of germination conditions on the quality of oat malt 8th International Oat Conference

Hüttner EK, Dal Bello F, Arendt EK (2008) Effect of high-pressure treatment on oat batters 8th International Oat Conference

Klose C, Schehl, BD, Hüttner EK, Arendt EK (2008) Protein changes during malting of oats 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Renzetti S and Arendt EK (2008) Oxidising and proteolytic enzymes in gluten-free batters and breads 5th European Symposium on Enzymes in Grain Processing

Renzetti S, and Arendt EK (2008) Novel approaches in the design of gluten-free cereal products Proceedings of 20th AOECS Anniversary

Arendt EK (2008) Gluten free bee and other beverages Proceedings of 20th AOECS Anniversary

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

2007

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Huebner F, Schehl BD and Arendt EK. (2007) Rye malt as an ingredient for beer 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

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

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 [

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

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

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

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

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

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

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

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

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

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

 

2006

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

Arendt EK (2006) Influence of sourdough on bread texture Proceedings of the 3rd International Symposium on sourdough

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

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

Schehl BD, Wijngaard HH, NicPharais BP and Arendt EK. (2006) Malting and Brewing with Buckwheat ¿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

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

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

Wijngaard HH, NicPhiarais BP, Schehl BD and Arendt EK. (2006) Malting and brewing with Buckwheat Proceedings of the ¿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

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

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

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

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

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

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

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

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

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

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

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

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

Arendt EK, Dal Bello F and Ryan LAM (2006) Impact of sourdough on wheat and gluten-free bread texture 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

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

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

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

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