2019

Thery T, O’Callaghan YC, O’Brien NM, Lynch KM and Arendt EK (2019). Antifungal and potential immunomodulatory activity of a novel conjugated peptide against oral candidiasis. Japanese Peptide Symposium/10th International Peptide Symposium, Kyoto, Japan, December 2018

Sahin AW, Rice T, Zannini E, Lynch KM, Coffey A, Arendt EK (2019). Sugar-reduced cakes: Sourdough technology as a novel approach to overcome quality losses. 19th ICC Conference 2019, Vienna, Austria, April 2019

Sahin AW and Arendt EK (2019). Gluten-free product development: Farinograph as a useful tool to determine water absorption. 19th ICC Conference 2019, Vienna, Austria, April 2019

Sahin AW and Arendt EK (2019). Mannitolproduktion mit Leuconostoc citreum TR116 zur Zuckerreduktion in unterschiedlichen Backwaren. GDL Forum Sauerteig VI, Minden, Germany, May 2019

Ispiryan L, Zannini E and Arendt EK(2019). Approach to address the putative non coeliac gluten sensitivity trigger - FODMAPs. 5th International Symposium on Gluten-Free Cereal Products and Beverages, Leuven, Belgium, June 2019

Bellut K and Arendt EK (2019). Chance and Challenge: Non-Saccharomyces yeasts in nonalcoholic and low alcohol beer brewing. Proceedings of the 37th Congress of the European Brewery Convention, Antwerp, Belgium, June 2019

2018

Bellut K, Michel M, Zarnkow M, Hutzler M, Jacob F, De Schutter DP, Daenen L and Arendt EK (2018). From kombucha to beer – The application of non-Saccharomycesyeasts isolated from kombucha in the production of a non-alcoholic beer. 13th International Trends in Brewing, Ghent, Belgium, April 2018

Ispiryan L, Axel C, Heitmann M, Kenderesi R, Zannini E and Arendt EK (2018). Bio-technological approach to reduce FODMAPs. 7th International Sourdough Symposium, University College Cork, Ireland, June 2018

Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM and Arendt EK (2018). Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. 7th International Symposium on Sourdough, Cork, Ireland, June 2018

Thery T, Arendt EK (2018). Design of antimicrobial peptides in a clean label approach to extend the shelf-life of sourdough bread. 7th International on Sourdough, Cork, Ireland, June 2018

Thery T, Shwaiki L, O’Callaghan YC, O’Brien NM and Arendt EK (2018). Antifungal activity and immunomodulation of a de novo synthetic peptide. 35th European Peptide Symposium, Dublin, Ireland, August 2018

Bellut K, Michel M, Zarnkow M, Hutzler M, Jacob F, De Schutter DP, Daenen L, Lynch KM and Arendt EK (2018). Application of non-Saccharomyces yeasts in the production of alcohol-free beer. Young Scientists Symposium – 6th International Symposium for graduate/PhD students and young professionals working in the fields of malting, brewing, and distilling, Bitburg/Trier, Germany, September 2018

Ispiryan L, Axel C, Heitmann M, Zannini E and Arendt EK (2018). FODMAP levels of cereal-product ingredients and the impact of malting on the FODMAP profile. AACC International Annual Meeting Cereals & Grains 18, London, England, October 2018

Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM and Arendt EK (2018). Sourdough as a tool for sugar reduction in burger buns. AACC International Annual Meeting Cereals & Grains 18, London, England, October 2018

Hoehnel A, Axel C, Bez J, Arendt EK and Zannini E (2018). Plant Protein-Rich Bread: Comparative analysis of high-protein ingredients and their impact on quality of high-protein bread. AACC International Annual Meeting Cereals & Grains 18, London, England, October 2018

Horstmann S, Atzler J, Heitmann M, Zannini E and Arendt EK (2018). Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters. AACC International Annual Meeting Cereals & Grains 18, London, England, October 2018

Sahin AW, Zannini E and Arendt EK (2018). Sourdough lactic acid bacteria as cell-factory for delivering (bio)functional compounds through the food value chain. Wädenswiler Lebensmitteltagung, Wädenswil, Switzerland, November 2018

Shwaiki LN, Arendt EK, Lynch KM, Thery TLC (2018). Inhibitory effect of four novel synthetic peptides on food spoilage yeasts. 47th Annual Food Research Conference, Cork, Ireland, December 2018

2017

Steffen, E.J., Lynch, K.M., Rice, T., Zarnkow M., Jacob, F., Coffey, A. and Arendt, E.K. (2017). Polyols as natural sweeteners from lactic acid bacteria in oat wort based beverages. Proceedings of 36th EBC Congress, Ljubljana, Slovenia, May 2017

Peyer, L., Bellut, K., Zarnkow, M., Jacob, F. and Arendt, E.K. (2017). Strategies to improve lactic acid production from brewing-relevant lactic acid bacteria strains in wort substrates. Proceedings of 36^th Congress of the European Brewery Convention (EBC), Ljubljana, Slovenia, May 2017

Peyer L.C., Zarnkow, M., Jacob, F. and Arendt, E.K. (2017). Sour brewing: A comparison of acidification methods in the brewing process on wort and beer qualities. Proceedings of 36^th Congress of the European Brewery Convention, Ljubljana, Slovenia, May 2017

Heitmann, M., Zannini, E., Axel, C. and Arendt, E.K. (2017). The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae. Proceedings of ISSY 33, Cork, Ireland, June 2017

Thery, T. and Arendt E.K. (2017) Antifungal Activity of a Synthetic Cowpea Defensin and Application in Baking Dough. Proceedings of American Peptide Symposium/International Peptide Symposium: Whistler, BC, Canada, June 2017

T. and Arendt E.K. (2017) Antifungal Ultrashort Peptide: Potential as Novel Food Preservative. Proceedings of American Peptide Symposium/International Peptide Symposium: Whistler, BC, Canada, June 2017

Horstmann S.W., Axel C. and Arendt E.K. (2017) Development of a prediction tool for the application of hydrocolloids in a potato starch based bread. Proceedings of 6th C&E Spring Meeting "Great Grain Products for the Future" and 7th European Symposium on Enzymes in Grain Processing. Amsterdam, Netherlands. June 2017

Lynch, K.M., Steffen, E.J., Rice, T., Gebhardt, M., Lucid, A., Zannini, E., Coffey, A. and Arendt, E.K.(2017). Application of exopolysaccharide-producing lactic acid bacteria in novel wort-based beverages. Proceedings of 12th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, August 2017

Schmidt, M. and Arendt, E.K. (2017). Optimisation of antifungal activity of Lactobacillus reuteri R29 and potential application in food production. Proceedings of 12^th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, Netherlands, August 2017

Rice, T., Axel, C., Sahin, A., Lynch, K.M., Heitmann, M., Arendt, E.K., Benz, C., and Coffey, A. (2017). Characterisation of mannitol producing lactic acid bacteria from sourdough fermentations and application of Leuconostoc citreum TR116 for sugar reduction of food and beverage products. Proceedings of 12^th international symposium on lactic acid bacteria, Egmond aan Zee, the Netherlands, August 2017.

Rice, T., Axel, C., Sahin, A., Lynch, K.M., Arendt, E.K. and Coffey, A. (2017). Identification of carbohydrate transport and utilisation pathways in Leuconostoc citreum TR116 and gene expression analysis. Proceedings of 12^th international symposium on lactic acid bacteria, Egmond aan Zee, the Netherlands, August 2017.

 

2016

Axel, C. and Arendt, E.K. (2016). Research updates: gluten-free bakery products. Proceedings of 3. DLG-Forum (German Agricultural Society) FoodTec Lebensmittel für Zöliakie- und Glutenintoleranz-Betroffene, Frankfurt a. M., Germany, April 2016

Sahin, A.W. and Arendt, E.K. (2016). Fundamental studies on the reduction of sugar in burger buns. Proceedings of 15th European Young Cereal Scientists and Technologists Workshop, Milan, Italy, April 2016

Heitmann, M., Zannini, E. and Arendt E.K. (2016). Influence of sourdough type and quantity on gluten quality parameters measured by Gluten Peak Tester following a correlation analysis on bread quality parameters. Proceedings of 15th European Young Cereal Scientists and Technologists Workshop, Bergamo, Italy, May 2016

Jeske, S., Zannini, E. and Arendt E.K. (2016), Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant Based Milk Substitutes Proceedings of 15th European Young Cereal Scientists and Technologists Workshop, Bergamo, Italy April 2016

Peyer L.C., de Kruijf, M., O’Mahony, J., DeColli, L., Danaher, M., Zarnkow, M., Jacob, F. and Arendt, E.K. (2016). Different application methods of Lactobacillus brevis R2Δ and effects on malt and beer parameters. Proceedings of Young Scientists Symposium on Malting, Brewing and Distilling, Chico, California, USA, April 2016

Lamparski, G., Szmatowicz, B., Amarowicz, R., Jeske, S., Axel, C., Arendt, E.K. (2016). Sensory characteristics of selected commercial plant-based protein-rich products. Proceedings of 18th World Congress of Food Science and Technology IUFOST 2016, August, Dublin, Ireland, August 2016

Horstmann S.W. and Arendt E.K. (2016). Gluten-free starch characterization and utilization in gluten-free bread. Proceedings of IUFOST 18^th World Congress of Food Science and Technology, Dublin, Ireland, August 2016

Peyer L.C., de Kruijf, M., O’Mahony, J., DeColli, L., Danaher, M., Zarnkow, M., Jacob, F. and Arendt, E.K. (2016). Application of Lactobacillus brevis R2Δ as an antifungal culture to improve safety and quality of malt and beer. Proceedings of 18^th World Congress of Food Science and Technology, Dublin, Ireland, August 2016

Schmidt, M., Zannini, E. and Arendt E.K. (2016). Optimisation of antifungal activity of Lactobacillus reuteri R29 and potential application in food production. Proceedings of 18^th World Congress of Food Science and Technology, Dublin, Ireland, August 2016

Horstmann S.W., Foschia M. and Arendt E.K. (2016) Fundamental study on the effect of protein addition to model gluten-free bread formulations. Proceedings of 4th International Symposium on Gluten-Free Cereal Products and Beverages, Cork, Ireland. October 2016

Horstmann, S., Belz, M.C.E., Heitmann, M., Zannini, E. andArendt, E.K. (2016). Fundamental Study on the impact of gluten-free starches on the quality of gluten-free model breads, Proceedings of 4th International Gluten-free Symposium, Cork, Ireland, 18th – 19th October 2016

Rice, T., Axel, C., Sahin, A., Lynch, K.M., Benz, C., Arendt E.K. and Coffey, A. (2016). Gluten free sourdough lactic acid bacteria- Isolation and Characterisation of polyol and EPS producing strains. Proceedings of 4^th international symposium on gluten-free cereal products and beverages, Cork, Ireland, October 2016.

Horstmann S.W. and Arendt E.K. (2016). Aktuelles aus der Forschung im Bereich gluten-freier Backwaren. Proceedings of Tagung für Bäckerei-Technologie, Detmold, Germany, November 2016

Axel C, Brosnan B, Zannini E, Furey A, Coffey A and Arendt EK (2016). Antifungal compounds from lactic acid bacteria and their contribution to biopreservation in gluten-free bread. Proceedings of 4th International Symposium on Gluten-Free Cereal Products and Beverages, Cork, Ireland, October 2016

Jeske, S., Zannini, E., Cronin, M.F. and Elke K. Arendt (2016). Understanding the impact of commercial protease and amylase treatment on protein and product quality of a quinoa-based milk substitute. Proceedings of 4th International Symposium on Gluten-Free Cereal Products and Beverages, Cork, Ireland, October 2016

Jeske, S., Zannini, E. and Arendt E.K. (2016). Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant Based Milk Substitutes. Proceedings of 4th International Symposium on Gluten-Free Cereal Products and Beverages, Cork, Ireland, October 2016

Steffen, E.J., Lynch, K.M., Lucid, A., Axel, C. and Arendt, E.K. (2016), Fundamental study on the application of lactic acid bacteria in oat wort based beverages. Proceedings of 4th International Symposium on Gluten-Free Cereal Products and Beverages, Cork, Ireland, October 2016

Thery T., Arendt E.K. (2016) Antifungal activity of defensins from different organisms and potential applications in cereal-based products. Proceedings of Antimicrobial Peptide Symposium, Montpellier, France, June 2016

Steffen, E.J., Lynch, K.M., Lucid, A., Axel, C. and Arendt, E.K. (2016). Fundamental study on the application of lactic acid bacteria in oat wort based beverages. Proceedings of EBC Symposium Modern brewhouse technologies and wort production, Wroclav, Poland, September 2016

 

2015

Peyer LC, Axel C, Zarnkow M, Zannini E, Jacob F and Arendt E.K. (2015). Characterisation of Antifungal Lactic Acid Bacteria (LAB) and their Application during Malting. Proceedings of 35^th Congress of the European Brewery Convention, Porto, Portugal, May 2015

Taylor JP, Jacob F and Arendt EK (2015). Novel approaches for reducing gluten in beer. Proceedings of 35^th Congress of the European Brewery Convention, Porto, Portugal, May 2015

Horstmann S and Arendt EK (2015). Gluten-free starch characterization and utilization in gluten-free bread. Proceedings of 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. Proceedings of 5th Annual Meeting of Irish Fungal Society, Trinity College Dublin, Dublin, Ireland, June 2015

Matullat I., Lösche K., Heitmann M, Arend E.K. and Döring S. (2015). Sensory acceptance and perception of ready-to-bake rolls of German and Irish consumers. Proceedings of Pangborn conference, Gothenburg, Sweden, August 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. Proceedings of 32nd International Specialized Symposium on Yeasts (ISSY2015), Perugia, Italy, September 2015

Lynch, K.M., Coffey, A. and Arendt, E.K. (2015). Sourdough Weissella cibaria and associated exopolysaccharide: potential for use in fermented dairy products. Proceedings of IVth Sourdough Symposium, Nantes, France, 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. Proceedings of VIth Sourdough Symposium, Nantes, France, September 2015

Axel C and Arendt EK (2015). Gluten-free cereal and the commercialization of gluten-free bakery products. Proceedings of TraFooN Cereal Workshop, Stuttgart, Germany, November 2015

Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A. and Arendt E.K. (2015). Antifungal compounds from lactic acid bacteria and their contribution to biopreservation in bread. Proceedings of 44th Annual Food Research Conference, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland, December 2015

Sahin, A.W. and Arendt, E.K. (2015). Fundamental studies on the reduction of sugar in burger buns. Proceedings of 44th Annual Food Research Conference, Teagasc Moorepark, Ireland, December 2015

 

2014

Taylor JP, Jacob F, Arendt EK (2014). Reduction of gluten levels in beer using stabilising agents. Proceedings of 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. Proceedings of 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. Proceedings of 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. Proceedings of 13th European Young Cereal Scientists and Technologists Workshop. Freising, Germany, May 2014

Lynch, K.M., Guinane, C., Arendt, E.K. and Coffey, A. (2014). Comparative genomics of the genus Weissella. Proceedings of the EMBO Conference on microbiology after the genomics revolution: Genomes 2014. Paris, France. June 2014

Silow C and Arendt EK (2014) Salt and fat reduction in puff pastry. Proceedings of 1^st International PLEASURE Conference. La Rochelle, France, June 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. Proceedings of 11^th International Symposium on Lactic Acid Bacteria, Egmond Aan Zee, The Netherlands, August 2014

Lynch, K.M., Guinane, C., Arendt, E.K. and Coffey, A. (2014). Comparative genomics of the genus Weissella. Proceedings of the 11th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands. August 2014

Lynch, K.M., Johnston, C., Mäkinen, O., Arendt, E.K. and Coffey, A. (2014). Heterologous expression of dextransucrase from Weissella cibaria MG1 in Lactococcus lactis NZ9000. Proceedings of the 11th Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands. August 2014.

Guo J, Brosnan B, Furey, Arendt EK, Axel C and Coffey A (2014) Anti-oomycete potential of Lactobacillus amylovorus JG2 against the potato blight pathogen Phytophthora infestans. Proceedings of 11th International Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands, August 2014

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

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

 

2013

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 25^th to 28^th March 2013.

Guo J, Brosnan B, Furey, Arendt EK, Axel C and Coffey A (2013). Antifungal potential of Lactobacillus amylovorus JG2 against potato blight pathogen Phytophthora infestans. Proceedings of the society for general microbiology spring conference, Manchester, UK 25^th to 28^th 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 25^th to 28^th 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 3^rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Axel C and Arendt EK (2013) Lactic acid bacteria producing anti-fungal compounds: biopreservation in cereal products. Proceedings of International Commission on Food Mycology Workshop, Freising, Germany, 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 3^rd International Symposium on gluten free cereal products and beverages, Vienna, Austria, June 2013.

Belz MCE, Hager AS, Heitmann M, Horstmann S and Arendt EK (2013). Elasticity – an important quality characteristic to be addressed for gluten-free bread. Proceedings of 3^rd 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 3^rd 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 3^rd 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 3^rd 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 starter culture 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.

Taylor JP, Hager AS and Arendt EK (2013). The effect of a beer stabilising agent on gluten content. Proceedings of 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. Proceedings of 64^th Conference for Cereal Chemistry. Detmold, Germany, June 2013.

Lynch KM, Galle S, McSweeney PLH, Arendt, EK, Uniacke-Lowe T and Coffey A (2013). Isolation and Characterisation of Exopolysaccharide-producing Weissella and Lactobacillus and their Application as Adjunct Cultures in Cheddar Cheese. Proceedings of Society of General Microbiology Irish Division Autumn meeting: Gut microbes – friend, or foe? University of Ulster, Coleraine, Northern Ireland, UK, August 2013

 

2012

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 5^th Sourdough symposium 2012.

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

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

Arendt EK (2012). Alternative cereals and their application in malting and brewing. Proceedings of the 3^rd 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 3^rd 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 3^rd 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 3^rd 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 41^st 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 41^st 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 29-31^st.

Oliveira, P and Arendt EK (2012) Impact of Fusarium culmoruminfection 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.

Oliveira PM and Arendt EK (2012). Impact of Fusarium culmoruminfection 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   41^th Annual UCC Food Research Conference. Cork, Ireland, April 2012.

 

2011

Almgauer C, Becker T, Arendt EK and Gastl M (2011). The brewing potential of hop hard resins. Proceedings of 40^th Annual UCC Food Research Conference.

Brosnan B, Ryan L, Arendt EK, Coffey A and Furey A (2011). Use of HPLC DAD for separation of antifungal compounds in lactic acid bacteria. Proceedings of 40^th Annual UCC Food Research Conference

Eder D, Blez MCE, Ryan L, Zannini E, Parlar H and Arendt EK (2011). Fundamental studies on the reduction of sodium chloride on dough and bread characteristics. Proceedings of 40^th Annual UCC Food Research Conference

Faltermaier A, Becker T, Arendt EK and Gastl M (2011). Selection criteria of brewing relevant wheat varieties. Proceedings of 40^th Annual UCC Food Research Conference

Hager A, 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 Proceedings of 40^th Annual UCC Food Research Conference

Loetterle AC, Wunderlich S, Zannini E, Zarnkow M, Becker T, Jacob F and Arendt EK (2011). Nutritional analysis of by-products form the malting and brewing industry Proceedings of 40^th Annual UCC Food Research Conference

Lynch KM, Arendt EK, and Coffey A (2011). Analysis of possible prebiotic activity of a novel; exopolysacharide from Weisella cibaria and incorporation of the producer bacterium into milk. Proceedings of 40^th Annual UCC Food Research Conference

Schirmer M, Jekle M, Becker T, and Arendt EK (2011). Evaluation of the sugar replacer stevia in confectionary products. Proceedings of 40^th Annual UCC Food Research Conference

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

Wolter A, Hager AS, Zannini E and Arendt EK (2011). Ultra structural coparison of gluten free flours, dough and breads using a C-cel bread imaging system, scanning electrom and confocal laser scanning microscopy. Proceedings of 40^th Annual UCC Food Research Conference

Oliveira P, Mauch A, Jacob F and Arendt EK (2011). Impact of the infection of Fusarium culmorum on the ultra-structure and mycotoxins content of malted barley. Proceedings of 40^th Annual UCC Food Research Conference

Leenhardt F, Arendt EK, Kerry J, Kenny S, Murnane and Cashman KD (2011). The effect of lowering salt intake on blood pressure and biochemical indices of cardiovascular and bone health in adult subjects with slightly elevated blood pressure Proceedings of American Society of Nutrition Meeting.

Arendt EK, Loetterle A, Winderlich S, Zannini E, Zarnkow M, Becker T and Jacob F (2011). Isolation and characterisation of new functional ingredients from by-products form the malting and brewing industry and their application in cereal products. Proceedings of the 33^rd International congress of the European Brewery Convention, p 50.

Zarnkow M, Faltermayer A, Becker T and Arendt EK (2011). Cereals and pseudocereals: Characterisation of the microstrucutural changes in the grain during the malting process by using confocal laser scanning microscopy. Proceedings of the 33^rd International congress of the European Brewery Convention, p 69.

Arendt EK and Klose C (2011). Oat proteins and their changes during malting and brewing in comparison to barley proteins. Proceedings of the 33^rd International congress of the European Brewery Convention, p 85.

Belz MCE, Ryan LAM, Zannini E, and Arendt EK (2011). Fundamental studies on the reduction of sodium chloride on dough and bread characteristics. Proceedings of the C&E spring meeting 2011.

Arendt EK (2011). Novel approaches to improve the texture of gluten free cereal products Proceedings of the C&E meeting 2011.

Hager AS, 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. Proceedings of the C&E spring meeting 2011.

Zannini E, Ryan LAM, Pawlowska P, Kohler P and Arendt EK (2011). Lactic acid bacteria as novel food grade antifungal agents for bakery products. Proceedings of the C&E spring meeting 2011.

Londono DM, van den Broeck I, Gilissen LJWJ, Arendt EK and Smulders MJM (2011). Lactic Breadmaking quality of Avena sativa L cultivars grown in sandy and clay soils. Proceedings of the C&E spring meeting 201.1

Hager AS, Ryan LAM, Schwab C, Ganzle MG and Arendt EK (2011). Comparative study of the influence of inulin and oat beta-glucan on the quality of gluten free and what bread. Proceedings of the C&E spring meeting 2011.

Loetterle A, Belz M, Zannini E, Jacob F and Arendt EK (2011). Application of by products of the brewing industry in cereal products. Proceedings of the C&E spring meeting 2011.

Galle S, Schwab C, Coffey A, Ganzle MG and Arendt EK (2011) Comparison on impact Dextran and reuteran on the quality of what sourdough bread . Proceedings of the C&E spring meeting 2011.

Galle S, Schwab C, Coffey A, Ganzle MG and Arendt EK (2011) Influence of in-situ synthesized exopolisaccharides on the quality of gluten free sorghum sourdough bread. Proceedings of the C&E spring meeting 2011.

Moroni AV, Arendt EK, Morrissey JP and Dal Bello F (2011) Development of buckwheat and teff sourdoughs with the use of commercial starters. Proceedings of the C&E spring meeting 2011.

Moroni AV, Sensidoni G, Zannini E and Arendt EK (2011) Exploitation of buckwheat sourdough for the production of what bread. Proceedings of the C&E spring meeting 2011.

Arendt EK (2011). Neuste Entwicklungen bei der Herstellung und Struckturverbesserung von glutenfreien Getreideprodukten. Proceedings of the 12th Fachsymposium fuer Lebensmittelmikrobiologie, p1.

Guo J, Mauch A, Galle S, Arendt EK and Coffey A (2011). Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri. Abstract D023, Proceedings of the 10^th Symposium on Lactic Acid Bacteria, Aug 28-Sept 1st 2011.

Arendt EK, Galle S, Coffey A, Schwab C, and Gänzle M (2011). Isolation, characterization and application of lactic acid bacteria producing a wide range of exopolysaccharides. Abstract E080. Proceedings of the 10^th Symposium on Lactic Acid Bacteria, Aug 28-Sept 1st 2011.

Lynch KM, Arendt EK, Galle S and Coffey A (2011). Analysis of bifidogenic of a novel exopolysaccharide from Weissella cibaria and incorporation of the producer bacterium into milk. Abstract C074. Proceedings of the 10^th Symposium on Lactic Acid Bacteria, Aug 28-Sept 1st 2011.

Coffey A, Ross RP, McAuliffe O, Arendt EK and O’Mahony J (2011). Novel antimicrobial compounds and their application for reduction of Staphlococcus aureus, Mycobacterium avium paratuberculosis and Trichophyton tonsurans. Proceedings of the 40th Synthesis and Analysis of Drugs Conference, Brno, Czech Republic.  12-15 September, 2011.

Arendt EK, Hager AS and Zannini E (2011). Sourdough fermentation for gluten free bread production. Proceedings of the 10^th Symposium on Lactic Acid Bacteria, Aug 28-Sept 1st 2011.

Oliveira PM and Arendt EK (2011). Impact of Fusarium culmoruminfection on barley malt. Proceedings of  Annual Meeting of the American Society of Brewing Chemists, Fort Myers, FL, U.S.A., June 2011.

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

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 10^th 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 10^th Symposium on Lactic Acid Bacteria.

 

2010

Arendt EK, Belz M, and Ryan LAM (2010). The impact of salt reduction on bread quality. Proceedings of the workshop Are they worth their salt, Amsterdam, the Netherlands, p. 3.

Belz M, Mairinger R, Zannini E, Ryan LAM and Arendt EK (2010). The impact of salt reduction on the microbial shelf life of bread. Proceedings of the workshop Are they worth their salt, Amsterdam, the Netherlands, p. 3.

Moroni A, Dal Bello F and Arendt EK (2010). Competitiveness of commercial starters in buckwheat and teff sourdoughs. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p 93 – 94.

Gallagher E, Alvarez L and Arendt EK (2010). Healthy grains for enhanced gluten free breads. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p.49-50.

Hüttner EK, Dal Bello F and Arendt EK (2010). Rheological properties and bread making performance of commercial wholegrain oat flours. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p.155 – 156.

Hüttner EK, Dal Bello F and Arendt EK (2010). Physicochemical properties of oat varieties and their potential for bread making. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p. 127 - 128.

Hüttner EK, Dal Bello, Zannini E and Arendt EK (2010).Identification of Lactic Acid Bacteria Isolated from Oat Sourdoughs and Investigation of their Potential for the Improvement of Oat Bread Quality. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverage, p 113 – 114.

Hübner F and. Arendt EK (2010). Changes in bio-active compounds in buckwheat depending on germination conditions. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p.171 -172.

Hübner F and Arendt EK (2010). Protein Changes in Buckwheat depending on the Malting Conditions. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p. 173 -174..

Galle S, Schwab C, Dal Bello F, Arendt EK and Gänzle M (2010). Heteropolysaccharide production from lactic acid bacteria in wheat and sorghum sourdough. Proceedings 2^ndInternational Symposium on Gluten-Free Cereal Products and Beverages p.119-120.

Schwab C, Galle S, Arendt EK and Gänzle M (2010). Exopolysaccharides froming Weisella strains as starter cultures fro sorghum and wheat sourdoughs. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages p.109-110.

Klose C and Arendt EK (2010). Protein Changes during Malting and Brewing with Oats. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages175 -176.

Vallons KJR, Ryan LAM and Arendt EK (2010). Effects of High Pressure and Temperature on Buckwheat Starch Characteristics. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages p.153 -154.

Vallons KJR,. Ryan LAM and Arendt EK (2010). Promoting of Structure Formation by High Pressure in Gluten-Free Flours. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages p.111-112.

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. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p 121-122.

Renzetti S and Arendt EK (2010). Enzymatic processing of gluten free flours: a promising tool to improve their bread making functionality? Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages p. 91-92.

Zarnkow M, Becker T and Arendt EK (2010). Proso Millet (Panicum miliceum) a sustainable rawmaterial for the malting and brewing process Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages p. 161-162.

Arendt EK (2010). Overview on the new developments in the area of gluten free foods and beverages. Proceedings 2^nd International Symposium on Gluten-Free Cereal Products and Beverages, p 85 -86.

Hüttner E, Dal Bello F and Arendt EK (2010). Identification of lactic acid bacteria isolated from oat sourdoughs and investigation of their potential for the improvement of oat bread quality. Proceedings of the Open Healthgrain Conference 2010.

Hüttner E, Dal Bello F, and Arendt EK (2010). Rheological properties and bread making performance of commercial wholegrain oat flours. Proceedings of the Open Healthgrain Conference 2010.

Hüttner E, Dal Bello F, and Arendt EK (2010). Physicochemical properties of oat varieties and their potential for bread. Proceedings of the Open Healthgrain Conference 2010.

Moroni A, Dal Bello F and Arendt E K (2010). Competitiveness of commercial starters in buckwheat and teff sourdoughs. Proceedings of the Open Healthgrain Conference 2010.

Renzetti S and Arendt EK (2010).Transglutaminase treatment of brown rice flour: insights on protein polymerisation and structural modifications. Proceedings of the Open Healthgrain Conference 2010.

Vallons KJR and Arendt EK (2010). Effects of high pressure and temperature on buckwheat starch characteristics. Proceedings of the Open Healthgrain Conference 2010.

Vallons KJR, Ryan L and Arendt EK (2010).Promoting structure formation by high pressure in gluten free flours. Proceedings of the Open Healthgrain Conference 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 17.

Schnitzenbaumer B, Ryan L and Arendt EK (2010).Study of the impact of various of unmalted oats on the quality and processability of mashes and worts. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling 20.

Mauch A, Dal Bello F, Coffey A and Arendt EK (2010). In vitro antifungal activity of brevis P1against common Fusarium ssp. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling p.23.

Schnitzenbaumer B, Zarnkow M, Klose C, Becker T and Arendt EK (2010). A fundamental study of the effect of malting on the protein profile of proso millet (Pancicum miliaceum). Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling p.53.

Huebner F, O’Neil T, Cashman KD and Arendt EK (2010). Changes in beta-glucan, dietary fibre and phytate content during the germination of oats and barley. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling 55.

Huebner F and Arendt EK (2010). The influence of germination on protein breakdaown in buckwheat and oats. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling 56.

Faltermaier A, Becker T, Gastl M, Zarnkow M and Arendt EK (2010). Impact of wheat varieties on the quality of malt. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling 58.

Klose C, Wunderlich S, Zarnkow M and Arendt EK (2010). Brewing with oats malt. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling 59.

Almgauer C, Thiele F, Schoenberger C and Arendt EK (2010). Scanning electron microscopy (SEM) observation of the lupulin glands if different hop varieties. Proceedings of the Second International Symposium for young Scientist and Technologists in Malting, Brewing and Distilling 62.

Belz MCE, Mairinger R, Zannini E, Ryan LAM and Arendt EK (2010). The impact of salt reduction on the microbial shelf life of bread.  Proceedings of the 39. Deutscher Lebensmittelchemikertag, Stuttgart, Germany, RK39.

 

2009 - 2000

Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK (1999). Use of immobilised Lactococcus lactis 3147 for the continuous production of lacticin 3147. Proceedings of the sixth Symposium on Lactic acid bacteria, Veldhoven, Netherlands, p. 76.

Marmion G, Hubner T, Strachotta T, Van Sindren D and Arendt EK (1999). Application of thermophilic lactic acid bacteria for bioacidification in brewing. Proceedings of the sixth Symposium on Lactic acid bacteria, Veldhoven, Netherlands, p. 58.

Kenny S, Grau H, Wehrle K and Arendt EK (1999). Use of response surface methodology to determine optimum processing conditions for frozen wheat bread dough. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 90.

O’Brien CM, Grau H, Neville DP, Keogh MK and Arendt EK (1999). Effect of processing conditions and composition of microencapsulated high fat powders on dough rheology and the baking properties of wheat bread. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 78.

Crowley P, Grau H and Arendt EK (1999). The influence of additives and processing parameters on bread crumb image texture features using a factorial design. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 54.

Stanton C, Slattery H, Crowley P, Chapman D and Arendt EK (1999). Hydrolysed casein as a functional dairy ingredient in bakery products. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 89.

Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK (1999). Development of bioactive packaging material using Nisaplin and lacticin 3147 as biopreservative agents. Proceedings of Food Microbiology, Veldhoven, Netherlands, p. 68.

Morzel M, Verrez-Bagnis V, Fleurence J and Arendt EK (1999). Use of protein changes in processed salmon (Salmo salar) Proceedings of the 29th WEFTA Meeting, Thessaloniki, Greece, October 1999, p. 59.

Marmion G, Douglas PE, Strachotta T and Arendt EK (1999). Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

Juchen ML, Douglas PE, Hartmeier W and Arendt EK (1999). Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

Wehrle K and Arendt EK (1999). Proteolytic breakdown of gluten by sourdough lactic acid bacteria and commercial proteases. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

Goode DL, Halbert C and Arendt EK (1999). The use of malted barley and commercial enzymes in unmalted sorghum brewing. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

O’Brien CM, Neville DP, Keogh MK and Arendt EK (2000). Optimisation of a baking procedure for incorporation of a microencapsulated high fat powder into wheat bread in comparison to a vegetable shortening using experimental design. Proceedings of the AACC Annual Meeting, Kansas, USA, November 2000.

O’Brien CM, Chapman D, Neville DP, Keogh MK and Arendt EK (2000). Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Proceedings of the AACC Annual Meeting, Kansas, USA, November 2000.

Gallagher E, O’Brien CM, Chapman D and Arendt EK (2000). Evaluation of the effects of carbohydrate-based and protein-based fat replacers on the quality characteristics of short dough biscuits. Proceedings of the AACC Annual Meeting, Kansas, USA, November 2000.

Goode DL, O’Brien CM, Halbert C and Arendt EK (2000). Optimisation of the mashing process for unmalted sorghum with the aid of commercial enzymes. Proceedings of the AACC Annual Meeting, Kansas, USA, November 2000.

Gallagher E, Chapman D and Arendt EK (2000). Influence of resistant starch on the quality of shortdough biscuits. Proceedings of Dietary Fibre Conference, Dublin, May 2000.

Kenny S, Grau H, Wehrle K and Arendt EK (2000). Use of response surface methodology to determine optimum processing conditions for frozen wheat bread dough. Proceedings of the Society of Dairy Technology Conference, Kinsale, May 2000.

Douglas PE, O’Sullivan C, Halbert C, Arendt EK and Lawlor E (2000). Barley brewing in the UCC pilot scale brewery. Proceedings of the 30^th Annual Food Science and Technology Research Conference, Cork, September 2000, p. 75.

O’Brien CM, Neville DP, Keogh MK and Arendt EK (2000). Effect of processing conditions and composition of microencapsulated high fat powders on dough rheology and the baking properties of wheat bread. Proceedings of the Society of Dairy Technology Conference, Kinsale, May 2000.

O’Brien CM, Chapman D, Neville DP, Keogh MK and Arendt EK (2000). Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Proceedings of the Society of Dairy Technology Conference, Kinsale, May 2000.

Kenny S, Wehrle K and Arendt EK (2000). Effect of milk proteins on frozen dough rheology. Proceedings of the Scanning Conference, Texas, USA, May 2000.

Scannell AGM, Kenneally PM, McCarthy DF, McDonagh C, Schwarz G and Arendt EK (2001). Development of a novel cooked fermented muscle ham product. Proceedings of the IFT Conference, New Orleans, USA, June 2001.

Scannell AGM, Goode DL, Douglas PE and Arendt EK (2001). Pilot scale production and evaluation of a lager beer containing 50% unmalted sorghum. Proceedings of the IFT Conference, New Orleans, USA, June 2001.

O’Brien C, Scannell AGM and Arendt EK (2001). Effect of unencapsulated vs microencapsulated vegetable fat shortening on some wheat dough and bread properties. Proceedings of the IFT Conference, New Orleans, USA, June 2001.

McCarthy DF, McDonagh C, Kelleher N, Scannell AGM and Arendt EK (2001). Development of a value added fermented reformed ham. Proceedings of IFT Conference, New Orleans, USA, June 2001.

Barta, RM, Bayer K, Goode DL, Clarke CI and Arendt EK (2001). Application of biological acidification to improve the quality of wort produced with 20% raw barley. Proceedings of the AACC Conference, Charlotte, USA, October 2001, p. 139.

Gallagher E and Arendt EK (2001). The use of response surface methodology to optimise ‘functional’ ingredient levels in short dough biscuits. Proceedings of the AACC Conference, Charlotte, USA, October 2001, p. 159.

Goode DL, Clarke CI, Halbert C and Arendt EK (2001). An investigation into the effects on wort quality, when mashing with unmalted sorghum and malted barley in combination with various enzymes. Proceedings of the AACC Conference, Charlotte, USA, October 2001, p. 138-139.

Clarke CI, Arendt EK, O’Brien CM and Scannell AGM (2001). The effect of lactic acid bacteria and sourdough on the quality of wheat dough and bread. Proceedings of the AACC Conference, Charlotte, USA, October 2001, p. 119.

Gallagher E, Morrissey A, Gormley TR and Arendt EK (2001). Dairy proteins in gluten-free bread: Effects on appearance, texture and flavour. Proceedings of the AACC Conference, Charlotte, USA, October 2001, p. 153.

O’Brien CM, Muller A and Arendt EK (2001). Evaluation of the effect of fat replacers on the quality of wheat bread. Proceedings of the second International Wheat Quality Conference, Manhattan, Kansas, USA, May 2001, p. 59.

O’Brien CM, Volino E and Arendt EK (2001). Evaluation of the performance of high fat powders in wheat bread. Proceedings of the second International Wheat Quality Conference, Manhattan, Kansas, USA, May 2001, p. 58.

Gallagher E, O’Brien CM and Arendt EK (2001). The reduction of recipe sugar in short dough biscuit production. Proceedings of the second International Wheat Quality Conference, Manhattan, Kansas, USA, May 2001, p. 60.

Barta RM, Bayer K, Goode DL and Arendt EK (2001). Application of biological acidification to improve the quality, flavour and processability of beer produced with 20% raw barley. Proceedings of the ASBC Conference, Victoria Canada, June 2001, p. 4.

Goode DL, Douglas PE, Halbert C and Arendt EK (2001). An assessment of the effects of various exogenous enzyme additions when producing wort suitable for lager beer production from unmalted sorghum. Proceedings of the ASBC Conference, Victoria Canada, June 2001, p. 5.

Goode DL, Douglas PE, Halbert C and Arendt EK (2001). Pilot-scale production of a lager beer containing 50% of unmalted sorghum. Proceedings of the ASBC Conference, Victoria Canada, June 2001, p. 14.

Juchem ML, Hartmeier W, Goode DL and Arendt EK (2001). Continuous production of low carbohydrate beer using co-immobilisation technology. Proceedings of the ASBC Conference, Victoria, Canada, June 2001, p. 27.

Clarke CI and Arendt EK (2001). The effect of lactic acid bacteria and sourdough on the quality of wheat dough and bread. Proceedings of the Euro LAB Conference, Cork, July 2001.

Scannell AGM, McCarthy DF, McDonagh C and Arendt EK (2001). Evaluation of the performance of bacterial isolates as multiple starter cultures in meat model system. Proceedings of the Euro LAB Conference, Cork, July 2001.

Scannell AGM, Kenneally PM, McCarthy DF, Schwarz G and Arendt EK (2001). Use of fermentation technology to extend shelf-life of cooked ham. Proceedings of the 6^th Karlsruhe Nutrition Symposium, Karlsruhe, Germany, October 2001, p. 42.

Clarke CI, O’Brien CM, Scannell AGM and Arendt EK (2001). Lactic acid bacteria and their application in wheat bread. Proceedings of the 6^th Karlsruhe Nutrition Symposium, Karlsruhe, Germany, October 2001, p. 76.

Gallagher E, Scannell AGM and Arendt EK (2001). Use of response surface methodology to produce ‘functional’ short dough biscuits. Proceedings of the 6^th Karlsruhe Nutrition Symposium, Karlsruhe, Germany, October 2001, p. 78.

Gallagher E, O’Brien CM, Scannell AGM and Arendt EK (2001). Evaluation of short dough biscuits with reduced sugar content. Proceedings of the 6^th Karlsruhe Nutrition Symposium, Karlsruhe, Germany, October 2001, p. 76.

O’Brien CM, Muller A, Scannell AGM and Arendt EK (2001). Evaluation of the effect of fat replacers on the quality of wheat bread. Proceedings of the 6^th Karlsruhe Nutrition Symposium, Karlsruhe, Germany, October 2001, p. 77.

Gormley RT, Gallagher E and Arendt EK (2001). Crust and Crumb characteristics of gluten free breads. Proceedings of the 6^th Karlsruhe Nutrition Symposium, Karlsruhe Germany, October 2001, p. 74.

Gallagher E, Morrissey A, Gormley TR and Arendt EK (2001). Improvement in gluten free bread quality and nutritional content. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, .p. 37.

Clarke CI, O’Brien CM and Arendt EK (2001). Comparison of the influence of single strain cultures to a traditional mixed strain sourdough culture in wheat bread. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 38.

O’Brien CM, Von Lehmden S and Arendt EK (2001). Development of gluten-free pizzas. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 40.

Goode DL, Halbert C, Lawlor E and Arendt EK (2001). Pilot scale brewing with unmalted sorghum. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 40.

Barta RM, Bayer K, Goode DL and Arendt EK (2001). The evaluation of biological acidification in brews containing 20% unmalted barley. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 50.

Readdy LT, Scannell AGM, Barre K, Hartnett DJ, Van Sinderen D and Arendt EK (2001). Evaluation of lactic acid bacteria for their use as starter cultures in brewing. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 62.

Readdy LT, Scannell AGM, Hartnett DJ, Van Sindren D and Arendt EK (2001). Influence of biological acidification on mashes containing unmalted barley. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 63.

O’Brien CM, Muller A and Arendt EK (2001). Influence of Inulin on the quality of wheat bread. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 64.

O’Brien CM, Volino E and Arendt EK (2001). Influence of commercial high-fat powders on dough rheology and wheat bread quality. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 65.

Gallagher E and Arendt EK (2001). Evaluation of sugar replacers in short dough biscuit production. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 67.

Gallagher E and Arendt EK (2001). Development of a functional biscuit using experimental design. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 68.

Scannell AGM, McCarthy DF, Hill C, Ross RP and Arendt EK (2001). Evaluation of Lactococcus lactis DPC 4275, as a protective starter culture in cooked fermented ham. Proceedings of the 31^st Annual Food Science and Technology Research Conference, Cork, September 2001, p. 111.

Darnedde A, O’Brien CM, Scherer R and Arendt EK (2002). Development of gluten-free biscuits. Proceedings of the ICC Conference, Budapest, Hungary, June 2002.

O’Brien CM and Arendt EK (2002). Evaluation of gluten replacement in pizza doughs. Proceedings of the ICC Conference, Budapest, Hungary, June 2002.

Arendt EK, O’Brien CM, Gormley R and Gallgher E (2002). Development of gluten-free cereal products. Proceedings of the ICC Conference, Budapest, Hungary, June 2002.

Clarke CI, Angst E, Schober TJ and Arendt EK (2002). Use of response surface methodology to investigate formulation and processing effects on the quality of sourdough wheat bread. Proceedings of the ICC Conference, Budapest, Hungary, June 2002.

Schober TJ and Arendt EK (2002). Fundamental rheological studies on gluten swollen in acidic buffer systems aiming to better understand changes in dough and bread caused by wheat sourdough. Proceedings of the ICC Conference, Budapest, Hungary, June 2002.

O’Brien CM, Schober TJ and Arendt EK (2002). Evaluation of gluten replacement in pizza doughs. Proceedings of 32^nd annual Food Science and Technology research Conference, September 2002, Cork. Ireland.

O’Brien CM, Schober TJ and Arendt EK (2002). Evaluation of the effect of different ingredients on the rheological properties of gluten-free pizza doughs. Proceedings of 32^nd annual Food Science and Technology research Conference, Cork, Ireland, September 2002.

Schober TJ and Arendt EK (2002). The influence of salt and acid on the fundamental rheological properties of gluten. Proceedings of 32^nd annual Food Science and Technology research Conference, Cork, Ireland, September 2002.

Barta RM, Harnett DJ, Ulmer HM, Houlihan JP, Goode DL, van Sinderen D and Arendt EK (2002). Proteolytic activity of lactic acid bacteria and their effect on beer quality. Proceedings of 32^nd annual Food Science and Technology research Conference, Cork, Ireland, September 2002.

Goode DL and Arendt EK (2002). Effects of endogenous enzymes on final wort quality when mashing with increasing levels of unmalted barley as adjunct. Proceedings of 32^nd annual Food Science and Technology research Conference, Cork, Ireland, September 2002.

Clarke CI, Angst E, Schober TJ and Arendt EK (2002). Use of response surface methodology to investigate formulation and processing effects on the quality of sourdough wheat bread. Proceedings of 32^nd annual Food Science and Technology research Conference, Cork, Ireland, September 2002.

O’Brien CM, Darnedde A, Scherer R, Schober TJ and Arendt EK (2002). Evaluation of gluten replacement in pizza doughs. Proceedings of the AACC Conference, Montreal, Canada, October 2002.

O’Brien CM, Schober TJ and Arendt EK (2002). Evaluation of the effect of different ingredients on the rheological properties of gluten-free pizza doughs. Proceedings of the AACC Conference, Montreal, Canada, October 2002.

Schober TJ and Arendt EK (2002). The influence of salt and acid on the fundamental rheological properties of gluten. Proceedings of the AACC Conference, Montreal, Canada, October 2002.

McCarthy DF, Hill C, Ross RP, Scannell AGM and Arendt EK (2002). Effect of nitrite and processing conditions on the survival and bacteriocinogenesis of Lactococcus lactic DPC 4275 in model systems. Proceedings of Food Microbiology Conference, Lillehammer, Norway, August 2002.

Scannell AGM, McCarthy DF, Hill C, Ross RP and Arendt EK (2002). Potential of Lactocin 3147-producing strain Lactococcus lactic as a protective culture in cooked fermented ham. Proceedings of Food Microbiology Conference, Lillehammer, Norway, August 2002.

Gobetti M, Clarke CI, De Angelis M, DiCagno R, Corsetti A and Arendt EK (2002). Combinations of selected lactic acid bacteria and non-conventional flours to produce sourdough breads with a decrease toxicity for human cereal intolerance. Proceedings of LAB Conference, Velhofen, The Nietherlands.

Barta RM, DJ Harnett, HM Ulmer, JP Houlihan, DL Goode, D van Sinderen and Arendt EK (2002). Proteolytic activity of lactic acid bacteria and their effect on beer quality. Proceedings of 3^rd European Symposium on enzymes in grain processing, Leuven, Belgium.

Goode DL and Arendt EK (2002). Effects of endogenous enzymes on final wort quality when mashing with increasing levels of unmalted barley as adjunct. Proceedings of 3^rd European Symposium on enzymes in grain processing, Leuven, Belgium.

Goode DL and Arendt EK (2002). Monitoring the effect of the addition of exogenous enzymes when mashing with 100 % unmalted barley. Proceedings of 3^rd European Symposium on enzymes in grain processing, Leuven, Belgium.

Moore MM, Schober TJ, Dockery P and Arendt EK (2003). Fundamental comparison of gluten-free and wheat based doughs, batters and breads. Proceedings of GDL Congress in Food Technology, Stuttgart, Germany, September 2003.

Rapp L, Schober TJ, Goode DL, Hammes WP, Ulmer H, Dockery P and Arendt EK (2003) Rheological studies simulating the brewery mashing process. Proceedings of GDL Congress in Food Technology, Stuttgart, Germany, September 2003.

Arendt EK, Schober TJ, Gormley RT and Gallagher E (2003). Novel Approaches for the development of gluten-free cereal products. Proceedings of GDL Congress in Food Technology, Stuttgart, Germany, September 2003.

Ulmer HM, van Sindren D and Arendt EK (2003). Lactic acid bacteria-Application in Malting and Brewing. Proceedings of GDL Congress in Food Technology, Stuttgart, Germany, September 2003.

Schober TJ, Moore MM, Juga B, Dockery P, Ulmer H, Hammes WP and Arendt EK (2003). Influence of lactic acid bacteria on the quality of gluten-free batter and bread. Proceedings of 2^nd Symposium on Sourdough, Brussels, Belgium, October 2003.

Clarke CI, Schober TJ, Dockery P and Arendt EK (2003). An examination on the effects of acidification and time on the fundamental rheological properties of wheat sourdough, dough and gluten. Proceedings of 2^nd Symposium on Sourdough, Brussels, Belgium, October 2003.

Soriano A, Ulmer H, Scannell A, Ross P, Hill C and Arendt EK (2003). Application of lacticin 3147 and Lactococcus lactis DPC 303-T4 in meat products. Proceedings of 33^rd Annual Food Science and Technology Research Conference, Cork, Ireland, p. 27.

Moore MM, Schobber TJ, Dockery P and Arendt EK (2003). Fundamental comparisons of gluten-free and wheat based doughs, batters and breads. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 52.

Wijngaard HH, Ulmer H and Arendt EK (2003). Malting with buckwheat at different germination temperatures. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 54.

Gallagher E, McCarthy D, Gormley R and Arendt EK (2003). Optimisation of gluten-free bread using rice flour, potato starch and HPMC. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p 106.

Houlihan JP, Ulmer H, van Sinderen D and Arendt EK (2003). Examining the use of biopolymer-degrading lactic acid bacteria as bioacidification culutures when mashing with 40 % unmalted barley. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 107.

Good DL and Arendt EK (2003). Brewing with 100 % unmalted barley-the application of commercial enzymes in wort production. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 108.

Clarke CI, Schober TJ, Dockery P and Arendt EK (2003). An examination on the effects of acidification and time on the fundamental rheological properties of wheat sourdough, dough and gluten. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 11

Juga BJ, Moore MM, Schober TJ, Ulmer H, Hammes WP and Arendt EK. (2003). Influence of lactic acid bacteria on the quality of gluten-free bread. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 111.

Ulmer H, Simons D, Goode DL and Arendt EK. (2003). Development and assessment of a new laboratory method to predict lautering performance in the brew-house. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 113.

Rapp L, Schober TJ, Ulmer H, Hammes WP and Arendt EK (2003). Rheological studies simulating the brewery mashing process. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 114.

Messerschmidt M, Schober TJ, Bean SR, Scherer P and Arendt EK (2003). Comparison of the bread making potential of different sorghum hybrids. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 115.

Soriano A, Horning J, Ulmer H, Garcia –Ruiz M, Hammes WP and Arendt EK (2003). Impact of lactic acid bacteria on malt quality. Proceedings of 33^rd Annual Food Science and Technology Research Conference, September, Cork, Ireland, p. 116.

Wijngaard HH, Ulmer H and Arendt EK (2004). Impact of raw material and germination temperature on buckwheat malt quality. Proceedings of World Brewing Conference, USA, October 2004.

Good DL and Arendt EK (2004). Brewing with 100 % unmalted barley. Proceedings of World Brewing Conference, USA, October 2004.

Clarke CI, Schober TJ, Dockery P and Arendt EK (2003). Fundamental rheological and ultra structure of wheat sourdough, dough and gluten. Proceedings of AACC Conference, USA, October 2004.

Moore MM, Juga BJ, Schober TJ, Ulmer H and Arendt EK (2003). Influence of lactic acid bacteria on the quality of gluten-free bread. Proceedings of World Cereal and Bread Conference, UK, Mai 2003,.

Gallagher E, McCarthy D, Gormley RT and Arendt EK (2003). Response surface methodology in the development of gluten-free yeast breads. Proceedings of the 2^nd European Young Cereal Scientists and Technologists Workshop, Valencia, Spain.

Clarke CI, Schober TJ, Dockery P and Arendt EK (2004). Wheat sourdough fermentation: Effect of time and acidification on fundamental rheological properties. Proceedings of 12^th ICC Conference, Harrogate, UK.

Gallagher E, McCarthy D, Gormley RT, and Arendt EK (2004). Novel ingredients in optimising gluten-free bread acceptability. Proceedings of 12^th ICC Conference, Harrogate, UK.

Arendt EK, Schober TJ, Messerschmidt M and Bean SR (2004). Comparison of the breadmaking potential of different sorghum hybrids. Proceedings of 12^th ICC Conference, Harrogate, UK.

Moore MM, Schobber TJ, Dockery P and Arendt EK (2004). Fundamental comparisons of gluten-free and wheat based doughs, batters and breads. Proceedings of 12^th ICC Conference, Harrogate, UK.

Arendt EK (2004). Influence of sourdough and lactic acid bacteria on the quality of cereal-products. Proceedings or the 3^rd Young Cereal Scientist Conference, Dublin, Ireland, 2004.

Morrissey A and Arendt EK (2004). Impact of hydrocolloids on the quality of gluten-free bread. Proceedings or the 3^rd Young Cereal Scientist Conference, Dublin, Ireland, 2004.

Moore MM, Schober TJ, Dockery P and Arendt EK (2004). The influence of novel ingredients and lactic acid bacterial on the quality of gluten-free breads Proceedings or the 3^rd Young Cereal Scientist Conference, Dublin, Ireland, 2004.

Heimbokel M, Moore MM, Dockery P, Hammes WP and Arendt EK (2004). Influence of transglutaminase on gluten-free bread quality. Proceedings or the 3^rd Young Cereal Scientist Conference, Dublin, Ireland, 2004.

Kenny S, Moore MM, Heinbockel M and Arendt EK (2004). Gluten-free cereal products. Proceedings or the 3^rd Young Cereal Scientist Conference, Dublin, Ireland, 2004.

Goode DL, Rapp L, Schober TJ, Ulmer H and Arendt EK (2004). Rheological studies on mashes and models systems. Proceedings of World Brewing Conference, USA, October 2004.

Schober TJ, Messerschmidt M, Bean SR and Arendt EK (2004). Impact of sorghum varieties on gluten free bread quality. Proceedings of AACC World Cereal and Bread Conference, UK.

Ulmer H, Sorinao A, van Sinderen D and Arendt EK (2004). Use of starter cultures to improve malt quality. Proceedings of AACC World Brewing Conference.

Gallagher E, Gormley RT, Downey G and Arendt EK (2004). Fish surimi and inulin – unique ingredients in gluten-free bread. Proceedings of AACC Conference, San Diego, USA.

Schober TJ, Bean SR, Messerschmidt M, Park SH and Arendt EK (2004). Wheat-free breads from sorghum: quality differences among hybrids. Proceedings of the AACC Conference, San Diego, USA.

Schober TJ, Bean SR and Arendt EK (2004). Production of wheat free food products from sorghum. Proceedings of the 27^th Annual Celiac Sprue Association Meeting of America, USA.

Good DL and Arendt EK (2004). Brewing with 100 % unmalted barley. Technical Quarterly and MBAA Communicator, 4: p. 155.

Goode DL, Rapp L, Schober TJ, Ulmer H and Arendt EK (2004). Rheological studies on mashes and models systems. Technical Quarterly and MBAA Communicator, 41: p. 170.

Ulmer H, Sorinao A, van Sinderen D and Arendt EK (2004). Use of starter cultures to improve malt quality. Technical Quarterly and MBAA Communicator, 41: p. 171.

Wijngaard HH, Ulmer H and Arendt EK (2004). Impact of raw material and germination temperature on buckwheat malt quality. Technical Quarterly and MBAA Communicator, 41: p. 187.

Morrissey A and Arendt EK (2004). Impact of hydrocolloids on the quality of gluten-free bread. Proceedings of 34^th Annual Food Science and Technology Research Conference, Cork, Ireland, September 2004.

Moore MM, Heinbockel M, Dockery P, Ulmer HM, Hammes WP and Arendt EK (2004). Influence of transglutaminase on gluten-free bread quality. Proceedings of 34^th Annual Food Science and Technology Research Conference, Cork, Ireland, September 2004.

Wijngaard HH, Neumann M, Ulmer H, Scherer R and Arendt EK (2004). The effect of different moisture percentages on the malting quality of buckwheat. Proceedings of 34^th Annual Food Science and Technology Research Conference, Cork, Ireland, September 2004.

Goode DL, Wiltschko E, Scherer R, Ulmer H and Arendt EK (2004). Rheological characterisation of the brewery mashing process using the Rapid Visco Analyser. Proceedings of 34^th Annual Food Science and Technology Research Conference, Cork, Ireland, September 2004.

Goode DL, Ulmer H and Arendt EK (2004). Development and application of a new method for assessing grain modification levels for the malting and brewing industries. Proceedings of 34^th Annual Food Science and Technology Research Conference, Cork, Ireland, September 2004.

Good DL and Arendt EK (2004). Brewing with 100 % unmalted barley. Brewers Digest, 79: p. 39.

Goode DL, Rapp L, Schober T, Ulmer H and Arendt EK (2004). Rheological studies on mashes and models systems. Brewers Digest, 79: 54.

Ulmer H, Sorinao A, van Sinderen D and Arendt EK (2004). Use of starter cultures to improve malt quality. Brewers Digest, 79: 56.

Wijngaard HH, Ulmer H and Arendt EK (2004). Impact of raw material and germination temperature on buckwheat malt quality. Brewers Digest, 80: 50.

Schober TJ, Bean SR, Messerschmidt M, Park SH and Arendt EK (2005). Wheat-free breads from sorghum: Quality differences among hybrids. Proceedings of the North American Grain Congress, Reno, Nevada, USA, February 2005.

Goode DL, Ulmer H and Arendt EK (2004). Mash rheology – a method for determining raw material enzymatic activities in malting, brewing and distilling industries. Proceedings of the 30^th European Brewery Convention (EBC) Congress, Prague, Czeck Republic.

Wijngaard HH, NicPhiarais BP, Good DL, Ulmer H and Arendt EK (2005). Gluten-free beverages. Proceedings of the 30^th European Brewery Convention (EBC) Congress, Prague.

Goode DL, Ulmer H and Arendt EK (2005). Mash rheology – a method for determining raw material enzymatic acitivites in malting, brewing and distilling industries. Proceedings of Enzymes in Grain Processing, Nantes, France, June 2005.

Wijngaard HH, NicPhiarais BP, Good DL, Ulmer H and Arendt EK (2005). Buckwheat malt, a new enzyme rich ingredient. Proceeding of Conference on Enzymes in Grain Processing, Nantes, France, June 2005.

Moore MM, Dockery P and Arendt EK (2005). Network formation in gluten-free bread with the application of transglutaminase. Proceedings of Enzymes in Grain Processing, Nantes, France, June 2005.

Goode DL, Beaumont V, Quinn D and Arendt EK (2005). Mash rheology – a method for determining raw material enzymatic activities in malting, brewing and distilling industries. Proceeding of the Word Distilling Conference, Edinburgh, UK, September 2005.

Beaumont V, Good DL, Arendt EK, Bachelier C, Derchue D and Simpson (2005). New characterisation tools for whiskey raw materials. Proceeding of the Word Distilling Conference, Edinburgh, UK, September 2005.

Goode DL, Simons D and Arendt EK (2005). Chenometric evaluation of malt quality data determined by both conventional and novel rheological characterisation techniques. Proceedings of ICC-Jubilee Conference, Vienna, June 2005.

Moore MM, Dockery P and Arendt EK (2005). Network formation in gluten-free bread with the application of transglutaminase. Proceedings of ICC-Jubilee Conference, Vienna, June 2005.

Moore MM and Arendt EK (2005). Influence of lactic acid bacteria on the quality of gluten-free batter and bread. Proceedings of Symposium on lactic acid bacteria, Egmond aan Zee, The Netherlands, August 2005.

Wijngaard HH, Ulmer H and Arendt EK (2005). The effect of steeping time on buckwheat malt quality. Proceedings of ICC-Jubilee Conference, Vienna, June 2005.

NicPhiarais BP, Wijngaard HH and Arendt EK (2005). The impact of kilning on the enzymatic activity during the malting of buckwheat. Proceedings of ICC-Jubilee Conference, Vienna, June 2005.

NicPhiarais BP, Wijngaard HH and Arendt EK (2005). The impact of kilning on the enzymatic activity of buckwheat malt. Proceedings of the 35^th Research Conference Food, Nutrition and Consumer Science, September 2005.

Ryan LAM and Arendt EK (2005). Lactic acid bacteria to improve gluten-free breads and doughs. Proceedings of the 35^th Research Conference Food, Nutrition and Consumer Science, September 2005.

Gallagher E, Kteniodaki A, Gormley RT, Schober TJ and Arendt EK (2005). Fundamental rheology and baking characteristics of gluten-free breads. Proceedings of the 35^th Research Conference Food, Nutrition and Consumer Science, September 2005.

Moore MM and Arendt EK (2005). Fundamental characteristics of gluten-free cereals in a gluten-free bread system. Proceedings of the 35^th Research Conference Food, Nutrition and Consumer Science, September 2005.

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. Proceedings of the “World Grains Summit: Food and Beverages”, San Francisco, USA, September 2006.

Ryan LAM, Dal Bello F, Renzetti S and Arendt EK (2006). The use of selected lactic acid bacteria to improve the baking and rheological quality of gluten-free batter and bread. Proceedings of the “World Grains Summit: Food and Beverages”, San Francisco, USA, September 2006.

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”, San Francisco, USA, September 2006.

Schehl BD, Wijngaard HH, NicPharais BP and Arendt EK (2006). Malting and Brewing with Buckwheat. Proceedings of the “World Grains Summit: Food and Beverages”, San Francisco (USA), September 2006.

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 Beverages”, San Francisco (USA), September 2006.

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, Turkey, July

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”, San Francisco (USA), September 2006.

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”, San Francisco (USA), September 2006.

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”, San Francisco, USA, September 2006.

Wijngaard HH, NicPhiarais BP, Schehl BD and Arendt EK (2006). Malting and brewing with Buckwheat. Proceedings of the “World Grains Summit: Food and Beverages”, San Francisco, USA, September 2006.

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, Turkey, July

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 3^rdInternational Symposium on Sourdough, Bari, Italy, October 2006.

Arendt EK, Dal Bello F and Ryan LAM (2006). Impact of sourdough on wheat and gluten-free bread texture. Proceedings of the 3^rdInternational Symposium on Sourdough, Bari, Italy, October 2006.

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. Proceedings of the 3^rdInternational Symposium on Sourdough, Bari, Italy, October 2006.

Dal Bello F, Vogelmann SA, Ryan LAM, Hertel C and Arendt EK (2006). Microbial ecology of gluten-free sourdoug Proceedings of the 3^rdInternational Symposium on Sourdough, Bari, Italy, October 2006.

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 36^th Research Conference Food, Nutrition and Consumer Science, September 2006.

NicPhiarais BP, Schehl B, Olivera J and Arendt EK (2006). Optimisation of commercial enzymes in buckwheat malt for brewing purposes. Proceedings of the 36^th Research Conference Food, Nutrition and Consumer Science, September 2006.

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 36^th Research Conference Food, Nutrition and Consumer Science, September 2006.

Hüttner EK, Dal Bello F and Arendt EK (2006). Optimisation of gluten-free oat bread. Proceedings of the 36^th Research Conference Food, Nutrition and Consumer Science, September 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 36^th Research Conference Food, Nutrition and Consumer Science, September 2006.

Schehl BD, Wijngaard HH, NicPharais BP and Arendt EK (2006). Malting and Brewing with Buckwheat. Masters Brewers Association Technical Quarterly, 43: p. 217.

Zarnkow M, Kessler M, Burberg F, Arendt EK, Back W and Kreisz S (2006). Malting and Brewing with Prosomillet. Masters Brewers Association Technical Quarterly, 43: 217.

Soriano AM, Ulmer HM, Schehl BD and Arendt EK (2006). Reduction of malting loss using specifically selected lactic acid bacteria. Masters Brewers Association Technical Quarterly, 43: 226.

Wijngaard HH, Schehl BD and Arendt EK (2006). The ultra structure of barley and buckwheat during malting observed by scanning electron microscopy. Masters Brewers Association Technical Quarterly, 43: 226.

NicPhiarais BP, Schehl BD, Olivera JC and Arendt (2006). Use of response surface mythology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes. Masters Brewers Association Technical Quarterly, 43: p. 227.

Arendt EK (2006). Influence of sourdough on bread texture. Proceedings of the 3^rd International Symposium on sourdough, Bari, Italy, October 2006.

Hüttner EK, Dal Bello F and Arendt EK (2007). Fundamental studies on the high pressure treatment of oat doughs. Proceedings of the Cereals and Europe Spring Meeting, Montpellier, France, May 2007.

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, Montpellier, France. May 2007.

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, Montpellier, France, May 2007.

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, Montpellier, France, May 2007.

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, Montpellier, France, May 2007.

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, Montpellier, France, May 2007.

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, Berlin, Germany, May 2007.

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 98^th AOCS Meeting & Expo, Food Structure and Functionality Forum, Quebec City, Canada, May 2007.

Wijngaard HH, Renzetti S and Arendt EK (2007). The ultra structure of barley and buckwheat. Proceedings of the 98^th AOCS Meeting & Expo, Food Structure and Functionality Forum, Quebec City, Canada, May 2007.

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 31^st EBC Conference, Venice, Italy, May 2007.

Zarnkow M, Keßler M, Burberg F, Back W, Arendt EK and Kreisz S (2007). Impact of different yeast and Lactic acid bacteria of the fermentation of proso millet malt (Panicum miliaceum) for gluten free beer. Proceedings of the 31^st EBC Conference, Venice, Italy, May 2007.

Zarnkow M, Keßler M, Burberg F, Back W, Arendt E and Kreisz S (2007). The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa) as a raw material for gluten free foods. Proceedings of the 31^st EBC Conference, Venice, Italy, 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 31^st EBC Conference, Venice, Italy, May 2007.

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, Montpellier, France.

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, Montpellier, France.

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, Vancouver, Canada, June 2007.

Huebner F, Schehl BD and Arendt EK (2007). Response surface methodology as a tool to optimise the malting of buckwheat. Proceedings of the ASBC Conference, Vancouver, Canada, June 2007.

Huebner F, Schehl BD and Arendt EK (2007). Rye malt as an ingredient for beer. Proceedings of the ASBC Conference, Vancouver, Canada, June 2007.

Huebner F, Mauch A, Schehl BD and Arendt EK (2007). Fundamental studies on the malting of oats. Proceedings of the ASBC Conference, Vancouver, Canada, June 2007.

Schehl BD and Arendt EK (2007). Gluten-free beer – a review. Proceedings of the ASBC Conference, Vancouver, Canada, June 2007.

Vogt J, Zarnkow M, Back W and Arendt EK (2007). Emmer (Triticum dicoccum)- ancient grain highly aromatic malts and beers- technology and process in modern brewing. Proceedings of the 120^th Meeting of Masters Brewers Association of America (MBBA, Nashville, Tennesse, USA), October 2007.

Zarnkow M, Almaguer C, Burberg F, Back W, Arendt EK and Kreisz S (2007). The use of response surface methodology to optimise malting conditions of teff (Eragrostis tef) as raw material for gluten-free foods. Proceedings of the 120^th Meeting of Masters Brewers Association of America (MBBA), October 2007, Nashville, Tennesse, USA.

Zarnkow M, Geyer T, Lindeman 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 raw material for gluten-free foods. Proceedings of the 120^th Meeting of Masters Brewers Association of America (MBBA), October 2007, Nashville, Tennesse, USA.

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. Cereal Foods World, 52: p. 16.

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. Cereal Foods World, 52: p.

Nunes MHB, Moore MM, and Arendt EK (2007). Fundamental studies on the impact of emulsifiers and dough improvers on gluten-free bread quality. Cereal Foods World, 52: p. 30 - 31.

Renzetti S, Behr J, Vogel RF and Arendt EK (2007). Cereal proteomics: interactions of Transglutaminase and buckwheat proteins. Cereal Foods World, 52: p. 20.

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. Cereal Foods World, 52: p. 16.

Lynch EJ, Moore MM and Arendt EK (2007). Fundamental studies on the reduction of salt in wheat bread. Cereal Foods World, 52: p. 30.

Hüttner EK, Dal Bello F and Arendt EK (2007). Fundamental studies on the high pressure treatment of oat doughs. Cereal Foods World, 52: p. S30.

Zarnkow M, Voigt J, Back W, Arendt EK, Richter A, Greyer T and Kraus-Weyermann T. (2007). The use of response surface methodology to optimise malting conditions of emmer (Triticum dicoccum) as raw material for highly aromatic malts and beers. Proceedings 30^th Asia Pacific Section Convention 2008, Auckland, New Zealand.

Alvarez L, Gallagher E, Downey G and Arendt EK (2007). Pseudocereals in gluten-free breads. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Gallagher E, Gormley RT, McCarthy D, Schober TJ and Arendt EK (2007). Mathematical design in the development of gluten-free yeast breads. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Huebner F, Mauch A, Schehl BD and Arendt EK (2007). Fundamental studies on the malting of oats. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Huebner F, Schehl BD and Arendt EK (2007). Response Surface Methodology as a tool to optimise the malting of buckwheat. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Hüttner EK and Arendt EK (2007). Fundamental studies on the high pressure treatment of oat flour. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Klose C, Schehl BD and Arendt EK (2007). Understanding protein changes during malting of oats. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007

Moore MM, Juga BJ, Schober TJ and Arendt EK (2007). Effect of lactic acid bacteria on the properties of gluten-free sourdoughs, batters and the quality and ultrastructure of gluten-free bread. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Moore MM, Wijngaard HH, Renzetti S, Delcour JA, Courtin C 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 First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Moore MM, Dal Bello F and Arendt EK (2007). Shelf life improvement of gluten-free bread with LAB producing antifungal compounds. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Nic Phiarais BP, Schehl BD and Arendt EK (2007). Proteomics of malted buckwheat. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

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 First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Nunes MHB, Moore MM and Arendt EK (2007). Impact of low lactose dairy powders on the quality of gluten-free bread. Proceedings of the First International Symposium of Gluten Free-Cereal Products and Beverages, Cork, Ireland, September 2007.

Renzetti S, Behr J, Vogel RF and Arendt EK (2007). Cereal proteomics: interactions of transglutaminase and brown rice proteins. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Vallons K, Zarnkow M, Huebner F and Arendt EK (2007). Fundamental studies on the application of gluten-free malt to improve the quality of breads produced form gluten-free flour. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 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) as a raw material for gluten-free foods. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Zarnkow M, Almaguer C, Burberg F, Back W, Arendt EK and Kreisz S (2007). The use of response surface methodology to optimise malting conditions of teff (Eragrostis tef) as a raw material for gluten free foods. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

Usansa U, Zarnkow M, Burberg F, Geiger E, Back W, Teaumroong N, Wanapu C, Arendt EK and Kreisz S (2007). The Use of Response Surface Methodology to Optimise Malting Conditions of Two Black Rice Varieties (Oryza sativa) as a Raw Material for Gluten-Free Foods. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Irland, September 2007.

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, Cork, Ireland, September 2007.

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, September 2007, Cork, Ireland.

Schehl BD, Nic Phairais BP, Wijngaard HH, Mauch A, Klose C, Huebner F and Arendt EK (2007). Malting gluten-free cereals. Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

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, Cork, Ireland, September 2007.

Zarnkow M, Arendt EK, Back W, Burberg F, Kessler M and Kreisz S (2007). Gluten-free beer from proso millet (Panicum miliaceum ) Proceedings of the First International Symposium of Gluten-Free Cereal Products and Beverages, Cork, Ireland, September 2007.

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 37^th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork, Ireland, September 2007.

Klose C, Schehl BD and Arendt EK (2007). Understanding protein changes during malting of barley. Proceedings 37^th Annual Research Conference Food, Nutrition and Consumer Sciences September 2007, Cork, Ireland.

Lynch EJ, Moore MM and Arendt EK (2007). A technological approach to reducing salt in bread. Proceedings 37^th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork, Ireland, September 2007.

Alvarez L, Gallagher E, Downey G and Arendt EK (2007). Application of pseudocereals in gluten free breads. Proceedings 37^th Annual Research Conference Food, Nutrition and Consumer Sciences September 2007, Cork, Ireland.

Klose C, Schehl BD and Arendt EK (2007). Understanding protein changes during malting of oats. Proceedings 37^th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork, Ireland, September 2007.

O’Flaherty J, NP Brunton and Arendt EK (2007). Optimisation of extraction conditions for antioxidant compounds in oat and barley. Proceedings 37^th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork, Ireland, September 2007.

Sullivan P, Gallagher E and Arendt EK (2007). The use of barley flour in the production of breads. Proceedings 37^th Annual Research Conference Food, Nutrition and Consumer Sciences, Cork, Ireland, September 2007.

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, Norwich, UK, April 2008.

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, Norwich, UK, April 2008.

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, Norwich, UK, April 2008.

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, Norwich, UK, April 2008.

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, Norwich, UK, April 2008.

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, Madrid, Spain, June 2008.

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, Lithuania, June 2008.

Bottega G, Pagani MA and Arendt EK (2008). Incorporation of high fibre ingredients into gluten-free bread. Proceedings of Young Cereals Conference, Lithuania, June 2008.

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

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

Klose C, Schehl BD, Hüttner EK and Arendt EK (2008). Protein changes during malting of oats. 8th International Oat Conference, Minneapolis, USA, June 2008.

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, Minneapolis, USA, June 2008.

Arendt EK, Huettner EK, Moore MM and Renzetti S (2008). Fundamental studies on the creation of structure in oat bread. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

Lynch EJ, Cashman KD, Sheehan E and Arendt EK (2008). Descriptive sensory evaluation of breads containing reduced levels of sodium. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

Vallons KJR, Moore MM and Arendt EK (2008). Effects of high pressure on the rheological and microstructural properties of flour-water suspensions. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

Nunes MHB, Moore MM and Arendt EK (2008). Impact of low lactose dairy powders on the quality of gluten-free breads. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

Lynch EJ., Ryan L, Dal Bello F, Moore MM and Arendt EK (2008). Studies on the spoilage of breads produced with reduced salt. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

Sullivan P, Gallagher E and Arendt, EK Wheat bread quality as influenced by the inclusion of barley. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

Gallagher E, Alvarez L, Wijngaard H and Arendt, EK (2008). Baked and antioxidant attributes of pseudocereal breads. Proceedings of the 13^th ICC Cereal and Bread Congress, Madrid, 15-18^th June 2008.

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, Kaunas, Lithuania, June 2008.

Klose C, Schehl, BD, Hüttner EK, Arendt EK (2008). Changes in protein and amino acid composition during malting - a comparison of barley and oats. Technical Quarterly 45: p. 142-143.

Zarnkow M, Schwarz CEM, Burberg F, Arendt EK, Back W, Kreisz S and Gastl M (2008). Changes in protein and amino acid composition during malting - a comparison of barley and oats. Technical Quarterly 45: p. 143-144.

Mauch A., NicPharis B., Zarnkow M. and Arendt EK. (2008). Malting and brewing with buckwheat – a gluten free alternative. Technical Quarterly 45: p. 144.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Arendt EK, Back W, Kreisz S, and Gastl M (2008) The use of response surface methodology of quinoa (Cheinopodium quinoa L.) as a raw-material for gluten free foods. Technical Quarterly 45: p. 161.

Zarnkow M, Munoz M, Burberg F, Arendt EK, Back W, and Gastl M (2008). The use of response surface methodology of oat (Avena sativa ) as a raw-material for alternative fermented beverages. Technical Quarterly 45: p. 161.

Klose C, Huebner F, Arendt EK (2008). Optimisation of germination time and temperature for malting of oat using response surface methodology. Technical Quarterly 45: p. 16.

Zarnkow M, Schulze B, Burberg F, Arendt EK, Back W, and Gastl M (2008). The use of response surface methodology to optimise malting conditions of triticale (Triticosecale Wittmack) as a raw material for alternative fermented beverages. Technical Quarterly 45: p. 162.

Mauch A, NicPharis B, Zarnkow M, Gastl M, Herrmann M, Schehl B, and Arendt EK (2008). Sensory and analytical characterisation of top fermented beer brewed with 100 % buckwheat malt. Technical Quarterly 45: p. 162.

Zarnkow M, Almagauer C, Burberg F, Arendt EK, Back W, Kreisz S, and Gastl M (2008). The use of response surface methodology to optimise malting conditions of teff (Eragrostis tef) as a raw material for alternative fermented beverages. Technical Quarterly 45: p. 163.

Zarnkow M, Usansa U, Burberg F, Geiger E, Arendt EK, Back W, Kreisz S and Gastl M (2008). The use of response surface methodology to optimise malting conditions of two black rice varieties (Oryza sativa) as a raw material for alternative fermented beverages. Technical Quarterly 45: p. 163.

Klose C, Schehl, BD, Hüttner EK, Arendt EK (2008). Changes in protein and amino acid composition during malting - a comparison of barley and oats. ASBC Newsletter 68: p. 35-36.

Zarnkow M, Schwarz CEM, Burberg F, Arendt EK, Back W, Kreisz S and Gastl M (2008). Changes in protein and amino acid composition during malting - a comparison of barley and oats. ASBC Newsletter 68: p. 36-37.

Mauch A, NicPharis B, Zarnkow M and Arendt EK (2008). Malting and brewing with buckwheat – a gluten free alternative. ASBC Newsletter 68: p. 37.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Arendt E., Back W, Kreisz S and Gastl M (2008). The use of response surface methodology of quinoa (Cheinopodium quinoa ) as a raw-material for gluten free foods. ASBC Newsletter 86: p. 36-37

Zarnkow M, Munoz M, Burberg F, Arendt EK, Back W, and Gastl M (2008). The use of response surface methodology of oat (Avena sativa) as a raw-material for alternative fermented beverages. ASBC Newsletter 68: p. 36-37

Klose C, Huebner F, Arendt E.K (2008). Optimisation of germination time and temperature for malting of oat using response surface methodology. ASBC Newsletter 68: p. 36-37.

Zarnkow M, Schulze B, Burberg F, Arendt EK, Back W and Gastl M (2008). The use of response surface methodology to optimise malting conditions of triticale (Triticosecale Wittmack) as a raw material for alternative fermented beverages. ASBC Newsletter 68: p. 36-37

Mauch A, NicPharis B, Zarnkow M, Gastl M, Herrmann M, Schehl B, and Arendt EK (2008). Sensory and analytical characterisation of top fermented beer brewed with 100 % buckwheat malt. ASBC Newsletter 68: p. 36-37.

Zarnkow M, Almagauer C, Burberg F, Arendt EK, Back W, Kreisz S and Gastl M (2008). The use of response surface methodology to optimise malting conditions of teff (Eragrostis tef) as a raw material for alternative fermented beverages. ASBC Newsletter 68: p. 36-37.

Zarnkow M, Usansa U, Burberg F, Geiger E, Arendt EK, Back W, Kreisz S, and Gastl M (2008). The use of response surface methodology to optimise malting conditions of two black rice varieties (Oryza sativa) as a raw material for alternative fermented beverages. ASBC Newsletter 68: p. 36-37.

Arendt EK and Dal Bello F (2008). Novel approaches in the design of gluten-free cereal bread. Proceedings of the Symposium on gluten free foods, Munich, Germany, September 2008.

Thiele F and Arendt EK (2008). Gluten free malt and beer. Proceedings of the Symposium on gluten free foods, Munich, Germany, September 2008.

Vallons KJR and Arendt EK (2008). The effect of high pressure and temperature on buckwheat and sorghum starch. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 8.

Moroni A, Dal Bello F, Iametti S, Bonomi F and Arendt EK (2008). Efficient buffers for the extraction of total proteins in gluten free cereals. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 10.

Galle S, Dal Bello F, Ryan LAM, Coffey AG and Arendt EK (2008). Isolation and rheological characterisation of exopolysaccharides produced by lactic acid bacteria. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 7.

Sullivan P, Arendt EK and Gallagher E (2008). Fundamental rheological and textural properties of doughs and breads produced from milled barley. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 8.

Hubner F, Brunton N, and Arendt EK (2008). Effect of germination conditions on the antioxidative properties and polyphenol content of malts from barley, buckwheat, oats and rye. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 10.

Kelly D, McAuliffe O, Ross RP, Arendt EK, 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 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 20.

Hubner F, Thiele F and Arendt EK (2008). Effects of malting conditions on the properties of oat malts. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 30.

Lynch EJ, Ryan LAM, Dal Bello F, Moore M and Arendt EK (2008). Studies on the spoilage of breads produced with reduced salt. Proceedings of the 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 32.

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 38^th Annual Research Conference Food, Nutrition and Consumer Sciences, September 2008, p. 48.

Renzetti S, Behr J, Vogel RF, Dal Bello F and Arendt EK (2008). A fundamental investigation on transglutaminase interactions with gluten free cereals. 5th European Symposium on Enzymes in Grain Processing, Norwich, UK, April 2008.

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, Norwich, UK, April 2008.

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

Klose C, Renzetti S, Schehl BD and Arendt EK (2008). Protein changes during malting of barley. 5th European Symposium on Enzymes in Grain Processing, Norwich, UK, April 2008.

Nic Phiarais BP, Schehl BD, Renzetti S and Arendt EK (2008). Protein changes during malting of buckwheat. European Symposium on Enzymes in Grain Processing, Norwich, UK, April 2008.

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

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

Klose C, Schehl DB, Thiele F and Arendt EK (2008). Malting and brewing with oats. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 15, 6-7^th November 2008.

Steiner E, Klose C, Back W and Arendt EK (2008). Protein modification during malting and brewing and their influence on filterability. Proceedings of 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 16, 6-7^th November 2008.

Arendt E.K. (2008). Malting and brewing with non traditional cereals. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 19, 6-7^th November 2008.

Huebner F, Thiele F, Brunton N, Gebruers K, Courtin CM, Delcour JA and Arendt EK (2008). Malting rye – impact on arabinoxylans and antioxidants. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 19, 6-7^th November 2008.

Huebner F, Thiele F and Arendt EK (2008). Nutritional changes in barley, rye and buckwheat during malting. EBC, Hamburg, Germany.

Arendt EK, Huebner F, Klose C and Thiele F (2008). Advances in the production of gluten free malt and beer. EBC, Hamburg, Germany.

Klose C and Arendt EK (2008). Malting and brewing with oats. EBC, Hamburg, Germany.

Klose C, Schehl DB, Thiele F and Arendt EK (2008). Protein changes during malting of barley. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 47, 6-7^th November 2008.

Thiele F, Klose C, Mauch A, Zarnkow M, Helbig J, Back W and Arendt EK (2008). Possible use of advanced microscopical techniques to evaluate the ultra-structure of grains. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 49, 6-7^th November 2008.

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 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 51, 6-7^th November 2008.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Back W, Arendt EK, Kreisz S and Gastl M (2008). The use of response surface methodology to optimise malting conditions of quinoa as a raw material for gluten free foods. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 51, 6-7^th November 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 teff as a raw material for gluten free foods. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 51, 6-7^th November 2008.

Huebner F., F. Thiele F and E.K. Arendt (2008). Effect of malting conditions on the properties of oat malt. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 55, 6-7^th November 2008.

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 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 55, 6-7^th November 2008.

Schull F, Burberg F, Zarnkow M, Gastl M, Arendt EK , Kreisz S and Back W (2008). The influence of the gelatinisation temperature of barley malt on the mashing process. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 59, 6-7^th November 2008.

Kelly D, McAuliff O, Ross RP, Arendt EK, Neve H, and Coffey A (2008). Isolation and characterisation of bacteriophages wit potential to control lactic acid strains which cause spoilage in brewing process. Proceedings 1^st International Symposium for Young Scientists and Technologists in Malting, Brewing and Distilling, p. 59.

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 raw material for gluten free foods and beverages. Journal of the Institute of Brewing, 114/4: 366.

Dal Bello F and Arendt EK (2009). Newest developments in the area of gluten free breads creating high quality products for celiac patients. Proceedings of the 13^th International Coeliac Disease Symposium, p. 69.

Arendt EK (2009). Developing gluten free beer and functional beverages for Coeliac Patients. Proceedings of the 13^th International Coeliac Disease Symposium, p. 153-154.

Arendt EK (2009). Proso Millet a feasible raw material for gluten fermented beverages – according to the philosophy of the purity law. Proceedings of the 13^th International Coeliac Disease Symposium, p. 155.

Huebner F, Thiele F and Arendt EK (2009). Nutritional Changes of barley, rye, oats and buckwheat during malting. Proceedings 32 nd EBC Congress Internationa,l p. 38.

Mauch A, Thiele F, Klose C, Zarnkow M, Helbig J, Back W and Arendt EK (2009). Possible use of advanced microscopical techniques to evaluate the ultra structure of grain. Proceedings 32 nd EBC Congress International, p. 47.

Thiele F, Schonberger C and Arendt EK (2009). Scanning electronmicroscope (SEM) examination of lupulin glands of different hop varieties. Proceedings 32^nd EBC Congress International, p. 73.

Arendt EK, Huebner F, Klose C and Thiele F (2009). Advances in the production of gluten free malt and beer. Proceedings 32 nd EBC Congress International, p. 80.

Huttner EK, Dal Bello F and Arendt EK (2009). Rheological properties and bread making performance of commercial whole grain oat flours. Proceedings 39^th Annual Research Conference Food, Nutrition and Consumer Sciences, p. 10.

Moroni AV, Dal Bello F, Morrisey J and Arendt EK (2009). Characterisation of the microbiota of buckwheat and teff sourdoughs. Proceedings 39^th Annual Research Conference Food, Nutrition and Consumer Sciences, p. 13.

Klose C, Thiele F and Arendt EK (2009). Protein changes during brewing with barley and oats. Proceedings 39^th Annual Research Conference Food, Nutrition and Consumer Sciences, p. 11.

Hubner Fand Arendt E. (2009). Comparison of protein breakdown in barley and rye during malting Proceedings 39^th Annual Research Conference Food, Nutrition and Consumer Sciences, p. 12.

Vallons KJR and Arendt EK (2009). Structural and rheological properties of high pressure treated suspensions of wheat flour. Proceedings 39^th Annual Research Conference Food, Nutrition and Consumer Sciences, p. 15.

O’Flaherty JJ, Brunton NP and Arendt EK (2009). Phenolic Compounds in oat Fractions: profiling fre and bound polyphenol. Proceedings 39^th Annual Research Conference Food, Nutrition and Consumer Sciences, p. 10.

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. Proceedings 4^th International Symposium on Sourdough, p 84.

Arendt EK (2009). Building structure in gluten free cereal products. Proceedings 4^th International Symposium on Sourdough, p 84.

Moroni AV, Dal Bello F and Arendt EK (2009). Characterisation of the microbiota of buckwheat and teff sourdough. Proceedings 4^th International Symposium on Sourdough, p. 23.

Dal Bello F and Arendt EK (2009). Sourdough in gluten free bread: an ancient technology to novel issues ? Proceedings 4^th International Symposium on Sourdough, p. 55.

Galle S, Schwab C, Dal Bello F, Coffey A, Arendt EK and Ganzle M (2009). Rheological and structural characterisation of hetero-exopolysaccharides produced by lactic acid bacteria in sourdough. Proceedings 4^th International Symposium on Sourdough, p. 59.

 

1999 - 1990

Mullins A, Kerry J, Arendt EK and Buckley DJ (1994). Stability of preformed emulsions using non meat proteins and their use in meat products. Proceedings of the 40^th International Congress of Meat Science and Technology, SVIB., p. 35.

Van Sinderen D, Van de Guchte M, Arendt EK, Creaven M, Hickey J and Fitzgerald GF (1995). Molecular characterization of the temperate Lactococcus lactis bacteriophage Tuc2009. Proceedings of the International Dairy Lactic Acid Bacteria Conference, Palmerston North, New Zealand, p. 48.

Leuschner R, Murphy L, Harte JM and Arendt EK (1995). Application of lactic acid fermentation in fish products. Proceedings of the International Lactic Acid Bacteria Conference, Cork, p. 1-16.

Van Sinderen D, Van de Guchte M, Arendt EK, Creaven M, Hickey J, Daly C and Fitzgerald GF (1995). Genome Analysis of the temperate lactococcal bacteriophage Tuc2009. Proceedings of the International Lactic Acid Bacteria Conference, Cork, PF-19.

Kenneally PMJ, Leuschner RG and Arendt EK (1996). Lipolysis in meat model systems. Proceedings of the 42^nd International Congress of Meat Science and Technology, 528-529.

Scannell AGM, Buckley JD, Hill C and Arendt EK (1996). Evaluation of the performance of alternative preservatives to sulphur dioxide in fresh pork sausages. Proceedings of the 42^nd International Congress of Meat Science and Technology, p. 24-25.

Gleeson DE, Leuschner RG, Schwarz G and Arendt EK (1996). Fermentation of whole muscle meats. Proceedings of the 42^nd International Congress of Meat Science and Technology, p 460-461.

Walsh MM, Morrissey PA, Buckley JD and Arendt EK (1996). Effect of dietary supplementation with α-Tocopheryl acetate on the stability of low nitrite cooked turkey ham. Proceedings of the 42^nd International Congress of Meat Science and Technology, 129-130.

Gleeson D, Kenneally PMJ, O’Connell MB, Coffey A, Schwarz G, Fransen NG and Arendt EK (1996). Meat starter cultures: diffusion, proteolysis and lipolysis in meat systems. Proceedings of the fifth Symposium on Lactic acid Bacteria Veldhoven, p. 20.

Morzel M, Fransen NG, Coffey A and Arendt EK (1996). Application of a defined starter culture system in fermented fish products. Proceedings of the fifth Symposium on Lactic acid Bacteria Veldhoven, p. 19.

Kenney S, Wehrle K, Leuschner R, Dennehy D and Arendt EK (1996). Use of the extensograph to measure rheological changes in frozen dough and evaluation of the effect of additives. Irish Journal of Agricultural and Food Research, 35: p.

Arendt EK (1996). Dough additives for the bakery industry. Proceedings of the third Food Ingredients Symposium, p. 88-95.

Kenny S, Wehrle K and Arendt EK (1997). Benefits of incorporating milk powders into wheat breads. Proceedings of ICC International Symposium, Detmold, Germany.

Wehrle K and Arendt EK (1997) Fundamental rheological properties of wheat doughs containing sourdough. Proceedings of ICC International Symposium, Detmold, Germany.

Morzel M, Fitzgerald G and Arendt EK (1997). Salmon fillet fermentation. Proceedings of the Annual WEFTA Conference, October 97, Madrid, Spain, p. 65.

Scannell AGM, Hill C, Ross RP, Schwarz G and Arendt EK (1997). Comparison of the preservative effects of Lactocin 3147 and Nisin in fresh pork sausages. Proceedings of the World Hygiene Conference, The Hague, The Netherlands, p. 78.

Kenny S, Wehrle K and Arendt EK (1997). Nutritional benefits of incorporating milk powders into wheat breads. Proceedings of the International Conference Functional Foods: Designer Foods for the Future, Cork, Ireland, p. 28-29.

Kenny S, Wehrle K, Stanton C and Arendt EK (1998). Use of milk proteins as functional ingredients in frozen dough. Proceedings of the 16^th ICC Conference 1998, Vienna Austria, p. 163.

O’Brien CM, Grau H, Neville DP, Keogh MK and Arendt EK (1998). Functionality of microencapsulated high fat powders in baked goods using wheat bread as a model system. Proceedings of the 16^th ICC Conference 1998, Vienna Austria, p. 150.

Crowley P, Grau H, O’Connor P, FitzGerald RJ and Arendt EK (1998). Effect of glutamine peptide on baking characteristics of bread using experimental design. Proceedings of the 16^th ICC Conference 1998, Vienna Austria, p. 97.

Gallagher E, Wehrle K, Neville DP, Keogh MK and Arendt EK (1998). Microencapsulated high fat powders in biscuit production. Proceedings of the 16^th ICC Conference 1998, Vienna Austria, p. 162.

Wehrle K, Crowe N, Van Boeijen KH and Arendt EK (1998). Proteolytic breakdown of gluten by sourdough lactic acid bacteria and commercial proteases. Proceedings of the 16^th ICC Conference 1998, Vienna Austria, p. 161.

Morzel M, Heapes M, Reville W and Arendt EK (1998). Effect of a controlled fermentation on the texture and ultrastructure of salmon fillets. Proceedings of the 9eme Colloque du Club des Bacteries Lactiques, October 98 Bourg-en-Bresse, France, p. 25.

Ryan M, Schwarz G, Arendt EK, Hill C, Ross RP and Coffey A (1998). Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture. Proceedings of the 3rd Karlsruhe Nutrition Symposium, October 1998, Germany, p. 86.

O’Brien CM, Grau H, Neville DP, Keogh MK, Reville WJ, Cotter MP and Arendt EK (1999). Effects of microencapsulated high fat powders on the rheological and structural properties of wheat flour doughs. Proceedings of the 17^th ICC Conference 1999, Valencia, Spain, p. 172.

Gallagher E, Grau H and Arendt EK (1999). Influence of dairy protein powders on the quality characteristics of shortcake biscuits. Proceedings of the 17^th ICC Conference 1999, Valencia, Spain, p. 30.

Grau H, Chapman D and Arendt EK (1999). Microwavable brown scones - a new, convenient procedure for a traditional Irish bakery product. Proceedings of the 17^th ICC Conference 1999, Valencia, Spain, p. 30.

Crowley P, Grau H, Duregger C and Arendt EK (1999). Image texture characteristics of different types of wheat bread. Proceedings of the 17^th ICC Conference 1999, Valencia, Spain, p. 134.

Crowley P, Duregger C, Grau H and Arendt EK (1999). Textural and structural properties of sourdough wheat bread. Proceedings of the 17^th ICC Conference 1999, Valencia, Spain, p. 130.

Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK (1999). Use of immobilised Lactococcus lactis 3147 for the continuous production of lacticin 3147. Proceedings of the sixth Symposium on Lactic acid bacteria, Veldhoven, Netherlands, p. 76.

Marmion G, Hubner T, Strachotta T, Van Sindren D and Arendt EK (1999). Application of thermophilic lactic acid bacteria for bioacidification in brewing. Proceedings of the sixth Symposium on Lactic acid bacteria, Veldhoven, Netherlands, p. 58.

Kenny S, Grau H, Wehrle K and Arendt EK (1999). Use of response surface methodology to determine optimum processing conditions for frozen wheat bread dough. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 90.

O’Brien CM, Grau H, Neville DP, Keogh MK and Arendt EK (1999). Effect of processing conditions and composition of microencapsulated high fat powders on dough rheology and the baking properties of wheat bread. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 78.

Crowley P, Grau H and Arendt EK (1999). The influence of additives and processing parameters on bread crumb image texture features using a factorial design. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 54.

Stanton C, Slattery H, Crowley P, Chapman D and Arendt EK (1999). Hydrolysed casein as a functional dairy ingredient in bakery products. Proceedings of the AACC Annual Meeting, Seattle, USA, September, p. 89.

Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK (1999). Development of bioactive packaging material using Nisaplin and lacticin 3147 as biopreservative agents. Proceedings of Food Microbiology, Veldhoven, Netherlands, p. 68.

Morzel M, Verrez-Bagnis V, Fleurence J and Arendt EK (1999). Use of protein changes in processed salmon (Salmo salar) Proceedings of the 29th WEFTA Meeting, Thessaloniki, Greece, October 1999, p. 59.

Marmion G, Douglas PE, Strachotta T and Arendt EK (1999). Optimisation of enzyme activity in a mixed barley/malt brew using biological acidification. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

Juchen ML, Douglas PE, Hartmeier W and Arendt EK (1999). Production of low-carbohydrate beer using yeast co-immobilised with amyloglucosidase. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

Wehrle K and Arendt EK (1999). Proteolytic breakdown of gluten by sourdough lactic acid bacteria and commercial proteases. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.

Goode DL, Halbert C and Arendt EK (1999). The use of malted barley and commercial enzymes in unmalted sorghum brewing. Proceedings of the 2nd Symposium on enzymes in grain processing, Helsinki, Finland, December 1999.