Peer-Reviewed International Journals

2020

Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Arendt EK and Zannini E (2020). Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes. Food & Function, 11, 4732.

Vogelsang-O’Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O’Mahony JA, Arendt EK and Zannini E (2020). Techno-functional, nutritional and environmental performance of protein isolates from blue lupin and white lupin. Foods, 9 (2).

Rice T, Sahin AW, Heitmann M, Lynch KM, Jacob F, Arendt EK and Coffey A (2020). Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. Food Microbiology, 103464.

Ispiryan L, Zannini E and Arendt EK (2020). Characterization of the FODMAP-profile in Cereal-product Ingredients. Journal of Cereal Science, 92:

Vogelsang-O’Dwyer M, Petersen IL, Joehnke MS, Sørensen JC, Bez J, Detzel A, Busch M, Krueger M, O’Mahony JA, Arendt EK and Zannini E (2020). Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance. Foods, 9 (3): 322.

Sahin AW, Wiertz J and Arendt EK (2020). Evaluation of a new method to determine the water addition level in gluten-free bread systems. Journal of Cereal Science, 102971

Alonso-Miravalles L, Zannini E, Bez J, Arendt EK & O’Mahony JA (2020). Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins. Foods, 9 (4).

Bellut K, Krogerus K and Arendt EK (2020). Lachancea fermentati strains isolated from kombucha: fundamental insights and practical application in low alcohol beer brewing. Frontiers in Microbiology, 11.

Heiss AG, Azorín MB, Antolín F, Kubiak-Martens L, Marinova E, Arendt EK, Biliaderis CG, Kretschmer H, Lazaridou A, Stika HP and Zarnkow M (2020). Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record. PloS One, 15 (5).

Rice T, Sahin AW, Lynch KM, Arendt EK and Coffey A (2020). Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol. International Journal of Food Microbiology, 321.

Thery T, Lynch KM, Zannini E and Arendt EK (2020). Isolation, characterisation and application of a new antifungal protein from broccoli seeds–New food preservative with great potential. Food Control, 107356.

Shwaiki LN, Arendt EK and Lynch, KM (2020). Study on the characterisation and application of synthetic peptide Snakin-1 derived from potato tubers–Action against food spoilage yeast. Food Control, 107362.

De Colli L, Elliott C, Finnan J, Grant J, Arendt EK, McCormick SP and Danaher M (2020). Determination of 42 mycotoxins in oats using a mechanically assisted quechers sample preparation and UHPLC-MS/MS detection. Journal of Chromatography B,

Atzler JJ, Ispiryan L, Gallager E, Sahin AW, Zannini E and Arendt EK (2020). Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases-A fundamental study. Journal of Cereal Science, 102993.

Shwaiki LN, Arendt EK and Lynch, KM (2020). Anti-yeast activity and characterisation of synthetic radish peptides Rs-AFP1 and Rs-AFP2 against food spoilage yeast. Food Control, 113.

Alonso-Miravalles L, Zannini E, Bez J, Arendt EK and O'Mahony JA (2020). Physical and flow properties of pseudocereal-based protein-rich ingredient powders. Journal of Food Engineering, 281: 109973.

Neylon, E., Arendt E.K., Lynch, K.M., Zannini, E., Bazzoli, P., Monin, T., Sahin, A.W. (2020). Rootlets, a Malting By-Product with Great Potential. Fermentation 6(4): 117.

Hoehnel A, Bez J, Sahin AW, Coffey A, Arendt EK and Zannini E (2020). Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods, 9, 1706.

Hoehnel A, Bez J, Amarowicz R, Arendt EK and Zannini E (2020). Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes. Journal of the Science of Food and Agriculture, in press.

Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E and Arendt EK (2020). Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile. Journal of the Science of Food and Agriculture, in press.

Shwaiki LN, Sahin AW and Arendt EK (2020). Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast. Molecules, 26(1):165

Jaeger, Alice; Arendt, Elke K.; Zannini, Emanuele; Sahin, Aylin W. (2020). Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product. Fermentation 6, (4): 123.

Ispiryan L, Kuktaite R, Zannini E and Arendt EK (2020). Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food Chemistry, 343:128549.

Joehnke MS, Jeske S, Ispiryan L, Zannini E, Arendt EK, Bez J, Sørensen JC and Petersen IL (2020). Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing. Food Chemistry: 100112.

2019

Thery T, Shwaiki LN, O'Callaghan YC, O'Brien NM and Arendt EK (2019). Antifungal activity of a de novo synthetic peptide and derivatives against fungal food contaminants. Journal of Peptide Science, 25 (1):e3137

Sahin AW, Rice T, Zannini E, Lynch KM, Coffey A and Arendt EK (2019). Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes. Food & Function, 10 (8): 4985-4997.

Amarowicz R, Janiak M, Zannini E and Arendt EK (2019). Antioxidant potential of kvasses. Bulgarian Chemical Communications, 51: 239-244.

Horstmann SW, Atzler JJ, Heitmann M, Zannini E and Arendt EK (2019). Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters. European Food Research and Technology, 245 (1): 213-223.

Horstmann SW, Atzler JJ, Heitmann M, Zannini E, Lynch KM and Arendt EK (2019). A comparative study of gluten-free sprouts in the gluten-free bread-making process. European Food Research and Technology, 245 (3): 617-629.

Ispiryan L, Heitmann M, Hoehnel A, Zannini E and Arendt EK (2019). Optimization and validation of an HPAEC-PAD method for the quantification of FODMAPs in cereals and cereal-based products. Journal of Agricultural and Food Chemistry, 67 (15): 4384-4392.

Bellut K and Arendt EK (2019). Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing–A Review. Journal of the American Society of Brewing Chemists, 77 (2): 77-91.

Schmidt M, Zannini E and Arendt EK (2019). Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance. European Food Research and Technology, 245 (5): 1061-1074.

Lynch KM, Zannini E, Wilkinson, S., Daenen L and Arendt EK (2019). Physiology of acetic acid bacteria and their role in vinegar and fermented beverages. Comprehensive Reviews in Food Science and Food Safety, 18 (3): 587-625.

Jeske S, Bez J, Arendt EK and Zannini E (2019). Formation, stability and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation. European Food Research and Technology, 245 (7): 1519-1531.

Shwaiki LN, Arendt EK, Lynch KM, & Thery TL (2019). Inhibitory effect of four novel synthetic peptides on food spoilage yeasts. International Journal of Food Microbiology, 300: 43-52.

Bellut K, Michel M, Hutzler M, Zarnkow M, Jacob F, De Schutter DP, Daenen L, Lynch KM, Zannini E and Arendt EK (2019). Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing. Journal of the American Society of Brewing Chemists, 77 (3): 157-169.

Cashman KD, Kenny S, Kerry JP, Leenhardt F and Arendt EK (2019). ‘Low-Salt’bread as an important component of a pragmatic reduced-salt diet for lowering blood pressure in adults with elevated blood pressure. Nutrients, 11 (8): 1725

Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM and Arendt EK (2019). Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. International Journal of Food Microbiology, 302: 80-89.

Belz MC, Axel C, Arendt EK, Lynch KM, Brosnan, B., Sheehan, E.M., Coffey A and Zannini E (2019). Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria International Journal of Food Microbiology, 302: 69-79.

Schmidt M, Arendt EK, & Thery TL (2019). Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin II. Food Microbiology, 82: 504-514.

Alonso-Miravalles, L., Jeske S, Bez J, Detzel, A., Busch, M., Krueger, M., Wriessnegger, C.L., O’Mahony, J.A., Zannini E and Arendt EK (2019). Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils. European Food Research and Technology, 245 (9): 1855-1869.

Sahin AW, Rice T, Zannini E, Lynch KM, Coffey A and Arendt EK (2019). The incorporation of sourdough in sugar-reduced biscuits: A promising strategy to improve techno-functional and sensory properties. European Food Research and Technology, 245 (9): 1841-1854.

Hoehnel A, Axel C, Bez J, Arendt EK and Zannini E (2019). Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. Journal of Cereal Science, 89: 102816

Thery T, Lynch KM and Arendt EK (2019). Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Comprehensive Reviews in Food Science and Food Safety, 18 (5): 1327-1360.

Bellut K, Michel M, Zarnkow M, Hutzler M, Jacob F, Lynch KM and Arendt EK (2019). On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts. European Food Research and Technology, 245 (11): 2549-2564.

Schmidt M, Zannini E, Lynch KM and Arendt EK (2019). Novel approaches for chemical and microbiological shelf life extension of cereal crops. Critical Reviews in Food Science and Nutrition, 59 (21): 3395-3419.

Sahin AW, Zannini E, Coffey A and Arendt EK (2019). Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Research International, 126: 108583

Bellut K, Michel M, Zarnkow M, Hutzler M, Jacob F, Atzler JJ, Hoehnel A, Lynch KM and Arendt EK (2019). Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer. Fermentation, 5 (4): 103

 

2018

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute, S. Jeske, E. Zannini, K.M. Lynch, A. Coffey, E.K. Arendt, International journal of food microbiology 286, 31-36, 2018

Novel approaches for chemical and microbiological shelf life extension of cereal crops, M. Schmidt, E. Zannini, K.M. Lynch, E.K. Arendt, Critical reviews in food science and nutrition, 1-25, 2018

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer, K. Bellut, M. Michel, M. Zarnkow, M. Hutzler, F. Jacob, D. De Schutter, L. Daenen, K.M. Lynch, E. Zannini, E.K. Arendt, Fermentation 4 (3), 66, 2018

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread, S.W. Horstmann, C. Axel, E.K. Arendt, Food Hydrocolloids 81, 129-138, 2018

Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough, T. Thery, E.K. Arendt, Food microbiology 73, 111-121, 2018

Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows, E. Zannini, E.K. Arendt, Food Research International 110, 33-41, 2018

Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials, S. Jeske, E. Zannini, E.K. Arendt, Food Research International 110, 42-51, 2018

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products, K.M. Lynch, A. Coffey, E.K. Arendt, Food Research International 110, 52-61, 2018

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1, M.C.E. Belz, C. Axel, E.K. Arendt, K.M. Lynch, B. Brosnan, E.M. Sheehan, ..., International journal of food microbiology, 2018

Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns, A.W. Sahin, T. Rice, E. Zannini, C. Axel, A. Coffey, K.M. Lynch, E.K. Arendt, International Journal of Food Microbiology, 2018

Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin, M. Schmidt, K.M. Lynch, E. Zannini, E.K. Arendt, Food Control 88, 139-148, 2018

Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review, M. Heitmann, E. Zannini, E. Arendt, Critical reviews in food science and nutrition 58 (7), 1152-1164, 2018

A study on malt modification, used as a tool to reduce levels of beer hordeins, J.P. Taylor, E. Zannini, F. Jacob, E.K. Arendt, Journal of the Institute of Brewing 124 (2), 143-147, 2018

Lactic acid bacteria exopolysaccharides in foods and beverages: Isolation, properties, characterization, and health benefits, K.M. Lynch, E. Zannini, A. Coffey, E.K. Arendt, Annual review of food science and technology 9, 155-176, 2018: Published

Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops, M. Schmidt, E. Zannini, E.K. Arendt, Foods 7 (4), 45, 2018

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1, E. Zannini, S. Jeske, K.M. Lynch, E.K. Arendt, International journal of food microbiology 268, 19-26, 2018

Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods, J. Huen, J. Börsmann, I. Matullat, L. Böhm, F. Stukenborg, M. Heitmann, E. Zannini, E.K. Arendt, European Food Research and Technology 244 (3), 535-545, 2018

Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values, J. Huen, J. Börsmann, I. Matullat, L. Böhm, F. Stukenborg, M. Heitmann, e. Zannini, E.K. Arendt, European Food Research and Technology 244 (3), 481-490, 2018

Optimisation of the antifungal potency of the amidated peptide H-Orn-Orn-Trp-Trp-NH2 against food contaminants, T. Thery, Y. O'Callaghan, N. O'Brien, E.K. Arendt, International journal of food microbiology 265, 40-48, 2018

Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters, S.W. Horstmann, J.J. Atzler, M. Heitmann, E. Zannini, E.K. Arendt, European Food Research and Technology, 1-11, 2018

Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute, S. Jeske, E. Zannini, M.F. Cronin, E.K. Arendt, Food & function, 2018

Application of sourdough in the production of fat-and salt-reduced puff pastry, C. Silow, C. Axel, E. Zannini, E.K. Arendt, European Food Research and Technology, 1-13, 2018

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns, A.W. Sahin, C. Axel, E. Zannini, E.K. Arendt, Food & function 9 (4), 2201-2212, 2018

A comparative study of gluten-free sprouts in the gluten-free bread-making process, S.W. Horstmann, J.J. Atzler, M. Heitmann, E. Zannini, K.M. Lynch, E.K. Arendt, European Food research and Technology (in press)

Novel approaches for Chemical and Microbiological shelf life extension of cereal crops, M. Schmidt, E. Zannini, K.M. Lynch, E.K. Arendt, Critical Reviews in Food Science and Nutrition (in press) (DOI: 10.1080/10408398.2018.1491526)

 

2017

Axel, C., Zannini, E. and Arendt, E.K.,2017. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical Reviews in Food Science and Nutrition, 57(16): 3528-3542.

Belz, M.C., Axel, C., Beauchamp, J., Zannini, E., Arendt, E.K. and Czerny, M., 2017. Sodium chloride and its influence on the aroma profile of yeasted bread. Foods, 6(8): 66.

Foschia, M., Horstmann, S.W., Arendt, E.K. and Zannini, E., 2017. Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products. Annual review of food science and technology, 8: 75-96.

Heitmann, M., Zannini, E., Axel, C. and Arendt, E. K., 2017. Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry. Cereal Chemistry, 94(4): 746-751.

Heitmann, M., Axel, C., Zannini, E. and Arendt, E.K., 2017. Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications. European Food Research and Technology, in press.

Heitmann, M., Zannini, E. and Arendt, E.K., 2017. Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: a review Critical reviews in food science and nutrition, (just-accepted).

Hill, D., Sugrue, I., Arendt, E. K., Hill, C., Stanton, C. and Ross, R.P., 2017. Recent advances in microbial fermentation for dairy and health. F1000Research, 6:751.

Horstmann, S.W., Lynch, K.M. and Arendt, E.K., 2017. Starch characteristics linked to gluten-free products. Foods, 6(4): 29.

Horstmann, S.W., Foschia, M. and Arendt, E.K., 2017. Correlation analysis of protein quality characteristics with gluten-free bread properties. Food & Function, 8(7): 2465-2474.

Huen, J., Börsmann, J., Matullat, I., Böhm, L., Stukenborg, F., Heitmann, M., Zannini, E., Arendt, E.K., 2017. Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values. European Food Research and Technology, in press.

Huen, J., Börsmann, J., Matullat, I., Böhm, L., Stukenborg, F., Heitmann, M., Zannini, E., Arendt, E.K., 2017. Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods. European Food Research and Technology, in press.

Jeske, S., Zannini, E. and Arendt, E.K., 2017. Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition, 72(1): 26-33.

Jeske, S., Zannini, E. and Arendt, E.K., 2017. Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International, in press.

Lynch, K.M., Coffey, A. and Arendt, E.K., 2017. Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Research International, in press.

Peyer, L.C., Bellut, K., Lynch, K.M., Zarnkow, M., Jacob, F., De Schutter, D.P. and Arendt, E.K., 2017. Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria. Journal of the Institute of Brewing, in press.

Peyer, L.C., De Kruijf, M., O’Mahony, J., De Colli, L., Danaher, M., Zarnkow, M., Jacob, F. and Arendt, E.K., 2017. Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt. European Food Research and Technology, in press.

Peyer, L.C., Zarnkow, M., Jacob, F., De Schutter, D.P. and Arendt, E.K., 2017. Sour Brewing: Impact of Lactobacillus amylovorus 11 on Technological and Quality Attributes of Acid Beers. Journal of the American Society of Brewing Chemists, 75(3): 207-216.

Sahin, A.W., Axel, C. and Arendt, E.K., 2017. Understanding the function of sugar in burger buns: a fundamental study. European Food Research and Technology, in press.

Schmidt, M., Zannini, E. and Arendt, E.K., 2017. Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality. European Food Research and Technology, in press.

Silow, C., Zannini, E., Axel, C., Belz, M.C. and Arendt, E.K., 2017. Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology. Foods, 6(2): 15.

Taylor, J.P., Jacob, F., Zannini, E. and Arendt, E.K., 2017. Reduction of Hordein Content in Beer by Applying Prolyl Endoprotease to the Malting Process. Journal of the American Society of Brewing Chemists, 75(3): 262-268.

Zannini, E. and Arendt, E.K., 2017. Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows. Food Research International, in press.

2016

Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A. and Arendt, E.K., 2016. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. International journal of food microbiology, 239: 86-94.

Axel, C., Brosnan, B., Zannini, E., Peyer, L.C., Furey, A., Coffey, A. and Arendt, E.K., 2016. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Applied microbiology and biotechnology, 100(4): 1701-1711.

Foschia, M., Horstmann, S., Arendt, E.K. and Zannini, E., 2016. Nutritional therapy–facing the gap between coeliac disease and gluten-free food. International journal of food microbiology, 239: 113-124.

Horstmann, S.W., Belz, M.C., Heitmann, M., Zannini, E. and Arendt, E.K., 2016. Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads. Foods, 5(2): 30.

Lynch, K.M., Zannini, E., Guo, J., Axel, C., Arendt, E.K., Kildea, S. and Coffey, A., 2016. Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal LactobacillusJournal of applied microbiology, 121(2): 485-494.

Lynch, K.M., Steffen, E.J. and Arendt, E.K., 2016. Brewers' spent grain: a review with an emphasis on food and health. Journal of the Institute of Brewing, 122(4): 553–568.

Horstmann, S.W., Belz, M.C., Heitmann, M., Zannini, E. and Arendt, E.K., 2016. Fundamental study on the impact of gluten-free starches on the quality of gluten-free model breads. Foods, 5(2): 30

Mäkinen, O.E., Wanhalinna, V., Zannini, E. and Arendt, E.K., 2016. Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical reviews in food science and nutrition56(3): 339-349.

Mäkinen, O.E., Zannini, E., Koehler, P. and Arendt, E.K., 2016. Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. Food chemistry, 196: 17-24.

Peyer, L.C., Axel, C., Lynch, K.M., Zannini, E., Jacob, F. and Arendt, E.K., 2016. Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate. Food Control, 69,: 227-236.

Peyer, L.C., Zannini, E. and Arendt, E.K., 2016. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology, 54: 17-25.

Schmidt, M., Horstmann, S., De Colli, L., Danaher, M., Speer, K., Zannini, E. and Arendt, E.K., 2016. Impact of fungal contamination of wheat on grain quality criteria. Journal of Cereal Science, 69: 95-103.

Silow, C., Zannini, E. and Arendt, E.K., 2016. Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry. Journal of food science and technology, 53(4): 2117-2126.

Silow, C., Zannini, E., Axel, C., Lynch, K.M. and Arendt, E.K., 2016. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content. Food Research International89: 330-337.

Silow, C., Axel, C., Zannini, E. and Arendt, E.K., 2016. Current status of salt reduction in bread and bakery products–A review. Journal of Cereal Science72: 135-145.

Taylor, J.P. and Arendt, E.K., 2016. A fundamental study on the relationship between barley cultivar and hordeins in single cultivar beers. Journal of the Institute of Brewing, 122(2): 243-250.

Thery, T., Tharappel, J.C., Kraszewska, J., Beckett, M., Bond, U. and Arendt, E.K., 2016. Antifungal activity of a synthetic human β-defensin 3 and potential applications in cereal-based products. Innovative Food Science & Emerging Technologies, 38:160-168.

Zannini, E., Waters, D.M., Coffey, A. and Arendt, E.K., 2016. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Applied microbiology and biotechnology, 100(3): 1121-1135.

2015

 

Almaguer, C., Gastl, M., Arendt, E.K. and Becker, T., 2015. Comparative study of the contribution of hop (Humulus lupulus L.) hard resins extracted from different hop varieties to beer quality parameters. Journal of the American Society of Brewing Chemists73(2), pp.115-123.

 

Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A. and Arendt, E.K., 2015. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food microbiology, 47: 36-44.

Faltermaier, A., Zarnkow, M., Becker, T., Gastl, M. and Arendt, E.K., 2015. Common wheat (Triticum aestivum L.): evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy. European Food Research and Technology241(2): 239-252.

Heitmann, M., Zannini, E. and Arendt, E.K., 2015. Impact of different beer yeasts on wheat dough and bread quality parameters. Journal of Cereal Science63: 49-56.

Lynch, K.M., Lucid, A., Arendt, E.K., Sleator, R.D., Lucey, B. and Coffey, A., 2015. Genomics of Weissella cibaria with an examination of its metabolic traits. Microbiology161(4): 914-930.

Mäkinen, O.E., Uniacke-Lowe, T., O’Mahony, J.A. and Arendt, E.K., 2015. Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. Food chemistry168: 630-638.

Mäkinen, O.E., Zannini, E. and Arendt, E.K., 2015. Modifying the cold gelation properties of quinoa protein isolate: influence of heat-denaturation pH in the alkaline range. Plant foods for human nutrition70(3): 250-256.

Mäkinen, O.E. and Arendt, E.K., 2015. Nonbrewing applications of malted cereals, pseudocereals and legumes: A review. Journal of the American Society of Brewing Chemists73(3): 223-227.

Oliveira, P.M., Brosnan, B., Furey, A., Coffey, A., Zannini, E. and Arendt, E.K., 2015. Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds. Food Control51: 433-443.

Oliveira, P., Brosnan, B., Jacob, F., Furey, A., Coffey, A., Zannini, E. and Arendt, E.K., 2015. Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction. Food Control51: 444-452.

Peyer, L.C., Zannini, E., Jacob, F. and Arendt, E.K., 2015. Growth Study, Metabolite Development, and Organoleptic Profile of a Malt-Based Substrate Fermented by Lactic Acid Bacteria. Journal of the American Society of Brewing Chemists,73(4): 303-313.

Taylor, J.P., Jacob, F. and Arendt, E.K., 2015. Fundamental study on the impact of silica gel and tannic acid on hordein levels in beer. Innovative Food Science & Emerging Technologies31: 177-184.

Taylor, J.P., Jacob, F. and Arendt, E.K., 2015. Fundamental study on the impact of transglutaminase on hordein levels in beer. Journal of the American Society of Brewing Chemists73(3), pp.253-260.

Waters, D.M., Mauch, A., Coffey, A., Arendt, E.K. and Zannini, E., 2015. Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review. Critical reviews in food science and nutrition, 55(4): 503-520.

2014

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

Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A. and Arendt, E. K. 2014a. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology, 47:36-44

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

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

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

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

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

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

Faltermaier, A., Negele, J., Becker, T., Gastl, M. and Arendt, E. 2014. Evaluation of mashing attributes and protein Profile using different grist composition of barley and wheat malt. Brewing Science 68:67-77.

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

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

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

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

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

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

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

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

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

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

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

O’Shea, N., Rößle, C., Arendt, E. and Gallagher, E. 2015. Modelling the effects of orange pomace using response surface design for gluten-free bread baking. Food Chemistry 166:223-230.

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

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

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

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

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

Vallons, K. J. R., Ryan, L. A. M. and Arendt, E. K. 2013. Pressure-Induced Gelatinization of Starch in Excess Water. Critical Reviews in Food Science and Nutrition 54:399-409.

Wolter, A., Hager, A.-S., Zannini, E. and Arendt, E. K. 2014a. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food & Function 5:564-572.

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

Wolter, A., Hager, A. S., Zannini, E. and Arendt, E. K. 2014c. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food Funct 5:564-72.

Wolter, A., Hager, A. S., Zannini, E., Czerny, M. and Arendt, E. K. 2014d. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. Int J Food Microbiol 172:83-91.

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

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

Schnitzenbaumer B, Kerpes R, Titze J, Jacob F and Arendt EK (2014) Impact of various levels of unmalted oats on the quality and processability of mashes, worts and beers. Cerevisia 238(2): 58.

Schnitzenbaumer B, Karl CA, Jacob F and Arendt EK 2014. Impact of unmalted white Nigerian and red Italian sorghum (Sorghum bicolor) on the quality of worts and beers applying optimised enzyme levels. Journal of the American Society of Brewing Chemists 71 (4), 258 -266.

Vollons, KJR, Ryan LAM and Arendt EK (2014). Pressure induced gelatinisation of starch in excess water. Food Research International, 54, 935–950.

Oliveira PM, Zannini E and Arendt EK (2014). Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products. Food Microbiology, 37: 75-95.

Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters D and Arendt EK (2014). Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiology, 37: 45-50.

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

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

Hager AS, Taylor JP, Waters DM and Arendt EK (2014). Gluten free beer - a review . Food Microbiology, 37: 45-50.

Guo, J.,, Brosnan, B., Furey, A., Arendt, E.K., Axel, C. and Coffey, A. (2014). Anti-oomycete potential of Lactobacillus amylovorus JG2 against the potato blight pathogen Phytophthora infestans. International Journal of Current Microbiology and Applied Science, 3(1): 630-647

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

James T, Gallagher L, Titze J, Bourke P, Kavanagh J, Arendt EK, and Bond U (2014). In situ production of beta defensin-3 in lager yeasts provides bacteriocidal activity against beer-spoiling bacteria under fermentation conditions. Journal of Applied Microbiology, 116 (2), 368 -379.

Lynch KM, Pawlowska AM, Brosnan B, Coffey A, Zannini E, Furey A, McSweeney PLH, Waters DM and Arendt EK (2014). Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese. International Dairy Journal 34:167-173.

Lynch KM, McSweeney PLH, Arendt EK, Galle S, Ganzle M and Coffey A (2014). Isolation and characterisation of exopolysacchride-producing Weisella and Lactobacillus and their application as adjunct cultures in Cheddar cheese. International Dairy Journal 34:125-134.

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

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

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

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

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

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

2013

Waters DM, Kingston W, Titze J, Jacob F, Arendt EK and Zannini E (2013). Wheat bread biofortification with rootlets: a malting by product. European Journal of Food Research, 93 (10): 2372-238.

Schnitzenbaumer B, Arendt EK and Titze J (2013). Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser. Journal of Cereal Science, 57(1):39–46.

Schnitzenbaumer B, Kaspar J, Titze J and Arendt EK (2013). Implementation of commercial oat and sorghum flours in brewing. European Food Research and Technology, 1-11.

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

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

Mäkinen OE, Zannini E and Arendt EK. (2013). Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients. Plant Foods Hum Nutrition, 68 (1): 90-95.

Maekinen OE and Arendt EK (2013). Foods for special dietary needs: Non-dairy plant based milk substitutes and fermented dairy type products. Critical Reviews in Food Science and Nutrition, in press.

Huebner F and Arendt EK. (2013). Germination of cereal grains as a way to improve the nutritional value: a review. Critical review in Science and Nutrition, 53 (8): 853-861.

Hager AS, CzerneyM, Bez J, Zannini E and Arendt EK. (2013). Starch properties, in vitro digestability and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. Journal of Cereal Science, 58 (1): 156-163.

Hager AS and Arendt EK. (2013). Influence of HPMC, xanthan gum and their combination on loaves specific volume, crumb hardness and crumb grain characteristics of gluten free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids, 32 (1): 52-53.

Sullivan P, Arendt EK and Gallagher E. (2013). The increasing use of barley and barley by-products in the production of healthier baked goods. Trends in Food Science and Technology, 29 (2): 124 -134.

Faltermaier A, Waters D, Becker T, Arendt EK and Gastl M. (2013). Protein modification and metabolic changes taking place during malting of common wheat (Triticum aestivum L) Journal of the American Society of Brewing Chemists, 71 (3): 153-160.

Titze J, Faltermaier A, Schnitzenbaumer B, Gastl M, Becker T, Ilberg V and Arendt EK. (2013). Theoretical study on a statistical method for the simple and reliable pre-selection of wheat malt types for brewing purposes based on generally accepted quality characteristics. Journal of the American Society of Brewing Chemists, 71 (2): 67-75.

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

Zannini E, Mauch A, Galle S, Schwab C, Gaenzle M, Coffey A, Arendt EK, and Waters, D.M. (2013).Barley malt wort fermentation by exopolysaccaride-forming Weisella chibaria MG1 for the production of a novel beverage. Journal of Applied Microbiology 115 (6): 1379-1387.

Wolter A, Hager AS, Zannini E and Arendt EK (2013). In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread. Journal of Cereal Science58 (2), 431-436.

Oliveira PM, Mauch A, Jacob F and Arendt EK (2013). Impact of Fusarium Culmorum infected barley malt grains on brewing and beer quality. Cerevisia, 38(2):

Konitzer K, Pflaum T, Olivera PM, Arendt EK, Koehler P and Hofmann T (2013). Kinetics of sodium release from wheat bread crumb as affected by sodium distribution. Journal of Agriculture and Food Chemistry, 61(45),10659-10669.

McPhilips K, Waters DM, Parlet, Walsch DJ, Arendt EK and Murray PG (2013). Purification and characterisation of a beta-1-4-xylonase from Remersonia thermophile CBS 540.69 and its application in bread making. Applied Biochemistry and biotechnology, 1-16.

O’Shea N, Arendt EK and Gallagher E (2013). Enhancing an extruded puffed snack by optimisatind die head, temperature, screw speed and apple pomace inclusion. Food and Bioprocess Technology, Don 10.1007 /s11947-013-1181-x.

Galle S and Arendt EK (2013). Exopolysaccharides from sourdough lactic acid bacteria. A review. Critical reviews in Food Science and Nutrition, in press.

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

Mäkinen OE, Zannini E and Arendt EK (2013). Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients. Nutrition, in press.

Olivera PM, Zannini E and Arendt EK (2013). Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products. Journal of Food Microbiology, DOI10.1016/jfm2013.06.003.

 

Pawlowska AM, Zannini E, Coffey A and Arendt EK (2013). Green preservatives: Combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. In Jeyakumar H(ed) Advances in Food and Nutritional Research. Academic Press.

Waters DM, Kingston W, Titze J, Jacob F, Arendt EK and Zannini E (2013). Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment. European Journal of Food Research 235 (5): 767-778.

Waters DM, Kingston W, Titze J, Jacob F, Arendt EK and Zannini E (2013). Wheat bread fortification with rootlets, a malting by-product. Journal of the Science of Food and Agriculture 93 (10): 2372 -2383.

Hager AS, and Arendt EK (2013). Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat Food Hydrocolloids, 32:195-203.

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

Schirmer M, Jekle M, Arendt EK, and Becker T (2013). Physicochemical and morphological characterisation of different starches with variable amylose/amylopectin ration. Food Hydrocolloids 32: 52 -63.

Oliveira PM, Waters DM and Arendt EK (2013). The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains. Applied Microbiology and Biotechnology 97 (5): 2053-2065.

Hüttner EK and Arendt EK (2013) Recent advances in gluten free baking and the current status of oats. Trends in Food Science & Technology, 21 (6): 303–312.

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

2012

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

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

Guo J, Brosnan B, Arendt EK, Fury A, Maher F and Coffey A (2012). Antifungal activity of Lactobacillus against Human dermatophytes: Trichophyton, microsprum and Epidermophyton. Mycoses, 55 (S1):124-125.

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

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

Zannini E, Jones J, Renzetti S and Arendt EK (2012). Functional Replacement of gluten. Annual Review of Food Science and Technology 3: 227-245.

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

Hager AS, Vollons K and Arendt EK (2012). Influence of gallic acid and tannic acid on the mechanical and barrier properties of wheat gluten films. Journal of Agriculture and Food Chemistry 60 (24): 6157–6163.

Belz M, Mairinger R, Zannini, Ryan L, Cashman KD and Arendt EK (2012) The effect of sourdough and calcium propoionate on the microbial shelf-life of salt reduced bread. Applied Microbial Biotechnology 96:493 -50.

Moroni AV, Sensidoni G, Zannini E and Arendt EK (2012). Exploitation of buckwheat sourdough for the production of wheat bread. European Journal of Food Research and Technology, 235:659-668.

Belz M, Ryan LAM and Arendt EK (2012) The impact of salt reduction on bread: a review. Critical reviews in Food Science and Nutrition 52(6):513 -524.

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

Murphy P, Dal Bello F, O’Doherty JV, Arendt EK, T Sweeney T, Coffey A (2012) Effect of cereal beta-glucan and enzyme inclusion on the porcine gastrointestinal tract microbiota. Anaerobe  18: 557 - 565.

Axel C, Zannini E, Coffey A, Guo J, Waters DM and Arendt EK (2012). Ecofriedly control of potato blight causative agent and the potential role of lactic acid bacteria: a review. Applied Microbial Biotechnology, 96: 37 – 48.

O’Shea Nora, Arendt EK and Gallagher E (2012). Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science and Emerging Technologies 16:1-10.

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

Hager AS, Zannini E and Arendt EK (2012). Gluten-free pasta – advances in research and commercialisation. Cereal Foods World, 57:225-229.

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

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

Hager AS, Lauck F, Zannini E and Arendt EK (2012). Development of gluten-free fresh egg pasta based on oat and teff flour. European Food Research and Technology, 235(2):861-871.

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

Klose C and Arendt EK (2012). Proteins in oats, their synthesis and changes during germination: A review. Critical Reviews in Food Science and Nutrition, 7: 629 -639.

Galle S, Schab C, Dal Bello F, Coffey A, Ganzle M and Arendt EK (2012). Comparison of the impact of detran and reuteran on the quality of wheat sourdough bread. Journal of Cereal Science, 56:531-537.

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

 

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

Belz M, Ryan L and Arendt EK (2012) The impact of salt reduction in bread: a review. Critical Reviews in Food Science and Nutrition, 52(6):514-24.

2011

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 

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

 

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

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

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

 

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

 

 

2010 - 2000

Morzel M, Verrez-Bagnis V, Arendt EK and Fleurence J (2000). Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by lactic fermentation. Journal of Agricultural and Food Chemistry 48: (2) 239-244.

Wehrle K, Crowe N, van Boeijen I and Arendt EK (2000). Screening methods for proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations. European Food Research and Technology 209: (6) 428-433.

O’Brien CM, Grau H, Neville DP, Keogh MK, Reville WJ and Arendt EK (2000). Effects of microencapsulated high fat powders on the empirical and fundamental rheological properties of wheat flour doughs. Cereal Chemistry 77: (2) 111-114.

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

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

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

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

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

Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W and Arendt EK (2000). Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin (R). International Journal of Food Microbiology 60: (2-3) 241-249.

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

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

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

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

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

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

Kenny S, Wehrle K, Auty M and Arendt EK (2001). Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chemistry 74: 458-463.

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

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

Crowley P, Schober T, Clarke C and Arendt EK (2002). The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology, 214:489-496.

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

Clarke C, Schober TJ, and Arendt EK (2002). Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality. Cereal Chemistry79: 640-647.

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

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

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

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

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

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

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

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

Schober T, C. O’Brien and Arendt EK (2003). Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. European Journal of Food Research and Technology 216: 369-376.

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

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

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

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

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

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

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

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

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, DeVincenzi M, Giovannini C, D’Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt EK and Gobetti M (2004). Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in Celiac Sprue patients. Applied and Environmental Microbiology 70: 1088-96.

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

Clarke CI, Schober. TJ, Dockery P, O’Sullivan K and Arendt EK (2004). Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties. Cereal Chemistry 81: 409-417.

Soriano A., Ulmer H, Scannell AGM, Ross P, Hill C and Arendt EK (2004). Control of food spoilage bacteria in cooked meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter cultures. European Journal of Food Research, 219: 6-13.

Lowe D, Ulmer HM, Van Sinderen D and Arendt EK (2004). Application of biological acidification to improve the quality and processability of wort produced from 50 % raw barley. Journal of the Institute and Guild of Brewing 110: 133–140.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Goode DL, Ulmer H, and Arendt EK (2005). Model studies to understand the effects of amylase additions and pH adjustments on the rheological behaviour or simulated brewery mashes. Journal of the Institute of Brewing 111: 153-165.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Zarnkow M, Arendt EK, Back W, Burberg F, Back W, Gastl M, Herrmann M, Kessler M and Kreisz S (2007). Influence of cereal adjuncts on beer flavour and flavour stability in consideration of rice adjunct. Cerevisea 32: 110-119.

Zarnkow M, Geyer T, Lindemann B, Burberg F, Gastl M, Back W, Arendt EK and Kreisz S (2007). The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L) as a raw-material for gluten free foods and beverages. Monatsschrift der Brauerei 9: 118-126

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

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

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

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

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

Zarnkow M, Geyer T, Lindemann B, Burberg F, Back W, Arendt EK and Kreisz S (2007). The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa L.) as a raw material for gluten-free foods. Brewing Science 9/10: 118-126.

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

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

Zarnkow M, Arendt EK.; BackW.; Burberg F, Gastl M, Herrmann M, Keßler M and Kreisz S (2008). Influence of Cereal Adjuncts on Beer Flavour and Flavour Stability in Consideration of Rice Adjuncts. In: Cerevisia - Belgian Journal of Brewing and Biotechnology 32: (2) 110-119.

Ryan LAM, Dal Bello F, and Arendt EK (2008). The use of sourdough fermented by antifungal LAB to reduce the amount of calcium proprionate in bread. International Journal of Food Microbiology 125: 274-278.

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

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

Klose C, Schehl BD and Arendt EK (2008). Protein changes during malting of barley using novel Lab-on-a-Chip technology in comparison to two-dimensional; gel electrophoresis. Brewing Science March /April: 56- 65.

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

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

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

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

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

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

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

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

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

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

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

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

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

Renzetti S, Courtin CM, Delcour JA and Arendt EK (2010). Fundamental studies on the improved bread making performances of oat flour by oxidases and protease enzymatic treatment: rheological, biochemical and micro structural back ground. Food Chemistry 119, (4) 1465-1473.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sullivan P, O’Flaherty J, Gee VL, Brunton N, Arendt EK and Gallagher E. (2010) Chemical composition and microstructure of milled barley fractions. European Food Research and Technology230: (4) 579-595

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1999 - 1990

Wolf G, Arendt EK, Pfähler U and Hammes WP (1990). Heme-dependent and heme-independent nitrite reduction by lactic acid bacteria results in different N-containing products. International Journal of Food Microbiology 10: (3-4) 323-330.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kenneally PM, Leuschner RG and Arendt EK (1998). An evaluation of the lipolytic ability of a number of strains of bacteria to determine their suitability for use as lipolytic meat starter cultures. Journal of Applied Microbiology 84: (5) 839-846.

Coffey A, Ryan M, Ross RP, Hill C, Arendt EK and Schwarz G (1998). Use of a broad-host-range bacteriocin-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture. International Journal of Food Microbiology 43: (3) 231-235.

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

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

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

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

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

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

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

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

Leuschner R, O’Callaghan MJA and Arendt EK (1999). Moisture distribution and microbial quality of part baked breads as related to storage and re-baking conditions. Journal of Food Science 64: (3) 543-546.

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

Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland

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