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Lista de obras de Elke K Arendt

"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria

artículo científico

A review of the application of sourdough technology to wheat breads

artículo científico publicado en 2005

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

artículo científico publicado en 2015

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

artículo científico publicado en 2016

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

artículo científico publicado en 2014

Applications of microbial fermentations for production of gluten-free products and perspectives

artículo científico publicado en 2011

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

artículo científico publicado en 2010

Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products

artículo científico publicado en 2013

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review

artículo científico

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

artículo científico publicado en 2016

Exopolysaccharides from sourdough lactic acid bacteria

artículo científico

Functional replacements for gluten

artículo científico

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

artículo científico publicado en 2016

Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt

artículo científico publicado en 2012

Germination of cereal grains as a way to improve the nutritional value: a review

artículo científico publicado en 2013

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

artículo científico publicado en 2016

Impact of sourdough on the texture of bread

artículo científico publicado en 2007

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review

artículo científico publicado en 2015

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

artículo científico publicado en 2017

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

artículo científico publicado en 2011

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

artículo científico publicado en 2016

Molecular and transcriptional analysis of the temperate lactococcal bacteriophage Tuc2009.

artículo científico publicado en 2004

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food

artículo científico publicado en 2016

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

scientific article published on 22 February 2017

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

artículo científico

Pressure-induced gelatinization of starch in excess water

artículo científico

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

artículo científico publicado en 2015

Proteins in oats; their synthesis and changes during germination: a review

artículo científico

Purification and characterisation of a β-1,4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making

artículo científico publicado en 2013

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

artículo científico

Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

artículo científico publicado en 2009

Starch Characteristics Linked to Gluten-Free Products

artículo científico publicado en 2017

Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems

artículo científico publicado en 2010

The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota

artículo científico publicado en 2013

The impact of salt reduction in bread: a review

artículo científico

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