What is she best known for?
The fields of study she is best known for:
- Food science
- Biochemistry
- Enzyme
Her primary scientific interests are in Food science, Gluten, Gluten free, Biotechnology and Fermentation.
Her research brings together the fields of Lactic acid and Food science.
Her biological study spans a wide range of topics, including Water activity, Plant protein, Wheat starch, Sugar and Amaranth.
Elke K. Arendt combines subjects such as Coeliac disease, Brown rice, Texture profile analysis and Sensory analysis with her study of Gluten free.
Her Biotechnology research is multidisciplinary, relying on both Ingredient and Functional food.
Her study in Fermentation is interdisciplinary in nature, drawing from both Weissella cibaria, Lactobacillus sanfranciscensis and Yeast.
Her most cited work include:
- Recent advances in the formulation of gluten-free cereal-based products (495 citations)
- Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking (419 citations)
- Impact of sourdough on the texture of bread. (399 citations)
What are the main themes of her work throughout her whole career to date?
Her primary areas of study are Food science, Fermentation, Gluten free, Gluten and Brewing.
Her research in Food science intersects with topics in Biotechnology, Yeast and Lactic acid.
Her work deals with themes such as Shelf life, Lactobacillus plantarum and Starter, which intersect with Fermentation.
The Gluten free study combines topics in areas such as Food quality and Raw material.
Elke K. Arendt has researched Gluten in several fields, including Wheat flour and Ingredient.
The various areas that Elke K. Arendt examines in her Brewing study include Mashing, Sorghum, Agronomy and Free amino nitrogen.
She most often published in these fields:
- Food science (75.74%)
- Fermentation (21.57%)
- Gluten free (18.14%)
What were the highlights of her more recent work (between 2018-2021)?
- Food science (75.74%)
- Fermentation (21.57%)
- Brewing (13.48%)
In recent papers she was focusing on the following fields of study:
Food science, Fermentation, Brewing, Food spoilage and Yeast are her primary areas of study.
Her study in Food science is interdisciplinary in nature, drawing from both FODMAP and Monosaccharide.
Her studies in Fermentation integrate themes in fields like Kefir, Lactic acid and Food processing.
Her Brewing study combines topics in areas such as By-product, Saccharomyces cerevisiae, Alcohol, Ethanol fuel and Aroma.
Her Aroma research focuses on Leavening agent and how it connects with Breadcrumb and Gluten free.
She combines subjects such as Preservative, Antimicrobial, Antimicrobial peptides, Food Preservatives and Zygosaccharomyces with her study of Food spoilage.
Between 2018 and 2021, her most popular works were:
- Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review (25 citations)
- Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance (24 citations)
- Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. (21 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
Her primary areas of investigation include Food science, Sugar, Monosaccharide, Shelf life and Brewing.
Her studies deal with areas such as Western diet and FODMAP as well as Food science.
Her work in Sugar covers topics such as Leuconostoc citreum which are related to areas like Lactobacillus sanfranciscensis, Xylose, Leuconostoc mesenteroides and Mannitol.
She has included themes like Fermentation and Ingredient in her Mannitol study.
Her Shelf life research includes themes of Antifungal, Mycotoxin, Salty taste and Food spoilage.
Her research in Brewing intersects with topics in Saccharomyces, Lachancea fermentati, Alcohol, Strain and Flavor.
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