2022 - Research.com Biology and Biochemistry in Ireland Leader Award
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 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.
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.
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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Recent advances in the formulation of gluten-free cereal-based products
E Gallagher;T.R Gormley;E.K Arendt.
Trends in Food Science and Technology (2004)
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
L. Alvarez-Jubete;L. Alvarez-Jubete;H. Wijngaard;E.K. Arendt;E. Gallagher.
Food Chemistry (2010)
Impact of sourdough on the texture of bread.
Elke K. Arendt;Liam A.M. Ryan;Fabio Dal Bello.
Food Microbiology (2007)
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
L. Alvarez-Jubete;L. Alvarez-Jubete;E.K. Arendt;E. Gallagher.
Trends in Food Science and Technology (2010)
Crust and crumb characteristics of gluten free breads
E Gallagher;T.R Gormley;E.K Arendt.
Journal of Food Engineering (2003)
Potential of sourdough for healthier cereal products
Kati Katina;E. Arendt;Kirsi-Helena Liukkonen;Karin Autio.
Trends in Food Science and Technology (2005)
Characterization of proteolysis during the ripening of semi-dry fermented sausages.
M.C Hughes;J.P Kerry;E.K Arendt;P.M Kenneally.
Meat Science (2002)
Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
L Alvarez-Jubete;E K Arendt;E Gallagher.
International Journal of Food Sciences and Nutrition (2009)
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
F. Dal Bello;C. I. Clarke;L. A. M. Ryan;H. Ulmer.
Journal of Cereal Science (2007)
Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products
Norah O'Shea;Norah O'Shea;Elke K. Arendt;Eimear Gallagher.
Innovative Food Science and Emerging Technologies (2012)
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