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Items: 1 to 20 of 81

1.

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach.

Sahin AW, Zannini E, Coffey A, Arendt EK.

Food Res Int. 2019 Dec;126:108583. doi: 10.1016/j.foodres.2019.108583. Epub 2019 Jul 25. Review.

PMID:
31732069
2.

'Low-Salt' Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure.

Cashman KD, Kenny S, Kerry JP, Leenhardt F, Arendt EK.

Nutrients. 2019 Jul 26;11(8). pii: E1725. doi: 10.3390/nu11081725.

3.

Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes.

Sahin AW, Rice T, Zannini E, Lynch KM, Coffey A, Arendt EK.

Food Funct. 2019 Aug 1;10(8):4985-4997. doi: 10.1039/c8fo02340a. Epub 2019 Jul 26.

PMID:
31347616
4.

A review of polyols - biotechnological production, food applications, regulation, labeling and health effects.

Rice T, Zannini E, K Arendt E, Coffey A.

Crit Rev Food Sci Nutr. 2019 Jun 18:1-18. doi: 10.1080/10408398.2019.1625859. [Epub ahead of print]

PMID:
31210053
5.

Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.

Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK.

Int J Food Microbiol. 2019 Aug 2;302:80-89. doi: 10.1016/j.ijfoodmicro.2018.06.026. Epub 2018 Jul 2.

PMID:
31208534
6.

Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.

Shwaiki LN, Arendt EK, Lynch KM, Thery TLC.

Int J Food Microbiol. 2019 Jul 2;300:43-52. doi: 10.1016/j.ijfoodmicro.2019.04.005. Epub 2019 Apr 13.

PMID:
31035250
7.

Isolation and characterisation of the antifungal activity of the cowpea defensin Cp-thionin II.

Schmidt M, Arendt EK, Thery TLC.

Food Microbiol. 2019 Sep;82:504-514. doi: 10.1016/j.fm.2019.03.021. Epub 2019 Mar 22.

PMID:
31027812
8.

Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products.

Ispiryan L, Heitmann M, Hoehnel A, Zannini E, Arendt EK.

J Agric Food Chem. 2019 Apr 17;67(15):4384-4392. doi: 10.1021/acs.jafc.9b00382. Epub 2019 Apr 9.

PMID:
30915837
9.

Antifungal activity of a de novo synthetic peptide and derivatives against fungal food contaminants.

Thery T, Shwaiki LN, O'Callaghan YC, O'Brien NM, Arendt EK.

J Pept Sci. 2019 Jan;25(1):e3137. doi: 10.1002/psc.3137. Epub 2018 Nov 28.

PMID:
30488526
10.

Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute.

Jeske S, Zannini E, Lynch KM, Coffey A, Arendt EK.

Int J Food Microbiol. 2018 Dec 2;286:31-36. doi: 10.1016/j.ijfoodmicro.2018.07.013. Epub 2018 Jul 20.

PMID:
30031986
11.

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products.

Lynch KM, Coffey A, Arendt EK.

Food Res Int. 2018 Aug;110:52-61. doi: 10.1016/j.foodres.2017.03.012. Epub 2017 Mar 10. Review.

PMID:
30029706
12.

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials.

Jeske S, Zannini E, Arendt EK.

Food Res Int. 2018 Aug;110:42-51. doi: 10.1016/j.foodres.2017.03.045. Epub 2017 Mar 25. Review.

PMID:
30029705
13.

Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows.

Zannini E, Arendt EK.

Food Res Int. 2018 Aug;110:33-41. doi: 10.1016/j.foodres.2017.04.001. Epub 2017 Apr 3. Review.

PMID:
30029704
14.

Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages.

Zannini E, Arendt EK.

Food Res Int. 2018 Aug;110:1-2. doi: 10.1016/j.foodres.2018.06.059. No abstract available.

PMID:
30029700
15.

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1.

Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E.

Int J Food Microbiol. 2019 Aug 2;302:69-79. doi: 10.1016/j.ijfoodmicro.2018.07.015. Epub 2018 Jul 12.

PMID:
30017109
16.

Novel approaches for chemical and microbiological shelf life extension of cereal crops.

Schmidt M, Zannini E, Lynch KM, Arendt EK.

Crit Rev Food Sci Nutr. 2019;59(21):3395-3419. doi: 10.1080/10408398.2018.1491526. Epub 2018 Sep 21.

PMID:
29993266
17.

Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute.

Jeske S, Zannini E, Cronin MF, Arendt EK.

Food Funct. 2018 Jun 20;9(6):3500-3508. doi: 10.1039/c8fo00336j.

PMID:
29892770
18.

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.

Lynch KM, Zannini E, Coffey A, Arendt EK.

Annu Rev Food Sci Technol. 2018 Mar 25;9:155-176. doi: 10.1146/annurev-food-030117-012537. Review.

PMID:
29580141
19.

Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops.

Schmidt M, Zannini E, Arendt EK.

Foods. 2018 Mar 22;7(4). pii: E45. doi: 10.3390/foods7040045. Review.

20.

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns.

Sahin AW, Axel C, Zannini E, Arendt EK.

Food Funct. 2018 Apr 25;9(4):2201-2212. doi: 10.1039/C8FO00066B.

PMID:
29546258

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