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Items: 1 to 20 of 52

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.

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
3.

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
4.

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
5.

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
6.

The 7th International Symposium on Sourdough - "Sourdough for health".

Zannini E, Gobbetti M.

Int J Food Microbiol. 2019 Aug 2;302:1-2. doi: 10.1016/j.ijfoodmicro.2018.09.006. Epub 2018 Sep 12. No abstract available.

PMID:
30220437
7.

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
8.

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
9.

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
10.

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
11.

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
12.

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
13.

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
14.

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
15.

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.

16.

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
17.

Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1.

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

Int J Food Microbiol. 2018 Mar 2;268:19-26. doi: 10.1016/j.ijfoodmicro.2018.01.001. Epub 2018 Jan 4.

PMID:
29316448
18.

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

Belz MCE, Axel C, Beauchamp J, Zannini E, Arendt EK, Czerny M.

Foods. 2017 Aug 12;6(8). pii: E66. doi: 10.3390/foods6080066.

19.

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.

Silow C, Zannini E, Axel C, Lynch KM, Arendt EK.

Food Res Int. 2016 Nov;89(Pt 1):330-337. doi: 10.1016/j.foodres.2016.08.031. Epub 2016 Aug 24.

PMID:
28460922
20.

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

Horstmann SW, Belz MC, Heitmann M, Zannini E, Arendt EK.

Foods. 2016 Apr 21;5(2). pii: E30. doi: 10.3390/foods5020030.

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