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Items: 12

1.

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
2.

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
3.

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
4.

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
5.

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
6.

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
7.

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
8.

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
9.

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
10.

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
11.

Starch Characteristics Linked to Gluten-Free Products.

Horstmann SW, Lynch KM, Arendt EK.

Foods. 2017 Apr 6;6(4). pii: E29. doi: 10.3390/foods6040029. Review.

12.

Genomics of Weissella cibaria with an examination of its metabolic traits.

Lynch KM, Lucid A, Arendt EK, Sleator RD, Lucey B, Coffey A.

Microbiology. 2015 Apr;161(Pt 4):914-30. doi: 10.1099/mic.0.000053. Epub 2015 Feb 12.

PMID:
25678547

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