Resistant Protein: Forms and Functions by Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

Get full text

Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization by Niamh Ahern, Elke K. Arendt, Aylin W. Sahin

Get full text

Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast by Laila N. Shwaiki, Aylin W. Sahin, Elke K. Arendt

Get full text

Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein by Alice Jaeger, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

Get full text

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread by Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin

Get full text

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product by Alice Jaeger, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin

Get full text

Arabinoxylans as Functional Food Ingredients: A Review by Emanuele Zannini, Ángela Bravo Núñez, Aylin W. Sahin, Elke K. Arendt

Get full text

Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application by Juliane Halm, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt

Get full text

Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast by Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

Get full text

Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio by Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt

Get full text

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties by Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini

Get full text

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application by Theresa Boeck, Emanuele Zannini, Aylin W. Sahin, Juergen Bez, Elke K. Arendt

Get full text

Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential by Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

Get full text

From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System by Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

Get full text

<i>Leuconostoc citreum</i> TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications by Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini

Get full text

Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets by Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Münch, Aylin W. Sahin, Elke K. Arendt

Get full text

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics by Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini, Elke K. Arendt

Get full text

Rootlets, a Malting By-Product with Great Potential by Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin, Aylin W. Sahin

Get full text

Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread by Aylin W. Sahin, Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O’Riordan, Elke K. Arendt

Get full text

Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir by Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk, Elke K. Arendt

Get full text