Comparison of Protein Degradation as a Consequence of Germination Time and Temperature in Rye and Barley MaltsHIIBNER, Florian; ARENDT, Elke K.Journal of the American Society of Brewing Chemists. 2010, Vol 68, Num 4, pp 195-203, issn 0361-0470, 9 p.Article

Exopolysaccharides from Sourdough Lactic Acid BacteriaGALLE, Sandra; ARENDT, Elke K.Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 891-901, issn 1040-8398, 11 p.Article

Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking IngredientsMÄKINEN, Outi E; ZANNINI, Emanuele; ARENDT, Elke K et al.Plant foods for human nutrition (Dordrecht). 2013, Vol 68, Num 1, pp 90-95, issn 0921-9668, 6 p.Article

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminaseRENZETTI, Stefano; DAL BELLO, Fabio; ARENDT, Elke K et al.Journal of cereal science (Print). 2008, Vol 48, Num 1, pp 33-45, issn 0733-5210, 13 p.Article

Oat malt as a baking ingredient — A comparative study of the impact of oat, barley and wheat malts on bread and dough propertiesMAKINEN, Outi E; ARENDT, Elke K.Journal of cereal science (Print). 2012, Vol 56, Num 3, pp 747-753, issn 0733-5210, 7 p.Article

Understanding high pressure-induced changes in wheat flour-water suspensions using starch-gluten mixtures as model systemsVALLONS, Katleen J. R; ARENDT, Elke K.Food research international. 2010, Vol 43, Num 3, pp 893-901, issn 0963-9969, 9 p.Article

Model studies characterizing the rheological behavior of simulated mashing conditions using the rapid visco-analyzerGOODE, Declan L; ARENDT, Elke K.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 2, pp 100-110, issn 0361-0470, 11 p.Article

The use and effects of lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: A reviewLOWE, Deirdre P; ARENDT, Elke K.Journal of the Institute of Brewing. 2004, Vol 110, Num 3, pp 163-180, issn 0046-9750, 18 p.Article

Optimization of mashing conditions when mashing with unmalted sorghum and commercial enzymesGOODE, Declan L; HALBERT, Catherine; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 2, pp 69-78, issn 0361-0470, 10 p.Article

Pilot scale production of a lager beer from a grist containing 50% unmalted sorghumGOODE, Declan L; ARENDT, Elke K.Journal of the Institute of Brewing. 2003, Vol 109, Num 3, pp 208-217, issn 0046-9750, 10 p.Article

Mashing studies with unmalted sorghum and malted barleyGOODE, Declan L; HALBERT, Catherine; ARENDT, Elke K et al.Journal of the Institute of Brewing. 2002, Vol 108, Num 4, pp 465-473, issn 0046-9750, 9 p.Article

Changes in the Protein Profile of Oats and Barley During Brewing and FermentationKLOSE, Christina; THIELE, Frithjof; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2010, Vol 68, Num 2, pp 119-124, issn 0361-0470, 6 p.Article

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughsMORONI, Alice V; ARENDT, Elke K; DAL BELLO, Fabio et al.Food microbiology. 2011, Vol 28, Num 3, pp 497-502, issn 0740-0020, 6 p.Article

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread qualityHÜTTNER, Edith K; DAL BELLO, Fabio; ARENDT, Elke K et al.European food research & technology (Print). 2010, Vol 230, Num 6, pp 849-857, issn 1438-2377, 9 p.Article

Impact of Proso Millet (Panicum miliaceum L.) Varieties on Malting QualityZARNKOW, Martin; BACK, Werner; GASTL, Martina et al.Journal of the American Society of Brewing Chemists. 2010, Vol 68, Num 3, pp 152-159, issn 0361-0470, 8 p.Article

The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barleyHÜBNER, Florian; O'NEIL, Tonya; CASHMAN, Kevin D et al.European food research & technology (Print). 2010, Vol 231, Num 1, pp 27-35, issn 1438-2377, 9 p.Article

Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management : Food-omicsZANNINI, Emanuele; KINGSTON, Wilma; ARENDT, Elke K et al.Food research international. 2013, Vol 54, Num 1, pp 935-950, issn 0963-9969, 16 p.Article

Exploitation of buckwheat sourdough for the production of wheat breadMORONI, Alice V; ZANNINI, Emanuele; SENSIDONI, Gloria et al.European food research & technology (Print). 2012, Vol 235, Num 4, pp 659-668, issn 1438-2377, 10 p.Article

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flourHÜTTNER, Edith K; DAL BELLO, Fabio; ARENDT, Elke K et al.European food research & technology (Print). 2010, Vol 230, Num 6, pp 827-835, issn 1438-2377, 9 p.Article

Kilning conditions for the optimization of enzyme levels in buckwheatNIC PHIARAIS, Blaise P; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 4, pp 187-194, issn 0361-0470, 8 p.Article

Mashing with unmalted barley-impact of malted barley and commercial enzyme (Bacillus spp.) additionsGOODE, Declan L; WIJNGAARD, Hilde H; ARENDT, Elke K et al.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 3, pp 184-198, issn 0743-9407, 15 p.Article

Impact of Fusarium culmorum-infected Barley Malt Grains on Brewing and Beer QualityOLIVEIRA, Pedro; MAUCH, Alexander; JACOB, Fritz et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 3, pp 186-194, issn 0361-0470, 9 p.Article

Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten FilmsHAGER, Anna-Sophie; VALLONS, Katleen J. R; ARENDT, Elke K et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 24, pp 6157-6163, issn 0021-8561, 7 p.Article

Part I. The Use of Lactobacillus plantarum Starter Cultures to Inhibit Rootlet Growth During Germination of Barley, Reducing Malting Loss, and Its Influence on Malt QualityMAUCH, Alexander; JACOB, Fritz; COFFEY, Aidan et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 4, pp 227-238, issn 0361-0470, 12 p.Article

Model studies to understand the effects of amylase additions and ph adjustment on the rheological behaviour of simulated brewery mashesGOODE, Declan L; ULMER, Helge M; ARENDT, Elke K et al.Journal of the Institute of Brewing. 2005, Vol 111, Num 2, pp 153-164, issn 0046-9750, 12 p.Article