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au.\*:("ARENDT, Elke K")

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Studies on the Influence of Germination Conditions on Protein Breakdown in Buckwheat and OatsHÜBNER, Florian; ARENDT, Elke K.Journal of the Institute of Brewing. 2010, Vol 116, Num 1, pp 3-13, issn 0046-9750, 11 p.Article

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free floursRENZETTI, Stefano; ARENDT, Elke K.European food research & technology (Print). 2009, Vol 229, Num 2, pp 307-317, issn 1438-2377, 11 p.Article

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

Germination of Cereal Grains as a Way to Improve the Nutritional Value: A ReviewHÜBNER, Florian; ARENDT, Elke K.Critical reviews in food science and nutrition. 2013, Vol 53, Num 7-9, pp 853-861, issn 1040-8398, 9 p.Article

Proteins in Oats; their Synthesis and Changes during Germination: A ReviewKLOSE, Christina; ARENDT, Elke K.Critical reviews in food science and nutrition. 2012, Vol 52, Num 7-9, pp 629-639, issn 1040-8398, 11 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

Impact of dairy protein powders on biscuit qualityGALLAGHER, Eimear; KENNY, Sheila; ARENDT, Elke K et al.European food research & technology (Print). 2005, Vol 221, Num 3-4, pp 237-243, issn 1438-2377, 7 p.Article

Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chlorideSCHOBER, Tilman J; DOCKERY, Peter; ARENDT, Elke K et al.European food research & technology (Print). 2003, Vol 217, Num 3, pp 235-243, issn 1438-2377, 9 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

Fundamental study on protein changes taking place during malting of oatsKLOSE, Christina; SCHEHL, Beatus D; ARENDT, Elke K et al.Journal of cereal science (Print). 2009, Vol 49, Num 1, pp 83-91, issn 0733-5210, 9 p.Article

Effects of high pressure and temperature on buckwheat starch characteristicsVALLONS, Katleen J. R; ARENDT, Elke K.European food research & technology (Print). 2009, Vol 230, Num 2, pp 343-351, issn 1438-2377, 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

Development of gluten-free fresh egg pasta based on oat and teff flourHAGER, Anna-Sophie; LAUCK, Fabian; ZANNINI, Emanuele et al.European food research & technology (Print). 2012, Vol 235, Num 5, pp 861-871, issn 1438-2377, 11 p.Article

Investigation of the Malting Behavior of Oats for Brewing PurposesHIIBNER, Florian; SCHEHL, Beatus D; THIELE, Frithjof et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 4, pp 235-241, issn 0361-0470, 7 p.Article

Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham productSCANNELL, Amalia G. M; KENNEALLY, Paul M; ARENDT, Elke K et al.International journal of food microbiology. 2004, Vol 93, Num 2, pp 219-230, issn 0168-1605, 12 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

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