Elke K. Arendt
College Road
Cork, M, Ireland
Cork, M, Ireland
Last Updated: 09/26/2026
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Found 145 publications
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.
Journal: Foods (Basel, Switzerland)
Published: May 28, 2026
The food microbiome: an evolutionary architect, a modern healer, and a future shield.
Journal: Current opinion in biotechnology
Published: March 09, 2026
Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients.
Journal: Current research in food science
Published: January 12, 2026
Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.
Journal: Frontiers in nutrition
Published: December 29, 2025
Comprehensive nutritional analysis of 95 oat cultivars reveals large variability in nutritional profile: protein, starch, fat, β-glucan and fibre.
Journal: NPJ science of food
Published: December 15, 2025
Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives.
Journal: Food research international (Ottawa, Ont.)
Published: October 10, 2025
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality.
Journal: Foods (Basel, Switzerland)
Published: April 28, 2025
Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis.
Journal: Critical reviews in food science and nutrition
Published: December 23, 2024
Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein.
Journal: Food & function
Published: November 28, 2024
Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model.
Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model.
Journal: Frontiers in microbiology
Published: September 13, 2024
In vitro digestibility of bioprocessed brewer's spent yeast: Demonstrating protein quality and gut microbiome modulation potential.
Journal: Food research international (Ottawa, Ont.)
Published: August 20, 2024
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.
Journal: Foods (Basel, Switzerland)
Published: August 12, 2024
Last Updated: 09/26/2026