Arendt E - Search Results

1

Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.

Heitmann M, Zannini E, Arendt E. Heitmann M, et al. Among authors: arendt e. Crit Rev Food Sci Nutr. 2018 May 3;58(7):1152-1164. doi: 10.1080/10408398.2016.1244153. Epub 2017 Jun 12. Crit Rev Food Sci Nutr. 2018. PMID: 27874287 Review.

2

A review of the application of sourdough technology to wheat breads.

Clarke CI, Arendt EK. Clarke CI, et al. Adv Food Nutr Res. 2005;49:137-61. doi: 10.1016/S1043-4526(05)49004-X. Adv Food Nutr Res. 2005. PMID: 15797345 Review. No abstract available.

3

Impact of sourdough on the texture of bread.

Arendt EK, Ryan LA, Dal Bello F. Arendt EK, et al. Food Microbiol. 2007 Apr;24(2):165-74. doi: 10.1016/j.fm.2006.07.011. Epub 2006 Sep 20. Food Microbiol. 2007. PMID: 17008161 Review.

4

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.

Ryan LA, Dal Bello F, Arendt EK. Ryan LA, et al. Among authors: arendt ek. Int J Food Microbiol. 2008 Jul 31;125(3):274-8. doi: 10.1016/j.ijfoodmicro.2008.04.013. Epub 2008 Apr 29. Int J Food Microbiol. 2008. PMID: 18541323

5

Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.

Ryan LA, Dal Bello F, Czerny M, Koehler P, Arendt EK. Ryan LA, et al. J Agric Food Chem. 2009 Feb 11;57(3):1060-4. doi: 10.1021/jf802578e. J Agric Food Chem. 2009. PMID: 19138118

6

Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

Moroni AV, Dal Bello F, Arendt EK. Moroni AV, et al. Food Microbiol. 2009 Oct;26(7):676-84. doi: 10.1016/j.fm.2009.07.001. Epub 2009 Jul 26. Food Microbiol. 2009. PMID: 19747600 Review.

7

Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread.

Ryan LA, Dal Bello F, Arendt EK, Koehler P. Ryan LA, et al. J Agric Food Chem. 2009 Oct 28;57(20):9563-8. doi: 10.1021/jf902033v. J Agric Food Chem. 2009. PMID: 19807105

8

Development of buckwheat and teff sourdoughs with the use of commercial starters.

Moroni AV, Arendt EK, Morrissey JP, Dal Bello F. Moroni AV, et al. Int J Food Microbiol. 2010 Aug 15;142(1-2):142-8. doi: 10.1016/j.ijfoodmicro.2010.06.014. Epub 2010 Jun 23. Int J Food Microbiol. 2010. PMID: 20643489

9

Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.

Galle S, Schwab C, Arendt EK, Gänzle MG. Galle S, et al. Food Microbiol. 2011 May;28(3):547-53. doi: 10.1016/j.fm.2010.11.006. Epub 2010 Nov 19. Food Microbiol. 2011. PMID: 21356463

10

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

Ryan LA, Zannini E, Dal Bello F, Pawlowska A, Koehler P, Arendt EK. Ryan LA, et al. Among authors: arendt ek. Int J Food Microbiol. 2011 Apr 29;146(3):276-83. doi: 10.1016/j.ijfoodmicro.2011.02.036. Epub 2011 Mar 3. Int J Food Microbiol. 2011. PMID: 21429613

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