Arendt EK - Search Results

1

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record.

Heiss AG, Azorín MB, Antolín F, Kubiak-Martens L, Marinova E, Arendt EK, Biliaderis CG, Kretschmer H, Lazaridou A, Stika HP, Zarnkow M, Baba M, Bleicher N, Ciałowicz KM, Chłodnicki M, Matuschik I, Schlichtherle H, Valamoti SM. Heiss AG, et al. Among authors: arendt ek. PLoS One. 2020 May 7;15(5):e0231696. doi: 10.1371/journal.pone.0231696. eCollection 2020. PLoS One. 2020. PMID: 32379784 Free PMC article.

2

The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains.

Oliveira PM, Waters DM, Arendt EK. Oliveira PM, et al. Among authors: arendt ek. Appl Microbiol Biotechnol. 2013 Mar;97(5):2053-65. doi: 10.1007/s00253-013-4696-1. Epub 2013 Jan 31. Appl Microbiol Biotechnol. 2013. PMID: 23371295

3

Germination of cereal grains as a way to improve the nutritional value: a review.

Hübner F, Arendt EK. Hübner F, et al. Among authors: arendt ek. Crit Rev Food Sci Nutr. 2013;53(8):853-61. doi: 10.1080/10408398.2011.562060. Crit Rev Food Sci Nutr. 2013. PMID: 23768147 Review.

4

Pressure-induced gelatinization of starch in excess water.

Vallons KJ, Ryan LA, Arendt EK. Vallons KJ, et al. Among authors: arendt ek. Crit Rev Food Sci Nutr. 2014;54(3):399-409. doi: 10.1080/10408398.2011.587037. Crit Rev Food Sci Nutr. 2014. PMID: 24188310 Review.

5

Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products.

Oliveira PM, Zannini E, Arendt EK. Oliveira PM, et al. Among authors: arendt ek. Food Microbiol. 2014 Feb;37:78-95. doi: 10.1016/j.fm.2013.06.003. Epub 2013 Jun 18. Food Microbiol. 2014. PMID: 24230476 Review.

6

Wheat bread biofortification with rootlets, a malting by-product.

Waters DM, Kingston W, Jacob F, Titze J, Arendt EK, Zannini E. Waters DM, et al. Among authors: arendt ek. J Sci Food Agric. 2013 Aug 15;93(10):2372-83. doi: 10.1002/jsfa.6059. Epub 2013 Apr 19. J Sci Food Agric. 2013. PMID: 23605954

7

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.

Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK. Wolter A, et al. Among authors: arendt ek. Food Microbiol. 2014 Feb;37:44-50. doi: 10.1016/j.fm.2013.06.009. Epub 2013 Jun 22. Food Microbiol. 2014. PMID: 24230472

8

Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.

Waters DM, Mauch A, Coffey A, Arendt EK, Zannini E. Waters DM, et al. Among authors: arendt ek. Crit Rev Food Sci Nutr. 2015;55(4):503-20. doi: 10.1080/10408398.2012.660251. Crit Rev Food Sci Nutr. 2015. PMID: 24915367 Review.

9

Novel approaches for chemical and microbiological shelf life extension of cereal crops.

Schmidt M, Zannini E, Lynch KM, Arendt EK. Schmidt M, et al. Among authors: arendt ek. Crit Rev Food Sci Nutr. 2019;59(21):3395-3419. doi: 10.1080/10408398.2018.1491526. Epub 2018 Sep 21. Crit Rev Food Sci Nutr. 2019. PMID: 29993266

10

Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt.

Oliveira PM, Mauch A, Jacob F, Waters DM, Arendt EK. Oliveira PM, et al. Among authors: arendt ek. Int J Food Microbiol. 2012 May 1;156(1):32-43. doi: 10.1016/j.ijfoodmicro.2012.02.019. Epub 2012 Mar 1. Int J Food Microbiol. 2012. PMID: 22424933

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