List of works - Elke K Arendt

"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria

scientific article published on January 2012

A review of the application of sourdough technology to wheat breads

scientific article

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

scientific article

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

scientific article published on 7 May 2016

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

scientific article published on 22 October 2014

Applications of microbial fermentations for production of gluten-free products and perspectives

scientific article

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

scientific article

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

scientific article published on 18 June 2013

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review

scientific article published on 04 August 2012

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

scientific article

Exopolysaccharides from sourdough lactic acid bacteria

scientific article published on January 2014

Functional replacements for gluten

scientific article published on 24 October 2011

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

scientific article

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

scientific article

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

scientific article published on January 2013

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

scientific article published on 22 April 2016

Impact of sourdough on the texture of bread

scientific article

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

scientific article

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

scientific article published on 4 January 2017

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

scientific article

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

scientific article published on 15 March 2016

Molecular and transcriptional analysis of the temperate lactococcal bacteriophage Tuc2009.

scientific article published on November 2004

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food

scientific article

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

scientific article published on 22 February 2017

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

scientific article published on 28 May 2015

Pressure-induced gelatinization of starch in excess water

scientific article published on January 2014

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

scientific article

Proteins in oats; their synthesis and changes during germination: a review

scientific article published on January 2012

Purification and characterisation of a β-1,4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making

scientific article published on 22 November 2013

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

scientific article published on 12 August 2017

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

scientific article

Starch Characteristics Linked to Gluten-Free Products

scientific article published on 6 April 2017

Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems

scientific article published in June 2010

The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota

scientific article

The impact of salt reduction in bread: a review

scientific article published on January 2012

List of works by Elke K Arendt

"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria

A review of the application of sourdough technology to wheat breads

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

Applications of microbial fermentations for production of gluten-free products and perspectives

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

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

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

Exopolysaccharides from sourdough lactic acid bacteria

Functional replacements for gluten

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

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

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

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

Impact of sourdough on the texture of bread

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

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Molecular and transcriptional analysis of the temperate lactococcal bacteriophage Tuc2009.

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Pressure-induced gelatinization of starch in excess water

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

Proteins in oats; their synthesis and changes during germination: a review

Purification and characterisation of a β-1,4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making

Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread

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

Starch Characteristics Linked to Gluten-Free Products

Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems

The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota

The impact of salt reduction in bread: a review