List of works - Elke K Arendt

A modified agar medium for the screening of proteolytic activity of starter cultures for meat fermentation purposes ⬇️

scientific article published on May 20, 1997

A review of polyols - biotechnological production, food applications, regulation, labeling and health effects

scientific article published on 18 June 2019

Antifungal activity of a de novo synthetic peptide and derivatives against fungal food contaminants

scientific article published on 28 November 2018

Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology ⬇️

scientific article published on April 15, 2011

Characterization of proteolysis during the ripening of semi-dry fermented sausages ⬇️

scientific article published on October 1, 2002

Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products ⬇️

scientific article published on 01 October 1998

Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes

scientific article published on 17 May 2020

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential

scientific article published on 31 May 2021

Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films ⬇️

scientific article published on 06 June 2012

Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri ⬇️

scientific article published on 06 June 2011

Lysogeny in Leuconostoc oenos

scientific article published on 01 September 1991

Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms ⬇️

scientific article published on July 22, 1997

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

scientific article published on 23 August 2019

Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products

scientific article published on 09 April 2019

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

scientific article published on 02 April 2019

Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams ⬇️

scientific article published on 01 August 2000

Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns.

scientific article published on 16 March 2018

List of works by Elke K Arendt