2019

Alonso-Miravalles, L., Jeske, S., Bez, J., Detzel, A., Busch, M., Krueger, M., Wriessnegger, Clara L., O’Mahony, J. A.; Zannini, E. and Arendt, E. K. (2019). Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils. European Food Research and Technology, In Press.

Horstmann, S.W., Atzler, J.J., Heitmann, M., Zannini, E., Arendt, E.K. (2019). Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameterEuropean Food Research and Technology, 245(1):213–223.

Horstmann, S.W., Atzler, J.J., Heitmann, M., Zannini, E., Lynch, K.M., Arendt, E.K. (2019). A comparative study of gluten-free sprouts in the gluten-free bread-making process. European Food Research and Technology, 245(3):617–629.

Jeske, S., Bez, J., Arendt, E. and Zannini, E. (2019). Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisationEuropean Food Research and Technology.

Linares-García, L., Repo-Carrasco-Valencia, R., Paulet, P.G., Schoenlechner, R. (2019). Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. European Food Research and Technology, In Press.

Sellami, M.H., Pulvento, C., Aria, M., Stellacci, A.M., Lavini, A. (2019). A systematic review of field trials to synthesize existing knowledge and agronomic practices on protein crops in Europe. Agronomy, 9(6): 292.

Vidaurre-Ruiz, J., Matheus-Diaz, S., Salas-Valerio, F., Barraza-Jauregui, G., Schoenlechner, R., and Repo-Carrasco-Valencia, R. (2019). Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. European Food Research and Technology, In Press.

Vidaurre-Ruiz, J. M., Salas-Valerio, W. F., & Repo-Carrasco-Valencia, R. (2019). Propiedades de pasta y texturales de las mezclas de harinas de quinua (Chenopodium quinoa), kiwicha (Amaranthus caudatus) y tarwi (Lupinus mutabilis) en un sistema acuoso. Revista de Investigaciones Altoandinas – Journal of High Andean Research, 21(1):5–14.

2018

Alonso-Miravalles, L., O’Mahony, J.A. (2018). Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich IngredientsFoods, 7(5):73.

Jeske, S., Zannini, E., Cronin, M.F., Arendt, E.K. (2018). Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substituteFood & Function, 9(6):3500-3508.

Jeske, S., Zannini, E., Lynch, K.M., Coffey, A., Arendt, E.K. (2018). Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substituteInternational Journal of Food Microbiology, 286(2):31-36.

2017

Horstmann, S.W., Foschia, M., Arendt, E.K. (2017). Correlation analysis of protein quality characteristics with gluten-free bread properties. Food & Function, 8(7):2465-2474.