Elke K Arendt

Born 2000-01-01

Elke K Arendt is …
instance of (P31):
humanQ5

P734family nameArendtQ641974
ArendtQ641974
ArendtQ641974
P735given nameElkeQ440735
ElkeQ440735
P106occupationresearcherQ1650915
P21sex or genderfemaleQ6581072

Reverse relations

author (P50)
Q38036453"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria
Q36083387A review of the application of sourdough technology to wheat breads
Q40415371Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
Q39728417Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread
Q41590353Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life
Q37957682Applications of microbial fermentations for production of gluten-free products and perspectives
Q33831266Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
Q38162574Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products
Q38032191Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
Q37666279Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Q38185429Exopolysaccharides from sourdough lactic acid bacteria
Q37990017Functional replacements for gluten
Q38945982Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
Q34198465Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt
Q38114497Germination of cereal grains as a way to improve the nutritional value: a review
Q37051849Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry
Q28265931Impact of sourdough on the texture of bread
Q38219152Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review
Q39076995Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products
Q34633010Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
Q38776174Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
Q42637925Molecular and transcriptional analysis of the temperate lactococcal bacteriophage Tuc2009.
Q34531362Nutritional therapy - Facing the gap between coeliac disease and gluten-free food
Q37676014Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology
Q38505674Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality
Q38159764Pressure-induced gelatinization of starch in excess water
Q38654303Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Q38005206Proteins in oats; their synthesis and changes during germination: a review
Q43020064Purification and characterisation of a β-1,4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making
Q38626143Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread
Q34611742Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
Q38850500Starch Characteristics Linked to Gluten-Free Products
Q43028882Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems
Q34642561The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota
Q37997518The impact of salt reduction in bread: a review