Concepedia

Charmaine I. Clarke

CI

8

Publications

1.2K

Citations

8

H-Index

2000

Active since

Affiliations

National University of Ireland(Current)

University College Cork

Charmaine I. Clarke is an author at National University of Ireland specializing in health sciences, food safety, and food processing.

Top concepts

HealthFood SafetyFood QualityFood ProcessingAgricultural EconomicsMicrobiologyFood TechnologyFood FermentationFood MicrobiologyIn Vitro Fermentation

Publications per year

2000–2006

8

Publications

8

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan et al. · Journal of Cereal Science · 2006 · 343 citations

Probiotic, Microbial Inactivation, Wheat Bread +9

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Raffaella Di Cagno, Maria De Angelis, Salvatore Auricchio et al. · Applied and Environmental Microbiology · 2004 · 268 citations · Full text

Celiac Sprue Patients, Glycobiology, Gastroenterology +17

Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality

Charmaine I. Clarke, T. Schober, Elke K. Arendt · Cereal Chemistry · 2002 · 187 citations

Bread Quality, Wheat Dough, Food Fermentation +14

The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread

Peter Crowley, T. Schober, Charmaine I. Clarke et al. · European Food Research and Technology · 2002 · 157 citations

Sourdough Wheat Bread, Sustainable Agriculture, Agricultural Economics +4

Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties

Charmaine I. Clarke, T. Schober, Peter Dockery et al. · Cereal Chemistry · 2004 · 136 citations

Engineering, Bioenergy, Mechanical Engineering +16

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