Elke K. Arendt - Concepedia

Author

Elke K. Arendt

University College Cork ORCID

Also Known As

Arendt, Arendt E., Arendt, Elke, Arendt, Elke K., David Quain, E ARENDT, E Arendt, E K Arendt, E. Arendt, E. K. Arendt

518

Publications

34.6K

Citations

102

H-Index

172

Concepts

All Affiliations

University College Cork National University of Ireland APC Microbiome Institute Teagasc - The Irish Agriculture and Food Development Authority Munster Technological University

About

Elke K. Arendt is an author at University College Cork specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	64	143	12.6K
2	Engineering	39	74	4.4K
3	Medicine	32	51	3.3K
4	Natural Sciences	14	14	576
5	Business	1	1	20

Elke K. Arendt

329

Publications

25K

Citations

H-Index

Page 1

	Year	Citations
Recent advances in the formulation of gluten-free cereal-based products Eimear Gallagher, T. R. Gormley, Elke K. Arendt Trends in Food Science & Technology Food ChemistryGluten-free NutritionFood AnalysisSustainable AgricultureAgricultural Economics	2003	741
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking Laura Alvarez‐Jubete, Hilde H. Wijngaard, Elke K. Arendt, Food Chemistry Food ChemistryAgricultural ChemistryQuinoa BuckwheatFood Bioactive CompoundAgricultural Economics	2009	721
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher Trends in Food Science & Technology Food ChemistryNutritionFood FunctionFood AnalysisNutritive Value	2009	664
Crust and crumb characteristics of gluten free breads Eimear Gallagher, T. R. Gormley, Elke K. Arendt Journal of Food Engineering Food ChemistryFood StructureGrain QualityFood QualityGluten Free Breads	2002	407
Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products Norah O’Shea, Elke K. Arendt, Eimear Gallagher Innovative Food Science & Emerging Technologies Food ChemistryDietary FiberNutritionFood Bioactive CompoundFood Products	2012	404
Nutritive value and chemical composition of pseudocereals as gluten-free ingredients Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher International Journal of Food Sciences and Nutrition Food ChemistryNutritionGluten-free NutritionGluten-free ProductsFood Composition	2009	387
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, Journal of Cereal Science ProbioticMicrobial InactivationWheat BreadShelf LifeFood Fermentation	2006	343
Potential of sourdough for healthier cereal products Kati Katina, Elke K. Arendt, Kirsi Liukkonen, Trends in Food Science & Technology Food ChemistryNutritionHealthier Cereal ProductsAgricultural EconomicsGrain Quality	2005	317
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations Laura Alvarez‐Jubete, Mark A.E. Auty, Elke K. Arendt, European Food Research and Technology Pseudocereal FloursFood EngineeringGluten-free Bread Formulations	2009	308
Characterization of proteolysis during the ripening of semi-dry fermented sausages M.C Hughes, Joseph P. Kerry, Elke K. Arendt, Meat Science BiomanufacturingEngineeringFood FermentationBiochemical EngineeringBiotechnology	2002	303

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