Elke K. Arendt

Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 741 citations

Food Chemistry, Gluten-free Nutrition, Food Analysis +5

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 et al. · Food Chemistry · 2009 · 721 citations

Food Chemistry, Agricultural Chemistry, Quinoa Buckwheat +6

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 · 2009 · 664 citations

Food Chemistry, Nutrition, Food Function +7

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 407 citations

Food Chemistry, Food Structure, Grain Quality +3

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 · 2012 · 404 citations

Food Chemistry, Dietary Fiber, Nutrition +7