Emma Neylon

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Emma Neylon, Elke K. Arendt, Emanuele Zannini et al. · Foods · 2021 · 59 citations · Full text

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta

Emma Neylon, Elke K. Arendt, Emanuele Zannini et al. · Food Structure · 2021 · 42 citations · Full text

Food Fermentation, Fundamental Study, Food Analysis +4

Rootlets, a Malting By-Product with Great Potential

Emma Neylon, Elke K. Arendt, Kieran M. Lynch et al. · Fermentation · 2020 · 31 citations · Full text

Great Potential, Biomanufacturing, Engineering +15

Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets

Emma Neylon, Laura Nyhan, Emanuele Zannini et al. · Fermentation · 2023 · 19 citations · Full text

Barley Rootlets, Agricultural Economics, Food Ingredients +19

Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread

Małgorzata Borowska, Lilit Ispiryan, Emma Neylon et al. · Fermentation · 2023 · 11 citations · Full text

Food Chemistry, Probiotic, Microbial Inactivation +12