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Elke K. Arendt

university college cork

103H-index
523Paper Count
3.5WCitation Count
Published Papers 287
Publication Date
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From bean to batter: enzymatic tailoring of faba bean protein for improved pound cakes
errFuture Foods
IF8.2
err2026-06-06
err0
errOAAI
errJuliane Halm; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
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The Rise of Plant-Based Yoghurts: Market Dynamics and Product Characterization in Relation to Dairy
errFuture Foods
IF8.2
err2026-05-27
err0
errOAAI
errSofia Oldano; Arianna Ressa; Laura Nyhan; Emanuele Zannini; Elke Arendt
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Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health
errFrontiers in Nutrition
IF5.1
err2026-05-21
err0
errOAAI
errLR Léa Ribet †; RD Robin Dessalles †; HC Héliciane Clement †; LN Laura Nyhan; NT Nathália Trunckle Baptista; YW Yaqin Wang; EK Elke K. Arendt; MD Mickaël Durand-Dubief
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Bridging the Gap in Infant Nutrition: Precision Fermentation of Human Milk Compounds
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-04-21
err0
errOAAI
errLaura Nyhan; Arianna Ressa; Anastasia V. Lilina; Stijn Mertens; Dustie N. Lombardi; Rosa Sanchez; Patrick O’Riordan; Nan Gai; André Brodkorb; Elke K. Arendt
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SENSOMICS analysis of deflavouring in faba bean concentrate for egg replacement in pound cake
errApplied Food Research
IF6.2
err2026-04-01
err0
errOAAI
errJuliane Halm; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
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Comprehensive nutritional analysis of 95 oat cultivars reveals large variability in nutritional profile: protein, starch, fat, β-glucan and fibre
errnpj Science of Food
IF7.8
err2026-03-17
err0
errOAAI
errNefeli Lampoglou; Atikur Rahman; Ewen Mullins; Aylin W. Sahin; Cathal McCabe; Elke Arendt; André Brodkorb; Daniela Freitas
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Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients
errCurrent Research in Food Science
IF7
err2026-03-11
err0
errOAAI
errJuliane Halm; Laura Nyhan; Emanuele Zannini; Elke K. Arendt
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Compositional and techno-functional properties of quinoa-based ingredients for gluten-free applications
errFuture Foods
IF8.2
err2026-03-04
err0
errOAAI
errPatrik Keyes; Laura Nyhan; Juliane Halm; Ute Weisz; Stephanie Bader-Mittermaier; Emanuele Zannini; Elke K. Arendt
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In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates
errInnovative Food Science & Emerging Technologies
IF6.8
err2026-02-06
err0
PREAI
errArianna Ressa; Laura Nyhan; Rosa Sanchez; Dustie N. Lombardi; Patrick O'Riordan; Elke K. Arendt
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Resistant starch-enriched bread: Fibre content, analytical method comparison, and in-vitro digestibility effects
errFuture Foods
IF8.2
err2026-02-05
err0
errOAAI
errRebecca Sempio; Laura Nyhan; Emanuele Zannini; Jens Walter; Elke K. Arendt
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Techno-functional and nutritional evaluation of Solein single-cell protein and its application in non-dairy yoghurt alternatives
errFood Research International
IF8
err2026-01-20
err0
errOAAI
errCaner Caliskan; Laura Nyhan; Ever Hernández-Olivas; Siyi Feng; Emanuele Zannini; Nesli Sozer; André Brodkorb; Elke K. Arendt
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Combined thermal and high pressure homogenization treatments for enhanced physical properties of lentil protein-stabilised emulsions
errEuropean Food Research and Technology
IF3.2
err2026-01-05
err0
PREAI
errNicolas Malterre; Francesca Bot; Elke K. Arendt; Emanuele Zannini; James A. O’Mahony
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Bridging the Gap: Techno-functional and nutritional evaluation of rapeseed and legume proteins for dairy alternatives
errApplied Food Research
IF6.2
err2025-10-22
err0
errOAAI
errCaner Caliskan; Laura Nyhan; Juliane Halm; Siyi Feng; Ever Hernández-Olivas; André Brodkorb; Emanuele Zannini; Elke K. Arendt
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Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment
errFood Structure
IF1.1
err2025-10-13
err0
PREAI
errNicolas Malterre; Francesca Bot; Elke K. Arendt; Emanuele Zannini; James A. O’Mahony
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Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-09-15
err0
PREAI
errRebecca Sempio; Laura Nyhan; Emanuele Zannini; Jens Walter; Elke K. Arendt
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Decolourised barley and rice protein isolate - Enhanced techno-functional and sensory properties
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2025-06-01
err0
errOAAI
errAhern, Niamh; Boeck, Theresa; Ressa, Arianna; Nyhan, Laura; Arendt, Elke K.; Sanchez, Rosa; O'Riordan, Patrick; Munch, Steffen; Sahin, Aylin W.
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Comparison of the physicochemical and technological properties and baking performance of Lentil, Faba Bean, Chickpea, and Quinoa starch
errFOOD HYDROCOLLOIDS
IF12.4
err2025-02-28
err0
PREAI
errBoeck, Theresa; Zannini, Emanuele; Arendt, Elke K.
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Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2024-12-23
err0
PREAI
errMacas, Mariana; Biduski, Barbara; Ferragina, Alessandro; dos Santos, Antonia A. L.; Huet, Melanie; Arendt, Elke K.; Gallagher, Eimear
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Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2024-11-11
err1
errOAAI
errKoc, Fatma; Arendt, Elke; Coffey, Aidan; Ross, R. Paul; Stanton, Catherine
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Biscuits for the gut: A symphony of FODMAPs and dietary fibre in gut microbiome for irritable bowel syndrome (IBS) management
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2024-10-01
err2
PREAI
errKoc, Fatma; Atzler, Jonas; Sahin, Aylin W.; Arendt, Elke; Ross, R. Paul; Stanton, Catherine
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Research Directions

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Co-authors
Cooperation Journals
R
R. Paul Ross
H-index: 154 · Papers: 1.1K
C
Catherine Stanton
H-index: 135 · Papers: 837
F
Fergus Shanahan
H-index: 135 · Papers: 1.1K
C
Colin Hill
H-index: 131 · Papers: 829
T
Thomas Hofmann
H-index: 113 · Papers: 1.9K
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