1. Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile. (30th December 2020) Authors: Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5000 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant‐based high‐protein ingredients. (3rd April 2021) Authors: Hoehnel, Andrea; Salas García, Jairo; Coffey, Christine; Zannini, Emanuele; Arendt, Elke K Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5055 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends. (7th April 2021) Authors: Alonso‐Miravalles, Loreto; Zannini, Emanuele; Bez, Juergen; Arendt, Elke K; O'Mahony, James A Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5077 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Formulation, pilot‐scale preparation, physicochemical characterization and digestibility of a lentil protein‐based model infant formula powder. (9th April 2021) Authors: Alonso‐Miravalles, Loreto; Barone, Giovanni; Waldron, David; Bez, Juergen; Joehnke, Marcel Skejovic; Petersen, Iben Lykke; Zannini, Emanuele; Arendt, Elke K; O'Mahony, James A Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5044 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Introduction to the 4th International Symposium on Gluten-Free Cereal Products and Beverages. (August 2018) Authors: Zannini, Emanuele; Arendt, Elke K Journal: Food research international Issue: Volume 110(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure. (4th May 2021) Authors: Vogelsang‐O'Dwyer, Martin; Sahin, Aylin W; Zannini, Emanuele; Arendt, Elke K Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 12(2022) Page Start: 5086 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Wheat bread biofortification with rootlets, a malting by‐product. (19th April 2013) Authors: Waters, Deborah M; Kingston, Wilma; Jacob, Fritz; Titze, Jean; Arendt, Elke K; Zannini, Emanuele Journal: Journal of the science of food and agriculture Issue: Volume 93:Number 10(2013:Aug. 15) Page Start: 2372 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗