1. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. (May 2015) Authors: Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K. Journal: Food microbiology Issue: Volume 47(2015:May) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread. (September 2019) Authors: Hoehnel, Andrea; Axel, Claudia; Bez, Jürgen; Arendt, Elke K.; Zannini, Emanuele Journal: Journal of cereal science Issue: Volume 89(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry. Issue 4 (21st April 2017) Authors: Heitmann, Mareile; Zannini, Emanuele; Axel, Claudia; Arendt, Elke Journal: Cereal chemistry Issue: Volume 94:Issue 4(2017.) Page Start: 746 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Current status of salt reduction in bread and bakery products – A review. (November 2016) Authors: Silow, Christoph; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K. Journal: Journal of cereal science Issue: Volume 72(2016) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content. (November 2016) Authors: Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Lynch, Kieran M.; Arendt, Elke K. Journal: Food research international Issue: Volume 89(2016) Part 1 Page Start: 330 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate. (November 2016) Authors: Peyer, Lorenzo C.; Axel, Claudia; Lynch, Kieran M.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K. Journal: Food control Issue: Volume 69(2016:Nov.) Page Start: 227 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate. (November 2016) Authors: Peyer, Lorenzo C.; Axel, Claudia; Lynch, Kieran M.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K. Journal: Food control Issue: Volume 69(2016:Nov.) Page Start: 227 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Issue 16 (2nd November 2017) Authors: Axel, Claudia; Zannini, Emanuele; Arendt, Elke K. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 16(2017) Page Start: 3528 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The physicochemical stability of oat-based drinks. (March 2022) Authors: Patra, Tiffany; Axel, Claudia; Rinnan, Åsmund; Olsen, Karsten Journal: Journal of cereal science Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. Issue 4 (16th March 2018) Authors: Sahin, Aylin W.; Axel, Claudia; Zannini, Emanuele; Arendt, Elke K. Journal: Food & function Issue: Volume 9:Issue 4(2018) Page Start: 2201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗