1. Anti-yeast activity and characterisation of synthetic radish peptides Rs-AFP1 and Rs-AFP2 against food spoilage yeast. (July 2020) Authors: Shwaiki, Laila N.; Arendt, Elke K.; Lynch, Kieran M. Journal: Food control Issue: Volume 113(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. (September 2020) Authors: Rice, Tom; Sahin, Aylin W.; Heitmann, Mareile; Lynch, Kieran M.; Jacob, Fritz; Arendt, Elke K.; Coffey, Aidan Journal: Food microbiology Issue: Volume 90(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Brewers' spent grain: a review with an emphasis on food and health. Issue 4 (28th October 2016) Authors: Lynch, Kieran M.; Steffen, Eric J.; Arendt, Elke K. Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 4(2016) Page Start: 553 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. (August 2018) Authors: Lynch, Kieran M.; Coffey, Aidan; Arendt, Elke K. Journal: Food research international Issue: Volume 110(2018) Page Start: 52 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin. (June 2018) Authors: Schmidt, Marcus; Lynch, Kieran M.; Zannini, Emanuele; Arendt, Elke K. Journal: Food control Issue: Volume 88(2018) Page Start: 139 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Future of antimicrobial peptides derived from plants in food application – A focus on synthetic peptides. (June 2021) Authors: Shwaiki, Laila N.; Lynch, Kieran M.; Arendt, Elke K. Journal: Trends in food science & technology Issue: Volume 112(2021) Page Start: 312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria. Issue 4 (15th August 2017) Authors: Peyer, Lorenzo C.; Bellut, Konstantin; Lynch, Kieran M.; Zarnkow, Martin; Jacob, Fritz; De Schutter, David P.; Arendt, Elke K. Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 4(2017) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. 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) ↗