Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension C Axel, E Zannini, EK Arendt Critical Reviews in food science and nutrition 57 (16), 3528-3542, 2017 | 213 | 2017 |
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life C Axel, B Röcker, B Brosnan, E Zannini, A Furey, A Coffey, EK Arendt Food Microbiology 47, 36-44, 2015 | 175 | 2015 |
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough C Axel, B Brosnan, E Zannini, LC Peyer, A Furey, A Coffey, EK Arendt Applied microbiology and biotechnology 100, 1701-1711, 2016 | 129 | 2016 |
Current status of salt reduction in bread and bakery products–a review C Silow, C Axel, E Zannini, EK Arendt Journal of Cereal Science 72, 135-145, 2016 | 103 | 2016 |
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread C Axel, B Brosnan, E Zannini, A Furey, A Coffey, EK Arendt International journal of food microbiology 239, 86-94, 2016 | 95 | 2016 |
Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread A Hoehnel, C Axel, J Bez, EK Arendt, E Zannini Journal of Cereal Science 89, 102816, 2019 | 91 | 2019 |
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review C Axel, E Zannini, A Coffey, J Guo, DM Waters, EK Arendt Applied microbiology and biotechnology 96, 37-48, 2012 | 87 | 2012 |
Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread SW Horstmann, C Axel, EK Arendt Food Hydrocolloids 81, 129-138, 2018 | 68 | 2018 |
Status of carbohydrates and dietary fiber in gluten-free diets AS Hager, C Axel, EK Arendt Cereal Foods World 56 (3), 109, 2011 | 59 | 2011 |
Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate LC Peyer, C Axel, KM Lynch, E Zannini, F Jacob, EK Arendt Food Control 69, 227-236, 2016 | 55 | 2016 |
Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 MCE Belz, C Axel, EK Arendt, KM Lynch, B Brosnan, EM Sheehan, ... International journal of food microbiology 302, 69-79, 2019 | 46 | 2019 |
Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns AW Sahin, C Axel, E Zannini, EK Arendt Food & function 9 (4), 2201-2212, 2018 | 45 | 2018 |
Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns AW Sahin, T Rice, E Zannini, C Axel, A Coffey, KM Lynch, EK Arendt International journal of food microbiology 302, 80-89, 2019 | 44 | 2019 |
Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains KM Lynch, E Zannini, J Guo, C Axel, EK Arendt, S Kildea, A Coffey Journal of Applied Microbiology 121 (2), 485-494, 2016 | 35 | 2016 |
Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry M Heitmann, E Zannini, C Axel, E Arendt Cereal Chemistry 94 (4), 746-751, 2017 | 31 | 2017 |
Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay C Axel, E Zannini, EK Arendt, DM Waters, M Czerny Analytical and Bioanalytical Chemistry 406, 2433-2444, 2014 | 31 | 2014 |
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content C Silow, E Zannini, C Axel, KM Lynch, EK Arendt Food Research International 89, 330-337, 2016 | 24 | 2016 |
Understanding the function of sugar in burger buns: a fundamental study AW Sahin, C Axel, EK Arendt European Food Research and Technology 243, 1905-1915, 2017 | 22 | 2017 |
The physicochemical stability of oat-based drinks T Patra, C Axel, Å Rinnan, K Olsen Journal of Cereal Science 104, 103422, 2022 | 18 | 2022 |
Optimization of fat-reduced puff pastry using response surface methodology C Silow, E Zannini, C Axel, MCE Belz, EK Arendt Foods 6 (2), 15, 2017 | 14 | 2017 |