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Critical Reviews in Food Science and Nutrition|March 17, 2016
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extensionClaudia Axel, Emanuele Zannini, Elke K Arendt
Food & Function|March 17, 2018
Xylitol, mannitol and maltitol as potential sucrose replacers in burger bunsAylin W Sahin, Claudia Axel, Emanuele Zannini, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat contentChristoph Silow, Emanuele Zannini, Claudia Axel, et al.
Analytical and Bioanalytical Chemistry|January 31, 2014
Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assayClaudia Axel, Emanuele Zannini, Elke K Arendt, et al.
International Journal of Food Microbiology|May 30, 2016
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice breadClaudia Axel, Brid Brosnan, Emanuele Zannini, et al.
Foods (Basel, Switzerland)|February 24, 2017
Optimization of Fat-Reduced Puff Pastry Using Response Surface MethodologyChristoph Silow, Emanuele Zannini, Claudia Axel, et al.
Applied Microbiology and Biotechnology|August 7, 2012
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a reviewClaudia Axel, Emanuele Zannini, Aidan Coffey, et al.
Food Microbiology|January 14, 2015
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf lifeClaudia Axel, Bettina Röcker, Brid Brosnan, et al.
Foods (Basel, Switzerland)|August 15, 2017
Sodium Chloride and Its Influence on the Aroma Profile of Yeasted BreadMarkus C E Belz, Claudia Axel, Jonathan Beauchamp, et al.
Applied Microbiology and Biotechnology|October 21, 2015
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdoughClaudia Axel, Brid Brosnan, Emanuele Zannini, et al.
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