Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Elke K Arendt

Showing results (1-10 of 137) with videos related to

Pageof 14
Sort By:
Critical Reviews in Food Science and Nutrition|April 26, 2012
Proteins in oats; their synthesis and changes during germination: a reviewChristina Klose, Elke K Arendt
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exopolysaccharides from sourdough lactic acid bacteriaSandra Galle, Elke K Arendt
Critical Reviews in Food Science and Nutrition|June 18, 2013
Germination of cereal grains as a way to improve the nutritional value: a reviewFlorian Hübner, Elke K Arendt
Food Research International (Ottawa, Ont.)|July 22, 2018
Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadowsEmanuele Zannini, Elke K Arendt
Food Microbiology|March 13, 2018
Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in doughThibaut Thery, Elke K Arendt
Food Research International (Ottawa, Ont.)|July 22, 2018
Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materialsStephanie Jeske, Emanuele Zannini, Elke K Arendt
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 7, 2016
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk SubstitutesStephanie Jeske, Emanuele Zannini, Elke K Arendt
Comprehensive Reviews in Food Science and Food Safety|February 5, 2022
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspectiveLilit Ispiryan, Emanuele Zannini, Elke K Arendt
Frontiers in Microbiology|May 12, 2020
<i>Lachancea fermentati</i> Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer BrewingKonstantin Bellut, Kristoffer Krogerus, Elke K Arendt
Microbial Cell Factories|October 15, 2011
Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free breadElke K Arendt, Alice Moroni, Emanuele Zannini
Pageof 14

Showing results (1-10 of 137) with videos related to

Sort By:
Pageof 14
Critical Reviews in Food Science and Nutrition|April 26, 2012
Proteins in oats; their synthesis and changes during germination: a reviewChristina Klose, Elke K Arendt
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exopolysaccharides from sourdough lactic acid bacteriaSandra Galle, Elke K Arendt
Critical Reviews in Food Science and Nutrition|June 18, 2013
Germination of cereal grains as a way to improve the nutritional value: a reviewFlorian Hübner, Elke K Arendt
Food Research International (Ottawa, Ont.)|July 22, 2018
Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadowsEmanuele Zannini, Elke K Arendt
Food Microbiology|March 13, 2018
Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in doughThibaut Thery, Elke K Arendt
Food Research International (Ottawa, Ont.)|July 22, 2018
Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materialsStephanie Jeske, Emanuele Zannini, Elke K Arendt
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 7, 2016
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk SubstitutesStephanie Jeske, Emanuele Zannini, Elke K Arendt
Comprehensive Reviews in Food Science and Food Safety|February 5, 2022
FODMAP modulation as a dietary therapy for IBS: Scientific and market perspectiveLilit Ispiryan, Emanuele Zannini, Elke K Arendt
Frontiers in Microbiology|May 12, 2020
<i>Lachancea fermentati</i> Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer BrewingKonstantin Bellut, Kristoffer Krogerus, Elke K Arendt
Microbial Cell Factories|October 15, 2011
Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free breadElke K Arendt, Alice Moroni, Emanuele Zannini
Pageof 14