Elke K Arendt

28PUBLICATIONS
30CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food technologyAgricultural molecular engineering of nucleic acids and proteinsHorticultural crop improvement (incl. selection and breeding)Innate immunity
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (28)

|Jul 15, 2026
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread.

|Jun 26, 2025
Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality.

Sabrina Boudrag, Elke K Arendt, Celia Segura Godoy

|Dec 23, 2024
Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis.

Mariana Maçãs, Bárbara Biduski, Alessandro Ferragina

|Nov 28, 2024
Protein digestibility and techno-functional performance of milk-alternative prototypes based on combinations of lentil and cereal protein.

Theresa Boeck, Laura Nyhan, Emanuele Zannini

|Sep 28, 2024
Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.

Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro

|Sep 07, 2024
Cross-Cohort Gut Microbiome Signatures of Irritable Bowel Syndrome Presentation and Treatment.

Junhui Li, Tarini Shankar Ghosh, Elke Arendt

Pageof 5

Frequent Collaborators

16 joint publications

Emanuele Zannini

8 joint publications

Aylin W Sahin

5 joint publications

Laura Nyhan

3 joint publications

Andrea Hoehnel