About us Pricing ContactSubscribe

E

Elke K. Arendt

National University of IrelandORCID https://orcid.org/0000-0001-8414-7701

h-index

—

Publications

—

Citations

—

i10-index

—

Impact (2-yr)

—

Top Publications

Recent advances in the formulation of gluten-free cereal-based products

Trends in Food Science & Technology2003743 citations

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Food Chemistry2009722 citations

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Trends in Food Science & Technology2009665 citations

Crust and crumb characteristics of gluten free breads

Journal of Food Engineering2002407 citations

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Foods2020265 citationsCorresponding

Elke K. Arendt · Scinovex