| Recent advances in the formulation of gluten-free cereal-based products E Gallagher, TR Gormley, EK Arendt Trends in Food Science & Technology 15 (3-4), 143-152, 2004 | 1128 | 2004 |
| Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking L Alvarez-Jubete, H Wijngaard, EK Arendt, E Gallagher Food chemistry 119 (2), 770-778, 2010 | 983 | 2010 |
| Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients L Alvarez-Jubete, EK Arendt, E Gallagher Trends in Food Science & Technology 21 (2), 106-113, 2010 | 888 | 2010 |
| Impact of sourdough on the texture of bread EK Arendt, LAM Ryan, F Dal Bello Food microbiology 24 (2), 165-174, 2007 | 861 | 2007 |
| Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products OE Mäkinen, V Wanhalinna, E Zannini, EK Arendt Critical reviews in food science and nutrition 56 (3), 339-349, 2016 | 630 | 2016 |
| Brewers' spent grain: a review with an emphasis on food and health KM Lynch, EJ Steffen, EK Arendt Journal of the Institute of Brewing 122 (4), 553-568, 2016 | 613 | 2016 |
| Nutritive value and chemical composition of pseudocereals as gluten-free ingredients L Alvarez-Jubete, EK Arendt, E Gallagher International Journal of Food Sciences and Nutrition 60 (sup4), 240-257, 2009 | 561 | 2009 |
| Crust and crumb characteristics of gluten free breads E Gallagher, TR Gormley, EK Arendt Journal of food engineering 56 (2-3), 153-161, 2003 | 559 | 2003 |
| Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products N O'Shea, EK Arendt, E Gallagher Innovative Food Science & Emerging Technologies 16, 1-10, 2012 | 549 | 2012 |
| Cereal grains for the food and beverage industries EK Arendt, E Zannini Elsevier, 2013 | 502 | 2013 |
| Potential of sourdough for healthier cereal products K Katina, E Arendt, KH Liukkonen, K Autio, L Flander, K Poutanen Trends in Food Science & Technology 16 (1-3), 104-112, 2005 | 467 | 2005 |
| Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7 F Dal Bello, CI Clarke, LAM Ryan, H Ulmer, TJ Schober, K Ström, ... Journal of cereal science 45 (3), 309-318, 2007 | 449 | 2007 |
| Characterization of proteolysis during the ripening of semi-dry fermented sausages MC Hughes, JP Kerry, EK Arendt, PM Kenneally, PLH McSweeney, ... Meat Science 62 (2), 205-216, 2002 | 435 | 2002 |
| Buckwheat HH Wijngaard, EK Arendt Cereal chemistry 83 (4), 391-401, 2006 | 406 | 2006 |
| Network formation in gluten‐free bread with application of transglutaminase MM Moore, M Heinbockel, P Dockery, HM Ulmer, EK Arendt Cereal chemistry 83 (1), 28-36, 2006 | 399 | 2006 |
| Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations L Alvarez-Jubete, M Auty, EK Arendt, E Gallagher European Food Research and Technology 230, 437-445, 2010 | 392 | 2010 |
| Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? AV Moroni, F Dal Bello, EK Arendt Food microbiology 26 (7), 676-684, 2009 | 392 | 2009 |
| Humulus lupulus – a story that begs to be told. A review C Almaguer, C Schönberger, M Gastl, EK Arendt, T Becker Journal of the Institute of Brewing 120 (4), 289-314, 2014 | 380 | 2014 |
| Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides E Zannini, DM Waters, A Coffey, EK Arendt Applied microbiology and biotechnology 100, 1121-1135, 2016 | 377 | 2016 |
| Gluten‐free bread from sorghum: quality differences among hybrids TJ Schober, M Messerschmidt, SR Bean, SH Park, EK Arendt Cereal chemistry 82 (4), 394-404, 2005 | 374 | 2005 |
