| Barley protein properties, extraction and applications, with a focus on brewers’ spent grain protein A Jaeger, E Zannini, AW Sahin, EK Arendt Foods 10 (6), 1389, 2021 | 119 | 2021 |
| Brewer’s spent yeast (BSY), an underutilized brewing by-product A Jaeger, EK Arendt, E Zannini, AW Sahin Fermentation 6 (4), 123, 2020 | 117 | 2020 |
| Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach AW Sahin, E Zannini, A Coffey, EK Arendt Food Research International 126, 108583, 2019 | 113 | 2019 |
| Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives T Boeck, AW Sahin, E Zannini, EK Arendt Comprehensive Reviews in Food Science and Food Safety 20 (4), 3858-3880, 2021 | 109 | 2021 |
| Arabinoxylans as functional food ingredients: A review E Zannini, Á Bravo Núñez, AW Sahin, EK Arendt Foods 11 (7), 1026, 2022 | 86 | 2022 |
| Advances in kombucha tea fermentation: A review LM Nyhan, KM Lynch, AW Sahin, EK Arendt Applied Microbiology 2 (1), 73-103, 2022 | 64 | 2022 |
| Enzymatic hydrolysis of pulse proteins as a tool to improve techno-functional properties M Vogelsang-O’Dwyer, AW Sahin, EK Arendt, E Zannini Foods 11 (9), 1307, 2022 | 57 | 2022 |
| Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential KM Lynch, CR Strain, C Johnson, D Patangia, C Stanton, F Koc, ... European journal of nutrition 60 (8), 4393-4411, 2021 | 57 | 2021 |
| Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns AW Sahin, C Axel, E Zannini, EK Arendt Food & function 9 (4), 2201-2212, 2018 | 49 | 2018 |
| Fermentation as a tool to revitalise brewers’ spent grain and elevate techno-functional properties and nutritional value in high fibre bread E Neylon, EK Arendt, E Zannini, AW Sahin Foods 10 (7), 1639, 2021 | 48 | 2021 |
| Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta AW Sahin, K Hardiman, JJ Atzler, M Vogelsang-O'Dwyer, D Valdeperez, ... Innovative Food Science & Emerging Technologies 68, 102633, 2021 | 47 | 2021 |
| Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts T Rice, AW Sahin, M Heitmann, KM Lynch, F Jacob, EK Arendt, A Coffey Food microbiology 90, 103464, 2020 | 47 | 2020 |
| Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns AW Sahin, T Rice, E Zannini, C Axel, A Coffey, KM Lynch, EK Arendt International journal of food microbiology 302, 80-89, 2019 | 46 | 2019 |
| Brewers’ spent grain: An unprecedented opportunity to develop sustainable plant-based nutrition ingredients addressing global malnutrition challenges L Nyhan, AW Sahin, HH Schmitz, JB Siegel, EK Arendt Journal of Agricultural and Food Chemistry 71 (28), 10543-10564, 2023 | 40 | 2023 |
| Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure M Vogelsang‐O'Dwyer, AW Sahin, E Zannini, EK Arendt Journal of the Science of Food and Agriculture 102 (12), 5086-5097, 2022 | 39 | 2022 |
| Nutritional and rheological features of lentil protein isolate for yoghurt-like application T Boeck, E Zannini, AW Sahin, J Bez, EK Arendt Foods 10 (8), 1692, 2021 | 38 | 2021 |
| Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta E Neylon, EK Arendt, E Zannini, AW Sahin Food Structure 30, 100225, 2021 | 37 | 2021 |
| Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications A Hoehnel, J Bez, AW Sahin, A Coffey, EK Arendt, E Zannini Foods 9 (11), 1706, 2020 | 37 | 2020 |
| The incorporation of sourdough in sugar-reduced biscuits: A promising strategy to improve techno-functional and sensory properties AW Sahin, T Rice, E Zannini, KM Lynch, A Coffey, EK Arendt European Food Research and Technology 245, 1841-1854, 2019 | 37 | 2019 |
| Rootlets, a malting by-product with great potential E Neylon, EK Arendt, KM Lynch, E Zannini, P Bazzoli, T Monin, AW Sahin Fermentation 6 (4), 117, 2020 | 35 | 2020 |