| Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread A Hoehnel, C Axel, J Bez, EK Arendt, E Zannini Journal of Cereal Science 89, 102816, 2019 | 95 | 2019 |
| Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products L Ispiryan, M Heitmann, A Hoehnel, E Zannini, EK Arendt Journal of agricultural and food chemistry 67 (15), 4384-4392, 2019 | 57 | 2019 |
| Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer K Bellut, M Michel, M Zarnkow, M Hutzler, F Jacob, JJ Atzler, A Hoehnel, ... Fermentation 5 (4), 103, 2019 | 39 | 2019 |
| Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes A Hoehnel, J Bez, IL Petersen, R Amarowicz, J Juśkiewicz, EK Arendt, ... Food & function 11 (5), 4732-4751, 2020 | 38 | 2020 |
| 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 | 35 | 2020 |
| Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends A Hoehnel, E Zannini, EK Arendt Trends in Food Science & Technology 128, 238-252, 2022 | 32 | 2022 |
| Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile A Hoehnel, J Bez, IL Petersen, R Amarowicz, J Juśkiewicz, E Zannini, ... Journal of the Science of Food and Agriculture 102 (12), 5000-5010, 2022 | 19 | 2022 |
| Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics T Boeck, L Ispiryan, A Hoehnel, AW Sahin, A Coffey, E Zannini, EK Arendt Foods 11 (14), 2013, 2022 | 14 | 2022 |
| Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant‐based high‐protein ingredients A Hoehnel, J Salas García, C Coffey, E Zannini, EK Arendt Journal of the Science of Food and Agriculture 102 (12), 5055-5064, 2022 | 8 | 2022 |
| Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: Maintained technological quality and adequate sensory … A Hoehnel, J Bez, R Amarowicz, EK Arendt, E Zannini Journal of the Science of Food and Agriculture, 2020 | 7 | 2020 |
| Translating plant protein benefits to consumer products: physicochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications A Hoehnel University College Cork, 2021 | | 2021 |
| Comparative analysis of high protein ingredients and their impact on quality of high protein bread A Hoehnel, C Axel, E Zannini, EK Arendt 2018 AACC International Annual Meeting, 2018 | | 2018 |
