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Claudia Axel
Claudia Axel
Post-doctoral Researcher at University College Cork, Ireland
Verified email at ucc.ie
Title
Cited by
Cited by
Year
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
C Axel, E Zannini, EK Arendt
Critical Reviews in food science and nutrition 57 (16), 3528-3542, 2017
2022017
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life
C Axel, B Röcker, B Brosnan, E Zannini, A Furey, A Coffey, EK Arendt
Food Microbiology 47, 36-44, 2015
1672015
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
C Axel, B Brosnan, E Zannini, LC Peyer, A Furey, A Coffey, EK Arendt
Applied microbiology and biotechnology 100, 1701-1711, 2016
1232016
Current status of salt reduction in bread and bakery products–a review
C Silow, C Axel, E Zannini, EK Arendt
Journal of Cereal Science 72, 135-145, 2016
1022016
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread
C Axel, B Brosnan, E Zannini, A Furey, A Coffey, EK Arendt
International journal of food microbiology 239, 86-94, 2016
892016
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
872019
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
C Axel, E Zannini, A Coffey, J Guo, DM Waters, EK Arendt
Applied microbiology and biotechnology 96, 37-48, 2012
852012
Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
SW Horstmann, C Axel, EK Arendt
Food Hydrocolloids 81, 129-138, 2018
642018
Status of carbohydrates and dietary fiber in gluten-free diets
AS Hager, C Axel, EK Arendt
Cereal Foods World 56 (3), 109, 2011
582011
Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate
LC Peyer, C Axel, KM Lynch, E Zannini, F Jacob, EK Arendt
Food Control 69, 227-236, 2016
542016
Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1
MCE Belz, C Axel, EK Arendt, KM Lynch, B Brosnan, EM Sheehan, ...
International journal of food microbiology 302, 69-79, 2019
462019
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
452018
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
442019
Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains
KM Lynch, E Zannini, J Guo, C Axel, EK Arendt, S Kildea, A Coffey
Journal of Applied Microbiology 121 (2), 485-494, 2016
352016
Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay
C Axel, E Zannini, EK Arendt, DM Waters, M Czerny
Analytical and Bioanalytical Chemistry 406, 2433-2444, 2014
312014
Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry
M Heitmann, E Zannini, C Axel, E Arendt
Cereal Chemistry 94 (4), 746-751, 2017
302017
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content
C Silow, E Zannini, C Axel, KM Lynch, EK Arendt
Food Research International 89, 330-337, 2016
242016
Understanding the function of sugar in burger buns: a fundamental study
AW Sahin, C Axel, EK Arendt
European Food Research and Technology 243, 1905-1915, 2017
222017
The physicochemical stability of oat-based drinks
T Patra, C Axel, Å Rinnan, K Olsen
Journal of Cereal Science 104, 103422, 2022
162022
Application of sourdough in the production of fat-and salt-reduced puff pastry
C Silow, C Axel, E Zannini, EK Arendt
European Food Research and Technology 244, 1581-1593, 2018
132018
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