| Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials S Jeske, E Zannini, EK Arendt Food research international 110, 42-51, 2018 | 298 | 2018 |
| Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes S Jeske, E Zannini, EK Arendt Plant Foods for Human Nutrition 72 (1), 26-33, 2017 | 274 | 2017 |
| Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1 E Zannini, S Jeske, KM Lynch, EK Arendt International journal of food microbiology 268, 19-26, 2018 | 120 | 2018 |
| Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation S Jeske, J Bez, EK Arendt, E Zannini European Food Research and Technology 245 (7), 1519-1531, 2019 | 85 | 2019 |
| Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils L Alonso-Miravalles, S Jeske, J Bez, A Detzel, M Busch, M Krueger, ... European Food Research and Technology 245 (9), 1855-1869, 2019 | 75 | 2019 |
| Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute S Jeske, E Zannini, KM Lynch, A Coffey, EK Arendt International journal of food microbiology 286, 31-36, 2018 | 33 | 2018 |
| Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based milk substitute S Jeske, E Zannini, MF Cronin, EK Arendt Food & function 9 (6), 3500-3508, 2018 | 33 | 2018 |
| Evaluation and improvement of technological and nutritional properties of plant-based milk substitutes S Jeske University College Cork, 2018 | 3 | 2018 |
