| Predicting the combinatorial effects of water activity, pH and organic acids on Listeria growth in media and complex food matrices L Nyhan, M Begley, A Mutel, Y Qu, N Johnson, M Callanan Food microbiology 74, 75-85, 2018 | 51 | 2018 |
| Advances in kombucha tea fermentation: A review LM Nyhan, KM Lynch, AW Sahin, EK Arendt Applied Microbiology 2 (1), 73-103, 2022 | 41 | 2022 |
| Investigating the use of ultraviolet light emitting diodes (Uv-leds) for the inactivation of bacteria in powdered food ingredients L Nyhan, M Przyjalgowski, L Lewis, M Begley, M Callanan Foods 10 (4), 797, 2021 | 31 | 2021 |
| 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 | 14 | 2023 |
| Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems L Nyhan, D Field, C Hill, M Callanan, M Begley Food Microbiology 99, 103835, 2021 | 13 | 2021 |
| Food ingredients for the future: in-depth analysis of the effects of lactic acid bacteria fermentation on spent barley rootlets E Neylon, L Nyhan, E Zannini, T Monin, S Münch, AW Sahin, EK Arendt Fermentation 9 (1), 78, 2023 | 12 | 2023 |
| Influence of substrate on the fermentation characteristics and culture-dependent microbial composition of water kefir E Zannini, KM Lynch, L Nyhan, AW Sahin, P O’Riordan, D Luk, EK Arendt Fermentation 9 (1), 28, 2022 | 12 | 2022 |
| Comparison of predicted and impedance determined growth of Listeria innocua in complex food matrices L Nyhan, N Johnson, M Begley, P O'Leary, M Callanan Food microbiology 87, 103381, 2020 | 11 | 2020 |
| Functional properties of brewer’s spent grain protein isolate: the missing piece in the plant protein portfolio A Jaeger, AW Sahin, L Nyhan, E Zannini, EK Arendt Foods 12 (4), 798, 2023 | 8 | 2023 |
| An evaluation of Lux technology as an alternative methodology to determine growth rates of Listeria in laboratory media and complex food matrices L Nyhan, M Begley, N Johnson, M Callanan International journal of food microbiology 317, 108442, 2020 | 6 | 2020 |
| From waste to taste: Application of fermented spent rootlet ingredients in a bread system E Neylon, L Nyhan, E Zannini, AW Sahin, EK Arendt Foods 12 (7), 1549, 2023 | 4 | 2023 |
| Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer L Nyhan, AW Sahin, EK Arendt European Food Research and Technology 249 (1), 167-181, 2023 | 4 | 2023 |
| Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties A Jaeger, N Ahern, AW Sahin, L Nyhan, JJ Mes, C van der Aa, I Vrasidas, ... Innovative Food Science & Emerging Technologies 92, 103571, 2024 | 3 | 2024 |
| Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential A Jaeger, L Nyhan, AW Sahin, E Zannini, EK Arendt Fermentation 10 (1), 54, 2024 | 1 | 2024 |
| Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits R Sempio, C Segura Godoy, L Nyhan, AW Sahin, E Zannini, J Walter, ... Foods 13 (13), 1980, 2024 | | 2024 |
| Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast A Jaeger, L Nyhan, AW Sahin, E Zannini, EK Arendt Fermentation 10 (3), 136, 2024 | | 2024 |
| Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application J Halm, AW Sahin, L Nyhan, E Zannini, EK Arendt Foods 13 (2), 292, 2024 | | 2024 |
| P06-027-23 EverPro As the Missing Piece in the Plant Protein Portfolio A Jaeger, A Sahin, L Nyhan, E Arendt Current Developments in Nutrition 7, 2023 | | 2023 |
| From waste to taste: Application of fermented spent rootlet E Neylon, L Nyhan, E Zannini, A Sahin | | 2023 |
| From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System. Foods 2023, 12, 1549 E Neylon, L Nyhan, E Zannini, AW Sahin, EK Arendt | | 2023 |
