Elke K. Arendt

34.9k total citations · 5 hit papers
439 papers, 26.2k citations indexed

About

Elke K. Arendt is a scholar working on Nutrition and Dietetics, Food Science and Plant Science. According to data from OpenAlex, Elke K. Arendt has authored 439 papers receiving a total of 26.2k indexed citations (citations by other indexed papers that have themselves been cited), including 293 papers in Nutrition and Dietetics, 287 papers in Food Science and 84 papers in Plant Science. Recurrent topics in Elke K. Arendt's work include Food composition and properties (267 papers), Microbial Metabolites in Food Biotechnology (151 papers) and Probiotics and Fermented Foods (84 papers). Elke K. Arendt is often cited by papers focused on Food composition and properties (267 papers), Microbial Metabolites in Food Biotechnology (151 papers) and Probiotics and Fermented Foods (84 papers). Elke K. Arendt collaborates with scholars based in Ireland, Germany and Italy. Elke K. Arendt's co-authors include Emanuele Zannini, Eimear Gallagher, Fabio Dal Bello, Kieran M. Lynch, Aidan Coffey, Laura Alvarez‐Jubete, Liam A. M. Ryan, Anna-Sophie Hager, T. R. Gormley and Hilde H. Wijngaard and has published in prestigious journals such as PLoS ONE, Applied and Environmental Microbiology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Elke K. Arendt

434 papers receiving 25.0k citations

Hit Papers

Polyphenol composition and in vitro antioxidant activity ... 2003 2026 2010 2018 2009 2003 2016 2009 2015 100 200 300 400 500
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
    2009 578 citations Elke K. Arendt, Eimear Gallagher et al. profile →
  2. Recent advances in the formulation of gluten-free cereal-based products
    2003 560 citations Eimear Gallagher, Elke K. Arendt et al. profile →
  3. Brewers' spent grain: a review with an emphasis on food and health
    2016 513 citations Elke K. Arendt et al. profile →
  4. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
    2009 476 citations Elke K. Arendt, Eimear Gallagher et al. profile →
  5. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
    2015 463 citations Emanuele Zannini, Elke K. Arendt et al. profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Elke K. Arendt Ireland 88 16.6k 16.1k 5.6k 3.7k 2.3k 439 26.2k
Marco Gobbetti Italy 98 17.8k 1.1× 13.1k 0.8× 4.9k 0.9× 12.3k 3.3× 2.6k 1.1× 395 30.3k
Michael G. Gänzle Canada 79 13.9k 0.8× 9.5k 0.6× 2.8k 0.5× 8.8k 2.4× 704 0.3× 371 23.2k
Jan A. Delcour Belgium 99 16.5k 1.0× 23.6k 1.5× 11.7k 2.1× 5.4k 1.4× 1.6k 0.7× 721 37.1k
Raffaella Di Cagno Italy 72 8.8k 0.5× 6.5k 0.4× 2.8k 0.5× 5.7k 1.5× 1.5k 0.7× 229 15.4k
Cristina M. Rosell Spain 75 9.7k 0.6× 12.1k 0.8× 4.3k 0.8× 2.2k 0.6× 1.1k 0.5× 301 17.2k
Bruce R. Hamaker United States 70 7.3k 0.4× 10.8k 0.7× 4.5k 0.8× 3.8k 1.0× 491 0.2× 383 17.9k
Luc De Vuyst Belgium 91 21.1k 1.3× 11.2k 0.7× 2.7k 0.5× 12.4k 3.3× 473 0.2× 411 28.8k
Kaisa Poutanen Finland 79 6.1k 0.4× 9.3k 0.6× 4.3k 0.8× 5.3k 1.4× 351 0.2× 337 20.6k
Christophe M. Courtin Belgium 72 5.1k 0.3× 9.4k 0.6× 5.5k 1.0× 3.7k 1.0× 548 0.2× 395 18.9k
Robert A. Rastall United Kingdom 61 6.3k 0.4× 7.8k 0.5× 1.9k 0.3× 6.5k 1.7× 717 0.3× 183 15.1k

Countries citing papers authored by Elke K. Arendt

Since Specialization
Citations

This map shows the geographic impact of Elke K. Arendt's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Elke K. Arendt with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Elke K. Arendt more than expected).

Fields of papers citing papers by Elke K. Arendt

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Elke K. Arendt. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Elke K. Arendt. The network helps show where Elke K. Arendt may publish in the future.

Co-authorship network of co-authors of Elke K. Arendt

This figure shows the co-authorship network connecting the top 25 collaborators of Elke K. Arendt. A scholar is included among the top collaborators of Elke K. Arendt based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Elke K. Arendt. Elke K. Arendt is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
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Nyhan, Laura, Aylin W. Sahin, Emanuele Zannini, et al.. (2025). In vitro digestibility of bioprocessed brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential. Food Research International. 202. 115732–115732. 4 indexed citations
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Ferragina, Alessandro, et al.. (2023). A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology. Food Structure. 38. 100351–100351. 11 indexed citations
7.
Sahin, Aylin W., et al.. (2023). Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods. 12(4). 798–798. 21 indexed citations
8.
Sørensen, Jens Christian Hedemann, Iben Lykke Petersen, Patrícia Duque‐Estrada, et al.. (2023). Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods. 12(5). 919–919. 32 indexed citations
9.
Sahin, Aylin W., Emily Crofton, Eimear Gallagher, et al.. (2023). Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food & Function. 14(15). 7082–7095. 9 indexed citations
10.
O’Connor, Eibhlís M., Audrey Tierney, J M Harrington, et al.. (2023). ‘Good, honest food’: older adults' and healthcare professionals' perspectives of dietary influences and food preferences in older age in Ireland. Journal of Human Nutrition and Dietetics. 36(5). 1833–1844. 4 indexed citations
11.
Grasso, Nadia, et al.. (2021). Chickpea protein ingredients: A review of composition, functionality, and applications. Comprehensive Reviews in Food Science and Food Safety. 21(1). 435–452. 151 indexed citations
12.
Alonso‐Miravalles, Loreto, Emanuele Zannini, Juergen Bez, Elke K. Arendt, & James A. O’Mahony. (2021). Formation and thermal and colloidal stability of oil‐in‐water emulsions stabilized using quinoa and lentil protein blends. Journal of the Science of Food and Agriculture. 102(12). 5077–5085. 6 indexed citations
13.
Jacob, Fritz, et al.. (2013). Impact of Unmalted White Nigerian and Red Italian Sorghum ( Sorghum Bicolor ) on the Quality of Worts and Beers Applying Optimized Enzyme Levels. Journal of the American Society of Brewing Chemists. 71(4). 258–266. 3 indexed citations
14.
Arendt, Elke K. & Emanuele Zannini. (2013). Cereal grains for the food and beverage industries. Woodhead Publishing Limited eBooks. 258 indexed citations
15.
Titze, Jean, et al.. (2012). Impact of Various Levels of Unmalted Oats ( Avena Sativa L.) on the Quality and Processability of Mashes, Worts, and Beers. Journal of the American Society of Brewing Chemists. 70(3). 142–149. 18 indexed citations
16.
Oliveira, Pedro M., Alexander Mauch, Fritz Jacob, & Elke K. Arendt. (2012). Impact of Fusarium Culmorum- Infected Barley Malt Grains on Brewing and Beer Quality. Journal of the American Society of Brewing Chemists. 70(3). 186–194. 14 indexed citations
17.
Ryan, Liam A. M., Fabio Dal Bello, Martin Czerny, Peter Koehler, & Elke K. Arendt. (2009). Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography−Mass Spectrometry. Journal of Agricultural and Food Chemistry. 57(3). 1060–1064. 46 indexed citations
18.
Arendt, Elke K.. (2008). First international symposium on gluten-free cereal products and beverages: a great success.. Cereal Foods World. 53(1). 40–41. 1 indexed citations
19.
Zarnkow, Martin, et al.. (2008). Optimierung der Mälzungsbedingungen von Quinoa. mediaTUM – the media and publications repository of the Technical University Munich (Technical University Munich). 148(14). 374–379. 3 indexed citations
20.
Clarke, Charmaine I. & Elke K. Arendt. (2005). A Review of the Application of Sourdough Technology to Wheat Breads. Advances in food and nutrition research. 49. 137–161. 61 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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