McTernan, M., O’Mahony, J.A., and Sahin, A.W., 2025. Navigating the shift toward sustainable diets: the use of protein blends in dairy alternatives. Critical Reviews in Food Science and Nutrition, 1-17.
Wolinska-Kennard, K., Schönberger, C., Fenton, A. and Sahin, A.W., 2025. Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds. Comprehensive Reviews in Food Science and Food Safety, 24: e70223.
Ahern, N., Boeck, T., Ressa, A., Nyhan, L., Arendt, E. K., Sanchez, R., O’Riordan, P., Münch, S. and Sahin, A.W., 2025. Decolourised barley and rice protein isolate–Enhanced techno-functional and sensory properties. Innovative Food Science & Emerging Technologies, 102, 103999.
Boudrag, S., Arendt, E. K., Segura Godoy, C., Sahin, A. W., Nyhan, L., Cashman, K. D. and Zannini, E., 2025. Optimising White Wheat Bread Fortification with Vitamin D3 and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality. Foods, 14 (12), 2055.
Dold, C. A., Sahin, A. W. and Giblin, L., 2025. Dairy Foods: A Matrix for Human Health and Precision Nutrition—Effect of processing infant milk formula on protein digestion and gut barrier health (in vitro and preclinical). Journal of Dairy Science, 108 (4), 3088-3108.
Dold, C. A., Sahin, A. W., Lawlor, P. G., Hickey, R. M. and Giblin, L., 2025. Employing membrane filtration technology during Infant Milk Formula processing, will improve intestinal barrier function in vitro. International Dairy Journal, 106283.
Feng, S., Hernández-Olivas, E., Sahin, A. W., Giblin, L. and Brodkorb, A., 2025. Semi-dynamic in vitro digestion of honey chlorella vulgaris reveals biochemical and structural insights during gastro-intestinal transit. Food Research International, 208, 116037.
Halm, J., Caliskan, C., Nyhan, L., Rosenberger, A., Sahin, A. W., Zannini, E. and Arendt, E. K., 2025. Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake. Applied Food Research, 101009.
Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E., Meehan, D., Li, J., O’Toole, P. W. and Arendt, E. K., 2025. In vitro digestibility of bioprocessed brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential. Food Research International, 202, 115732.
Sempio, R., Nyhan, L., Sahin, A. W., Zannini, E., Walter, J. and Arendt, E. K., 2025. Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake. Applied Food Research, 100737.
Sahin, A. W., Gautheron, O. and Galle, S., 2024. Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives. Fermentation, 10(8), 412.
Gautheron, O., Nyhan, L., Ressa, A., Torreiro, M. G., Tlais, A. Z. A., Cappello, C., Gobbetti, M., Hammer, A. K., Zannini, E. and Arendt, E. K., 2024. Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics. Fermentation, 10 (7), 360.
Gautheron, O., Nyhan, L., Torreiro, M. G., Tlais, A. Z. A., Cappello, C., Gobbetti, M., Hammer, A. K., Zannini, E., Arendt, E. K. and Sahin, A. W., 2024. Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus. Foods, 13 (18), 2922.
Dold, C. A., Bavaro, S. L., Chen, Y., Callanan, M. J., Kennedy, D., Cassidy, J., Tobin, J., Sahin, A. W., Lawlor, P. G. and Brodkorb, A., 2024. Infant milk formula produced by membrane filtration promotes mucus production in the upper small intestine of young pigs. Food Research International, 114343.
Cheng, J., Sahin, A., Hu, C., Korczak, R. and Zhou, J., 2024. New advances in dietary fibers and their role in metabolic, digestive, and immune health. Frontiers in Nutrition-Editorial.
Atzler, J. J., Crofton, E. C., Sahin, A. W., Ispiryan, L., Gallagher, E., Zannini, E. and Arendt, E. K., 2024. Effect of fibre fortification of low FODMAP pasta. International Journal of Food Sciences and Nutrition, 75 (3), 293–305.
Halm, J., Sahin, A. W., Nyhan, L., Zannini, E. and Arendt, E. K., 2024. Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application. Foods, 13 (2).
Jaeger, A., Ahern, N., Sahin, A. W., Nyhan, L., Mes, J. J., van der Aa, C., Vrasidas, I. and Arendt, E. K., 2024. Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties. Innovative Food Science and Emerging Technologies, 92.
Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E. and Arendt, E. K., 2024. Valorisation process using lactic acid bacteria fermentation induces significant changes in the physical and functional properties of brewers spent yeast. Fermentation, 10 (3), 136.
Jaeger, A., Nyhan, L., Sahin, A. W., Zannini, E. and Arendt, E. K., 2024. Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential. Fermentation, 10 (1), 54.
Koc, F., Atzler, J., Sahin, A. W., Arendt, E., Ross, R. P. and Stanton, C., 2024. Biscuits for the gut: A symphony of FODMAPs and dietary fibre in gut microbiome for irritable bowel syndrome (IBS) management. Innovative Food Science & Emerging Technologies, 97, 103832.
Sempio, R., Sahin, A. W., Walter, J., Arendt, E. K. and Zannini, E., 2024. Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions. Cereal Chemistry, 101(1), 7-37.
Sempio, R., Segura Godoy, C., Nyhan, L., Sahin, A. W., Zannini, E., Walter, J. and Arendt, E. K., 2024. Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits. Foods, 13 (13), 1980.
Borowska, M., Ispiryan, L., Neylon, E., Sahin, A. W., Murphy, C. P., Zannini, E., Arendt, E. K. and Coffey, A., 2023. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread. Fermentation, 9 (4), 336.
Ahern, N., Arendt, E. K. and Sahin, A. W., 2023. Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization. Beverages, 9 (3), 73.
Jaeger, A., Sahin, A. W., Nyhan, L., Zannini, E. and Arendt, E. K., 2023. Functional Properties of Brewer’s Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio. Foods, 12 (4).
Krause, M., Sørensen, J. C., Petersen, I. L., Duque-Estrada, P., Cappello, C., Tlais, A. Z. A., Di Cagno, R., Ispiryan, L., Sahin, A. W., Arendt, E. K. and Zannini, E., 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).
Neylon, E., Nyhan, L., Zannini, E., Monin, T., Münch, S., Sahin, A. W. and Arendt, E. K., 2023. Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets. Fermentation, 9 (1), 1549.
Neylon, E., Nyhan, L., Zannini, E., Sahin, A. W. and Arendt, E. K., 2023. From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System. Foods, 12 (7).
Nyhan, L., Sahin, A. W. and Arendt, E. K., 2023. Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer. European Food Research and Technology, 249 (1), 167–181.
Nyhan, L., Sahin, A. W., Schmitz, H. H., Siegel, J. B. and Arendt, E. K., 2023. Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges. Journal of Agricultural and Food Chemistry, 71(28), 10543-10564.
Sahin, A. W., Atzler, J. J., Crofton, E., Gallagher, E., Zannini, E., Walter, J. and Arendt, E. K., 2023. Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food and Function, 14 (15), 7082–7095.
Vogelsang-O’Dwyer, M., Sahin, A. W., Bot, F., O’Mahony, J. A., Bez, J., Arendt, E. K. and Zannini, E., 2023. Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties. European Food Research and Technology, 249 (3), 573–586.
Boeck, T., Ispiryan, L., Hoehnel, A., Sahin, A. W., Coffey, A., Zannini, E. and Arendt, E. K., 2022. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics. Foods, 11 (14), 2013.
Fox, D., Sahin, A. W., De Schutter, D. P. and Arendt, E. K., 2022. Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database. Journal of the American Society of Brewing Chemists, 80 (2), 112–127.
Nyhan, L. M., Lynch, K. M., Sahin, A. W. and Arendt, E. K., 2022. Advances in Kombucha Tea Fermentation: A Review. Applied Microbiology, 2 (1), 73–101.
Vogelsang-O’Dwyer, M., Sahin, A. W., Zannini, E. and Arendt, E. K., 2022. Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure. Journal of the Science of Food and Agriculture, 102 (12), 5086–5097.
Zannini, E., Bravo Núñez, Á., Sahin, A. W. and Arendt, E. K., 2022. Arabinoxylans as functional food ingredients: a review. Foods, 11 (7), 1026.
Zannini, E., Lynch, K. M., Nyhan, L., Sahin, A. W., O’Riordan, P., Luk, D. and Arendt, E. K., 2022. Influence of substrate on the fermentation characteristics and culture-dependent microbial composition of water kefir. Fermentation, 9 (1), 28.
Zannini, E., Sahin, A. W. and Arendt, E. K., 2022. Resistant Protein: Forms and Functions. Foods, 11 (18), 2759.
Vogelsang-O’dwyer, M., Sahin, A. W., Arendt, E. K. and Zannini, E., 2022. Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties. Foods, 11 (9), 1307.
Atzler, J. J., Sahin, A. W., Gallagher, E., Zannini, E. and Arendt, E. K., 2021. Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten. European Food Research and Technology, 247 (8), 1939–1957.
Atzler, J. J., Sahin, A. W., Gallagher, E., Zannini, E. and Arendt, E. K., 2021. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview. Trends in Food Science and Technology, 112, 823-836.
Boeck, T., Sahin, A. W., Zannini, E. and Arendt, E. K., 2021. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Comprehensive Reviews in Food Science and Food Safety, 20 (4), 3858–3880.
Boeck, T., Zannini, E., Sahin, A. W., Bez, J. and Arendt, E. K., 2021. Nutritional and rheological features of lentil protein isolate for yoghurt-like application. Foods, 10 (8), 1692.
Fox, D., Lynch, K. M., Sahin, A. W. and Arendt, E. K., 2021. Soft tribology using rheometers: a practical guide and introduction. Journal of the American Society of Brewing Chemists, 79 (3), 213–230.
Ispiryan, L., Borowska, M., Sahin, A. W., Zannini, E., Coffey, A. and Arendt, E. K., 2021. Lachancea fermentati FST 5.1: An alternative to baker’s yeast to produce low FODMAP whole wheat bread. Food and Function, 12 (22), 11262–11277.
Jaeger, A., Zannini, E., Sahin, A. W. and Arendt, E. K., 2021. Barley protein properties, extraction and applications, with a focus on brewers’ spent grain protein. Foods, 10(6), 1389.
Lynch, K. M., Strain, C. R., Johnson, C., Patangia, D., Stanton, C., Koc, F., Gil-Martinez, J., O’Riordan, P., Sahin, A. W., Ross, R. P. and Arendt, E. K., 2021. Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential. European Journal of Nutrition, 60 (8), 4393–4411.
Neylon, E., Arendt, E. K., Zannini, E. and Sahin, A. W., 2021. Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta. Food Structure, 30, 100225.
Neylon, E., Arendt, E. K., Zannini, E. and Sahin, A. W., 2021. Fermentation as a tool to revitalise brewers’ spent grain and elevate techno-functional properties and nutritional value in high fibre bread. Foods, 10 (7), 1639.
Sahin, A. W., Atzler, J. J., Valdeperez, D., Münch, S., Cattaneo, G., O’Riordan, P. and Arendt, E. K., 2021. Rejuvenated brewer’s spent grain: Evervita ingredients as game-changers in fibre-enriched bread. Foods, 10 (6).
Sahin, A. W., Coffey, A. and Zannini, E., 2021. Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits. European Food Research and Technology, 247 (7), 1825–1837.
Sahin, A. W., Hardiman, K., Atzler, J. J., Vogelsang-O’Dwyer, M., Valdeperez, D., Münch, S., Cattaneo, G., O’Riordan, P. and Arendt, E. K., 2021. Rejuvenated Brewer’s Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. Innovative Food Science and Emerging Technologies, 68, 102633.
Sahin, A. W., Rice, T. and Coffey, A., 2021. Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production. International Journal of Food Microbiology, 354, 109327.
Atzler, J. J., Ispiryan, L., Gallagher, E., Sahin, A. W., Zannini, E. and Arendt, E. K., 2020. Enzymatic degradation of FODMAPS via application of β-fructofuranosidases and α-galactosidases-A fundamental study. Journal of cereal science, 95, 102993.
Hoehnel, A., Bez, J., Sahin, A. W., Coffey, A., Arendt, E. K. and Zannini, E., 2020. Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods, 9 (11), 1706.
Jaeger, A., Arendt, E. K., Zannini, E. and Sahin, A. W., 2020. Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product. Fermentation, 6 (4), 123.
Neylon, E., Arendt, E. K., Lynch, K. M., Zannini, E., Bazzoli, P., Monin, T. and Sahin, A. W., 2020. Rootlets, a Malting By-Product with Great Potential. Fermentation, 6 (4), 117.
Rice, T., Sahin, A. W., Heitmann, M., Lynch, K. M., Jacob, F., Arendt, E. K. and Coffey, A., 2020. Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. Food Microbiology, 90, 103464.
Rice, T., Sahin, A. W., Lynch, K. M., Arendt, E. K. and Coffey, A., 2020. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol. International Journal of Food Microbiology, 321, 108546.
Sahin, A. W., Wiertz, J. and Arendt, E. K., 2020. Evaluation of a new method to determine the water addition level in gluten-free bread systems. Journal of Cereal Science, 93, 102971.
Shwaiki, L. N., Sahin, A. W. and Arendt, E. K., 2020. Study on the inhibitory activity of a synthetic defensin derived from barley endosperm against common food spoilage yeast. Molecules, 26 (1), 165.
Sahin, A. W., Rice, T., Zannini, E., Axel, C., Coffey, A., Lynch, K. M. and Arendt, E. K., 2019. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. International Journal of Food Microbiology, 302, 80–89.
Sahin, A. W., Rice, T., Zannini, E., Lynch, K. M., Coffey, A. and Arendt, E. K., 2019. Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes. Food and Function, 10 (8), 4985–4997.
Sahin, A. W., Rice, T., Zannini, E., Lynch, K. M., Coffey, A. and Arendt, E. K., 2019. The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties. European Food Research and Technology, 245 (9), 1841–1854.
Sahin, A. W., Zannini, E., Coffey, A. and Arendt, E. K., 2019. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Research International, 126, 108583.
Sahin, A. W., Axel, C., Zannini, E. and Arendt, E. K., 2018. Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. Food & Function, 9 (4), 2201–2212.
Sahin, A. W., Axel, C. and Arendt, E. K., 2017. Understanding the function of sugar in burger buns: a fundamental study. European Food Research and Technology, 243 (11), 1905–1915.