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Publications by Elke Arendt
Correlation of Flavor Profile to Sensory Analysis of Bread Produced With Different Saccharomyces Cerevisiae Originating From the Baking and Beverage Industry
Cereal Chemistry
Organic Chemistry
Food Science
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Chemical-Genetic Profile Analysis of Inhibitory Nano-Compounds in Yeast Saccharomyces Cerevisiae
Effect of Different Cassava Varieties (Manihotesculenta) and Substitution Levels in Baking of Wheat-Cassava Composite Bread on Physical Properties and Sensory Characteristics
African Journal of Food Science and Technology
Comparison of Sensory Characteristics, and Instrumental Flavor Compounds Analysis of Milk Produced by Three Production Methods
Identifying Business Activity Trend in the Bread Baking Industry Using the Example of Perm Region
Vektor nauki Tol'yattinskogo gosudarstvennogo universiteta. Seriya Ekonomika i upravlenie
Analysis of Feedback-Resistant Anthranilate Synthases From Saccharomyces Cerevisiae.
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Comprehensive Analysis of the SUL1 Promoter of Saccharomyces Cerevisiae
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Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora Vineae and Saccharomyces Cerevisiae
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