Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake by Rebecca Sempio, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini, Jens Walter, Elke K. Arendt

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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 by Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

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Optimising White Wheat Bread Fortification with Vitamin D₃ and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality by Sabrina Boudrag, Elke K. Arendt, Celia Segura Godoy, Aylin W. Sahin, Laura Nyhan, Kevin D. Cashman, Emanuele Zannini

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Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of <i>Aspergillus oryzae</i> and <i>Rhizopus oligosporus</i> by Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin

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