Kieran M. Lynch - Search Results

Year	Number of Results
2015	1
2016	1
2017	2
2018	7
2019	7
2020	2
2021	3
2022	1

1

An update on water kefir: Microbiology, composition and production.

Lynch KM, Wilkinson S, Daenen L, Arendt EK. Lynch KM, et al. Int J Food Microbiol. 2021 May 2;345:109128. doi: 10.1016/j.ijfoodmicro.2021.109128. Epub 2021 Mar 3. Int J Food Microbiol. 2021. PMID: 33751986 Review.

2

Starch Characteristics Linked to Gluten-Free Products.

Horstmann SW, Lynch KM, Arendt EK. Horstmann SW, et al. Among authors: lynch km. Foods. 2017 Apr 6;6(4):29. doi: 10.3390/foods6040029. Foods. 2017. PMID: 28383504 Free PMC article. Review.

3

Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits.

Lynch KM, Zannini E, Coffey A, Arendt EK. Lynch KM, et al. Annu Rev Food Sci Technol. 2018 Mar 25;9:155-176. doi: 10.1146/annurev-food-030117-012537. Annu Rev Food Sci Technol. 2018. PMID: 29580141 Review.

4

Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential.

Lynch KM, Strain CR, Johnson C, Patangia D, Stanton C, Koc F, Gil-Martinez J, O'Riordan P, Sahin AW, Ross RP, Arendt EK. Lynch KM, et al. Eur J Nutr. 2021 Dec;60(8):4393-4411. doi: 10.1007/s00394-021-02570-8. Epub 2021 May 31. Eur J Nutr. 2021. PMID: 34057578 Free PMC article.

5

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products.

Lynch KM, Coffey A, Arendt EK. Lynch KM, et al. Food Res Int. 2018 Aug;110:52-61. doi: 10.1016/j.foodres.2017.03.012. Epub 2017 Mar 10. Food Res Int. 2018. PMID: 30029706 Review.

6

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives.

Thery T, Lynch KM, Arendt EK. Thery T, et al. Among authors: lynch km. Compr Rev Food Sci Food Saf. 2019 Sep;18(5):1327-1360. doi: 10.1111/1541-4337.12480. Epub 2019 Aug 23. Compr Rev Food Sci Food Saf. 2019. PMID: 33336909 Free article.

7

Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol.

Rice T, Sahin AW, Lynch KM, Arendt EK, Coffey A. Rice T, et al. Among authors: lynch km. Int J Food Microbiol. 2020 May 16;321:108546. doi: 10.1016/j.ijfoodmicro.2020.108546. Epub 2020 Feb 1. Int J Food Microbiol. 2020. PMID: 32087410

8

Inhibitory effect of four novel synthetic peptides on food spoilage yeasts.

Shwaiki LN, Arendt EK, Lynch KM, Thery TLC. Shwaiki LN, et al. Among authors: lynch km. Int J Food Microbiol. 2019 Jul 2;300:43-52. doi: 10.1016/j.ijfoodmicro.2019.04.005. Epub 2019 Apr 13. Int J Food Microbiol. 2019. PMID: 31035250

9

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.

Lynch KM, Zannini E, Wilkinson S, Daenen L, Arendt EK. Lynch KM, et al. Compr Rev Food Sci Food Saf. 2019 May;18(3):587-625. doi: 10.1111/1541-4337.12440. Epub 2019 Apr 2. Compr Rev Food Sci Food Saf. 2019. PMID: 33336918 Free article.

10

Novel approaches for chemical and microbiological shelf life extension of cereal crops.

Schmidt M, Zannini E, Lynch KM, Arendt EK. Schmidt M, et al. Among authors: lynch km. Crit Rev Food Sci Nutr. 2019;59(21):3395-3419. doi: 10.1080/10408398.2018.1491526. Epub 2018 Sep 21. Crit Rev Food Sci Nutr. 2019. PMID: 29993266

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