• Risks and benefits of vegan and vegetarian diets in children 

  Kiely, Mairead E. (Cambridge University Press, 2021-01-28)

  In parallel with increased public awareness of the health and environmental benefits of consuming a plant-based diet, the numbers of people who identify as vegan has increased sharply. The question of whether vegetarian ...
• Behavioral consequences at 5 y of neonatal iron deficiency in a low-risk maternal-infant cohort. 

  McCarthy, Elaine K.; Murray, Deirdre M.; Hourihane, Jonathan O'B.; Kenny, Louise C.; Irvine, Alan D.; Kiely, Mairead E. (Oxford University Press, 2021-01-29)

  Background: Iron is critical to the developing brain, but fetal iron accretion is compromised by several maternal and pregnancy-related factors. Little consideration has been given to the long-term neurologic consequences ...
• Leuconostoc citreum TR116 as a microbial cell factory to functionalise high-protein faba bean ingredients for bakery applications 

  Hoehnel, Andrea; Bez, Jürgen; Sahin, Aylin W.; Coffey, Aidan; Arendt, Elke K.; Zannini, Emanuele (MDPI, 2020-11-20)

  Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, ...
• Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes 

  Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Arendt, Elke K.; Zannini, Emanuele (Royal Society of Chemistry, 2020-05-17)

  Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume ...
• Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile 

  Hoehnel, Andrea; Bez, Jürgen; Petersen, Iben L.; Amarowicz, Ryszard; Juśkiewicz, Jerzy; Zannini, Emanuele; Arendt, Elke K. (John Wiley & Sons, Inc., 2020-12-13)

  Background: The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding ...

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