• An update on water kefir 

  Lynch, Kieran M.; Wilkinson, Stuart; Daenen, Luk; Arendt, Elke K. (Elsevier B.V., 2021-03-03)

  Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture ...
• Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage 

  Salami, Saheed A.; O'Grady, Michael N.; Luciano, Giuseppe; Priolo, Alessandro; McGee, Mark; Moloney, Aidan P.; Kerry, Joseph P. (John Wiley & Sons, Inc., 2021-01-27)

  Background: Concentrate supplementation of a grass silage‐based ration is a typical practice employed for indoor winter finishing of beef cattle in many temperate countries. Plant by‐products, such as dried corn gluten ...
• 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, ...

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