Deborah M Waters
Deborah M Waters
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Cited by
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
E Zannini, DM Waters, A Coffey, EK Arendt
Applied microbiology and biotechnology 100 (3), 1121-1135, 2016
Gluten free beer–A review
AS Hager, JP Taylor, DM Waters, EK Arendt
Trends in Food Science & Technology 36 (1), 44-54, 2014
Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours
A Wolter, AS Hager, E Zannini, S Galle, MG Gänzle, DM Waters, ...
Food microbiology 37, 44-50, 2014
Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review
DM Waters, A Mauch, A Coffey, EK Arendt, E Zannini
Critical reviews in food science and nutrition 55 (4), 503-520, 2015
Applications of microbial fermentations for production of gluten-free products and perspectives
E Zannini, E Pontonio, DM Waters, EK Arendt
Applied microbiology and biotechnology 93 (2), 473-485, 2012
Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt
PM Oliveira, A Mauch, F Jacob, DM Waters, EK Arendt
International journal of food microbiology 156 (1), 32-43, 2012
Fibre, protein and mineral fortification of wheat bread through milled and fermented brewerĘs spent grain enrichment
DM Waters, F Jacob, J Titze, EK Arendt, E Zannini
European Food Research and Technology 235 (5), 767-778, 2012
Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review
A Faltermaier, D Waters, T Becker, E Arendt, M Gastl
Journal of the Institute of Brewing 120 (1), 1-15, 2014
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
C Axel, E Zannini, A Coffey, J Guo, DM Waters, EK Arendt
Applied microbiology and biotechnology 96 (1), 37-48, 2012
Preparation and ultrafast optical characterization of metal and semiconductor colloidal nano-particles
BA Smith, DM Waters, AE Faulhaber, MA Kreger, TW Roberti, JZ Zhang
Journal of Sol-Gel Science and Technology 9 (2), 125-137, 1997
Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese
KM Lynch, AM Pawlowska, B Brosnan, A Coffey, E Zannini, A Furey, ...
International Dairy Journal 34 (1), 167-173, 2014
Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage
E Zannini, A Mauch, S Galle, M Gänzle, A Coffey, EK Arendt, JP Taylor, ...
Journal of applied microbiology 115 (6), 1379-1387, 2013
Purification and characterisation of a ‚-1, 4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making
K McPhillips, DM Waters, C Parlet, DJ Walsh, EK Arendt, PG Murray
Applied biochemistry and biotechnology 172 (4), 1747-1762, 2014
The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour
E Zannini, DM Waters, EK Arendt
European Food research and technology 238 (5), 763-771, 2014
Protein Modifications and Metabolic Changes Taking Place during the Malting of Common Wheat (Triticum Aestivum L.)
A Faltermaier, D Waters, T Becker, E Arendt, M Gastl
Journal of the American Society of Brewing Chemists 71 (3), 153-160, 2013
Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2ń by HRGC/MS using stable isotope dilution assay
C Axel, E Zannini, EK Arendt, DM Waters, M Czerny
Analytical and bioanalytical chemistry 406 (9), 2433-2444, 2014
The impact of Fusarium culmorum infection on the protein fractions of raw barley and malted grains
PM Oliveira, DM Waters, EK Arendt
Applied microbiology and biotechnology 97 (5), 2053-2065, 2013
Wheat bread biofortification with rootlets, a malting by‐product
DM Waters, W Kingston, F Jacob, J Titze, EK Arendt, E Zannini
Journal of the Science of Food and Agriculture 93 (10), 2372-2383, 2013
Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems
DM Waters, PG Murray, LA Ryan, EK Arendt, MG Tuohy
Journal of agricultural and food chemistry 58 (12), 7415-7422, 2010
Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality
DM Waters, EK Arendt, AV Moroni
Critical reviews in food science and nutrition 57 (2), 259-274, 2017
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