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	1.	Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. [electronic resource] by Sahin, Aylin W Zannini, Emanuele Coffey, Aidan Arendt, Elke K Producer: 20201102 In: Food research international (Ottawa, Ont.) vol. 126 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns. [electronic resource] by Sahin, Aylin W Axel, Claudia Zannini, Emanuele Arendt, Elke K Producer: 20180925 In: Food & function vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol. [electronic resource] by Rice, Tom Sahin, Aylin W Lynch, Kieran M Arendt, Elke K Coffey, Aidan Producer: 20200622 In: International journal of food microbiology vol. 321 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes. [electronic resource] by Sahin, Aylin W Rice, Tom Zannini, Emanuele Lynch, Kieran M Coffey, Aidan Arendt, Elke K Producer: 20200205 In: Food & function vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. [electronic resource] by Sahin, Aylin W Rice, Tom Zannini, Emanuele Axel, Claudia Coffey, Aidan Lynch, Kieran M Arendt, Elke K Producer: 20190819 In: International journal of food microbiology vol. 302 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. [electronic resource] by Rice, Tom Sahin, Aylin W Heitmann, Mareile Lynch, Kieran M Jacob, Fritz Arendt, Elke K Coffey, Aidan Producer: 20201109 In: Food microbiology vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)