Role of lipids in the extrusion cooking processes

by S. Ilo, Regine Schoenlechner, E. Berghofe
Published 2000-04-01

Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

by Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger, Regine Schoenlechner
Published 2021-07-01

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

by Denisse Bender, Markus Regner, Stefano D’Amico, Henry Jäger, Sándor Tömösközi, Regine Schoenlechner
Published 2018-01-01

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

by Eszter Schall, Katharina A. Scherf, Katharina A. Scherf, Zsuzsanna Bugyi, Kitti Török, Peter Koehler, Regine Schoenlechner, Sándor Tömösközi
Published 2020-07-01

Chemical and rheological characterization of arabinoxylan isolates from rye bran

by Denisse Bender, Maximilian Schmatz, Senad Novalin, Renata Nemeth, Foteini Chrysanthopoulou, Sandor Tömösközi, Kitti Török, Regine Schoenlechner, Stefano D’Amico
Published 2017-05-01