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1

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

Regine Schoenlechner, Julian Drausinger, Veronika Ottenschlaeger, Katerina Jurackova, Emmerich Berghofer

Journal:

Plant Foods for Human Nutrition

Année:

2010

Langue:

english

Fichier:

PDF, 191 KB

english, 2010

2

Effect of high temperature drying on gluten-free pasta properties

D'Amico, Stefano, Mäschle, Jana, Jekle, Mario, Tömösközi, Sandor, Langó, Bernadett, Schoenlechner, Regine

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2015

Langue:

english

Fichier:

PDF, 1.98 MB

english, 2015

3

Comparative Study of Rice Bran Protein Concentrate and Egg Albumin on Gluten-Free Bread Properties

Phongthai, Suphat, D'Amico, Stefano, Schoenlechner, Regine, Rawdkuen, Saroat

Journal:

Journal of Cereal Science

Année:

2016

Langue:

english

Fichier:

PDF, 980 KB

english, 2016

4

Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM)

Frauenlob, Johannes, Scharl, Marlies, D'Amico, Stefano, Schoenlechner, Regine

Journal:

Cereal Chemistry

Année:

2018

Langue:

english

Fichier:

PDF, 247 KB

english, 2018

5

Gluten-Free Ancient Grains || Quinoa: Its Unique Nutritional and Health-Promoting Attributes

Schoenlechner, Regine

Année:

2017

Langue:

english

Fichier:

PDF, 1.55 MB

english, 2017

6

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Vidaurre-Ruiz, Julio, Matheus-Diaz, Shessira, Salas-Valerio, Francisco, Barraza-Jauregui, Gabriela, Schoenlechner, Regine, Repo-Carrasco-Valencia, Ritva

Journal:

European Food Research and Technology

Année:

2019

Fichier:

PDF, 1020 KB

2019

7

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

Linares-García, Laura, Repo-Carrasco-Valencia, Ritva, Paulet, Patricia Glorio, Schoenlechner, Regine

Journal:

European Food Research and Technology

Année:

2019

Langue:

english

Fichier:

PDF, 1.01 MB

english, 2019

8

Rheological and textural properties of glutenâfree doughs made from Andean grains

VidaurreâRuiz, Julio, SalasâValerio, Francisco, Schoenlechner, Regine, RepoâCarrascoâValencia, Ritva

Journal:

International Journal of Food Science & Technology

Année:

2020

Fichier:

PDF, 12.75 MB

2020

9

Extrusion cooking properties of white and coloured rice varieties with different amylose content

Rutrada Sompong, Susanne Siebenhandl-Ehn, Emmerich Berghofer, Regine Schoenlechner

Journal:

Starch - Stärke

Année:

2011

Langue:

english

Fichier:

PDF, 241 KB

english, 2011

10

The effects of chickpea on the functional properties of white and whole wheat bread

Ram Yamsaengsung, Regine Schoenlechner, Emmerich Berghofer

Journal:

International Journal of Food Science & Technology

Année:

2010

Langue:

english

Fichier:

PDF, 947 KB

english, 2010

11

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

Phimolsiripol, Yuthana, Mukprasirt, Amornrat, Schoenlechner, Regine

Journal:

Journal of Cereal Science

Année:

2012

Langue:

english

Fichier:

PDF, 258 KB

english, 2012

12

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Sarawong, Chonthira, Schoenlechner, Regine, Sekiguchi, Ken, Berghofer, Emmerich, Ng, Perry K.W.

Journal:

Année:

2014

Langue:

english

Fichier:

PDF, 314 KB

english, 2014

13

Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

Sarawong, Chonthira, Rodríguez Gutiérrez, Zuleyka Concepción, Berghofer, Emmerich, Schoenlechner, Regine

Journal:

International Journal of Food Science & Technology

Année:

2014

Langue:

english

Fichier:

PDF, 182 KB

english, 2014

14

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Phongthai, Suphat, D'Amico, Stefano, Schoenlechner, Regine, Homthawornchoo, Wantida, Rawdkuen, Saroat

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 873 KB

english, 2017

15

Effect of physicochemical and rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

Frauenlob, Johannes, Moriano, Maria, Innerkofler, Ute, D'Amico, Stefano, Lucisano, Mara, Schoenlechner, Regine

Journal:

Journal of Cereal Science

Année:

2017

Langue:

english

Fichier:

PDF, 1.84 MB

english, 2017

16

A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen

Frauenlob, Johannes, Nava, Marta, D’Amico, Stefano, Grausgruber, Heinrich, Lucisano, Mara, Schoenlechner, Regine

Journal:

Die Bodenkultur: Journal of Land Management, Food and Environment

Fichier:

PDF, 2.24 MB

17

Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis

Cueto, Mario, Farroni, Abel, Rodríguez, Silvio D., Schoenlechner, Regine, Schleining, Gerhard, del Pilar Buera, María

Journal:

Food and Bioprocess Technology

Année:

2018

Langue:

english

Fichier:

PDF, 2.01 MB

english, 2018

18

Effects of species and breeding on wheat protein composition

Call, Lisa, Kapeller, Mathias, Grausgruber, Heinrich, Reiter, Elisabeth, Schoenlechner, Regine, D'Amico, Stefano

Journal:

Journal of Cereal Science

Année:

2020

Fichier:

PDF, 1.61 MB

2020

19

Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates

Wangtueai, Sutee, Phimolsiripol, Yuthana, Vichasilp, Chaluntorn, Regenstein, Joe M., Schoenlechner, Regine

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2020

Fichier:

PDF, 1.02 MB

2020

20

Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth

Regine Schoenlechner, Ioanna Mandala, Alexandra Kiskini, Athanasios Kostaropoulos, Emmerich Berghofer

Journal:

International Journal of Food Science & Technology

Année:

2010

Langue:

english

Fichier:

PDF, 931 KB

english, 2010

21

Pseudocereals as alternative sources for high folate content in staple foods

Regine Schoenlechner, Manuela Wendner, Susannne Siebenhandl-Ehn, Emmerich Berghofer

Journal:

Journal of Cereal Science

Année:

2010

Langue:

english

Fichier:

PDF, 144 KB

english, 2010

22

Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

Ram Yamsaengsung, Emmerich Berghofer, Regine Schoenlechner

Journal:

International Journal of Food Science & Technology

Année:

2012

Langue:

english

Fichier:

PDF, 634 KB

english, 2012

23

Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

Regine Schoenlechner, Marta Szatmari, Attila Bagdi, Sandor Tömösközi

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2013

Langue:

english

Fichier:

PDF, 336 KB

english, 2013

24

Follow-up of pediatric celiac disease: value of antibodies in predicting mucosal healing, a prospective cohort study

Vécsei, Edith, Steinwendner, Stephanie, Kogler, Hubert, Innerhofer, Albina, Hammer, Karin, Haas, Oskar A, Amann, Gabriele, Chott, Andreas, Vogelsang, Harald, Schoenlechner, Regine, Huf, Wolfgang, Vécs

Journal:

BMC Gastroenterology

Année:

2014

Langue:

english

Fichier:

PDF, 244 KB

english, 2014

25

Pentosan extraction from rye bran on pilot scale for application in gluten-free products

Mansberger, Alexander, D'Amico, Stefano, Novalin, Senad, Schmidt, Julia, Tömösközi, Sandor, Berghofer, Emmerich, Schoenlechner, Regine

Journal:

Food Hydrocolloids

Année:

2014

Langue:

english

Fichier:

PDF, 1.02 MB

english, 2014

26

Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content

Sarawong, Chonthira, Gutiérrez, Zuleyka Rodríguez, Berghofer, Emmerich, Schoenlechner, Regine

Journal:

International Journal of Food Science & Technology

Année:

2014

Langue:

english

Fichier:

PDF, 895 KB

english, 2014

27

Gluten-Free Cereal Products and Beverages || Pseudocereals

Schoenlechner, Regine

Année:

2008

Langue:

english

Fichier:

PDF, 5.77 MB

english, 2008

28

Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants

Cueto, Mario, Porras-Saavedra, Josefina, Farroni, Abel, Alamilla-Beltrán, Liliana, Schöenlechner, Regine, Schleining, Gerhard, Buera, Pilar

Journal:

Journal of Food Engineering

Année:

2015

Langue:

english

Fichier:

PDF, 1.36 MB

english, 2015

29

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water

Huber, Regina, Schoenlechner, Regine

Journal:

Food Science & Nutrition

Année:

2016

Langue:

english

Fichier:

PDF, 419 KB

english, 2016

30

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components

Huber, Regina, Schoenlechner, Regine

Journal:

Food Science & Nutrition

Année:

2016

Langue:

english

Fichier:

PDF, 476 KB

english, 2016

31

Waffle Production: Influence of Baking Plate Material on Sticking of Waffles

Huber, Regina, Kalss, Georg, Schoenlechner, Regine

Journal:

Journal of Food Science

Année:

2017

Langue:

english

Fichier:

PDF, 513 KB

english, 2017

32

Carotenoid and color changes in traditionally flaked and extruded products

Cueto, Mario, Farroni, Abel, Schoenlechner, Regine, Schleining, Gerhard, Buera, Pilar

Journal:

Année:

2017

Langue:

english

Fichier:

PDF, 1.12 MB

english, 2017

33

Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

Schoenlechner, Regine

Journal:

Die Bodenkultur: Journal of Land Management, Food and Environment

Année:

2016

Langue:

english

Fichier:

PDF, 1.68 MB

english, 2016

34

Chemical and rheological characterization of arabinoxylan isolates from rye bran

Bender, Denisse, Schmatz, Maximilian, Novalin, Senad, Nemeth, Renata, Chrysanthopoulou, Foteini, Tömösközi, Sandor, Török, Kitti, Schoenlechner, Regine, D’Amico, Stefano

Journal:

Chemical and Biological Technologies in Agriculture

Année:

2017

Langue:

english

Fichier:

PDF, 1.14 MB

english, 2017

35

Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Phongthai, Suphat, D'Amico, Stefano, Schoenlechner, Regine, Homthawornchoo, Wantida, Rawdkuen, Saroat

Journal:

Année:

2018

Langue:

english

Fichier:

PDF, 734 KB

english, 2018

36

Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

Bender, Denisse, Nemeth, Renata, Wimmer, Michaela, Götschhofer, Sylvia, Biolchi, Matilde, Török, Kitti, Tömösközi, Sandor, D'Amico, Stefano, Schoenlechner, Regine

Journal:

Journal of Food Science

Année:

2017

Langue:

english

Fichier:

PDF, 475 KB

english, 2017

37

Role of α-amylase in the pasting behaviour of wheat flours upon storage

Frauenlob, Johannes, Hetebrij, Edwin, D'Amico, Stefano, Schoenlechner, Regine

Journal:

Starch - Stärke

Année:

2017

Langue:

english

Fichier:

PDF, 801 KB

english, 2017

38

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

Bender, Denisse, Fraberger, Vera, Szepasvári, Palma, D’Amico, Stefano, Tömösközi, S., Cavazzi, G., Jäger, H., Domig, Konrad J., Schoenlechner, Regine

Journal:

European Food Research and Technology

Année:

2017

Langue:

english

Fichier:

PDF, 1.37 MB

english, 2017

39

Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

Bender, Denisse, Nemeth, Renata, Cavazzi, Giada, Turoczi, Fanni, Schall, Eszter, D'Amico, Stefano, Török, Kitti, Lucisano, Mara, Tömösközi, Sandor, Schoenlechner, Regine

Journal:

Food Hydrocolloids

Année:

2018

Langue:

english

Fichier:

PDF, 2.15 MB

english, 2018

40

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

Bender, Denisse, Regner, Markus, D’Amico, Stefano, Jäger, Henry, Tömösközi, Sándor, Schoenlechner, Regine

Journal:

Journal of Food Quality

Année:

2018

Langue:

english

Fichier:

PDF, 2.41 MB

english, 2018

41

Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel

D'Amico, Stefano, Jungkunz, Sarah, Balasz, Gabor, Foeste, Maike, Jekle, Mario, Tömösköszi, Sandor, Schoenlechner, Regine

Journal:

Journal of Cereal Science

Année:

2019

Langue:

english

Fichier:

PDF, 3.06 MB

english, 2019

42

Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

Németh, Renáta, Bender, Denisse, Jaksics, Edina, Calicchio, Michelangelo, Langó, Bernadett, D'Amico, Stefano, Török, Kitti, Schoenlechner, Regine, Tömösközi, Sándor

Journal:

Food Hydrocolloids

Année:

2019

Langue:

english

Fichier:

PDF, 3.94 MB

english, 2019

43

The Effect of Different Laboratory-scale Sample Preparation Methods on the Composition of Sorghum (Sorghum bicolor L.) and Millet (Panicum miliaceum L.) Milling Fractions

Langó, Bernadett, Fehér, Anna Gyöngyvér, Bicskei, Bernadett Zsófia, Jaksics, Edina, Németh, Renáta, Bender, Denisse, D'Amico, Stefano, Schoenlechner, Regine, Tömösközi, Sándor

Journal:

Periodica Polytechnica Chemical Engineering

Année:

2018

Langue:

english

Fichier:

PDF, 601 KB

english, 2018

44

Development of an enzymatic assay for the quantitative determination of trypsin inhibitory activity in wheat

Call, Lisa, Viktoria Reiter, Elisabeth, Wenger-Oehn, Gisela, Strnad, Irmengard, Grausgruber, Heinrich, Schoenlechner, Regine, D'Amico, Stefano

Journal:

Année:

2019

Langue:

english

Fichier:

PDF, 722 KB

english, 2019

45

Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Bender, Denisse, Gratz, Maximilian, Vogt, Silvan, Fauster, Thomas, Wicki, Beata, Pichler, Stefanie, Kinner, Mathias, Jäger, Henry, Schoenlechner, Regine

Journal:

Food and Bioprocess Technology

Année:

2019

Langue:

english

Fichier:

PDF, 1.04 MB

english, 2019

46

Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

Schall, Eszter, Scherf, Katharina A., Bugyi, Zsuzsanna, Hajas, Lívia, Török, Kitti, Koehler, Peter, Poms, Roland E., D'Amico, Stefano, Schoenlechner, Regine, Tömösközi, Sándor

Journal:

Année:

2019

Fichier:

PDF, 502 KB

2019

47

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

Schall, Eszter, Scherf, Katharina A., Bugyi, Zsuzsanna, TÃ¶rÃ¶k, Kitti, Koehler, Peter, Schoenlechner, Regine, TÃ¶mÃ¶skÃ¶zi, SÃ¡ndor

Journal:

Frontiers in Plant Science

Année:

2020

Fichier:

PDF, 1.91 MB

2020