Regine Schönlechner

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Articles (19)

Collaborators (8)

Heinrich Grausgruber

Research & Teaching

BOKU University

Susanne Miescher Schwenninger

Head Research Group / Lecturer

University of Zurich

Eleonora Charlotte Pichler

Universität für Bodenkultur Wien

Mathias Kinner

Zurich University of Applied Sciences (ZHAW)

Mario Jekle

University of Hohenheim

Renata Różyło

University profesor

University of Life Sciences

Dariusz Dziki

Full professor

University of Life Sciences

Michał Świeca

University of Life Sciences

Regine Schönlechner

Research Interests

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Contact this professor

Articles (19)

Collaborators (8)

Heinrich Grausgruber

Susanne Miescher Schwenninger

Eleonora Charlotte Pichler

Mathias Kinner

Mario Jekle

Renata Różyło

Dariusz Dziki

Michał Świeca

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Regine Schönlechner

Research Interests

Explore related searches

Contact this professor

Articles (19)

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize

Phenolic compounds, including avenanthramides, and antioxidant properties in conventionally and organically grown oat cultivars affected by germination

Potential of Pigmented Rice in Bread, Bakery Products, and Snacks: A Narrative Review of Current Technological and Nutritional Developments

Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends

Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread

Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties

Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Comprehensive study of the effect of oat grain germination on the content of avenanthramides

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Exploiting pseudocereals as novel high protein grains

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Ohmic baking of gluten‐free bread: role of non‐gluten protein on <scp>GF</scp> bread structure and properties

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein

Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

Collaborators (8)

Heinrich Grausgruber

Susanne Miescher Schwenninger

Eleonora Charlotte Pichler

Mathias Kinner

Mario Jekle

Renata Różyło

Dariusz Dziki

Michał Świeca

How do I reach out?

Meet Kite AI