Chemical and rheological characterization of arabinoxylan isolates from rye bran by Bender, Denisse, Schmatz, Maximilian, Novalin, Senad, Nemeth, Renata, Chrysanthopoulou, Foteini, Tömösközi, Sandor, Török, Kitti, Schoenlechner, Regine, D’Amico, Stefano

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Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties by Rumler, Rubina, Bender, Denisse, Marti, Alessandra, Biber, Stefan, Schoenlechner, Regine

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Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran by Phimolsiripol, Yuthana, Mukprasirt, Amornrat, Schoenlechner, Regine

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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas by Bender, Denisse, Yamsaengsung, Ram, Waziiroh, Elok, Schoenlechner, Regine, Jaeger, Henry

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Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties by Phongthai, Suphat, D’Amico, Stefano, Schoenlechner, Regine, Rawdkuen, Saroat

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Collection of invited papers from the 20th ICC Conference 2022 “Future Challenges for Cereal Science and Technology” held in Vienna, 5–7 July 2022 by Schleining, Gerhard, Schoenlechner, Regine, Zettel, Viktoria, Shewry, Peter

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Effects of wholegrain pigmented rice on physical and nutritional properties of gluten-free bread by Evangelista, Gemaima C., Steiger, Emanuel, Kinner, Mathias, Jäger, Henry, Schönlechner, Regine

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Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties by Waziiroh, Elok, Bender, Denisse, Jäger, Henry, Schönlechner, Regine

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Addition of micronized oat husk fiber to gluten-free bread - Effects on chemical, physical and physiolgical properties by Pichler, Eleonora Charlotte, Schönlechner, Regine, Różyło, Renata, Dziki, Dariusz, Świeca, Michał

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Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase by Schoenlechner, Regine, Szatmari, Marta, Bagdi, Attila, Tömösközi, Sandor

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Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria by Speranza, Sofia, Knechtl, Rebecca, Witlaczil, Ragnar, Schönlechner, Regine

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Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven by Waziiroh, Elok, Bender, Denisse, Faieta, Marco, Jaeger, Henry, Schreiner, Matthias, Schoenlechner, Regine

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Development of an enzymatic assay for the quantitative determination of trypsin inhibitory activity in wheat by Call, Lisa, Reiter, Elisabeth Viktoria, Wenger-Oehn, Gisela, Strnad, Irmengard, Grausgruber, Heinrich, Schoenlechner, Regine, D'Amico, Stefano

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Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components by Huber, Regina, Schoenlechner, Regine

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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 by Yamsaengsung, Ram, Berghofer, Emmerich, Schoenlechner, Regine

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Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder by Wójcik, Monika, Różyło, Renata, Schönlechner, Regine, Berger, Mary Violet

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Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel by D'Amico, Stefano, Jungkunz, Sarah, Balasz, Gabor, Foeste, Maike, Jekle, Mario, Tömösköszi, Sandor, Schoenlechner, Regine

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Waffle production: influence of batter ingredients on sticking of waffles at baking plates—Part II: effect of fat, leavening agent, and water by Huber, Regina, Schoenlechner, Regine

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Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM) by Frauenlob, Johannes, Scharl, Marlies, D'Amico, Stefano, Schoenlechner, Regine

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Development of functional beverage with rice bran protein (Hom mali 105) by Saveboworn, Wanticha, Rittisak, Sriwiang, Schoenlechner, Regine, Wangtueai, Sutee, Charoen, Ratchanee

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