Comprehensive study of the effect of oat grain germination on the content of avenanthramides by Jágr, Michal, Hofinger-Horvath, Andreas, Ergang, Peter, Čepková, Petra Hlásná, Schönlechner, Regine, Pichler, Eleonora Charlotte, D́Amico, Stefano, Grausgruber, Heinrich, Vagnerová, Karla, Dvořáček, Václav

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Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties by Wójcik, Monika, Różyło, Renata, Schönlechner, Regine, Matwijczuk, Arkadiusz, Dziki, Dariusz

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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread by Vidaurre-Ruiz, Julio, Matheus-Diaz, Shessira, Salas-Valerio, Francisco, Barraza-Jauregui, Gabriela, Schoenlechner, Regine, Repo-Carrasco-Valencia, Ritva

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Waffle Production: Influence of Baking Plate Material on Sticking of Waffles by Huber, Regina, Kalss, Georg, Schoenlechner, Regine

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Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough by Frauenlob, Johannes, Moriano, Maria Eletta, Innerkofler, Ute, D'Amico, Stefano, Lucisano, Mara, Schoenlechner, Regine

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Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems by Farkas, Alexandra, Szepesvári, Pálma, Németh, Renáta, Bender, Denisse, Schoenlechner, Regine, Tömösközi, Sándor

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Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material by Schall, Eszter, Scherf, Katharina A., Bugyi, Zsuzsanna, Hajas, Lívia, Török, Kitti, Koehler, Peter, Poms, Roland E., D'Amico, Stefano, Schoenlechner, Regine, Tömösközi, Sándor

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

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Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein by Mafu, Ampaka, Ketnawa, Sunantha, Phongthai, Suphat, Schönlechner, Regine, Rawdkuen, Saroat

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Characterization of rheological properties of rye arabinoxylans in buckwheat model systems by Bender, Denisse, Nemeth, Renata, Cavazzi, Giada, Turoczi, Fanni, Schall, Eszter, D'Amico, Stefano, Török, Kitti, Lucisano, Mara, Tömösközi, Sandor, Schoenlechner, Regine

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effects of chickpea on the functional properties of white and whole wheat bread by Yamsaengsung, Ram, Schoenlechner, Regine, Berghofer, Emmerich

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Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems by Németh, Renáta, Bender, Denisse, Jaksics, Edina, Calicchio, Michelangelo, Langó, Bernadett, D'Amico, Stefano, Török, Kitti, Schoenlechner, Regine, Tömösközi, Sándor

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Effect of high temperature drying on gluten-free pasta properties by D'Amico, Stefano, Mäschle, Jana, Jekle, Mario, Tömösközi, Sandor, Langó, Bernadett, Schoenlechner, Regine

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Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth by Schoenlechner, Regine, Mandala, Ioanna, Kiskini, Alexandra, Kostaropoulos, Athanasios, Berghofer, Emmerich

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Pseudocereals as alternative sources for high folate content in staple foods by Schoenlechner, Regine, Wendner, Manuela, Siebenhandl-Ehn, Susannne, Berghofer, Emmerich

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Role of α‐Amylase in the Pasting Behavior of Wheat Flours Upon Storage by Frauenlob, Johannes, Hetebrij, Edwin, D'Amico, Stefano, Schoenlechner, Regine

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Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes by Bender, Denisse, Nemeth, Renata, Wimmer, Michaela, Götschhofer, Sylvia, Biolchi, Matilde, Török, Kitti, Tömösközi, Sandor, D'Amico, Stefano, Schoenlechner, Regine

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Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour by Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger, Regine Schoenlechner

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Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties by Caporizzi, Rossella, Schönlechner, Regine, D'amico, Stefano, Severini, Carla, Derossi, Antonio

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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread by Bender, Denisse, Fraberger, Vera, Szepasvári, Palma, D’Amico, Stefano, Tömösközi, S., Cavazzi, G., Jäger, H., Domig, Konrad J., Schoenlechner, Regine

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