Denisse Bender

Lectures

• Year: 2024 -  The impact of sourdough on processing properties of einkorn dough

  Autoren: D'Amico, V; Landkammer, C; Sukop, U; Zwirzitz, B; D'Amico, S; Domig, K J; Bender, D;

  Event: 38. Jahrestagung der Österreichischen Gesellschaft für Hygiene, Mikrobiologie und Präventivmedizin 2024

• Year: 2024 -  Effect of wet-fractionation of maize on the efficient arabinoxylan and protein recovery

  Autoren: Sukop U; Höfler K; Boyaciyan C; D‘Amico S; Jekle M; Schönlechner R; Domig K; Bender D

  Event: 8th Cereals & Europe Spring Meeting

• Year: 2024 -  Identifizierung, Charakterisierung und Bestimmung des Verderbspotenzials von fadenziehenden Bazillen in Brot

  Autoren: Pacher, N; Burtscher, J; Bender, D; Fieseler, L; Domig KJ

  Event: 38. Jahrestagung der Österreichischen Gesellschaft für Hygiene, Mikrobiologie und Präventivmedizin 2024

• Year: 2024 -  Enzymatisch erzeugte Protein-Arabinoxylan-Netzwerke zur Stabilisierung glutenfreier Systeme

  Autoren: Sukop, U; Höfler, K; Reiter, E; D'Amico, S; Jekle, M; Boyaciyan, C; Zettel, V; Bender, D; Schönlechner, R; Domig, K

  Event: 10. DACH Tagung 2024

• Year: 2023 -  Verbesserung der Teig- und Backeigenschaften von Einkorn

  Autoren: Bender, D; Zwirzitz, B; D’Amico, S; D'Amico, V; Domig K

  Event: 9. D-A-CH - Tagung für angewandte Getreidewissenschaften 2023

• Year: 2023 -  Verbesserung der Teig- und Backeigenschaften von Einkorn

  Autoren: Bender, D; Zwirzitz, B; D'Amico, S; D'Amico, V; Domig, K.

  Event: 9. D-A-CH - Tagung für angewandte Getreidewissenschaften 2023

• Year: 2023 -  Understanding the role of ingredients in ohmic heating of gluten-free bread

  Autoren: Bender, D; Waziiroh, E; Jäger, H; Schönlechner R

  Event: 6th International Symposium on Gluten-free Cereal Products and Beverages

• Year: 2023 -  Characterization of aerobic spore-forming bacteria associated with ropy bread spoilage

  Autoren: Nicola Pacher, Johanna Burtscher, Denisse Bender, Lars Fieseler, Konrad J. Domig

  Event: 10th Congress of European Microbiologists 2023

• Year: 2023 -  Understanding the role of ingredients in ohmic heating of gluten-free bread

  Autoren: Bender, D; Waziiroh, E; Jäger, H; Schönlechner R

  Event: 6th International Symposium on Gluten-free Cereal Products and Beverages

• Year: 2023 -  Low and high moisture extrusion of less refined ingredients – Impact of processing conditions on texturization of defatted soy flour.

  Autoren: Pöttschacher, R.; Phongthai, S.; Bender, D.; Schönlechner R.; Jäger, H.

  Event: ICEF 14: International Congress on Engineering and Food

• Year: 2023 -  Low and high moisture extrusion of less refined ingredients – Impact of processing conditions on texturization of defatted soy flour

  Autoren: Pöttschacher, R.; Phongthai, S.; Bender, D.; Schönlechner R.; Jäger, H.

  Event: 14th International Congress on Engineering and Food

• Year: 2023 -  Verbesserung der Teig- und Backeigenschaften von Einkorn

  Autoren: Bender, D; Zwirzitz, B; D’Amico,S; D'Amico, V; Domig, K

  Event: 9. D-A-CH - Tagung für angewandte Getreidewissenschaften 2023

• Year: 2022 -  Food rheology and its importance in plant-based food processing

  Autoren: Bender, D

  Event: 1st Annual Meeting ÖGR 2022

• Year: 2022 -  Neue Erkenntnisse beim Ohm'schen Erhitzen von glutenfreiem Brot

  Autoren: Bender, D; Waziiroh, E; Jäger, H, Schönlechner, R

  Event: 8. D-A-CH-Tagung für angewandte Getreidewissenschaften 2022

• Year: 2022 -  Baking properties of different sorghum varieties grown in Austria

  Autoren: Eleonora Charlotte Pichler, Rubina Rumler, Denisse Bender, Regine Schönlechner

  Event: 10th International Symposium on Recent Advances in Food Analysis RAFA 2022

• Year: 2022 -  The Influence of Non-Gluten Protein on Conventional-Baked and Ohmic-Baked Bread Properties

  Autoren: Waziiroh, E, Bender, D, Schoenlechner, R

  Event: 10th International Symposium on Recent Advances in Food Analysis RAFA 2022

• Year: 2022 -  Neue Erkenntnisse beim Ohm'schen Erhitzen von glutenfreiem Brot

  Autoren: Bender, D; Waziiroh, E.; Jäger, H; Schönlechner, R

  Event: 8. D-A-CH Tagung für angewandte Getreidewissenschaften

• Year: 2022 -  Non-Gluten Protein Functionality on Ohmic-Baked Bread

  Autoren: Waziiroh, E, Bender, D, Schoenlechner, R

  Event: 20th ICC Conference 2022 - Future Challenges for Cereal Science and Technology

• Year: 2022 -  Warum ist Rotkraut manchmal Rot und manchmal Blau?

  Autoren: Bender D; Fuhrmann,P

  Event: Lange Nacht der Forschung 2022

• Year: 2022 -  The Influence of Non-Gluten Protein on Conventional-Baked and Ohmic-Baked Bread Properties

  Autoren: Elok Waziiroh, Denisse Bender and Regine Schoenlechner

  Event: 10th International Symposium on Recent Advances in Food Analysis (RAFA 2022)

• Year: 2022 -  Assessing the rope spoilage potential of Bacillus spp. in bread

  Autoren: Pacher, N; Burtscher J; Bender, D; Domig, KJ;

  Event: 20th ICC Conference 2022 - Future Challenges for Cereal Science and Technology

• Year: 2022 -  Physical food properties affecting technological and consumer relevant attributes

  Autoren: Bender, D, Fuhrmann, P

  Event: FFoQSI Academy Seminar Series Part I: Processing Concepts for Safe and High Quality Foods

• Year: 2022 -  Improving gluten-free bread by novel approaches

  Autoren: Bender, D

  Event: Guest Lecture: Doctoral Seminar UDLAP

• Year: 2022 -  Ingredient Functionality of Gluten-Free Bread on Ohmic Baking

  Autoren: Waziiroh, E., Schoenlechner, R., Bender, D.

  Event: International meet on Food Science and Technology 2022

• Year: 2022 -  Food rheology and its importance in plant-based food processing

  Autoren: Bender, D

  Event: 1st Annual Meeting ÖGR 2022

• Year: 2022 -  Alginatwürmer !? Sind Würmer in Alginatwürmern?

  Autoren: Fuhrmann, P; Bender, D;

  Event: Lange Nacht der Forschung 2022

• Year: 2021 -  Analytik von sekundäre Pflanzenstoffen

  Autoren: Bender, D

  Event: Innovationscamp PHYTOGENial! Mit sekundären Pflanzenstoffen auf der Überholspur

• Year: 2021 -  Improving gluten-free bread by a novel arabinoxylan network

  Autoren: Bender, D

  Event: EPNOE Webinar: Food & Nutrition

• Year: 2021 -  Sorghum and its potential for the Western diet

  Autoren: Rubina Rumler, Denisse Bender, Regine Schönlechner

  Event: 7th Whole Grain Summit

• Year: 2021 -  Innovative Methoden zur Herstellung von Backwaren

  Autoren: Bender D, Waziiroh E, Gratz M

  Event: Baking Boost – Zwischen Tradition und Innovation

• Year: 2021 -  Ohmic Baking in Improving Gluten-Free Bread Characteristics: Role of Starch and Flour.

  Autoren: Waziiroh, E., Bender, D., Saric, A., Jaeger, H., Schoenlechner, R.

  Event: International Conference on Biotechnology and Food Sciences.

• Year: 2021 -  Dough Rheology - Impact factors and analytical tools

  Autoren: Bender, D

  Event: Gastvortrag 26th Innovation-Board Meeting, Bühler AG

• Year: 2021 -  Texturierung von Proteinen

  Autoren: Bender, D

  Event: Alternative Proteinquellen aus Pflanzen, Pilzen und Algen für den Einsatz in innovativen Lebensmitteln

• Year: 2021 -  Ohmic Baking in Improving Gluten-Free Bread Characteristics: Role of Starch and Flour

  Autoren: Waziiroh, E; Bender, D; Saric, A; Jaeger, H; Schoenlechner R

  Event: The 2nd International Electronic Conference on Foods: Future Foods and Food Technologies for a Sustainable World

• Year: 2020 -  Improving gluten-free bread by novel arabinoxylan networks

  Autoren: Bender, D.

  Event: Webinar Food Factory 4 Us

• Year: 2019 -  Ohmic heating- A novel approach for gluten-free baking

  Autoren: Bender, D.; Gratz, M.; Fauster, T.; Jäger, H.;Schönlechner, R.

  Event: 5th International Symposium on Gluten-Free Cereal Products and Beverages 2019

• Year: 2019 -  Quality improvement of gluten-free products: Investigating and interpreting the effect of fiber dosage and enzyme treatment on the rheological properties of millet model systems.

  Autoren: Edina Jaksics, Renáta Németh, Denisse Bender, Regine Schoenlechner

  Event: 18th European Young Cereal Scientists and Technologists Workshop on Cereals and Grains.

• Year: 2019 -  Ohmic heating – a novel approach for gluten-free bread baking .

  Autoren: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R.

  Event: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R. (2019): Ohmic heating – a novel approach for gluten-free bread baking . 5th International Symposium on Gluten-Free Cereal Products and Beverages, JUN, 26-28, 2019, Leuven, BELGIUM

• Year: 2019 -  Effect of ultrasonic pre-treatment on the hydration kinetics and digestibility of chickpeas (Cicer arietinum)

  Autoren: Bender, D., Ismail, J., Jäger, H.

  Event: 19th ICC Conference 2019

• Year: 2019 -  Ohmic heating- A novel approach for gluten-free bread baking

  Autoren: Bender, D, Call, L, Schoenlechner R

  Event: Webinar FoodFactory-4-Us Sustainable Cereals Competition

• Year: 2019 -  Gluten-free sourdough breads based on buckwheat or millet flour: effects of selected lactobacilli on the functional properties of breads.

  Autoren: Regine Schoenlechner, Denisse Bender, Vera Fraberger, Palma Szepasvári, Stefano D’Amico, Sandor Tömösközi, Giada Cavazzi, Henry Jäger, Konrad J. Domig

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  Optimierung von glutenfreiem Brot durch neuartige Arabinoxylan-Netzwerke

  Autoren: Bender, D.

  Event: DLG-Forum FoodTech: Backwaren aus Pseudocerealien – Neue Technologien und Verfahren

• Year: 2019 -  Ohmic heating – eine innovative Methode zur Herstellung von glutenfreien Backwaren

  Autoren: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R.

  Event: 5. D-A-CH-Tagung für angewandte Getreidewissenschaften 2019

• Year: 2019 -  Ohmic heating – a novel approach for gluten-free bread baking

  Autoren: Bender, D., Gratz, M., Fauster, T., Jäger, H., Schoenlechner, R.

  Event: 5th International Symposium on Gluten-Free Cereal Products and Beverages 2019

• Year: 2018 -  Wirkung von unterschiedlich extrahierten Arabinoxylane auf die Eigenschaften von glutenfreiem Sauerteigbrot

  Autoren: Bender, D.; Zand, E.; D'Amico, S.; Nemeth, R.; Tömösközi, S.; Schoenlechner, R.

  Event: 4. D-A-CH Tagung für angewandte Getreidewissenschaften 2018

• Year: 2018 -  Bender, D.; Zand, E.; Regner, M.; D'Amico, S.; Nemeth, R., Tömösközi, S.; Schoenlechner, R.

  Autoren: Potential of isolated arabinoxylans to improve the functional properties of gluten-free bread

  Event: 4th Latin American Cereal Conference

• Year: 2018 -  Investigation of rheological properties of rye arabinoxylan in gluten-free model systems

  Autoren: Kitti Török, Renáta Németh, Edina Jaksics, Fanni Turóczi, Denisse Bender, Regine Schoenlechner, Sándor Tömösközi

  Event: 7th International Dietary Fibre Conference 2018, "Fibre Diversity in Food, Fermentation and Health"

• Year: 2018 -  Optimization of millet and buckwheat sourdough-breads added with arabinoxylans. [Poster]

  Autoren: Denisse Bender, Elena Zand, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: Cereals and Grains 2018

• Year: 2018 -  Wirkung von unterschiedlich extrahierten Arabinoxylane auf die Eigenschaften von glutenfreiem Sauerteigbrot

  Autoren: Bender, D.; Regner, M.; D’Amico, S.; Nemeth, R.; Tömösközi, S.; Schoenlechner, R.

  Event: ÖGE Jahrestagung 2018 - Ernährungstrends, Lebensstil und Sporternährung

• Year: 2018 -  Verbesserung von Hirse und Buchweizen Sauerteigbroten mit Arabinoxylanen

  Autoren: Bender, D.; Regner, M.; D'Amico, S.; Nemeth, R.; Tömösközi, S.; Schoenlechner, R.

  Event: ÖGE Jahrestagung 2018 - Ernährungstrends, Lebensstil und Sporternährung

• Year: 2018 -  Potential of isolated arabinoxylans to improve the functional properties of gluten-free bread

  Autoren: Denisse Bender, Elena Zand, Markus Regner, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: LACC4 - 4th ICC Latin American Cereals Conference

• Year: 2018 -  Optimization of millet and buckwheat sourdough-breads added with arabinoxylans

  Autoren: Denisse Bender, Elena Zand, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: Cereals and Grains 2018

• Year: 2018 -  Verbesserung von Hirse- und Buchweizen-Sauerteigbroten mit Arabinoxylanen

  Autoren: Denisse Bender, Markus Regner, Stefano D’Amico, Renata Nemeth, Sandor Tömösközi und Regine Schoenlechner

  Event: ÖGE Jahrestagung 2018 - Ernährungstrends, Lebensstil und Sporternährung

• Year: 2017 -  MILLING FRACTIONS FROM BUCKWHEAT, QUINOA AND SORGHUM – CHEMICAL COMPOSITION AND FUNCTIONALITY.

  Autoren: Schoenlechner Regine, Bender Denisse, Zimmermann Alexandra, Lechner Claudia, D’Amico Stefano, Wolter Annika, Kinner Mathias, Sandor Tömösközi

  Event: Wole Grain Summit 2017

• Year: 2017 -  Influence of different starter cultures on technological properties of gluten-free sourdough bread

  Autoren: Denisse Bender, Lisa Papp, Palma Szepasvári, Stefano D’Amico, Konrad Domig, Sandor Tömösközi and Regine Schoenlechner

  Event: 16th European Young Cereal Scientists and Technologists Workshop 2017

• Year: 2017 -  Hydrokolloide in glutenfreien Backwaren: Allgemeine Aspekte und Anwendung von isolierten Arabinoxylanen aus Roggenkleie.

  Autoren: Schönlechner Regine und Denisse Bender

  Event: GDL Symposium Hydrokolloide VIII

• Year: 2017 -  Hydrokolloide in glutenfreien Backwaren: Allgemeine Aspekte und Anwendung von isolierten Arabinoxylanen aus Roggenkleie. .

  Autoren: Schönlechner Regine und Denisse Bender

  Event: GDL Symposium Hydrokolloide VIII

• Year: 2017 -  Influence of arabinoxylans and/or pyranose-2-oxidase on functional properties of gluten-free bread.

  Autoren: Elena Zand, Denisse Bender, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: ÖGE-Jahrestagung 2017 - Ernährungstrends und aktuelle Fragen der Nachhaltigkeit

• Year: 2017 -  Influence of arabinoxylans and/or pyranose-­2-oxidase on functional properties of gluten-free bread.

  Autoren: Elena Zand, Denisse Bender, Renata Nemeth, Sandor Tömösközi and Regine Schoenlechner

  Event: ÖGE-Jahrestagung 2017 - Ernährungstrends und aktuelle Fragen der Nachhaltigkeit

• Year: 2017 -  Influence of different starter cultures on technological properties of gluten-free sourdough bread

  Autoren: Denisse Bender, Lisa Papp, Palma Szepasvári, Stefano D’Amico, Konrad Domig, Sandor Tömösközi and Regine Schoenlechner

  Event: 16th European Young Cereal Scientists and Technologists Workshop 2017

• Year: 2016 -  Lab-scale methods for determination the quality of some minor cereals

  Autoren: Sándor Tömösközi, Bernadett, Langó, Bernadett Bicskei, Renáta Németh, Denisse Bender, Stefano D’Amico, Regine Schoenlechner

  Event: 4th International Symposium ?on Gluten-Free Cereal ?Products and Beverages - Programme and Book of Abstracts

• Year: 2016 -  Rheological characterization of rye arabinoxylans for application in gluten-free bread

  Autoren: Denisse Bender, Michelangelo Calicchio, Simon Korn, Renata Nemeth, Stefano D‘Amico, Kitti Török , Sandor Tömösközi and Regine Schönlechner

  Event: ÖGE Jahrestagung 2016 - Hot Spots in der Ernährung

• Year: 2016 -  Charakterisierung von Pentosanisolaten in Kombination mit quervernetzenden Enzymen für Applikation in GF Backwaren

  Autoren: Denisse Bender, Michelangelo Calicchio, Simon Korn, Stefano D’Amico, Renata Nemeth, Eszter Schall, Kitti Török, Sandor Tömösközi und Regine Schoenlechner

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Charakterisierung von Pentosanisolaten in Kombination mit quervernetzenden Enzymen für Applikation in GF Backwaren

  Autoren: Denisse Bender, Michelangelo Calicchio, Simon Korn, Stefano D’Amico, Renata Nemeth, Eszter Schall, Kitti Török, Sandor Tömösközi und Regine Schoenlechner

  Event: 2. D-A-CH Tagung für angewandte Getreidewissenschaften 2016

• Year: 2016 -  Bedeutung der Pentosane im Brot

  Autoren: Stefano D'Amico, Denisse Bender und Regine Schönlechner

  Event: 3. DLG-Forum FoodTec - Lebensmittel für Zöliakie- und Glutenintoleranz- Betroffene

• Year: 2016 -  Charakterisierung von Pentosanisolaten für Applikation in glutenfreien GF Backwaren

  Autoren: Bender Denisse, Michelangelo Calicchio, Simon Korn, Renata Nemeth, Stefano D’Amico, Eszter Schall, Kitti Török, Sandor Tömösközi und Regine Schoenlechner

  Event: ÖGE Jahrestagung 2016 - Hot Spots in der Ernährung

• Year: 2016 -  Rheological characterization of rye bran arabinoxylans and oxidizing enzymes to form a stable hemicellulose network for application in gluten-free bread

  Autoren: Denisse Bender, Michelangelo Calicchio, Simon Korn, Renata Nemeth, Stefano D‘Amico, Kitti Török , Sandor Tömösközi and Regine Schönlechner

  Event: 30th EFFoST International Conference 2016 - Targeted Technologies for Sustainable Food Systems

• Year: 2015 -  Hydrokolloide in glutenfreien Backwaren

  Autoren: Bender, D.; D'Amico, S.; Schönlechner, R.

  Event: 1. D-A-CH Tagung der Arbeitsgemeinschaft Getreideforschung AGF für angewandte Getreidewissenschaften gemeinsam mit ICC-Schweiz und ICC-Austria 2015