Regine Schönlechner

Lectures

• 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 -  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 -  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 -  Proteins - nutritional and technological challenges, food fortification.

  Autoren: Regine Schönlechner

  Event: Vortrag für Firma Bühler

• Year: 2023 -  “Potential of alternative and climate-smart grains for bakery products in Europe”.

  Autoren: Regine Schönlechner

  Event: XXIII Polish National Scientific Conference on "Progress in Production Engineering"

• Year: 2023 -  Effect of pomelo albedo dietary fiber on the quality of bread.

  Autoren: Phimolsiripol, Y., Regine Schönlechner

  Event: 4th International Electronic Conference on Foods.

• 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 -  Zugabe von mikronisierter Haferspelze zu glutenfreien (GF) Backwaren

  Autoren: Eleonora Charlotte Pichler, Regine Schönlechner, Renata Różyło, Dariusz Dziki, Michał Świeca

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

• Year: 2023 -  Addition of micronized oat husk to gluten-free bread baked by Ohmic heating

  Autoren: Eleonora Charlotte Pichler, Regine Schönlechner, Renata Różyło, Dariusz Dziki, Michał Świeca

  Event: 6th International Symposium on Gluten-Free

• 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 -  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 -  Mit Sorghum gegen Klimasorgen

  Autoren: Rubina Rumler, Alfred Mar, Regine Schönlechner

  Event: BACKWARENTRADITION FÜR DIE ZUKUNFT - Getreidetechnologietag

• 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 -  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 -  Fallbeispiel Getreide - Vom rohen Korn zum genußfertigen Brot

  Autoren: Rubina Rumler, Regine Schönlechner, Alfred Mar

  Event: ÖGE meets BOKU ÖGE Jahrestagung 2022 - Food Processing - Vom Feld bis zur Zelle

• Year: 2022 -  Community assembly and temporal dynamics of diverse sourdough microbial communities

  Autoren: Piller, TM; Zwirzitz, B; Rumler, R; Schönlechner, R; Domig, KJ;

  Event: 18th International Symposium on Microbial Ecology 2022

• Year: 2022 -  3 Jahre Projekt Klimatech: Erkenntnisse und Ausblick

  Autoren: Rubina Rumler

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

• Year: 2022 -  FFG Projekt Klimatech: Mit Sorghum gegen Klimasorgen

  Autoren: Rumler, R; Schönlechner, R; Mar, A;

  Event: Getreidetechnologietag LC OÖ und LC NÖ 2022

• Year: 2022 -  USE OF MICRONIZED OAT HUSK FOR THE PRODUCTION OF HIGH-FIBER WHEAT BREAD.

  Autoren: Renata Różyło, Regine Schönlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michał Świeca

  Event: SIZ2022

• Year: 2022 -  Pseudogetreide

  Autoren: Regine Schönlechner

  Event: FH Wädenswil, CH, Modul Wertschöpfungskette Backwarenm, Vortrag

• 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 -  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 -  Ernährungswissenschaften 2022 – Wo stehen wir? Welche Rolle spielt die Lebensmittelverarbeitung?

  Autoren: Karl-Heinz Wagner und Regine Schönlechner

  Event: ÖGE Jahrestagung 2022 “ÖGE MEETS BOKU“ Food Processing – Vom Feld bis zur Zelle“ (Hoch) Verarbeitete Lebensmittel und ihre Rolle für die menschliche und planetare Gesundheit, )

• Year: 2022 -  Fallbeispiele derLebensmittelverarbeitung: Fallbeispiel Getreide - Vom rohen Korn zum genussfertigen Brot.

  Autoren: Alfred Mar, Rubina Rumler, Regine Schönlechner

  Event: ÖGE Jahrestagung “ÖGE MEETS BOKU“ Food Processing – Vom Feld bis zur Zelle“ (Hoch) Verarbeitete Lebensmittel und ihre Rolle für die menschliche und planetare Gesundheit.

• Year: 2021 -  Impact of Climate Change on the Cereal and Baking Sector – challenges and potential strategies from a European perspective

  Autoren: Regine Schönlechner

  Event: 2nd International Conference on Biotechnology and Food Sciences (INCOBIFS)

• Year: 2021 -  EFFECTS OF SPECIES, BREEDING AND ENVIRONMENTAL CONDITIONS ON ESSENTIAL WHEAT PROTEINS.

  Autoren: Lisa CALL, Mathias KAPELLER, Heinrich GRAUSGRUBER, Elisabeth REITER, Regine SCHOENLECHNER, Stefano D’AMICO

  Event: 16th ICC Cereal and Bread Congress 2021

• Year: 2021 -  Sorghum und Hirse in der europäischen Getreide- und Backwarenindustrie - erste Ergebnisse aus dem Projekt Klimatech.

  Autoren: Rumler, R; Schönlechner; R

  Event: 7. D-A-CH-Tagung für angewandte Getreidewissenschaften 2021

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

  Autoren: Rubina Rumler, Denisse Bender, Regine Schönlechner

  Event: 7th Whole Grain Summit

• Year: 2021 -  Sorghum sprouting: effects on starch and protein functionality and on sorghum-enriched bread baking.

  Autoren: Cardone G, R. Schönlechner, Marti A

  Event: 35th EFFoST International Conference 2021 Healthy Individuals, Resilient Communities, and Global Food Security

• Year: 2021 -  DEVELOPMENT OF GLUTEN-FREE BREAD WITH RED QUINOA FLOUR USING THE MIXTURE DESIGN APPROACH.

  Autoren: Julio Vidaurre-Ruiz; Francisco Salas-Valerio; Regine Schoenlechner; Ritva Repo-Carrasco-Valencia

  Event: 16th ICC Cereal and Bread Congress 2021

• 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 -  Sorghum und Hirse in der europäischen Getreide- und Backwarenindustrie - erste Ergebnisse aus dem Projekt Klimatech

  Autoren: Rubina Rumler, Regine Schönlechner

  Event: 7. D-A-CH-Tagung für angewandte Getreidewissenschaften 2021

• 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: 2021 -  Pflanzliche Fleischersatzprodukte

  Autoren: Regine Schönlechner

  Event: ÖGE Jahrestagung 70 JAHRE ÖGE „THE PAST, THE PRESENT AND THE FUTURE“,

• Year: 2021 -  Current Challenges and Future Prospects for Cereal and Pseudocereals

  Autoren: Regine Schönlechner

  Event: 2nd Congreso Internacional de Cereales, Leguminosas y Afines. (English/Spanish)

• Year: 2020 -  Are ‘ancient wheats’ and old landraces better digestible?

  Autoren: D'Amico S., Call L., Fraberger V., Reiter E., Schönlechner R., Grausgruber H.

  Event: Breeding for resilience against biotic and abiotic stresses, 71. Jahrestagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs

• Year: 2020 -  Impact of environmental conditions on the occurrence of ATIs in bread wheat

  Autoren: Call L., Haider E., Reiter E., Flamm C., Schoenlechner R., Grausgruber H., D'Amico S.

  Event: 70. Tagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs 2019

• Year: 2019 -  Einfluss der Umweltbedingungen auf antinutritive Inhaltsstoffe im Weizen

  Autoren: Call, L; Grausgruber, H; Schoenlechner, R; Reiter, E; Flamm, C; D'Amico, S

  Event: 5. ICC DACH Tagung 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: 2019 -  Alternative Proteine in der Lebensmittelverarbeitung.

  Autoren: Regine Schönlechner

  Event: Fachtagung des Netzwerkes „Food Security.at“ – Eiweiß – Baustein des Lebens. Ernährung Füttuerung, Versorgung.

• 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 -  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: 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 -  REFERENCE MATERIAL DEVELOPMENT FOR GLUTEN QUANTIFICATION.

  Autoren: Bugyi Zs., Schall E., Hajas L., Török K., Scherf K., D’Amico S., Schoenlechner R., Koehler P., Poms R., Tömösközi S.

  Event: 5th International Symposium on Gluten-Free Cereal Products and Beverages GF 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 -  REFERENCE MATERIAL DEVELOPMENT FOR GLUTEN QUANTIFICATION

  Autoren: Bugyi Zs., Schall E., Hajas L., Török K., Scherf K., D’Amico S., Schoenlechner R., Koehler P., Poms R., Tömösközi S.

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

• Year: 2019 -  Technologie und Fettforschung – aktuelle Herausforderungen – von TFS-frei bis Palmölfrei.

  Autoren: Regine Schönlechner

  Event: ÖGE Smposium 2019 – Fette Fakten: Neue Studienerkenntnisse zu Fetten und Speiseölen – Problemfelder & präventives Potential.

• Year: 2019 -  DETERMINATION OF AMYLASE-TRYPSIN INHIBITORS IN WHEAT

  Autoren: Lisa Call, Elisabeth Reiter, Irmengard Strnad, Gisela Wenger-Oehn, Heinrich Grausgruber, Regine Schoenlechner, Stefano D’Amico

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  EFFECT OF TARA GUM AND XANTHAN GUM ON STARCH BASED GLUTEN FREE DOUGH PROPERTIES AND BREAD QUALITY.

  Autoren: Vidaurre-Ruiz JM, Regine Schoenlechner R., Repo-Carrasco-V RA

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

• Year: 2019 -  Alternative Proteinquellen - Marketing oder Wissenschaft?

  Autoren: Regine Schoenlechner

  Event: Nutrition-Congress 2019 Ernährung – „Gewissheit“ im Fluss! 18.Dreiländertagung der Arbeitsgemeinschaft für Klinische Ernährung (AKE), Deutsche Gesellschaft für Ernährungsmedizin (DGEM) und Gesellschaft für Klinische Ernährung der Schweiz (GESKES)

• Year: 2019 -  DEVELOPMENT OF A GLUTEN REFERENCE MATERIAL.

  Autoren: Sándor Tömösközi, Eszter Schall, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török, Katharina Scherf, Stefano D’Amico, Regine Schoenlechner, Peter Koehler, Roland Poms

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  Exploiting genetic diversity in wheat breeding to improve the nutritional value

  Autoren: Grausgruber H., Call L., D'Amico S., Reiter E., Böhmdorfer S., Schönlechner R.

  Event: Wheat diversity & human health

• Year: 2019 -  Impacts of Triticum species and breeding on wheat protein composition

  Autoren: Call, L; Kapeller, M; Grausgruber, H; Reiter, E; Schoenlechner, R; D'Amico, S

  Event: 4. Linzer Kontaminantentagung 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 -  Determination of Amylase-Trypsin-Inhibitors in Wheat

  Autoren: Call, L; Reiter, E; Strnad, I; Wenger-Oehn, G; Grausgruber, H; Schoenlechner, R; D'Amico, S

  Event: 19th ICC Conference 2019 - Science meets Technology

• Year: 2019 -  Alternative Proteinquellen - Marketing oder Wissenschaft?

  Autoren: Regine Schönlechner

  Event: Nutrition-Congress 2019 Ernährung – „Gewissheit“ im Fluss! 18.Dreiländertagung der Arbeitsgemeinschaft für Klinische Ernährung (AKE), Deutsche Gesellschaft für Ernährungsmedizin (DGEM) und Gesellschaft für Klinische Ernährung der Schweiz (GESKES)

• Year: 2019 -  Regine Schönlechner (2019) Technologie und Fettforschung – aktuelle Herausforderungen – von TFS-frei bis Palmölfrei.

  Autoren: Regine Schönlechner

  Event: ÖGE Smposium 2019 – Fette Fakten: Neue Studienerkenntnisse zu Fetten und Speiseölen – Problemfelder & präventives Potential.

• Year: 2019 -  Desarrollo de fideos sin gluten y sin huevo con harinas de granos andinos.

  Autoren: LAURA DEL ROSARIO LINARES GARCÍA, Regine Schönlechner, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet

  Event: III Congreso Nacional de Innovaciones Agroindustriales de Productos Andinos y Amazonicos, 23-24. Abril, UNALM, Lima, Peru

• 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 -  DEVELOPMENT OF A GLUTEN REFERENCE MATERIAL.

  Autoren: Sándor Tömösközi, Eszter Schall, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török, Katharina Scherf, Stefano D’Amico, Regine Schoenlechner, Peter Koehler, Roland Poms

  Event: In: ICC International, 19th ICC Conference 2019 “Science meets Technology”

• Year: 2019 -  DESARROLLO DE PANES LIBRES DE GLUTEN CON HARINA DE QUINUA PASANKALLA UTILIZANDO EL ENFOQUE DEL DISEÑO DE MEZCLAS.

  Autoren: Vidaurre-Ruiz J.M; Salas-Valerio W.F; Schönlechner R; Repo-Carrasco-Valencia R

  Event: Congreso Mundial de Quinua 2019

• Year: 2019 -  Development of a reference material for gluten analysis

  Autoren: S. Tömösközi, E. Schall, L. Hajas, Zs. Bugyi, K. Török, K. Scherf, S. D’Amico, R. Schoenlechner, P. Koehler, R. Poms

  Event: 3rd MoniQA International Symposium - Food Fraud Prevention and Effective Food Allergen Management

• Year: 2019 -  Alternative Proteine in der Lebensmittelverarbeitung.

  Autoren: Regine Schönlechner

  Event: Fachtagung des Netzwerkes „Food Security.at“ – Eiweiß – Baustein des Lebens. Ernährung Füttuerung, Versorgung.

• Year: 2018 -  Characterization of Amylase-Trypsin Inhibitors (ATIs) of different Wheat Genotypes by MALDI-TOF Mass Spectroscopy

  Autoren: D’Amico, S; Call, L; Reiter, E; Grausgruber, H; Domig, K; Schönlechner, R;

  Event: 2nd International MoniQA Symposium on Food Fraud Prevention and Effective Food Allergen Management 2018

• 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 -  Improved reference materials for gluten analysis. [Poster]

  Autoren: 12. Katharina Scherf, Eszter Schall, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török, Stefano D’Amico, Regine Schoenlechner, Peter Koehler, Roland Poms, Sándor Tömösközi

  Event: 2nd International MoniQA Symposium on Food Fraud Prevention and Effective Food Allergen Management 2018

• Year: 2018 -  Die reinste Chemie! Was machen Zusatzstoffe in unserem Essen? Wien, Austria.

  Autoren: Regine Schönlechner

  Event: Skeptics in the pub,

• Year: 2018 -  Palmöl/fett aus der Sicht der Technologie

  Autoren: Regine Schönlechner

  Event: Forum.ernährung heute im Dialog: Reden wir über Palmöl

• Year: 2018 -  Zucker und Salzreduktion in der Lebensmitteltechnologie - Grenzen und Möglichkeiten

  Autoren: Schönlechner Regine

  Event: ÖGE Symposium 2018 - Die Spitze der Pyramide - Alles über Zucker, Zuckerarten, Süßungsmittel und Salz

• 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: 2018 -  Neueste Forschungen im Bereich der Getreidetechnologie: Hydrokolloide in glutenfreien Backwaren“

  Autoren: Regine Schönlechner

  Event: Fachkonferenz Forum Feine Backwaren

• Year: 2018 -  Gluten-free product development with pseudocereals

  Autoren: Schönlechner Regine

  Event: Seminario – Taller VINCULANDO LA ACADEMIA CON LA INDUSTRIA: INNOVACIÓN CON GRANOS ANDINOS Y PRODUCTOS SIN GLUTEN

• 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 -  Enzymatic assay for the determination of amylase-trypsin inhibitor activity in wheat

  Autoren: Call, L; Reiter, E; D'Amico, S; Wenger-Oehn, G; Grausgruber, H; Schoenlechner, R

  Event: FoodTech Congress 2018

• Year: 2018 -  Modern Ready-to-Eat Products from Pseudocereals

  Autoren: Schönlechner Regine

  Event: Sorghum in the 21st Century - Food, Feed and Fuel in a Rapidly Changing World.

• Year: 2018 -  Möglichkeiten zur Bestimmung von Fruktanen in Weizen

  Autoren: Call, L; D'Amico, S; Reiter, E; Schoenlechner, R;

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

• Year: 2018 -  Ability of waxy wheat or waxy barley to replace hydrocolloids in wheat bread

  Autoren: Maria Kohler, Perry KW Ng, Regine Schoenlechner

  Event: AACCI Annnual Meeting 2018

• Year: 2018 -  Occurence of amylase-trypsin-hinhibitors in Austrian wheats and their trypsin inhibition

  Autoren: D'Amico S., Call L., Reiter E., Schoenlechner R., Grausgruber H.

  Event: LACC/IGW, 4th ICC Latin American Cereal Conference

• Year: 2018 -  Amylase-Trypsin-Inhibitoren (ATIs) in Österreichischen Weizen

  Autoren: D’Amico, S; Call, L; Wenger-Oehn, G; Reiter, E; Schönlechner, R; Grausgruber, H;

  Event: 7. Frühjahrestagung des Weihenstephaner Instituts für Getreideforschung WIG 2018

• Year: 2018 -  Use of hydrocolloids in the preparation of gluten-free products.

  Autoren: Schönlechner Regine

  Event: Seminario – Taller VINCULANDO LA ACADEMIA CON LA INDUSTRIA: INNOVACIÓN CON GRANOS ANDINOS Y PRODUCTOS SIN GLUTEN

• 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 -  Towards the development of a new gluten reference material

  Autoren: Sandor Tömösközi, Livia Hajas, Eszter Schall, Katharina Scherf, Zsuzsanna Bugyi, Kitti Török, Stefano D'Amico, Regine Schoenlechner, Peter Koehler, Roland E. Poms

  Event: LACC4 - 4th ICC Latin American Cereals Conference

• Year: 2018 -  Development of a reference material for gluten detection

  Autoren: Tömösközi, S; Bugyi, Z; Hajas, L; Schall, E; Török, K; Scherf, K; D’Amico, S; Schoenlechner, R; Koehler, P; Poms, R;

  Event: Symposium on Frontiers in Food Allergy and Allergen Risk Assessment and Management ILSI Europe 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 -  Food Trend: Pseudogetreide- „Mehr Schein als Sein“

  Autoren: Schönlechner Regine

  Event: Getreidetechnologietag 2018 - Das Leben ist zu kurz für schlechtes Brot

• Year: 2018 -  Lebensmittelproduktion - Was macht Palmöl so beliebt & können wir darauf verzichten?

  Autoren: Regine Schönlechner

  Event: Lebensmittel Cluster Oberösterreich, Expertentalk - Palmöl in aller Munde.

• 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 -  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 -  Food Trend: Pseudogetreide- „Mehr Schein als Sein“

  Autoren: Schönlechner Regine

  Event: Getreidetechnologietag 2018 - Das Leben ist zu kurz für schlechtes Brot

• 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 -  Weizensensitivität und Amylase-Trypsin- Inhibitoren - was steckt dahinter?

  Autoren: Stefano D‘Amico, Lisa Call, Elisabeth Reiter, GiselaWenger-Öhn, Heinrich Grausgruber und Regine Schönlechner

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

• Year: 2018 -  Development of a gluten reference material suitable for gluten analytical methods

  Autoren: Eszter Schall, Lívia Hajas, Kitti Török, Zsuzsanna Bugyi, Katharina Scherf, Stefano D’Amico, Regine Schönlechner, Peter Koehler, Roland Poms, Sándor Tömösközi

  Event: Meeting of the Working Group on Prolamin Analysis and Toxicity

• Year: 2017 -  Composition of dietary fibre in different wheat species and varieties from Austria

  Autoren: Call, L; D'Amico, S; Reiter, E; Grausgruber, H; Schoenlechner, R;

  Event: Wole Grain Summit 2017

• Year: 2017 -  Brot, Backwaren und (Gluten-)Unverträglichkeit.

  Autoren: Schönlechner Regine

  Event: IMH - Fachkonferenz Gemeinschaftsverpflegung

• Year: 2017 -  ATIs und FODMAPS in Weizengebäck

  Autoren: D’Amico, S; Call, L; Reiter, E; Grausgruber, H; Wenger-Oehn, G; Schoenlechner, R;

  Event: 3. D-A-CH Tagung für angewandte Getreidewissenschaften 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 -  Sauerteigtechnologie von glutenfreien Teigen - Selektion von geeigneten Starterkulturen

  Autoren: Schönlechner Regine

  Event: 3. D-A-CH Tagung für angewandte Getreidewissenschaften 2017

• Year: 2017 -  Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen

  Autoren: Frauenlob, J; Tatschl, E; D'Amico, S; Schoenlechner, R;

  Event: 31. Detmolder Studientage

• 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 -  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 -  Vollkorngetreide und Backwaren

  Autoren: Schönlechner Regine und Alfred Mar

  Event: ÖGE Symposium 2017 - BALLASTSTOFFE

• Year: 2017 -  Ballaststoffzusammensetzung alter und moderner österreichischer Weizensorten.

  Autoren: Lisa Call, Stefano D’Amico, Elisabeth Reiter, Heinrich Grausgruber und Regine Schönlechner

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

• Year: 2017 -  L’utilizzo del 3D- printing per lo sviluppo di snack personalizzati a base di cereali per la salute delle donne.

  Autoren: Rossella Caporizzi, Antonio Derossi, Regine Shönlechner,Carla Severini

  Event: 11 Convegno AISTEC 2017 - I CEREALI per un sistema agroalimentare di qualitá

• 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 -  Sauerteigtechnologie von glutenfreien Teigen - Selektion von geeigneten Starterkulturen

  Autoren: Schönlechner, R

  Event: 3. D-A-CH Tagung für angewandte Getreidewissenschaften 2017

• Year: 2017 -  Waxy Wheat in TK-Backwaren + Einsatz des RVA zur Viskositätsmessungen von Brotkrume

  Autoren: Frauenlob, J; Nava, M; Betak, M; D'Amico, S; Schönlechner, R;

  Event: 3. D-A-CH Tagung für angewandte Getreidewissenschaften 2017

• Year: 2017 -  Interaction effects of quinoa, kiwicha and tarwi flours on pasting and textural properties using a mixture design approach

  Autoren: Vidaurre-Ruiz JM, Salas-Valerio WF, Schoenlechner R, Repo-arrasco-V. RA

  Event: Cereals 17 -AAACI Annual Meeting

• 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 -  L’utilizzo del 3D- printing per lo sviluppo di snack personalizzati a base di cereali per la salute delle donne

  Autoren: Rossella Caporizzi, Antonio Derossi, Regine Shönlechner,Carla Severini

  Event: 11 Convegno AISTEC 2017 - I CEREALI per un sistema agroalimentare di qualitá

• Year: 2017 -  Vollkorngetreide und Backwaren

  Autoren: Schönlechner Regine und Alfred Mar

  Event: ÖGE Symposium 2017 - BALLASTSTOFFE

• 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 -  Minor cereals: chemical composition, functionality, quality and utilization.

  Autoren: Sandor Tömösközi and Regine Schönlechner

  Event: 19th EuroFoodChem Conference 2017

• Year: 2017 -  SELECTION CRITERIA FOR WHEAT VARIETIES AS BASIS FOR A NEW GLUTEN REFERENCE MATERIAL

  Autoren: Tömösközi, S; Hajas, L; Schall, E;, Scherf, K; Török, K; Koehler, P; D’Amico, S; Schönlechner, R; Poms, R;

  Event: APGC - 1st ICC Asia-Pacific Grain Conference

• Year: 2017 -  Health concerns and market trends drive research efforts of cereal science in the EU

  Autoren: D’Amico, S; Frauenlob, J; Schoenlechner, R;

  Event: APGC - 1st ICC Asia-Pacific Grain Conference

• Year: 2017 -  Minor cereals: chemical composition, functionality, quality and utilization.

  Autoren: Sándor Tömösközi and Regine Schoenlechner (2017)

  Event: 19th EuroFoodChem Conference 2017

• Year: 2017 -  Effect of AX addition and enzyme treatment on the rheological properties of millet dough

  Autoren: Németh Renata, Petra Roznár, Judit Nagy, Regine Schoenlechner, Sándor Tömösközi (2017)

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

• Year: 2017 -  Potential of Coloured Quinoa Varieties - Chemical Composition of Selected White, Black and Red Quinoa Varieties.

  Autoren: Regine Schoenlechner, Ritva Repo-Carrasco-V., Stefano D’Amico, Ester Fellhofer, Sara Zanetti, Luz Rayda Gomez Pando, Eszter Schall, Bernadett Lango, Renata Nemeth, Kitti Török, Sandor Tömösközi.

  Event: The VI World Quinoa Congress and III International Symposium of Andean Grains.

• 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: 2016 -  Novel raw materials and foods for future food supply.

  Autoren: Regine Schoenlechner

  Event: 3rd International Conference on Food and Applied Bioscience

• Year: 2016 -  Zusatzstoffe in der Lebensmitteltechnologie – Fokus Backwaren

  Autoren: Schönlechner R., Alfred Mar

  Event: Jahressymposium des ICC-Austria 2016 - Zusatzstoffe - Fluch oder Segen? Wie geht es weiter mit Backmitteln, carry-over und clean-label?

• 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 -  Glutenfreie Pasta – Einfluss von Rezeptur und Prozessparametern

  Autoren: Regine Schönlechnr

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

• Year: 2016 -  Novel raw materials and foods for future food supply. Thailand, Book of Abstract

  Autoren: Regine Schoenlechner

  Event: 3rd International Conference on Food and Applied Bioscience

• Year: 2016 -  Waffelproduktion: Einfluss von Zutaten auf das AnhaftenAnkleben von Frischeiwaffeln an Backplatten –Teil I & II: Einflüsse von Stärken, Zuckerkomponenten, Fetten, Trennmitteln und Wasser. 15-15 [Poster]

  Autoren: Regina Huber, Regine Schönlechner

  Event: ÖGE Jahrestagung 2016 - Hot Spots in der Ernährung

• Year: 2016 -  Evaluation of raw material selection on performance of gliadin isolates for gluten quantification

  Autoren: D’Amico, S; Schütte, M; Török, K; Tömösközi, S; Schönlechner, R;

  Event: 4th International Symposium on Gluten-Free Cereal Products and Beverages 2016

• Year: 2016 -  Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen

  Autoren: Johannes Frauenlob, Elisabeth Tatschl ,Stefano D’Amico, Regine Schönlechner

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

• Year: 2016 -  Mögliche Strategien in der Lebensmittelversorgung und Lebensmittelverarbeitung der Zukunft

  Autoren: Regine Schönlechner

  Event: SYMPOSIUM 30 Jahre „Angepasste Technologie – Eine Erfolgsgeschichte“

• Year: 2016 -  Influence of freezing technology on quality of pre-fermented frozen dough

  Autoren: Frauenlob Johannes, Elisabeth Tatschl, Stefano D’Amico, Regine Schoenlechne

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

• Year: 2016 -  Frozen bakery - bisherige Projekterkenntnisse

  Autoren: Frauenlob, J; D'Amico, S; Innerkofler, U; Schönlechner, R

  Event: Technologietag Getreide

• Year: 2016 -  Pro & Contra Vegane Ernährung – technologische Aspekte .

  Autoren: Schönlechner Regine

  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 -  Untersuchung der Mehlreifung und deren Einfluss auf TK-Teiglinge Johannes Frauenlob, Edwin Hetebrij, Stefano D’Amico, Regine Schoenlechner

  Autoren: Regine Schoenlechner, Johannes Frauenlob, Edwin Hetebrij, Stefano D’Amico

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

• Year: 2016 -  Influence of wheat flour properties on quality of bread made from pre-fermented frozen dough

  Autoren: Frauenlob Johannes, Stefano D’Amico, Maria Moriano, Regine Schoenlechner

  Event: 15th International Cereal and Bread Congress 2016

• Year: 2016 -  Pro & Contra Vegane Ernährung – technologische Aspekte

  Autoren: Schönlechner Regine

  Event: ÖGE Jahrestagung 2016 - Hot Spots in der Ernährung

• 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 -  Influence of freezing technology on quality of pre-fermented frozen dough

  Autoren: Frauenlob, J; Tatschl, E; D`Amico, S; Schoenlechner, R;

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

• Year: 2016 -  Glutenfreie Pasta – Einfluss von Rezeptur und Prozessparametern

  Autoren: Regine Schönlechner

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

• 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 -  Mögliche Strategien in der Lebensmittelversorgung und Lebensmittelverarbeitung der Zukunft

  Autoren: Schoenlechner Regine

  Event: SYMPOSIUM 30 Jahre „Angepasste Technologie – Eine Erfolgsgeschichte“

• Year: 2016 -  Untersuchung der Mehlreifung und deren Einfluss auf TK-Teiglinge J

  Autoren: Regine Schoenlechner, Johannes Frauenlob, Edwin Hetebrij, Stefano D’Amico

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

• Year: 2016 -  Potential of coloured quinoa varieties – chemical composition of selected white, black and red quinoa varieties

  Autoren: Regine Schoenlechner, Stefano D’Amico, Sandor Tömösközi, Ester Fellhofer, Sara Zanetti, Ritva Repo-Carrasco-V., Luz Rayda Gomez Pando, Renata Nemeth, Kitti Török

  Event: 4th International Symposium on Gluten-Free Cereal Products and Beverages 2016

• Year: 2016 -  Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen

  Autoren: Johannes Frauenlob, Elisabeth Tatschl, Stefano D’Amico, Regine Schönlechner

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

• Year: 2016 -  Influence of wheat flour quality on bread made from pre-fermented frozen dough

  Autoren: Frauenlob, J; Moriano, M; D'Amico, S; Schönlechner, R;

  Event: 15th International Cereal and Bread Congress 2016

• Year: 2016 -  Evaluierung von Weizensorten für TK-Backwaren

  Autoren: D ́Amico, S; Frauenlob, J; Hetebrij, E; Schütte, M; Mar, A; Schönlechner, R;

  Event: 5. Frühjahrstagung des Weihenstephaner Instituts für Getreideforschung WIG 2016

• Year: 2016 -  Improving Quality of Gluten-Free Bread by Addition of Protein Isolate from Rice Bran

  Autoren: Suphat PHONGTHAI, Saroat RAWDKUEN, Stefano D'AMICO, Regine SCHOENLECHNER

  Event: 15th International Cereal and Bread Congress 2016

• Year: 2016 -  Quality Improvement, Shelf-Life Testing and Sensory Evaluation of Gluten-Free Bread Incorporated with Rice Bran Protein Concentrate.

  Autoren: Suphat PHONGTHAI, Saroat RAWDKUEN, Stefano D'AMICO, Regine SCHOENLECHNER

  Event: ISEKI2016 - 4th International ISEKI_Food Conference, 6-8.July, 2016, Vienna, Austria.

• 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: 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: 2015 -  Alternative Parameter und Methoden zur Qualitätsbestimmung von Weizenmehlen

  Autoren: Frauenlob, J; D'Amico, S; Innerkofler, U; Moriano, M; Schönlechner, R; Mar, A

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

• Year: 2015 -  Eignung neuer Weizensorten für TK-Backwaren.

  Autoren: D’Amico, S; Frauenlob, J; Doulfaka, L, Schütte, L; Schoenlechner, R; Mar, A (2015)

  Event: 1. ICC DACH Tagung 2015

• Year: 2015 -  Palmöl – Vor- und Nachteile des multitalentierten Pflanzenöls.

  Autoren: Regine Schönlechner

  Event: ÖGE Jahrestagung 2015

• Year: 2015 -  Alternative Parameter und Methoden zur Qualitätsbestimmung von Weizenmehlen.

  Autoren: Frauenlob, J; D'Amico, S; Innerkofler, U; Moriano, M; Schönlechner, R; Mar, A

  Event: 1. ICC DACH Tagung 2015

• 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

• Year: 2015 -  Gluten-free products – introduction to the challenges faced and potential solutions

  Autoren: Regine Schönlechner

  Event: Centennial Webinar Series der AACC International, Webinar

• Year: 2015 -  Influence of malting on antioxidative properties of buckwheat and anthocyanin coloured wheat

  Autoren: Stefano D’Amico, Simon Hofer, Regine Schönlechner and Heinrich Grausgruber

  Event: C&E Spring Meeting

• Year: 2015 -  Pseudocereals: Can they become mainstream staple foods?

  Autoren: Regine Schoenlechner and Sandor Tömösközi

  Event: AACC Centenniel Meeting 2015,

• Year: 2015 -  Pentosan Isolation from Rye bran for gluten-free products.

  Autoren: Stefano D’Amico, Alexander Mansberger, Sandor Tömösközi and Regine Schönlechner

  Event: Cereals & Europe Spring Meeting 2015

• Year: 2015 -  Effect of high temperature drying on gluten-free pasta properties

  Autoren: Regine Schönlechner

  Event: Anuga FoodTec 2015, DLG Forum Pasta

• Year: 2015 -  Pseudocereals: Can they become mainstream staple foods?

  Autoren: Regine Schoenlechner and Sandor Tömösközi

  Event: AACC Centenniel Meeting 2015,

• Year: 2015 -  Gluten-free products – introduction to the challenges faced and potential solutions.

  Autoren: Regine Schönlechner (2015):

  Event: Centennial Webinar Series der AACC International, Webinar

• Year: 2015 -  Neue und neuartige Rohstoffe und Lebensmittel – von Acai Beeren bis Insekten?

  Autoren: Regine Schönlechner

  Event: BMG Symposium 2015 - Neue Verfahren und Techniken bei der Lebensmittelherstellung und Lebensmittelversorgung

• Year: 2015 -  Optimization of pentosan extraction from rye bran for application in gluten-free breads .

  Autoren: D’Amico S, M Schmatz, F. Chrysathopoulou, R. Nemeth, S.Tömösközi and R. Schoenlechner

  Event: 6th International Dietary Fibre Conference 2015

• Year: 2015 -  Potential of adding isolated pentosans from rye-bran to improve gluten-free bread properties

  Autoren: Regine Schoenlechner, Stefano D’Amico, Mara Lucisano, Manuela Mariotti, Sandor Tömösközi

  Event: 6th International Dietary Fibre Conference 2015 (DF15) "From Fibre Functionality to Health"

• Year: 2015 -  Potential of specialty cereals and pseudocereals in gluten-free dough systems.

  Autoren: Regine Schoenlechner, Stefano D’Amico, Sarah Jungkunz, Bernadett Langó, Sandor Tömösközi

  Event: Cereals & Europe Spring Meeting 2015

• Year: 2015 -  Pentosan Isolation from Rye bran for gluten-free products

  Autoren: Stefano D’Amico, Alexander Mansberger, Sandor Tömösközi and Regine Schönlechner

  Event: Cereals & Europe Spring Meeting 2015

• Year: 2015 -  Optimization of pentosan extraction from rye bran for application in gluten-free breads

  Autoren: D’Amico S, M Schmatz, F. Chrysathopoulou, R. Nemeth, S.Tömösközi and R. Schoenlechner

  Event: 6th International Dietary Fibre Conference 2015

• Year: 2015 -  Potential of specialty cereals and pseudocereals in gluten-free dough systems

  Autoren: Regine Schoenlechner, Stefano D’Amico, Sarah Jungkunz, Bernadett Langó, Sandor Tömösközi

  Event: Cereals & Europe Spring Meeting 2015

• Year: 2015 -  Eignung neuer Weizensorten für TK-Backwaren

  Autoren: D’Amico, S; Frauenlob, J; Doulfaka, L, Schütte, L; Schoenlechner, R; Mar, A;

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

• Year: 2014 -  CARACTERIZACION DE LAS PROPIEDADES FISICAS Y MECANICAS DE EXTRUDADOS DE MAIZ ENRIQUECIDOS CON QUINOA Y CHIA

  Autoren: M. Cueto, A. Farroni, R. Schoenlechner, G. Schleining, M. Buera

  Event: 9th CIBIA Congress 2014

• Year: 2014 -  Qualitätsbewertung von alkoholischen Fertigcocktails (Quality assessment of alcoholic ready-made cocktails)

  Autoren: Monika Schnürer, Thomas Pichler, Regine Schönlechner, Manfred Gössinger (2014)

  Event: ALVA Jahrestagung 2014, Angewandte Forschung - gibt es neue Wege?

• Year: 2014 -  MINT-Fächer in Theorie und Praxis

  Autoren: Schoenlechner R

  Event: BeSt 2014

• Year: 2014 -  Influence of malting process on anti-oxidant properties of cereals and pseudocereals.

  Autoren: D’Amico S, Hofer S, Traugott KS, Schoenlechner R

  Event: International Symposium on Bioactive Compounds in Cereal Grains and Foods

• Year: 2014 -  The composition of whole and refined minor cereal grains, challenges and first results.

  Autoren: Schoenlecher R (2014)

  Event: Healthgrain Forum Workshop - CEREAL FOODS, HEALTH AND SUSTAINABILITY

• Year: 2014 -  Technologische Herausforderungen bei der Herstellung glutenfreier Produkte aus Getreide und Pseudogetreide

  Autoren: Schoenlechner R

  Event: 65. Tagung für Getreidechemie

• Year: 2014 -  Bioactive Compounds in speciality cereals and pseudocereals in comparison to major cereals.

  Autoren: Schoenlechner R, Frank V, D’Amico S, Bagdi A, Balázs G, Tömösközi S

  Event: International Symposium on Bioactive Compounds in Cereal Grains and Foods

• Year: 2014 -  Pentosan isolation from rye bran for gluten-free products

  Autoren: D’Amico S, Tömsközi S, Schoenlechner R

  Event: 2nd International Conference on Food and Applied Bioscience

• Year: 2014 -  Technologische Herausforderungen bei der Herstellung glutenfreier Produkte aus Getreide und Pseudogetreide

  Autoren: Schoenlechner R

  Event: 65. Tagung für Getreidechemie

• Year: 2014 -  A Comparative Study of Functional Properties and In Vitro Digestibility of Protein Isolates from Thailand and Peru Sacha inchi Oil-pressed Cakes

  Autoren: Saroat Rawdkuen, Stefano D’Amico, and Regine Schoenlechner

  Event: The 2nd International Conference on Agriculture and Agro-Industry 2014 (ICAAI2014)

• Year: 2014 -  Update: Trends in Food Science and Technology in Europe (keynote speaker)

  Autoren: Schoenlechner R (2014)

  Event: International Conference on Trends in Food Industry

• Year: 2014 -  Improvement of gluten-free bread by addition of pentosans from rye bran (rye by-product)

  Autoren: Carozzo G, Bessero-Belti V, Schmidt J, Hanz K , Berghofer E, Lucisano M, Mariotti M, D’Amico S, Tömösközi S, Schoenlechner R

  Event: 3rd International ISEKI_Food Conference

• Year: 2014 -  Update: Trends in Food Science and Technology in Europe

  Autoren: Schoenlechner R, Berghofer E

  Event: 2nd International Conference on Food and Applied Bioscience

• Year: 2014 -  PHYSICAL AND MECHANICAL PROPRETIES OF CORN FLOUR EXTRUDATES MIXED WITH CHIA AND QUINOA

  Autoren: M. Cueto, A. Farroni, R. Schoenlechner, G. Schleining, M. Buera

  Event: International Symposium on Bioactive Compounds in Cereal Grains and Foods

• Year: 2013 -  Effect of Decortication on composition of milling fractions of specialty cereals

  Autoren: Blanka Bucsella, Attila Bagdi, Monika Rovacs, Stefano D'Amico, Regine Schönlechner, Sandor Tömösközi

  Event: 17th Eurochem 2013

• Year: 2013 -  FOOD SAFETY ASPECTS OF AMARNATH AND QUINOA

  Autoren: Regine Schoenlechner, Stefano D’Amico, Attila Bagdi, Sandor Tömösközi

  Event: 4th MoniQA International Conference 2013

• Year: 2013 -  Gluten-free pasta - effect of high temperature drying on pasta properties

  Autoren: Jana Mäschle, Stefano D'Amico and Regine Schoenlechner

  Event: 3rd International Symposium on Gluten-free Cereal Products and Beverages GF13 2013

• Year: 2013 -  Effect of high temperature drying on gluten-free pasta properties.

  Autoren: Jana Mäschle, Stefano D'Amico, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  New Approach for Pentosan Isolation from Rye bran

  Autoren: Stefano D’Amico, Alexander Mansberger, Julia Schmidt, Senad Novalin, Sandor Tömösközi and Regine Schönlechner

  Event: 4th MoniQA International Conference 2013

• Year: 2013 -  Nutritional and Functional Properties of Amaranth and Quinoa

  Autoren: Regine Schönlechner

  Event: Universidad La Molina, Lima, Peru, I Congreso Cientifico Internacional de la Quinua y Granos Andinos,

• Year: 2013 -  Effect of high temperature drying on gluten-free pasta properties.

  Autoren: Jana Mäschle, Stefano D'Amico, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  New Approach for Pentosan Isolation from Rye bran

  Autoren: Stefano D’Amico, Alexander Mansberger, Julia Schmidt, Senad Novalin, Sandor Tömösközi and Regine Schönlechner

  Event: 17th EuroFoodChem Conference 2013

• Year: 2013 -  Nutritional and Functional Properties of Amaranth and Quinoa

  Autoren: Regine Schönlechner

  Event: I Congreso Cientifico Internacional de la Quinua y Granos Andinos

• Year: 2013 -  Nutritional and functional properties of amaranth and quinoa.

  Autoren: Schoenlechner R

  Event: International Congress of Quinoa and Andean Grains,

• Year: 2013 -  Novel Approach for pentosan isolation from rye bran

  Autoren: Stefano D'Amico, Alexander Mansberger, Sandor Tömösközi, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2013 -  Novel Approach for pentosan isolation from rye bran.

  Autoren: Stefano D'Amico, Alexander Mansberger, Sandor Tömösközi, Regine Schönlechner

  Event: 17th Eurochem 2013

• Year: 2012 -  Use of specialty and underutilised grain species and pseudocereals for food with increased nutritional value

  Autoren: Regine Schönlechner, Siebenhandl-Ehn Susanne

  Event: 1st India Grains Conference 2012

• Year: 2012 -  EFFECT OF EXTRUSION PROCESS VARIABLES ON SOME PROPERTIES OF EXTRUDED GREEN PLANTAIN FLOUR

  Autoren: C. Sarawonga, K. Sekiguchi, E. Berghofer, P. K.W. Ng, R. Schoenlechner

  Event: 5th International Dietary Fibre Conference 2012

• Year: 2012 -  RICE BRAN ADDITION TO RICE BASED GLUTEN-FREE BREAD

  Autoren: Yuthana Phimolsiripol, Amornrat Mukprasirt and Regine Schönlechner

  Event: 5th International Dietary Fibre Conference 2012

• Year: 2011 -  Weizen oder nicht Weizen, das ist die Frage? Weizenprodukte in Lebensmitteln, bei denen das nicht erwartet wird.

  Autoren: Emmerich Berghofer, Regine Schönlechner

  Event: 2. Symposium Lebensmittel für Zöliakie-Betroffene 2011 - Technologische Herausforderungen

• Year: 2011 -  Properties and Utilisation of Pseudocereals

  Autoren: Regine Schönlechner

  Event: Firmenbesuch, Fa.Nestle, Nestle Research Center 2011

• Year: 2011 -  Globalization in the Food Supply Chain and Its Impact on Nutrition and Health

  Autoren: Berghofer E. und R. Schoenlechner

  Event: 1st Regional Nutrition Conference 2011 - Nutrition Challenges in the Eastern Mediterranean Region EMR

• Year: 2011 -  Vorsicht, Gluten!

  Autoren: Regine Schönlechner

  Event: Fragen des Alltags - Antworten der Wissenschaft, Vortragsreihe der Hauptbücherei am Gürtel in Wien 2011

• Year: 2011 -  Weizen oder nicht Weizen, das ist die Frage? Weizenprodukte in Lebensmitteln, bei denen das nicht erwartet wird

  Autoren: Emmerich Berghofer, Regine Schönlechner

  Event: 2. Symposium Lebensmittel für Zöliakie-Betroffene 2011 - Technologische Herausforderungen

• Year: 2011 -  Arbeitsgruppe LMT - 30 Jahre Forschung unter der Leitung von Emmerich Berghofer

  Autoren: Regine Schönlechner, Susanne Siebenhandl-Ehn, Angelika Petrasch, Gertrud Linsberger-Martin

  Event: International Symposium on Recent Developments in Plant Food Technology - a Tribute to Emmerich Berghofer 2011

• Year: 2011 -  Globalisation in the Food Supply Chain and Its Impact on Nutrition and Health

  Autoren: Berghofer E und Schoenlechner Regine

  Event: 1st Regional Nutrition Conference 2011 - Nutrition Challenges in the Eastern Mediterranean Region EMR

• Year: 2011 -  Characterisation of green cooking banana (plantain) flours for potential food use

  Autoren: C.Sarawong, S.Siebenhandl-Ehn, E.Berghofer, PKW Ng, R.Schoenlechner

  Event: 2nd Latin American ICC Conference on Cereals Nutrition, Biotechnology and Safety 2011 - Keys for Cereal Chain Innovation

• Year: 2011 -  Physicochemical properties and resistant starch formation of extrusion-cooked and drum-dried buckwheat and quinoa flours.

  Autoren: D. Pauwels, R.SCHOENLECHNER, E.Berghofer, PKW Ng

  Event: AACC International Annual Meeting 2011

• Year: 2011 -  Physicochemical properties and resistant starch formation of extrusion-cooked and drum-dried buckwheat and quinoa flours.

  Autoren: D. Pauwels, R.SCHOENLECHNER, E.Berghofer, PKW Ng.

  Event: AACC International Annual Meeting 2011

• Year: 2011 -  Folate Content in Amaranth and Quinoa compared to Cereals and Changes During Processing.

  Autoren: Schoenlechner Regine, Wendner Manuela, Siebenhandl-Ehn Susanne, Berghofer Emmerich

  Event: 2nd Latin American ICC Conference on Cereals Nutrition, Biotechnology and Safety 2011 - Keys for Cereal Chain Innovation

• Year: 2010 -  Effects of millet, amaranth, quinoa, buckwheat and maize on physical properties of gluten-free bread

  Autoren: G. Schleining, J. Lekaviciute, R. Schönlechner

  Event: Open HEALTHGRAIN Conference 2010

• Year: 2010 -  Cereals and pseudocereals for gluten-free foods

  Autoren: Regine Schönlechner

  Event: 2nd International Symposium on Gluten-free Cereal Foods and Beverages 2010

• Year: 2010 -  Cereals and pseudocereals for gluten-free foods

  Autoren: Regine Schoenlechner, Emmerich Berghofer

  Event: 2nd International Symposium on Gluten-free Cereal Foods and Beverages 2010

• Year: 2010 -  Physical, nutritional and sensory properties of cookies, pasta and expanded snack products made of the legumes common white beans, peas and lupines

  Autoren: Linsberger-Martin, G., R. Schönlechner, E. Berghofer

  Event: AACC International Annual Meeting 2010

• Year: 2010 -  Production of bread and pasta from flour blends of wheat and millet (Panicum miliaceum L)

  Autoren: Regine Schoenlechner, Marta Szatmári, Attila Bagdi, Sándor Tömösközi, Emmerich Berghofer

  Event: AACC International Annual Meeting 2010

• Year: 2009 -  Minerals in Food Technology

  Autoren: Berghofer Emmerich, Schönlechner Regine

  Event: Role of Minerals in Food Technology and Nutrition 2009

• Year: 2009 -  Übertragbarkeit von Laborversuchen in den großtechnischen Maßstab als Voraussetzung zur Herstellung innovativer Teigwaren

  Autoren: Berghofer E., M. Burger, G. Linsberger-Martin, R. Schönlechner, S. Siebenhandl-Ehn

  Event: Anuga FoodTec 2009 – DLG-Forum, Taste meets Technology

• Year: 2009 -  Plant genetic resources - A prerequisite for a diverse and healthy diet

  Autoren: Grausgruber H., Vollmann J., Siebenhandl-Ehn S., Schönlechner R., Kinner M., Berghofer E., Preinerstorfer B., Kandler W.

  Event: Agricultural Biodiversity for Nutrition and Health, Round-table-meeting, PolSCA-Polish Science Contact Agency of the Polish Academy of Sciences in Brussels 2009

• Year: 2009 -  Nanoteilchen in Lebensmitteln

  Autoren: Berghofer E., R. Schönlechner

  Event: ÖGE-Jahrestagung 2009 - Gesundheitsförderung, Bedeutung der Lebensmittel- und Ernährungsqualität

• Year: 2008 -  Past, present and future of buckwheat foods

  Autoren: Linsberger G., R. Schoenlechner, G. Zweytick und E. Berghofer

  Event: 13th ICC Cereal and Bread Congress 2008 - Cereals worldwide in the 21st century: present and future, Cerworld 21st

• Year: 2008 -  Comparison of functional properties of isolated amaranth, quinoa, and buckwheat starches

  Autoren: Haghayegh G. H. und R. Schönlechner

  Event: 2008 AACC International Annual Meeting - Diversity of Grains

• Year: 2008 -  Application of near infrared techniques to measure beta-glucan content of cereals

  Autoren: Schmidt J, Gergely S, Schönlechner R, Grausgruber H, Tömösközi S, Salgó A and Berghofer E

  Event: International Scientific Conference on Cereals 2008 - Their products and processing

• Year: 2008 -  Characterisation of isolated Emmer and Einkorn starches

  Autoren: Haghayegh G. H., R. Schoenlechner, E. Berghofer

  Event: 7th European Young Cereals Scientists and Technologists Workshop 2008

• Year: 2008 -  Teigwaren aus Leguminosen

  Autoren: Linsberger G., T. Elobeid, R. Schoenlechner und E. Berghofer

  Event: 23. Durum- und Teigwarentagung 2008

• Year: 2008 -  Evaluation on isolated emmer and einkorn starches

  Autoren: Haghayegh G. H., R. Schönlechner, E. Berghofer

  Event: 18th National Congress on Food Technology 2008

• Year: 2007 -  Malt production from alternative cereals and lentils

  Autoren: Petrasch A., P. Boegl, G. Zweytick, R. Schoenlechner, E. Berghofer

  Event: AACC International Annual Meeting 2007 - Dynamics of Grain Utilization

• Year: 2007 -  Comparison of Functional Properties of Isolated Emmer and Einkorn Wheat Starches.

  Autoren: G.H. Haghayegh, R.Schönlechner, E.Berghofer

  Event: 4th International Congress Flour – Bread 07 and 6th Croatian Congress of Cereal Technologists 2007

• Year: 2007 -  Functional Bread Products – Possibilities and Trends

  Autoren: R. Schoenlechner

  Event: 4th International Congress Flour – Bread 07 and 6th Croatian Congress of Cereal Technologists 2007

• Year: 2007 -  Optimization of amaranth based gluten free bread formula

  Autoren: Schoenlechner R., E. Berghofer, I. Mandala, A. Kiskini, A. Kostaropoulos

  Event: 1st International Symposium on Gluten-Free Cereal Products and Beverages 2007

• Year: 2007 -  Formation Of Resistant Starch And Changes Of Amylose/Amylopectin Ratio In The Indigestible Fraction Of Wheat Flour Bread During Aging

  Autoren: M.Jukic, E.Berghofer, R.Schoenlechner

  Event: 4th International Congress Flour – Bread 07 and 6th Croatian Congress of Cereal Technologists 2007

• Year: 2007 -  "Verarbeitung von pflanzlichen Produkten – Getreidetechnologie" Vorlesung im Rahmen des Lehrganges "Nutritive Medizin"

  Autoren: R. Schönlechner

  Event: Donau-Universität Krems.

• Year: 2007 -  Pseudocereals: Overview

  Autoren: Berghofer E. und R. Schoenlechner

  Event: IFS Workshop 2007 - Traditional grains for low environmental impact and good health

• Year: 2007 -  Amaranth, Quinoa, Buckwheat - Food Processing Aspects.

  Autoren: R.Schoenlechner

  Event: Meeting of the Cereal Science Society 2007

• Year: 2007 -  Comparison of Functional Properties of Isolated Amaranth, Quinoa and Buckwheat Starches

  Autoren: Haghayegh G. H.; R. Schönlechner, E. Berghofer

  Event: 6th European Young Cereal Scientists and Technologists Workshop 2007

• Year: 2007 -  Comparison of Selected Cereals and Pseudocereals Regarding Health Promoting Compounds.

  Autoren: R. Schoenlechner, Tomoskozi S., Nadosi M., Kereztény N., Kazlauskaite Al, Salgo A. and Berghofer E.

  Event: ICC International Conference on Cereals and Cereal Products 2007 – Quality and Safety, New Challenges of World Demand

• Year: 2007 -  New food products from amaranth, quinoa and buckwheat

  Autoren: Regine Schönlechner

  Event: European Seminar -How to Overcome the Impact of the Tobacco Reform

• Year: 2007 -  Innovative food products from amaranth and quinoa

  Autoren: LINSBERGER G., R. Schoenlechner, E. Berghofer

  Event: AACC International Annual Meeting 2007 - Dynamics of Grain Utilization

• Year: 2006 -  Gluten-free breads structural and textural characteristics

  Autoren: IOANNA MANDALA, ATHANASIOS KOSTAROPOULOS, ALEXANDRA KISKINI, IOANNA MANDALA, EMMERICH BERGHOFER, REGINE SCHOENLECHNER

  Event: 4th International Symposium on Food Rheology and Structure 2006

• Year: 2006 -  Production and optimisaiton of bread from wheat and amaranth flour blends

  Autoren: R. Schönlechner, C. Scelsi, M. Mariotti, M. Lucisano, E. Berghofer

  Event: World Grain Summit 2006 - Foods and Beverages

• Year: 2006 -  Vitamine in der Ernährung - eine Einführung

  Autoren: Regine Schönlechner

  Event: Workshop "Vitamine ", R-Biopharm AG

• Year: 2006 -  Innovative Getreideproduktion

  Autoren: Regine Schönlechner

  Event: Symposium 2006 - Getreide - Ernährung - Fitness Innovative Getreideprodukte

• Year: 2005 -  Funktionelle Lebensmittel auf Getreidebasis.

  Autoren: Berghofer E, Schönlechner R

  Event: GDL-Kongress Lebensmitteltechnologie 2005

• Year: 2005 -  Popping of Amaranth using Different Amaranth Varieties.

  Autoren: SCHOENLECHNER R., TÖMÖSKÖZI S., JURACKOVA K., BARACKAI I., DOBOS G., BERGHOFER E.

  Event: 51 Years ICC-Jubilee Conference 1955-2005, Cereals - The Future Challenge

• Year: 2005 -  Effects of Addition of Wheat Flours and Transglutaminase on Pseudocereals-Based Cracker Qualities

  Autoren: Jurackova Katerina, Regine Schoenlechner, E. Berghofer, P.K.W. Ng

  Event: Intensive Programme “Food & Health” (27910-IC-1-2003-1-BE-ERASMUS-IPUC-38)

• Year: 2005 -  Wenig genutzte Getreidearten - Wertvolle Quellen sekundärer Pflanzenstoffe mit gesundheitsfördernder Wirkung

  Autoren: Grausgruber H., Siebenhandl S., Schönlechner R., Ruckenbauer P., Berghofer E.

  Event: 48. Jahrestagung der Gesellschaft für Pflanzenbauwissenschaften 2005 - Wasser und Pflanzenbau - Herausforderungen für zukünftige Produktionssysteme

• Year: 2005 -  Alternative Cereals for Food Processing. Keynote Presentation

  Autoren: SCHOENLECHNER R.

  Event: 4th European Young Cereal Scientists and Technologists Workshop AACC International 2005

• Year: 2005 -  Einsatz von Ballaststoffen in der modernen Lebensmittelindustrie.

  Autoren: BERGHOFER, E und R. SCHÖNLECHNER

  Event: „Was den Bauch bewegt: Prävention – Ernährung – Darmgesundheit“

• Year: 2005 -  Alternative Cereals for Food Processing

  Autoren: Schönlechner R., E. Berghofer

  Event: 5th Croation Congress of Cereal Technologists - Flour-Bread and 3rd International Congress Flour-Bread 2005

• Year: 2005 -  Use of amaranth, quinoa and buckwheat for pasta production.

  Autoren: SCHOENLECHNER, REGINE, K. JURACKOVA, E. BERGHOFER

  Event: International Congress 2005 - Technological Innovation and Enhancement of Marginal Products

• Year: 2005 -  Potential von wenig genutzten Getreidearten für ernährungsphysiologisch wertvolle Lebensmittel

  Autoren: Grausgruber H., Schönlechner R., Scheiblauer J., Siebenhandl S., Ruckenbauer P., Berghofer E.

  Event: Pflanzliche Lebensmittel - die Basis der Ernährung zwischen Qualität und Verbraucherakzeptanz

• Year: 2005 -  Yield and quality of grain amaranth (Amaranthus sp.)

  Autoren: Gimplinger, D. M., A. Zetter, R. Schönlechner, H.-P. Kaul

  Event: 4th European Young Cereal Scientists and Technologists Workshop AACC International 2005

• Year: 2005 -  New raw materials and technologies for healthy cereal foods

  Autoren: Berghofer E., Schoenlechner R., Grausgruber H.

  Event: 50 Years ICC-Jubilee Conference 1955-2005, Cereals - The Future Challenge 2005

• Year: 2005 -  Production of biscuits from wheat/barley flour blends

  Autoren: Schoenlechner R., Lins T., Grausgruber H., Berghofer E.

  Event: 50 Years ICC-Jubilee Conference 1955-2005, Cereals - The Future Challenge 2005

• Year: 2005 -  Herstellung von Keksen aus Pseudocerealien und Leguminosen

  Autoren: Schönlechner, R., Linsberger, G., Berghofer, E.

  Event: GDL-Kongress Lebensmitteltechnologie 2005

• Year: 2005 -  Production of biscuits from the pseudocereals amaranth, quinoa and buckwheat and white bean.

  Autoren: REGINE SCHOENLECHNER, LINSBERGER GERTRUD, KACZYK LUCYNA, EMMERICH BERGHOFER

  Event: 119th AOAC Annual Meeting and Exposition 2005 - Food Allergens Community - Harmonization of Validation Processes for Allergenic Residue Detection Methods

• Year: 2005 -  Production and characterisation of pseudocereals-based crackers.

  Autoren: JURACKOVA K., SCHOENLECHNER R., BERGHOFER E., NG P.K.W.

  Event: 4th European Young Cereal Scientists and Technologists Workshop AACC International 2005

• Year: 2005 -  Kornqualität von Amarant (Amaranthus hypochondriacus, Amaranthus cruentus) in Abhängigkeit von Genotyp und Bestandesdichte

  Autoren: Gimplinger, D.M., R. Schönlechner, H.-P. Kaul

  Event: 48. Jahrestagung der Gesellschaft für Pflanzenbauwissenschaften 2005 - Wasser und Pflanzenbau - Herausforderungen für zukünftige Produktionssysteme

• Year: 2005 -  Physical Properties of Frozen Stored, Gluten-Free Baked Products Before and After Iron Fortification.

  Autoren: A. KISKINI, I. MANDALA, M. KAPSOKEFALOU, A. KOSTAROPOULOS, R. SCHÖNLECHNER, E. BERGHOFER

  Event: Book of Abstract,

• Year: 2005 -  Alternative Cereals for Food Processing

  Autoren: Schönlechner R., E. Berghofer

  Event: 5th Croation Congress of Cereal Technologists - Flour-Bread and 3rd International Congress Flour-Bread 2005

• Year: 2005 -  Effects of Addition of Wheat Flours and Transglutaminase on Pseudocereals-Based Cracker Qualities.

  Autoren: JURACKOVA KATERINA, REGINE SCHOENLECHNER, E. BERGHOFER, P.K.W. NG

  Event: 119th AOAC Annual Meeting and Exposition 2005 - Food Allergens Community - Harmonization of Validation Processes for Allergenic Residue Detection Methods

• Year: 2004 -  Characterisation and functional properties of amaranth flours and protein fractions obtained from different varieties.

  Autoren: TÖMÖSKÖZI S., BARACSKAI I., JURACKOVA K., SCHOENLECHNER R., BERGHOFER E., BATICZ O., VARGA J. AND LÁSZTITY R.

  Event: 2nd ICC Cereal and Bread Congress 2004 - Using cereal science and technology for the benefit of the consumers

• Year: 2004 -  Beta-glucan content of old and modern spring barleys

  Autoren: Grausgruber, H., R. Schoenlechner, V. Zahlner, E. Berghofer, P. Ruckenbauer

  Event: 9th International Barley Genetics Symposium 2004

• Year: 2004 -  Functional properties of bread produced from wheat and barley blends.

  Autoren: SCHOENLECHNER R., L. COLOMBO, E. BERGHOFER, M.A. PAGANI, M. LUCISANO

  Event: ICEF9 - International Congress on Engineering and Food 2004

• Year: 2004 -  Pasta production from pseudocereals amaranth, quinoa and buckwheat.

  Autoren: SCHOENLECHNER, R., K. JURACKOVA AND E. BERGHOFER

  Event: 2nd ICC Cereal and Bread Congress 2004 - Using cereal science and technology for the benefit of the consumers

• Year: 2004 -  Effects of germination on the chemical composition and sensory evaluation of amaranth seeds.

  Autoren: JURACKOVA K., SCHOENLECHNER, R. AND BERGHOFER E.

  Event: 2nd Central European Congress on Food CEFOOD 2004

• Year: 2004 -  Noodles produced from flour blends of wheat and various barley species.

  Autoren: SCHÖNLECHNER R.,H. GRAUSGRUBER, E. BERGHOFER, P.K.W. NG

  Event: AACC/TIA Joint Meeting 2004

• Year: 2004 -  Anreicherung von Weizenbroten mit ß-Glucan durch Zugabe von Gerste.

  Autoren: SCHÖNLECHNER R., H. GRAUSGRUBER und E. BERGHOFER

  Event: GDL-Symposium Gesellschaft Deutscher Lebensmitteltechnologen 2004 - Funktionelle Le-bensmittel – Chancen und technologische Herausforderungen

• Year: 2004 -  Variabilty in chemical composition and biologically active constituents of cereals

  Autoren: Grausgruber, H., J. Scheiblauer, R. Schönlechner, P. Ruckenbauer, E. Berghofer

  Event: 17th EUCARPIA General Congress 2004 - Genetic variation for plant breeding

• Year: 2003 -  Beta-glucan enrichment of wheat bread by adding barley.

  Autoren: SCHÖNLECHNER, R.; L. COLOMBO, E. BERGHOFER; M.A. PAGANI and L. LUCISANO

  Event: AACC Annual Meeting American Association for Cereal Chemists 2003

• Year: 2003 -  Production and properties of amaranth beverages.

  Autoren: Berghofer, E.; R. Schoenlechner, M. Zeiler and G. Zweytick

  Event: AACC Annual Meeting American Association for Cereal Chemists 2003

• Year: 2003 -  Resistant starch and their application in food

  Autoren: SCHÖNLECHNER, R.

  Event: Intensive Programme, Novel and Functional Foods

• Year: 2002 -  Using pseudocereals milling fractions for pasta production.

  Autoren: KOVACS E.T., E. BERGHOFER and R. SCHÖNLECHNER

  Event: ICC Conference 2002 “Novel raw materials, technologies and products – New challenge for the quality control.

• Year: 2002 -  Amaranth and quinoa as alternative raw materials.

  Autoren: SCHÖNLECHNER Regine, E. BERGHOFER

  Event: 1st Central European Congress on Food and Nutrition CEFOOD 2002

• Year: 2002 -  Investigation of the Processing Aspects of the Pseudocereals Amaranth and Quinoa.

  Autoren: SCHÖNLECHNER, R. and E. BERGHOFER

  Event: ICC Conference 2002 “Novel raw materials, technologies and products – New challenge for the quality control.

• Year: 2001 -  Using amaranth milling fractions for pasta production.

  Autoren: KOVACS,E.T., E. BERGHOFER, R. SCHÖNLECHNER and H. GLATTES

  Event: 11th EUROFOODCHEM 2001 - Biolgically-active Phytochemicals in Food.: Analysis, Metabilism, Bioavailability and Function

• Year: 2001 -  Production of Bread Containing the Pseudocereals Amaranth and Quinoa

  Autoren: REGINE SCHOENLECHNER, H. BOGNER AND E. BERGHOFER

  Event: International Wheat Quality Conference 2001

• Year: 2000 -  Emulsifier Interaction in the Structure of Food Products Based on Pseudocereals.

  Autoren: Kovacs, E.T., E. Berghofer, R. Schönlechner and H. Glattes

  Event: 2nd Int. Symposium on Food Rheology and Structure. ISFRS 2000.

• Year: 2000 -  Optimisation of texture of pastas made from the pseudocereals amaranth and quinoa.

  Autoren: SCHÖNLECHNER, R., E. BERHOFER, V. WOLFRUM AND J. DRAUSINGER

  Event: 11th Cereal and Bread Congress 2000 - Cereals, Health and Life

• Year: 2000 -  Comparison of different quinoa varieties for pasta production.

  Autoren: SCHÖNLECHNER, R., E. BERGHOFER, J.RUALES, M. PAREDES AND M. BARBA

  Event: 11th Cereal and Bread Congress 2000 - Cereals, Health and Life

• Year: 1999 -  Processing and testing of pseudoceral based products.

  Autoren: KOVÁCS, E.T., E. BERGHOFER, R. SCHÖNLECHNER, H. GLATTES and J. VARGA

  Event: Book of Abstracts, p. 98

• Year: 1999 -  Production and properties of milling products and pregelatinized flours based on Pseudocereals.

  Autoren: R. SCHÖNLECHNER, BERGHOFER, E., G. NANKA and J. BERGMAIR

  Event: Speciality Crops and Cereal Products. 17th ICC Conference, Book of Abstract. p 82

• Year: 1999 -  Production and Properties of Milling Products Based on Pseudocereals.

  Autoren: NANKA G., E. BERGHOFER, R. SCHÖNLECHNER, J. BERGMAIR

  Event: 12th IGWT Symposium, Quality For the XXIst Century

• Year: 1999 -  Processing effects on the physical and chemical characteristics of Amaranth and Quinoa

  Autoren: SCHÖNLECHNER R., E. BERGHOFER, G. NANKA and J. BERGMAIR

  Event: 30th Meeting of the Commitee of Food Technology and Chemistry of the Polish Academy of Science 1999

• Year: 1999 -  Structure of functional foods of pseudoceral based products.

  Autoren: KOVÁCS, E.T., J. Varga, E. BERGHOFER, R. SCHÖNLECHNER, H. GLATTES

  Event: 6. Tagung für Lebensmittelrheologie

• Year: 1999 -  Processing and testing of pseudoceral based products.

  Autoren: KOVÁCS, E.T., E. BERGHOFER, R. SCHÖNLECHNER, H. GLATTES and J. VARGA

  Event: 10th Euro Food Chem Conference 1999 – A New Challenge for the Food Chemists

• Year: 1999 -  Application of transglutaminase for cereal products.

  Autoren: BERGHOFER, H. BOGNER and R. SCHÖNLECHNER

  Event: Bread technology: Demand of the next century. Book of Abstracts, p 156

• Year: 1998 -  Amaranth und Quinoa – Ernährungswert und Verarbeitungseigenschaften.

  Autoren: BERGHOFER, E.; R. SCHÖNLECHNER; S. ILO, G. NANKA und J. BERGMAIR:

  Event: Workshop der Österr. Gesellschaft für Ernährung „Alternative Getreidearten – Technologie und ernährungsphysiologische Bedeutung.“

• Year: 1998 -  Grain-Amaranth: Nutritive value and potential uses in food industry.

  Autoren: BERGHOFER, E. and Regine SCHÖNLECHNER

  Event: Int. Ass. for Cereal Sc. Techn. 16th ICC Conference „Cereal Science – Its Contribution to Health and Well Beiing“

• Application of transglutaminase for cereal products.

  Autoren: Berghofer, E., Bogner, H., Schönlechner, R.

• Production and Properties of Milling Products Based on Pseudocereals.

  Autoren: Nanka, G., Berghofer, E., Schönlechner, R., Bergmair, J.

• Grain-Amaranth: Nutritive value and potential uses in food industry.

  Autoren: Berghofer, E., Schönlechner, R.

• MODUL 2: Lebensmitteltechnologie, Ernährungs- und Konsumverhalten: Ernährungserhebungen, Verzehr, Lebensmittelverbrauch – wer, wo, was (3 h workshop)

  Autoren: Schönlechner, R

• Processing effects on the physical and chemical characteristics of Amaranth and Quinoa.

  Autoren: Schönlechner R., Berghofer, E., Nanka, G. and Bergmair, J.

• Processing and testing of pseudoceral based products.

  Autoren: Kovács, E.T., Berghofer, E., Schönlechner, R., Glattes, H., Varga, J.

• Comparison of different quinoa varieties for pasta production.

  Autoren: Schönlechner, R., Berghofer, E., Ruales, J., Parades, M., Barba, M.

• Emulsifier Interaction in the Structure of Food Products Based on Pseudocerals.

  Autoren: Kovacs, E., Berghofer, E., Schönlechner, R. and Glattes, H.

• Optimisation of texture of pastas made from the pseudocerals amaranth and quinoa.

  Autoren: Schönlechner, R., Berghofer, E., Wolfrum, V., Drausinger, J.

• Structure of functional Foods of pseudoceral based products.

  Autoren: Kovács, E.T., Varga, J., Berghofer, E., Schönlechner, R. and Glattes, H.

• Processing and testing of pseudoceral based products.

  Autoren: Kovács, E.T., Berghofer, E., Schönlechner, R., Glattes, H., Varga, J.

• Production and properties of milling products and pregelatinized flours based on Pseudocereals.

  Autoren: Berghofer, E., Schönlechner, R., Nanka, G. and Bergmair, J.

• Using Pseudocereals Milling Fractions for Pasta Production.

  Autoren: KOVASCS, E.T., R. SCHÖNLECHNER and E. BERGHOFER: