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Pichler Eleonora Charlotte

Scientific publications from BOKU scientists, especially those which are published in SCI / SSCI journals, or in other refereed journals, proceedings, monographs as well as articles in collected volumes are listed under PUBLICATIONS.

Publications with special focus on transfer of knowledge ("social impact") to practitioners as well as the interested public can be found under the menu item:

>> Transfer of Knowledge


** = Publications listed in SCI/SSCI - Journals (published in Web of Science)
* = peer-reviewed publication (not listed in SCI/SSCI)
Only: Full paper/article, Review, Proceedings Paper

= Open Access - Publications

 

2023

Journal Articles

** Rozylo, R; Schonlechner, R; Pichler, EC; Dziki, D; Matwijczuk, A; Biernacka, B; Swieca, M Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics.

FOOD CHEM. 2023; 428, 136782 WoS PubMed FullText FullText_BOKU

2022

Conference & Workshop Proceedings, Paper, Abstract

Eleonora Charlotte Pichler, Rubina Rumler, Denisse Bender, Regine Schönlechner (2022): Baking properties of different sorghum varieties grown in Austria. [Poster]
[10th International Symposium on Recent Advances in Food Analysis RAFA 2022, Prague, Czech Republic, 06.09.2022 - 09.09.2022]

In: Jana Pulkrabová, Monika Tomaniová, Stefan van Leeuwen, Michel Nielen and Jana Hajšlová , BOOK OF ABSTRACTS - 10th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS; ISBN: 978-80-7592-138-3

Renata Różyło, Regine Schönlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michał Świeca (2022): USE OF MICRONIZED OAT HUSK FOR THE PRODUCTION OF HIGH-FIBER WHEAT BREAD..
[SIZ2022, Warsawa, June 29-30 2022.]

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