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Suchbegriffe: baking, . Treffer: 13

** = Publikationen gelistet in SCI/SSCI (veröffentlicht im Web of Science)
* = Publikationen in sonstigen peer-reviewten Journalen (ggf. noch nicht im WoS veröffentlicht)
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** Rumler, R; Bender, D; Schonlechner, R Sorghum and its potential for the Western diet.

J CEREAL SCI. 2022; 104, 103425 WoS FullText FullText_BOKU


** Farkas, A; Szepesvari, P; Nemeth, R; Bender, D; Schoenlechner, R; Tomoskozi, S Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems.

J CEREAL SCI. 2021; 101, 103292 WoS FullText FullText_BOKU

** Rumler, R; Schonlechner, R Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review.

FOODS. 2021; 10(6), 1392 WoS PubMed FullText FullText_BOKU


** Bender, D; Schonlechner, R Innovative approaches towards improved gluten-free bread properties.

J CEREAL SCI. 2020; 91, 102904 WoS FullText FullText_BOKU

** Michel, S; Loschenberger, F; Sparry, E; Ametz, C; Burstmayr, H Mitigating the impact of selective phenotyping in training populations on the prediction ability by multi-trait pedigree and genomic selection models.

PLANT BREEDING. 2020; 139(6): 1067-1075. WoS FullText FullText_BOKU


** Bender, D; Gratz, M; Vogt, S; Fauster, T; Wicki, B; Pichler, S; Kinner, M; Jager, H; Schoenlechner, R Ohmic Heating-a Novel Approach for Gluten-Free Bread Baking.

FOOD BIOPROCESS TECH. 2019; 12(9): 1603-1613. WoS FullText FullText_BOKU


** Frauenlob, J; Scharl, M; DxxxAmico, S; Schoenlechner, R Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM).

CEREAL CHEM. 2018; 95(3): 367-372. WoS FullText FullText_BOKU


** Huber, R; Kalss, G; Schoenlechner, R; Waffle Production: Influence of Baking Plate Material on Sticking of Waffles..

J Food Sci. 2017; 82(1):61-68 WoS PubMed FullText FullText_BOKU

** Knapp, S; Brabant, C; Oberforster, M; Grausgruber, H; Hiltbrunner, J Quality traits in winter wheat: Comparison of stability parameters and correlations between traits regarding their stability.

J CEREAL SCI. 2017; 77: 186-193. WoS FullText FullText_BOKU


** Schoenlechner, R; Szatmari, M; Bagdi, A; Tomoskozi, S Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase.

LWT-FOOD SCI TECHNOL. 2013; 51(1): 361-366. WoS FullText FullText_BOKU


** Grausgruber, H; Miesenberger, S; Schoenlechner, R; Vollmann, J Influence of dough improvers on whole-grain bread quality of einkorn wheat.

ACTA ALIMENT. 2008; 37(3): 379-390. WoS FullText FullText_BOKU


** Wang, JH; Wieser, H; Pawelzik, E; Weinert, J; Keutgen, AJ; Wolf, GA Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat.

EUR FOOD RES TECHNOL. 2005; 220(5-6): 552-559. WoS FullText FullText_BOKU


** Grausgruber, H., Kreuzmayr, A.E., Ruckenbauer, P. Evaluation of the breadmaking quality of Austrian-grown wheats using an automatic home-bakery.

Cereal Research Communications, 29, 421-428 WoS

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