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Search Items: bread, . hits: 52

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** Schoenlechner, R; Bender, D; D"Amico, S; Kinner, M; Tömösközi, S; Yamsaengsung, R; Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum..

Foods. 2023; 12(16): WoS PubMed PUBMED Central FullText FullText_BOKU

** Waziiroh, E; Bender, D; Jager, H; Schonlechner, R Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties.

INT J FOOD SCI TECH. 2023; 58(2): 595-609. WoS FullText FullText_BOKU


** Ghorbani, M; Konvalina, P; Neugschwandtner, RW; Kopecky, M; Amirahmadi, E; Bucur, D; Walkiewicz, A Interaction of Biochar with Chemical, Green and Biological Nitrogen Fertilizers on Nitrogen Use Efficiency Indices.

AGRONOMY-BASEL. 2022; 12(9), 2106 WoS FullText FullText_BOKU

** Pacher, N; Burtscher, J; Johler, S; Etter, D; Bender, D; Fieseler, L; Domig, KJ Ropiness in Bread-A Re-Emerging Spoilage Phenomenon.

FOODS. 2022; 11(19), 3021 WoS PubMed FullText FullText_BOKU

** Wachowska, U; Sulyok, M; Wiwart, M; Suchowilska, E; Kandler, W; Krska, R The application of antagonistic yeasts and bacteria: An assessment of in vivo and under field conditions pattern of Fusarium mycotoxins in winter wheat grain.

FOOD CONTROL. 2022; 138, 109039 WoS FullText FullText_BOKU

** Waziiroh, E; Schoenlechner, R; Jaeger, H; Brusadelli, G; Bender, D Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking.

EUR FOOD RES TECHNOL. 2022; 248(4): 1021-1034. WoS FullText FullText_BOKU

** Wojcik, M; Rozylo, R; Schoenlechner, R; Matwijczuk, A; Dziki, D Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.

MOLECULES. 2022; 27(5), 1574 WoS PubMed FullText FullText_BOKU


** Cardone, G; Rumler, R; Speranza, S; Marti, A; Schoenlechner, R Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance.

FOODS. 2021; 10(10), 2285 WoS PubMed 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

** Cuesta, F; Tovar, C; Llambi, LD; Gosling, WD; Halloy, S; Carilla, J; Muriel, P; Meneses, RI; Beck, S; Ulloa-Ulloa, C; Yager, K; Aguirre, N; Vinas, P; Jacome, J; Suarez-Duque, D; Buytaert, W; Pauli, H Thermal niche traits of high alpine plant species and communities across the tropical Andes and their vulnerability to global warming.

J BIOGEOGR. 2020; 47(2): 408-420. WoS FullText FullText_BOKU

** Jagermeyr, J; Robock, A; Elliott, J; Muller, C; Xia, LL; Khabarov, N; Folberth, C; Schmid, E; Liu, WF; Zabel, F; Rabin, SS; Puma, MJ; Heslin, A; Franke, J; Foster, I; Asseng, S; Bardeen, CG; Toon, OB; Rosenzweig, C A regional nuclear conflict would compromise global food security.

P NATL ACAD SCI USA. 2020; 117(13): 7071-7081. WoS PubMed FullText FullText_BOKU

** Mencin, M; Abramovic, H; Vidrih, R; Schreiner, M Acrylamide levels in food products on the Slovenian market.

FOOD CONTROL. 2020; 114, 107267 WoS FullText FullText_BOKU

** Phongthai, S; Singsaeng, N; Nhoo-ied, R; Suwannatrai, T; Schonlechner, R; Unban, K; Klunklin, W; Laokuldilok, T; Phimolsiripol, Y; Rawdkuen, S Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.

FOODS. 2020; 9(7), 942 WoS PubMed FullText FullText_BOKU


** Kambach, S; Lenoir, J; Decocq, G; Welk, E; Seidler, G; Dullinger, S; Gegout, JC; Guisan, A; Pauli, H; Svenning, JC; Vittoz, P; Wohlgemuth, T; Zimmermann, NE; Bruelheide, H Of niches and distributions: range size increases with niche breadth both globally and regionally but regional estimates poorly relate to global estimates.

ECOGRAPHY. 2019; 42(3): 467-477. WoS FullText FullText_BOKU

** Michel, S; Loschenberger, F; Hellinger, J; Strasser, V; Ametz, C; Pachler, B; Sparry, E; Burstmayr, H Improving and Maintaining Winter Hardiness and Frost Tolerance in Bread Wheat by Genomic Selection.

FRONT PLANT SCI. 2019; 10, 1195 WoS PubMed FullText FullText_BOKU

** Primavera, M; Heiss, AG; Valamoti, MS; Quarta, G; Masieri, M; Fiorentino, G Inside sacrificial cakes: plant components and production processes of food offerings at the Demeter and Persephone sanctuary of Monte Papalucio (Oria, southern Italy).

ARCHAEOL ANTHROP SCI. 2019; 11(4): 1273-1287. WoS FullText FullText_BOKU

** Vidaurre-Ruiz, J; Matheus-Diaz, S; Salas-Valerio, F; Barraza-Jauregui, G; Schoenlechner, R; Repo-Carrasco-Valencia, R Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread.

EUR FOOD RES TECHNOL. 2019; 245(7): 1347-1355. WoS FullText FullText_BOKU


** Bender, D; Fraberger, V; Szepasvari, P; DxxxAmico, S; Tomoskozi, S; Cavazzi, G; Jager, H; Domig, KJ; Schoenlechner, R Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

EUR FOOD RES TECHNOL. 2018; 244(6): 1037-1046. WoS PubMed PUBMED Central 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


** Bartkiene, E; Bartkevics, V; Pugajeva, I; Krungleviciute, V; Mayrhofer, S; Domig, K Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation.

INT J FOOD SCI TECH. 2017; 52(6): 1473-1482. WoS FullText FullText_BOKU

** Bartkiene, E; Bartkevics, V; Pugajeva, I; Krungleviciute, V; Mayrhofer, S; Domig, K The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread.

LWT-FOOD SCI TECHNOL. 2017; 80: 43-50. WoS FullText FullText_BOKU

** Marti, A; Cardone, G; Nicolodi, A; Quaglia, L; Pagani, MA Sprouted wheat as an alternative to conventional flour improvers in bread-making.

LWT-FOOD SCI TECHNOL. 2017; 80: 230-236. WoS FullText FullText_BOKU


** Bartkiene, E; Schleining, G; Krungleviciute, V; Zadeike, D; Zavistanaviciute, P; Dimaite, I; Kuzmaite, I; Riskeviciene, V; Juodeikiene, G Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.).

LWT-FOOD SCI TECHNOL. 2016; 72: 544-551. WoS FullText FullText_BOKU

** Kirchheimer, B; Schinkel, CCF; Dellinger, AS; Klatt, S; Moser, D; Winkler, M; Lenoir, J; Caccianiga, M; Guisan, A; Nieto-Lugilde, D; Svenning, JC; Thuiller, W; Vittoz, P; Willner, W; Zimmermann, NE; Horandl, E; Dullinger, S A matter of scale: apparent niche differentiation of diploid and tetraploid plants may depend on extent and grain of analysis.

J BIOGEOGR. 2016; 43(4): 716-726. WoS FullText FullText_BOKU

** Phongthai, S; D'Amico, S; Schoenlechner, R; Rawdkuen, S Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties.

J CEREAL SCI, 72, 38-45; ISSN 0733-5210 WoS FullText FullText_BOKU

** Rabitsch, W; Graf, W; Huemer, P; Kahlen, M; Komposch, C; Paill, W; Reischutz, A; Reischutz, PL; Moser, D; Essl, F Biogeography and ecology of endemic invertebrate species in Austria: A cross-taxon analysis.

BASIC APPL ECOL. 2016; 17(2): 95-105. WoS FullText FullText_BOKU


** Heiss, AG; Pouget, N; Wiethold, J; Delor-Ahu, A; Le Goff, I Tissue-based analysis of a charred flat bread (galette) from a Roman cemetery at Saint-Memmie (Dep. Marne, Champagne-Ardenne, north-eastern France).

J ARCHAEOL SCI. 2015; 55: 71-82. WoS FullText FullText_BOKU

** Prückler, M; Lorenz, C; Endo, A; Kraler, M; Dürrschmid, K; Hendriks, K; Soares da Silva, F; Auterith, E; Kneifel, W; Michlmayr, H; Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread..

Food Microbiol. 2015; 49:211-219 WoS PubMed FullText FullText_BOKU


** Bartkiene, E; Schleining, G; Juodeikiene, G; Vidmantiene, D; Krungleviciute, V; Rekstyte, T; Basinskiene, L; Stankevicius, M; Akuneca, I; Ragazinskiene, O; Maruska, A The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread.

LWT-FOOD SCI TECHNOL. 2014; 56(2): 445-450. WoS FullText FullText_BOKU

** Mansberger, A; DxxxAmico, S; Novalin, S; Schmidt, J; Tomoskozi, S; Berghofer, E; Schoenlechner, R Pentosan extraction from rye bran on pilot scale for application in gluten-free products.

FOOD HYDROCOLLOID. 2014; 35: 606-612. WoS FullText FullText_BOKU

** Nussbaumer, T; Kugler, KG; Schweiger, W; Bader, KC; Gundlach, H; Spannagl, M; Poursarebani, N; Pfeifer, M; Mayer, KFX chromoWIZ: a web tool to query and visualize chromosome-anchored genes from cereal and model genomes.

BMC PLANT BIOL. 2014; 14: WoS FullText FullText_BOKU

** Sarawong, C; Gutierrez, ZR; Berghofer, E; Schoenlechner, R Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content.

INT J FOOD SCI TECH. 2014; 49(8): 1825-1833. WoS FullText FullText_BOKU


** Bartkiene, E; Schleining, G; Rekstyte, T; Krungleviciute, V; Juodeikiene, G; Vaiciulyte-Funk, L; Maknickiene, Z Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality.

INT J FOOD SCI TECH. 2013; 48(12): 2613-2620. WoS FullText FullText_BOKU

** Kugler, KG; Siegwart, G; Nussbaumer, T; Ametz, C; Spannagl, M; Steiner, B; Lemmens, M; Mayer, KF; Buerstmayr, H; Schweiger, W; Quantitative trait loci-dependent analysis of a gene co-expression network associated with Fusarium head blight resistance in bread wheat (Triticum aestivum L.)..

BMC Genomics. 2013; 14:728 WoS PubMed PUBMED Central FullText FullText_BOKU

** Scazzina, F; Siebenhandl-Ehn, S; Pellegrini, N The effect of dietary fibre on reducing the glycaemic index of bread..

Br J Nutr. 2013; 109(7):1163-1174 WoS PubMed 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

** Thomsen, IK; Schweinzer, A; Friedel, JK; Samson, MF; Carcea, M; Narducci, V; Turfani, V; Askegaard, M; Surbock, A; Freyer, B; Heinzinger, M; Olesen, JE Management Effects on Quality of Organically Grown Winter Wheat.

AGROECOL SUST FOOD. 2013; 37(2): 172-192. WoS FullText FullText_BOKU


** De Boevre, M; Di Mavungu, JD; Maene, P; Audenaert, K; Deforce, D; Haesaert, G; Eeckhout, M; Callebaut, A; Berthiller, F; Van Peteghem, C; De Saeger, S Development and validation of an LC-MS/MS method for the simultaneous determination of deoxynivalenol, zearalenone, T-2-toxin and some masked metabolites in different cereals and cereal-derived food.

FOOD ADDIT CONTAM A. 2012; 29(5): 819-835. WoS FullText FullText_BOKU

** Dullinger, S; Willner, W; Plutzar, C; Englisch, T; Schratt-Ehrendorfer, L; Moser, D; Ertl, S; Essl, F; Niklfeld, H Post-glacial migration lag restricts range filling of plants in the European Alps.

GLOBAL ECOL BIOGEOGR. 2012; 21(8): 829-840. WoS FullText FullText_BOKU

** Phimolsiripol, Y; Mukprasirt, A; Schoenlechner, R Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran.

J CEREAL SCI. 2012; 56(2): 389-395. WoS FullText FullText_BOKU


** Kinner, M; Nitschko, S; Sommeregger, J; Petrasch, A; Linsberger-Martin, G; Grausgruber, H; Berghofer, E; Siebenhandl-Ehn, S Naked barley-Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims.

J CEREAL SCI. 2011; 53(2): 225-230. WoS FullText FullText_BOKU


** Buksa, K; Nowotna, A; Praznik, W; Gambus, H; Ziobro, R; Krawontka, J The role of pentosans and starch in baking of wholemeal rye bread.

FOOD RES INT. 2010; 43(8): 2045-2051. WoS FullText FullText_BOKU

** Schoenlechner, R; Mandala, I; Kiskini, A; Kostaropoulos, A; Berghofer, E Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth.

INT J FOOD SCI TECHNOL. 2010; 45(4): 661-669. WoS FullText FullText_BOKU

** Vendl, O; Crews, C; MacDonald, S; Krska, R; Berthiller, F Occurrence of free and conjugated Fusarium mycotoxins in cereal-based food..

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010; 27(8):1148-1152 WoS PubMed FullText FullText_BOKU

** Yamsaengsung, R; Schoenlechner, R; Berghofer, E The effects of chickpea on the functional properties of white and whole wheat bread.

INT J FOOD SCI TECHNOL. 2010; 45(3): 610-620. WoS FullText FullText_BOKU


** Penker, M Mapping and measuring the ecological embeddedness of food supply chains.

GEOFORUM. 2006; 37(3): 368-379. WoS FullText FullText_BOKU


** Grausgruber H., Schöggl G., Ruckenbauer P. Investigations on the validity of the micro-extensigraph method to measure rheological properties of wheat doughs..

European Food Research and Technology 214, 79-82 WoS FullText FullText_BOKU


** Lafferty, J., T. Lelley, T. Introduction of high molecular weight glutenin subunits 5+10 for the improvement of the breadmaking quality of hexaploid triticale..

Plant Breeding, 120, 33-38 WoS


** Grausgruber, H; Oberforster, M; Werteker, M; Ruckenbauer, P; Vollmann, J Stability of quality traits in Austrian-grown winter wheats.

FIELD CROP RES. 2000; 66(3): 257-267. WoS


** Salhofer, K. Efficient support policy for a highly subsidising, and small country The case of Austrian bread grains market..

Die Bodenkultur, 46, 2, 177-190 WoS


** Kazman, E. M., Lelley, T. Rapid incorporation of D-genome chromosomes into A and/or B genome of hexaploid triticale..

Plant Breeding, 113, 89-98 WoS

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