Your account is not claimed yet. You can sign up with ORCID to claim your account.

Regine Schoenlechner (Regine Schönlechner)

ORCID

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 16

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Microorganisms

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schoenlechner, Parichat Thipchai, Suphat Phongthai
Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods (Basel, Switzerland) 12 (4) (2023)
Rubina Rumler, Denisse Bender, Regine Schoenlechner
Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains. Plants (Basel, Switzerland) 12 (3) (2023)
Rossella Caporizzi, Regine Schoenlechner, Stefano D'Amico, Carla Severini, Antonio Derossi
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods (Basel, Switzerland) 12 (3) (2023)
Regine Schoenlechner, Denisse Bender, Stefano D'Amico, Mathias Kinner, Sandor Tömösközi, Ram Yamsaengsung
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum. Foods (Basel, Switzerland) 12 (16) (2023)
Rubina Rumler, Denisse Bender, Regine Schoenlechner
Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains. Plants (Basel, Switzerland) 12 (3) (2023)
Rubina Rumler, Denisse Bender, Regine Schoenlechner
Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains. Plants (Basel, Switzerland) 12 (3) (2023)
Rossella Caporizzi, Regine Schoenlechner, Stefano D'Amico, Carla Severini, Antonio Derossi
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods (Basel, Switzerland) 12 (3) (2023)
Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schoenlechner, Parichat Thipchai, Suphat Phongthai
Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods (Basel, Switzerland) 12 (4) (2023)
Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schoenlechner, Parichat Thipchai, Suphat Phongthai
Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods (Basel, Switzerland) 12 (4) (2023)
Saroat Rawdkuen, Stefano D'Amico, Regine Schoenlechner
Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi ( Plukenetia volubilis L.) Oil Press-Cakes. Foods (Basel, Switzerland) 11 (13) (2022)
Ampaka Mafu, Sunantha Ketnawa, Suphat Phongthai, Regine Schoenlechner, Saroat Rawdkuen
Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein. Foods (Basel, Switzerland) 11 (14) (2022)
Monika Wójcik, Renata Różyło, Regine Schoenlechner, Arkadiusz P Matwijczuk, Dariusz Dziki
Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties. Molecules (Basel, Switzerland) 27 (5) (2022)
Denise C Müller, Sandra Mischler, Regine Schoenlechner, Susanne Miescher Schwenninger
Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations. Microorganisms 9 (8) (2021)
Gaetano Cardone, Rubina Rumler, Sofia Speranza, Alessandra Marti, Regine Schoenlechner
Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods (Basel, Switzerland) 10 (10) (2021)
Rubina Rumler, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jäger, Regine Schoenlechner
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling. Foods (Basel, Switzerland) 10 (4) (2021)
Rubina Rumler, Regine Schoenlechner
Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review. Foods (Basel, Switzerland) 10 (6) (2021)

Regine Schoenlechner.css-eqlu8i{font-size:small;padding-left:4px;} (Regine Schönlechner)

Publication Activity (10 Years)

Top Topics

Top Venues

Regine Schoenlechner (Regine Schönlechner)