Regine Schoenlechner

Vienna, 1190, Austria

Last Updated: 09/26/2026

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Found 31 publications

Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability.

Effect of Non-Covalent Interactions on Arabinoxylan-Protein Cross-Linking and Gluten-Free Batter Stability.

Journal: Foods (Basel, Switzerland)

Published: January 09, 2026

Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems.

Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems.

Journal: Journal of agricultural and food chemistry

Published: December 07, 2025

Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments.

Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments.

Journal: Journal of agricultural and food chemistry

Published: April 02, 2025

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.

Journal: Foods (Basel, Switzerland)

Published: January 29, 2025

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.

Journal: Foods (Basel, Switzerland)

Published: August 01, 2023

Comprehensive study of the effect of oat grain germination on the content of avenanthramides.

Comprehensive study of the effect of oat grain germination on the content of avenanthramides.

Journal: Food chemistry

Published: July 19, 2023

Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein.

Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein.

Journal: Foods (Basel, Switzerland)

Published: January 08, 2023

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.

Journal: Foods (Basel, Switzerland)

Published: December 01, 2022

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.

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.

Journal: Plants (Basel, Switzerland)

Published: November 15, 2022

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein.

Journal: Foods (Basel, Switzerland)

Published: June 15, 2022

Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes.

Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes.

Journal: Foods (Basel, Switzerland)

Published: May 23, 2022

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.

Journal: Molecules (Basel, Switzerland)

Published: January 12, 2022

Showing 1-12 of 31

Last Updated: 09/26/2026