Concepedia

Regine Schöenlechner

RS

52

Publications

2.9K

Citations

30

H-Index

2000

Active since

Affiliations

BOKU University(Current)

Budapest University of Technology and Economics

University of Milan

Mae Fah Luang University

Austrian Agency for Health and Food Safety

Regine Schöenlechner is an author at BOKU University specializing in food chemistry, health sciences, and food quality.

Top concepts

Food ChemistryHealthFood QualityFood EngineeringFood TechnologyAgricultural EconomicsEngineeringNutritionFood ProcessingIn Vitro Fermentation

Publications per year

2000–2023

52

Publications

52

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Chonthira Sarawong, Regine Schöenlechner, Ken Sekiguchi et al. · Food Chemistry · 2013 · 291 citations

Food Chemistry, Food Analysis, Extrusion Cooking +6

Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner et al. · Food Chemistry · 2017 · 226 citations

Food Chemistry, Nutrition, Biochemistry +6

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

Regine Schöenlechner, Julian Drausinger, Veronika Ottenschlaeger et al. · Plant Foods for Human Nutrition · 2010 · 209 citations

Food Chemistry, Agricultural Chemistry, Functional Properties +2

Effects of protein enrichment on the properties of rice flour based gluten-free pasta

Suphat Phongthai, Stefano D’Amico, Regine Schöenlechner et al. · LWT · 2017 · 158 citations

Food Chemistry, Protein Enrichment, Rice Flour +4

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

Yuthana Phimolsiripol, Amornrat Mukprasirt, Regine Schöenlechner · Journal of Cereal Science · 2012 · 138 citations

Food Chemistry, Engineering, Agricultural Economics +7

Rows per page

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