Concepedia
Statistics
Publications
16
Citations
1.3K
H-Index
13
Active since
2001
Affiliations
Technische Universität Berlin(Current)
Ain Shams University
Institute for Food and Environmental Research
Eindhoven University of Technology
B. Senge is an author at Technische Universität Berlin specializing in food science, agriculture, and rheology.
Publications per year
2001–2014
Rheological properties of rice dough for making rice bread
Hema P. Sivaramakrishnan, B. Senge, P. K. Chattopadhyay · Journal of Food Engineering · 2003 · 361 citations
Agriculture, Food Science, Cereal Science +14
Dough rheology and bread quality of wheat–chickpea flour blends
Idriss Mohammed, Ahmed Abdelrahman, B. Senge · Industrial Crops and Products · 2011 · 287 citations
Agriculture, Food Science, Cereal Science +12
Effects of chickpea flour on wheat pasting properties and bread making quality
Insaf Hassan Ahmed Mohammed, Ahmed Abdelrahman, B. Senge · Journal of Food Science and Technology · 2012 · 136 citations · Full text
Agriculture, Agronomy, Food Science +9
Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH
Hanna Kastner, Ulrike Einhorn-Stoll, B. Senge · Food Hydrocolloids · 2011 · 135 citations
Pharmacy, Biochemistry, Food Science +16
Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups
ashraf sharoba, B. Senge, H. A. El-Mansy et al. · European Food Research and Technology · 2005 · 93 citations
Agriculture, Food Science, Food Chemistry +11
1–5 of 16