Emmerich Berghofer

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Rutrada Sompong, Susanne Siebenhandl‐Ehn, Gertrud Linsberger‐Martin et al. · Food Chemistry · 2010 · 575 citations

Food Chemistry, Black Rice Varieties, Agricultural Chemistry +5

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

Antioxidative properties and stability of ethanolic extracts of Holy basil and Galangal

T. Juntachote, Emmerich Berghofer · Food Chemistry · 2005 · 224 citations

Polyphenolics, Holy Basil, Medicine +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

Towards a new gliadin reference material–isolation and characterisation

R. van Eckert, Emmerich Berghofer, Paul J. Ciclitira et al. · Journal of Cereal Science · 2006 · 203 citations

Carbohydrate-protein Interaction, Glycobiology, Molecular Biology +1