Anna-Sophie Hager

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

Anna-Sophie Hager, Anika Wolter, Fritz Jacob et al. · Journal of Cereal Science · 2012 · 294 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +7

Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Anna-Sophie Hager, Elke K. Arendt · Food Hydrocolloids · 2013 · 292 citations

Food Chemistry, Health Sciences, Agricultural Economics +6

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Anna-Sophie Hager, Anika Wolter, Mariko Czerny et al. · European Food Research and Technology · 2012 · 266 citations

Gluten-free Nutrition, Food Analysis, Agricultural Economics +7

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

Anna-Sophie Hager, Liam A. M. Ryan, Clarissa Schwab et al. · European Food Research and Technology · 2010 · 194 citations

Food Chemistry, Food Structure, Glycobiology +6

In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread

Anika Wolter, Anna-Sophie Hager, Emanuele Zannini et al. · Journal of Cereal Science · 2013 · 153 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +10