Edith K. Hüttner

Recent advances in gluten-free baking and the current status of oats

Edith K. Hüttner, Elke K. Arendt · Trends in Food Science & Technology · 2010 · 102 citations

Food Chemistry, Gluten-free Nutrition, Gluten-free Baking +4

Rheological properties and bread making performance of commercial wholegrain oat flours

Edith K. Hüttner, Fabio Dal Bello, Elke K. Arendt · Journal of Cereal Science · 2010 · 96 citations

Rheological Properties, Food Engineering, Grain Quality +1

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

Edith K. Hüttner, Fabio Dal Bello, Elke K. Arendt · European Food Research and Technology · 2010 · 64 citations

Food Fermentation, Food Spoilage, Lactic Acid Bacteria +6

Fundamental evaluation of the impact of high Hydrostatic Pressure on oat batters

Edith K. Hüttner, Fabio Dal Bello, Kaisa Poutanen et al. · Journal of Cereal Science · 2009 · 50 citations

Chemical Engineering, High Hydrostatic Pressure, Engineering +6

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour

Edith K. Hüttner, Fabio Dal Bello, Elke K. Arendt · European Food Research and Technology · 2010 · 46 citations

Oat Flour, High Hydrostatic Pressure, Hydrostatic Pressure Treatment +2