Michael Prückler

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

Michael Prückler, Susanne Siebenhandl‐Ehn, Silvia Apprich et al. · LWT · 2013 · 318 citations · Full text

Food Chemistry, Nutrition, Biomanufacturing +15

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

Michael Prückler, Cindy Lorenz, Akihito Endo et al. · Food Microbiology · 2015 · 101 citations

Food Chemistry, Probiotic, Engineering +9

Wheat bran biorefinery – A detailed investigation on hydrothermal and enzymatic treatment

Michael Reisinger, Özge Tirpanalan, Michael Prückler et al. · Bioresource Technology · 2013 · 93 citations

Biomanufacturing, Engineering, Wheat Bran Biorefinery +11

A comparison between near-infrared (NIR) and mid-infrared (ATR-FTIR) spectroscopy for the multivariate determination of compositional properties in wheat bran samples

Johannes Hell, Michael Prückler, Lukas Danner et al. · Food Control · 2015 · 79 citations

Food Chemistry, Engineering, Infrared Spectroscopy +10

Fermented and extruded wheat bran in piglet diets: impact on performance, intestinal morphology, microbial metabolites in chyme and blood lipid radicals

Manuel Kraler, Karl Schedle, Christiane Schwarz et al. · Archives of Animal Nutrition · 2015 · 27 citations

Nutrition, Food Function, Body Composition +15