Concepedia

Barbara Fretzdorff

BF

6

Publications

200

Citations

6

H-Index

1987

Active since

Affiliations

University of Bonn(Current)

Barbara Fretzdorff is an author at University of Bonn specializing in health sciences, biotechnology, and food engineering.

Top concepts

HealthMedicineMicrobiologyBiotechnologyFood ChemistryFood ProcessingSeed ProcessingFood EngineeringFood FermentationIn Vitro Fermentation

Publications per year

1987–2006

6

Publications

6

Reduction of phytic acid during breadmaking of whole-meal breads

Barbara Fretzdorff, J.‐M. Brümmer · Cereal Chemistry Journal · 1992 · 74 citations

Food Chemistry, Biotechnology, Food Engineering +3

Nutritional value of African yambean (<i>Sphenostylis stenocarpa</i> L): improvement by lactic acid fermentation

Marshall Arebojie Azeke, Barbara Fretzdorff, Hans Buening‐Pfaue et al. · Journal of the Science of Food and Agriculture · 2005 · 52 citations

Nutrition, African Yambean, Food Analysis +19

Comparative effect of boiling and solid substrate fermentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential of African yambean (Sphenostylis stenocarpa L.) seeds

Marshall Arebojie Azeke, Barbara Fretzdorff, Hans Buening‐Pfaue et al. · Food Chemistry · 2006 · 22 citations

Food Fermentation, In Vitro Fermentation, Comparative Effect +9

The effects of twin-screw extrusion cooking on cereal enzymes

Barbara Fretzdorff, K. Seiler · Journal of Cereal Science · 1987 · 22 citations

Cereal Enzymes, Biomanufacturing, Engineering +6

Biodegradation of Oxalic Acid from Spinach Using Cereal Radicles

Thomas Betsche, Barbara Fretzdorff · Journal of Agricultural and Food Chemistry · 2005 · 20 citations

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