Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka von Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., Berghofer, E.

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Antioxidative properties and stability of ethanolic extracts of Holy basil and Galangal von Juntachote, T., Berghofer, E.

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The antioxidative properties of Holy basil and Galangal in cooked ground pork von Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F.

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The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork von Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F.

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Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation von Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F.

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Naked barley—Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims von Kinner, M., Nitschko, S., Sommeregger, J., Petrasch, A., Linsberger-Martin, G., Grausgruber, H., Berghofer, E., Siebenhandl-Ehn, S.

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Towards a new gliadin reference material–isolation and characterisation von van Eckert, R., Berghofer, E., Ciclitira, P.J., Chirdo, F., Denery-Papini, S., Ellis, H.J., Ferranti, P., Goodwin, P., Immer, U., Mamone, G., Méndez, E., Mothes, T., Novalin, S., Osman, A., Rumbo, M., Stern, M., Thorell, L., Whim, A., Wieser, H.

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Environmental and Varietal Influences on the Fatty Acid Composition of Rapeseed, Soybeans and Sunflowers von Werteker, M, Lorenz, A, Johannes, H, Berghofer, E, Findlay, C.S

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Kinetics of colour changes during extrusion cooking of maize grits von Ilo, S., Berghofer, E.

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Comparison of Different Types of NIR Instruments in Ability to Measure β‐Glucan Content in Naked Barley von Schmidt, J., Gergely, S., Schönlechner, R., Grausgruber, H., Tömösközi, S., Salgó, A., Berghofer, E.

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Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits von Ilo, S., Berghofer, E.

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CONSUMER'S COLOR ACCEPTANCE OF STRAWBERRY NECTARS FROM PUREE von GÖSSINGER, M., MAYER, F., RADOCHA, N., HÖFLER, M., BONER, A., GROLL, E., NOSKO, E., BAUER, R., BERGHOFER, E.

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Extrusion Cooking of Rice Flour and Amaranth Blends von Ilo, S., Liu, Y., Berghofer, E.

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The Effect of Extrusion Operating Conditions on the Apparent Viscosity and the Properties of Extrudates in Twin-Screw Extrusion Cooking of Maize Grits von Ilo, S., Tomschik, U., Berghofer, E., Mundigler, N.

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Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley von Siebenhandl, Susanne, Grausgruber, Heinrich, Pellegrini, Nicoletta, Del Rio, Daniele, Fogliano, Vincenzo, Pernice, Rita, Berghofer, Emmerich

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Effect of Thermal Treatment on the Quality of Cloudy Apple Juice von Krapfenbauer, Gottfried, Kinner, Mathias, Gössinger, Manfred, Schönlechner, Regine, Berghofer, Emmerich

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Antioxidative properties of faba bean-, soybean-and oat tempeh von Berghofer, E., Grzeskowiak, B., Mundigler, N., Sentall, W. B., Walcak, J.

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Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum von Kayodé, A. P. Polycarpe, Nout, M. J. Rob, Linnemann, Anita R, Hounhouigan, Joseph D, Berghofer, Emmerich, Siebenhandl-Ehn, Susanne

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application of response surface methodology to the production of phenolic extracts of lemon grass, galangal, holy basil and rosemary von Juntachote, T, Berghofer, E, Bauer, F, Siebenhandl, S

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Kinetics of thermomechanical destruction of thiamin during extrusion cooking von Ilo, S. (Universitat fur Bodenkultur Wien, Vienna, Austria.), Berghofer, E

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