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Berghofer, E.
146  results:
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1

Physicochemical and antioxidative properties of red and bla..:

Sompong, R. ; Siebenhandl-Ehn, S. ; Linsberger-Martin, G..
Food Chemistry.  124 (2011)  1 - p. 132-140 , 2011
Link: https://doi.org/10.1016/..
 
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2

Naked barley—Optimized recipe for pure barley bread with su..:

Kinner, M. ; Nitschko, S. ; Sommeregger, J....
Journal of Cereal Science.  53 (2011)  2 - p. 225-230 , 2011
Link: https://doi.org/10.1016/..
 
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3

Environmental and Varietal Influences on the Fatty Acid Com..:

Werteker, M. ; Lorenz, A. ; Johannes, H...
Journal of Agronomy and Crop Science.  196 (2010)  1 - p. 20-27 , 2010
Link: https://doi.org/10.1111/..
 
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4

CONSUMER'S COLOR ACCEPTANCE OF STRAWBERRY NECTARS FROM PURE:

GÖSSINGER, M. ; MAYER, F. ; RADOCHA, N....
Journal of Sensory Studies.  24 (2009)  1 - p. 78-92 , 2009
Link: https://doi.org/10.1111/..
 
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5

Comparison of Different Types of NIR Instruments in Ability..:

Schmidt, J. ; Gergely, S. ; Schönlechner, R....
Cereal Chemistry.  86 (2009)  4 - p. 398-404 , 2009
Link: https://doi.org/10.1094/..
 
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6

The effect of dried galangal powder and its ethanolic extra..:

Juntachote, T. ; Berghofer, E. ; Siebenhandl, S..
LWT - Food Science and Technology.  40 (2007)  2 - p. 324-330 , 2007
Link: https://doi.org/10.1016/..
 
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7

Antioxidative effect of added dried Holy basil and its etha..:

Juntachote, T. ; Berghofer, E. ; Siebenhandl, S..
Food Chemistry.  100 (2007)  1 - p. 129-135 , 2007
Link: https://doi.org/10.1016/..
 
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8

Towards a new gliadin reference material–isolation and char..:

van Eckert, R. ; Berghofer, E. ; Ciclitira, P.J....
Journal of Cereal Science.  43 (2006)  3 - p. 331-341 , 2006
Link: https://doi.org/10.1016/..
 
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9

The antioxidative properties of Holy basil and Galangal in ..:

Juntachote, T. ; Berghofer, E. ; Siebenhandl, S..
Meat Science.  72 (2006)  3 - p. 446-456 , 2006
Link: https://doi.org/10.1016/..
 
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10

Exploitation of Convenience Food in View of a Diet Diversif..:

, In: Forum of Nutrition; Diet Diversification and Health Promotion,
Berghofer, E. - p. 112-123 , 2005
Link: https://doi.org/10.1159/..
 
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11

FUNCTIONAL PROPERTIES OF FOOD PRODUCTS FROM PURPLE WHEAT:

, In: Using Cereal Science and Technology for the Benefit of Consumers,
Berghofer, E. ; Kreilmayr, I. ; Rogenhofer, M.. - p. 344-348 , 2005
Link: https://doi.org/10.1533/..
 
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12

Antioxidative properties and stability of ethanolic extract..:

JUNTACHOTE, T ; BERGHOFER, E
Food Chemistry.  92 (2005)  2 - p. 193-202 , 2005
Link: https://doi.org/10.1016/..
 
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13

PASTA PRODUCTION FROM THE PSEUDOCEREALS AMARANTH, QUINOA AN..:

, In: Using Cereal Science and Technology for the Benefit of Consumers,
Schoenlechner, R. ; Jurackova, K. ; Berghofer, E. - p. 74-81 , 2005
Link: https://doi.org/10.1533/..
 
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14

Kinetics of Lysine and Other Amino Acids Loss During Extrus..:

Ilo, S. ; Berghofer, E.
Journal of Food Science.  68 (2003)  2 - p. 496-502 , 2003
Link: https://doi.org/10.1111/..
 
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15

Extrusion Cooking of Rice Flour and Amaranth Blends:

Ilo, S. ; Liu, Y. ; Berghofer, E.
LWT - Food Science and Technology.  32 (1999)  2 - p. 79-88 , 1999
Link: https://doi.org/10.1006/..
 
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