Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review by Rubina Rumler, Regine Schönlechner

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Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria by Sofia Speranza, Rebecca Knechtl, Ragnar Witlaczil, Regine Schönlechner

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Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder by Monika Wójcik, Renata Różyło, Regine Schönlechner, Mary Violet Berger

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Multiple Techno-Functional Characteristics of <i>Leuconostoc</i> and Their Potential in Sourdough Fermentations by Denise C. Müller, Sandra Mischler, Regine Schönlechner, Susanne Miescher Schwenninger

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Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties by Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, Dariusz Dziki

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Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein by Ampaka Mafu, Sunantha Ketnawa, Suphat Phongthai, Regine Schönlechner, Saroat Rawdkuen

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Sprouting Time Affects Sorghum (<i>Sorghum bicolor</i> [L.] Moench) Functionality and Bread-Baking Performance by Gaetano Cardone, Rubina Rumler, Sofia Speranza, Alessandra Marti, Regine Schönlechner

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Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties by Rossella Caporizzi, Regine Schönlechner, Stefano D’amico, Carla Severini, Antonio Derossi

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The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb by Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, Tibor Abonyi, Regine Schönlechner, Radomir Lásztity

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Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns by Denise C. Müller, Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger, Regine Schönlechner

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Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling by Rubina Rumler, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jäger, Regine Schönlechner

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Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein by Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schönlechner, Parichat Thipchai, Suphat Phongthai

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Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread by Suphat Phongthai, Nuttapon Singsaeng, Rossarin Nhoo-ied, Thipubol Suwannatrai, Regine Schönlechner, Kridsada Unban, Warinporn Klunklin, Thunnop Laokuldilok, Yuthana Phimolsiripol, Saroat Rawdkuen

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