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  1. 1
    Reversed-Phase HPLC Characterization and Quantification and Antioxidant Capacity of the Phenolic Acids and Flavonoids Extracted From Eight Varieties of Sorghum Grown in Austria

    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

    Published 2021-11-01
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  2. 2
    Sprouting Time Affects Sorghum (<i>Sorghum bicolor</i> [L.] Moench) Functionality and Bread-Baking Performance

    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

    Published 2021-09-01
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  3. 3
    Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

    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

    Published 2021-04-01
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