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Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes.
Food Funct. 2020 May 1;11(5):4732-4751. doi: 10.1039/d0fo00671h. Epub 2020 May 17.
Food Funct. 2020.
PMID: 32417873
Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes.
Hoehnel A, Bez J, Amarowicz R, Arendt EK, Zannini E.
Hoehnel A, et al.
J Sci Food Agric. 2022 Sep;102(12):4977-4987. doi: 10.1002/jsfa.10994. Epub 2020 Dec 25.
J Sci Food Agric. 2022.
PMID: 33280110
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Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile.
Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E, Arendt EK.
Hoehnel A, et al.
J Sci Food Agric. 2022 Sep;102(12):5000-5010. doi: 10.1002/jsfa.11015. Epub 2020 Dec 30.
J Sci Food Agric. 2022.
PMID: 33314156
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Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients.
Hoehnel A, Salas García J, Coffey C, Zannini E, Arendt EK.
Hoehnel A, et al.
J Sci Food Agric. 2022 Sep;102(12):5055-5064. doi: 10.1002/jsfa.11204. Epub 2021 Apr 3.
J Sci Food Agric. 2022.
PMID: 33709392
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Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products.
Ispiryan L, Heitmann M, Hoehnel A, Zannini E, Arendt EK.
Ispiryan L, et al. Among authors: hoehnel a.
J Agric Food Chem. 2019 Apr 17;67(15):4384-4392. doi: 10.1021/acs.jafc.9b00382. Epub 2019 Apr 9.
J Agric Food Chem. 2019.
PMID: 30915837
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Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications.
Hoehnel A, Bez J, Sahin AW, Coffey A, Arendt EK, Zannini E.
Hoehnel A, et al.
Foods. 2020 Nov 20;9(11):1706. doi: 10.3390/foods9111706.
Foods. 2020.
PMID: 33233728
Free PMC article.
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Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics.
Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK.
Boeck T, et al. Among authors: hoehnel a.
Foods. 2022 Jul 7;11(14):2013. doi: 10.3390/foods11142013.
Foods. 2022.
PMID: 35885256
Free PMC article.
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