Publications by authors named "Denisse Bender"

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Comparative Characterization of Oxidative Enzymes for Arabinoxylan and Protein Cross-Linking via Ferulic Acid and Tyrosine in Model Systems.
Katharina Hoefler, Ulrich Sukop, Elisabeth Reiter, Denisse Bender, Mario Jekle

J Agric Food Chem· December 2025

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Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions.
Ulrich Sukop, Viktoria Zettel, Carmen Boyaciyan, Regine Schönlecher, Katharina Höfler, Denisse Bender

Food Bioproc Tech· December 2025

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Optimization and Validation of Arabinoxylan Quantification in Gluten-Free Cereals via HPAEC-PAD Based on Design of Experiments.
Katharina Hoefler, Ulrich Sukop, Stefan Scheler, Elisabeth Reiter, Denisse Bender

J Agric Food Chem· April 2025

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Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.
Ulrich Sukop, Katharina Hoefler, Denisse Bender, Stefano D'Amico, Mario Jekle

Foods· February 2025

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Operator-independent assessment of bread spoilage profiles caused by Bacillaceae reveals a high degree of inter- and intraspecies heterogeneity.
Nicola Pacher, Johanna Burtscher, Denisse Bender, Lars Fieseler, Matthias Schreiner

Food Res Int· December 2024

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Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment.
Nicola Pacher, Johanna Burtscher, Denisse Bender, Lars Fieseler, Konrad J Domig

Int J Food Microbiol· June 2024

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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
Regine Schoenlechner, Denisse Bender, Stefano D'Amico, Mathias Kinner, Sandor Tömösközi

Foods· August 2023

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Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
Rubina Rumler, Denisse Bender, Regine Schoenlechner

Plants (Basel)· January 2023

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Ropiness in Bread-A Re-Emerging Spoilage Phenomenon.
Nicola Pacher, Johanna Burtscher, Sophia Johler, Danai Etter, Denisse Bender

Foods· September 2022

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Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling.
Rubina Rumler, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper

Foods· April 2021

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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.
Denisse Bender, Vera Fraberger, Palma Szepasvári, Stefano D'Amico, S Tömösközi

Eur Food Res Technol· December 2017

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Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes.
Denisse Bender, Renata Nemeth, Michaela Wimmer, Sylvia Götschhofer, Matilde Biolchi

J Food Sci· November 2017

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