| Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean M Bähr, A Fechner, K Hasenkopf, S Mittermaier, G Jahreis LWT-Food Science and Technology 59 (1), 587-590, 2014 | 105 | 2014 |
| Rapeseed proteins–Production methods and possible application ranges D Von Der Haar, K Müller, S Bader-Mittermaier, P Eisner Ocl 21 (1), D104, 2014 | 94 | 2014 |
| Food proteins from plants and fungi U Schweiggert-Weisz, P Eisner, S Bader-Mittermaier, R Osen Current Opinion in Food Science 32, 156-162, 2020 | 92 | 2020 |
| Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins S Bader, JP Oviedo, C Pickardt, P Eisner LWT-Food Science and Technology 44 (6), 1396-1404, 2011 | 78 | 2011 |
| Can protein functionalities be enhanced by high-pressure homogenization?–A study on functional properties of lupin proteins S Bader, J Bez, P Eisner Procedia Food Science 1, 1359-1366, 2011 | 74 | 2011 |
| Characterisation of odour‐active compounds in lupin flour S Bader, M Czerny, P Eisner, A Buettner Journal of the Science of Food and Agriculture 89 (14), 2421-2427, 2009 | 61 | 2009 |
| Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.) P Glaser, C Dawid, S Meister, S Bader-Mittermaier, M Schott, P Eisner, ... Journal of agricultural and food chemistry 68 (38), 10374-10387, 2020 | 60 | 2020 |
| The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese CN Schädle, P Eisner, S Bader-Mittermaier Journal of Dairy Science 103 (5), 3980-3993, 2020 | 55 | 2020 |
| Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins A Martin, V Schmidt, R Osen, J Bez, E Ortner, S Mittermaier Journal of the Science of Food and Agriculture 102 (12), 5011-5021, 2022 | 53 | 2022 |
| Differentiation of adsorptive and viscous effects of dietary fibres on bile acid release by means of in vitro digestion and dialysis S Naumann, U Schweiggert-Weisz, S Bader-Mittermaier, D Haller, ... International Journal of Molecular Sciences 19 (8), 2193, 2018 | 47 | 2018 |
| Characterization of reduced-fat mayonnaise and comparison of sensory perception, rheological, tribological, and textural analyses CN Schädle, S Bader-Mittermaier, S Sanahuja Foods 11 (6), 806, 2022 | 42 | 2022 |
| Influence of polyols and bulking agents on flavour release from low-viscosity solutions C Siefarth, O Tyapkova, J Beauchamp, U Schweiggert, A Buettner, ... Food Chemistry 129 (4), 1462-1468, 2011 | 40 | 2011 |
| The role of hydration properties of soluble dietary fibers on glucose diffusion E Miehle, M Haas, S Bader-Mittermaier, P Eisner Food Hydrocolloids 131, 107822, 2022 | 37 | 2022 |
| Lipoxygenase activity in different species of sweet lupin (Lupinus L.) seeds and flakes M Stephany, S Bader-Mittermaier, U Schweiggert-Weisz, R Carle Food Chemistry 174, 400-406, 2015 | 35 | 2015 |
| Flavor release from sugar-containing and sugar-free confectionary egg albumen foams O Tyapkova, C Siefarth, U Schweiggert-Weisz, J Beauchamp, A Buettner, ... LWT-Food Science and Technology 69, 538-545, 2016 | 21 | 2016 |
| Effect of physicochemical properties of carboxymethyl cellulose on diffusion of glucose E Miehle, S Bader-Mittermaier, U Schweiggert-Weisz, H Hauner, P Eisner Nutrients 13 (5), 1398, 2021 | 19 | 2021 |
| Effects of extraction conditions on banana peel polyphenol oxidase activity and insights into inactivation kinetics using thermal and cold plasma treatment D Wohlt, E Schwarz, A Schieber, S Bader-Mittermaier Foods 10 (5), 1022, 2021 | 18 | 2021 |
| Influence of fat replacers on the rheological, tribological, and aroma release properties of reduced-fat emulsions CN Schädle, S Sanahuja, S Bader-Mittermaier Foods 11 (6), 820, 2022 | 17 | 2022 |
| Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels O Tyapkova, S Bader-Mittermaier, U Schweiggert-Weisz, S Wurzinger, ... Food research international 55, 336-346, 2014 | 17 | 2014 |
| Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions C Siefarth, O Tyapkova, J Beauchamp, U Schweiggert, A Buettner, ... Food research international 44 (10), 3202-3211, 2011 | 16 | 2011 |
