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Denisse Bender

Observed names: Bender, Denisse, D. Bender, Denisse Bender-Bojalil
ORCID: 0000-0002-3332-850X
Observed ORCID: 0000-0002-3332-850X
OpenAlex ID: A5077594684
Innovative approaches towards improved gluten-free bread properties
2019 · Denisse Bender, Regine Schönlechner · Journal of Cereal Science · 200
Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking
2019 · Denisse Bender, Maximilian Gratz, et al. · Food and Bioprocess Technology · 82
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Ropiness in Bread—A Re-Emerging Spoilage Phenomenon
2022 · Nicola Pacher, Johanna Burtscher, et al. · Foods · 55
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Characterization of resveratrol–milk protein interaction
2015 · Elham Ghorbani Gorji, Elisa Rocchi, et al. · Journal of Food Engineering · 53
Recent developments and knowledge in pseudocereals including technological aspects
2021 · D. Bender, R. Schönlechner · Acta Alimentaria · 49
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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
2017 · Denisse Bender, Vera Fraberger, et al. · European Food Research and Technology · 43
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Exploiting pseudocereals as novel high protein grains
2023 · Julio Vidaurre-Ruiz, Denisse Bender, et al. · Journal of Cereal Science · 42
Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling
2021 · Rubina Rumler, Denisse Bender, et al. · Foods · 41
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Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes
2017 · Denisse Bender, Renata Nemeth, et al. · Journal of Food Science · 41
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Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking
2022 · Elok Waziiroh, Regine Schoenlechner, et al. · European Food Research and Technology · 39
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Characterization of rheological properties of rye arabinoxylans in buckwheat model systems
2018 · Denisse Bender, Renata Nemeth, et al. · Food Hydrocolloids · 35
Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties
2021 · Elok Waziiroh, Denisse Bender, et al. · Applied Sciences · 31
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Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems
2019 · Renáta Németh, Denisse Bender, et al. · Food Hydrocolloids · 30
Chemical and rheological characterization of arabinoxylan isolates from rye bran
2017 · Denisse Bender, Maximilian Schmatz, et al. · Chemical and Biological Technologies in Agriculture · 29
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Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties
2022 · Elok Waziiroh, Denisse Bender, et al. · International Journal of Food Science & Technology · 28
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Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties
2018 · Denisse Bender, Markus Regner, et al. · Journal of Food Quality · 28
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Sorghum and its potential for the Western diet
2022 · Rubina Rumler, Denisse Bender, et al. · Journal of Cereal Science · 24
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Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems
2021 · Alexandra Farkas, Pálma Szepesvári, et al. · Journal of Cereal Science · 22
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Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven
2023 · Elok Waziiroh, Denisse Bender, et al. · Innovative Food Science & Emerging Technologies · 17
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
2023 · Rubina Rumler, Denisse Bender, et al. · Plants · 17
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Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties
2024 · Rubina Rumler, Denisse Bender, et al. · Journal of Cereal Science · 15
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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas
2024 · Denisse Bender, Ram Yamsaengsung, et al. · International Journal of Food Science & Technology · 15
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Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize
2025 · Ulrich Sukop, Katharina Hoefler, et al. · Foods · 11
Effect of non-covalent interactions on gluten-free batter stability and bread properties
2024 · Elok Waziiroh, Denisse Bender, et al. · LWT · 11
Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment
2024 · Nicola Pacher, Johanna Burtscher, et al. · International Journal of Food Microbiology · 11
Works count: 56
Citation count: 1,058
H-index: 18
I10-index: 27
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