Lisa Call

发表

Synthesis and accumulation of amylase-trypsin inhibitors and changes in carbohydrate profile during grain development of bread wheat (Triticum aestivum L.)

S. D’Amico, H. Grausgruber, Lisa Call, 2021, BMC plant biology.

LC–MS/MS method validation for the quantitation of 1-kestose in wheat flour

S. D’Amico, Marc Pignitter, S. Fruehwirth, 2021, Journal of Food Composition and Analysis.

Development of an enzymatic assay for the quantitative determination of trypsin inhibitory activity in wheat.

S. D’Amico, H. Grausgruber, R. Schoenlechner, 2019, Food chemistry.

Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

K. Domig, S. D’Amico, A. Nemec, 2020, Microorganisms.

Synthesis and accumulation of amylase-trypsin inhibitors and FODMAPs in bread wheat (Triticum aestivum L.) during grain development

S. D’Amico, H. Grausgruber, Lisa Call, 2020 .

Effects of species and breeding on wheat protein composition

S. D’Amico, H. Grausgruber, R. Schoenlechner, 2020 .

Determination of vitamin B12 in four edible insect species by immunoaffinity and ultra-high performance liquid chromatography.

H. Mayer, Lisa Call, A. Schmidt, 2019, Food chemistry.

Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs

K. Domig, Lisa Call, V. Fraberger, 2018, Nutrients.

Does sourdough bread provide clinically relevant health benefits?

F. Brouns, B. Zwirzitz, H. Grausgruber, 2023, Frontiers in nutrition.