G
Gertrud Linsberger-Martin
Researcher at University of Natural Resources and Life Sciences, Vienna
Publications - 5
Citations - 619
Gertrud Linsberger-Martin is an academic researcher from University of Natural Resources and Life Sciences, Vienna. The author has contributed to research in topics: Hydrostatic pressure & Red rice. The author has an hindex of 5, co-authored 5 publications receiving 511 citations.
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Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka
TL;DR: In this paper, nine red and three black rice varieties from Thailand, China and Sri Lanka were analyzed to determine their proximate composition and their physicochemical and antioxidant properties, and four groups of rice varieties with different amylose contents were identified.
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High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans
TL;DR: In this paper, the authors investigated the effect of high hydrostatic pressure on oligosaccharides, phytic acid and total phenolic acid content, trypsin inhibitor activity and protein digestibility in peas and beans.
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Naked barley—Optimized recipe for pure barley bread with sufficient beta-glucan according to the EFSA health claims
Mathias Kinner,S. Nitschko,J. Sommeregger,A. Petrasch,Gertrud Linsberger-Martin,Heinrich Grausgruber,Emmerich Berghofer,Susanne Siebenhandl-Ehn +7 more
TL;DR: The results of the multiple response optimization suggest that the elevated use of water, malt flour and margarine in pure naked barley bread augment the sensory attractiveness whereas the use of acidifier and pre-gelatinized flour has a negative effect on the sensory quality.
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Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch†
TL;DR: In this article, the effects of high hydrostatic pressure treatments on the RS content of wheat, quinoa and amaranth starch were analysed in a 2 3 factorial screening design of experiments.
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Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in food
Christina Ecker,Anna Ertl,Walter Pulverer,Albert Nemes,Pal Szekely,Angelika Petrasch,Gertrud Linsberger-Martin,Margit Cichna-Markl +7 more
TL;DR: Four in-house developed methods, one sandwich ELISA, two competitive ELISAs and a real-time PCR method, are compared for the detection of lupine in four different food matrices, comprising bread, biscuits, rice patties and noodles.