Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits von Gil, Marta, Ramírez, Jorge A., Pla, Marcial, Ariño, Beatriz, Hernández, Pilar, Pascual, Mariam, Blasco, Agustín, Guerrero, Luis, Hajós, Gyöngyi, Szerdahelyi, Emöke N., Oliver, Maria Ángels

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Biological Effects and Survival of Trypsin Inhibitors and the Agglutinin from Soybean in the Small Intestine of the Rat von Hajos, Gyongyi, Gelencser, Eva, Pusztai, Arpad, Grant, George, Sakhri, Mohammed, Bardocz, Susan

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A novel thermostable α-galactosidase from the thermophilic fungus Thermomyces lanuginosus CBS 395.62/b: Purification and characterization von Rezessy-Szabó, Judit M., Nguyen, Quang D., Hoschke, Ágoston, Braet, Christophe, Hajós, Gyöngyi, Claeyssens, Marc

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Influence of alcalase and transglutaminase on immunoreactivity of cow milk whey proteins von Wroblewska, B.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Jedrychowski, L.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Hajos, G.,Central Food Research Inst., Budapest (Hungary), Szabo, E.,Central Food Research Inst., Budapest (Hungary)

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Effect of proteolytic modification and methionine enrichment on the nutritional value of soya albumins for rats von Hajos, Gyöngyi, Gelencsér, Eva, Grant, George, Bardocz, Susan, Sakhri, Mohamed, Duguid, Tracey J., Newman, April M., Pusztai, Arpad

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Preparative liquid isoelectric focusing (Rotofor IEF) based Se-speciation of Se-enriched Agaricus bisporus von Gergely, Valéria, Kápolna, Emese, Süle, Andrea, Hajós, Gyöngyi, Dernovics, Mihály, Fodor, Péter

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STRUCTURE AND POTENTIAL ALLERGENIC CHARACTER OF CEREAL PROTEINS: II. POTENTIAL ALLERGENS IN CEREAL SAMPLES von Matuz, János, Póka, Renáta, Boldizsár, Ilona, Szerdahelyi, Emőke, Hajós, Gyöngyi

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Chemical changes of proteins of irradiated egg-white von Hajós, Gyöngyi, Kiss, István, Halász, Anna

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Effect of methionine enrichment on the biological activities of food proteins von Hajós, G, Farkas, S, Szerdahelyi, E, Polgár, M

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PROCEDIMENTO PER PREPARARE PRODOTTI PEPTIDICI E/O PROTEINICI ARRICCHITI CON AMMINOACIDI LEGATI IN MODO COVALENTE von SZARVAS TIBOR, PALLOS LASZLO, GELENCSER EVA, GORGENYI FRIGYES, HALASZ ANNA, HAJOS GYONGYI

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PROCEDIMENTO PER PREPARARE PRODOTTI PEPTIDICI E/O PROTEINICI ARRICCHITI CON AMMINOACIDI LEGATI IN MODO COVALENTE von SZARVAS TIBOR, PALLOS LASZLO, GELENCSER EVA, GORGENYI FRIGYES, HALASZ ANNA, HAJOS GYONGYI

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