Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb von Toemoeskoezi, S.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Gyenge, L.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Pelceder, A.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Abonyi, T.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science, Schoenlechner, R.,University of Natural Resources and Applied Life Sciences, Vienna (Austria). Dept. of Food Science and Technology, Lasztity, R.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science

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Gluten formation from flour of kernels in developing wheat grain von Abonyi, T, S. Tömösközi, M. Budai, Sz. Gergely, É. Scholz, D. Lásztity, R. Lásztity

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Detoxification of mycotoxin-contaminated food and feed by microorganisms von Bata, A, Lasztity, R

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Isolation and study of the functional properties of pea proteins von Tömösközi, S., Lásztity, R., Haraszi, R., Baticz, O.

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Synthesis of Gluten-Forming Polypeptides. 1. Biosynthesis of Gliadins and Glutenin Subunits von Abonyi, Tibor, Király, István, Tömösközi, Sándor, Baticz, Orsolya, Guóth, Adrienn, Gergely, Szilveszter, Scholz, Éva, Lásztity, Demeter, Lásztity, Radomir

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New trends in nutrition--a new challenge for food science von Lásztity, R

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Rheological studies on bread at the Technical University of Budapest [Hungary] von Lasztity, R

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Production of T-2 toxin and related trichothecenes on different media von Bata, A, Téren, J, Lásztity, R

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Rapid analytical method for the quantitative determination of trichothecene toxins in food and feeds von Bata, A, Ványi, A, Lásztity, R

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Macrocyclic trichothecene toxins produced by Stachybotrys atra strains isolated in Middle Europe von BATA, A, HARRACH, B, UJSZASZI, K, KIS-TAMAS, A, LASZTITY, R

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STUDY OF THE LMW glutenin subunits of some old Hungarian wheat cultivars von Rakszegi, M., Kárpáti, M., Lásztity, R., Bedõ

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Study of the LMW glutenin composition of some old Hungarian wheat cultivars using capillary electrophoresis von Rakszegi, M., Scholz, É., Kárpáti, M., Ganzler, K., Lásztity, R., Bedő, Z.

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Occurrence of Fusarium mycotoxins in some Hungarian corn crops and the possibilities of detoxication von Lasztity, R, Tamas, K, Woller, L

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Recent results in the investigation of the structure of the gluten complex von Lasztity, R

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Isolation, functional properties and potential use of protein preparations from lupin von Lásztity, R., Khalil, M. M., Haraszi, R., Baticz, O., Tömösközi, S.

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Biochemical studies of some non conventional sources of protein. Part 4. The proteins of mango waste stone kernels von Lásztity, R., El Shafei, M. A., Samei, M. B. Abdel, Hatour, F. S., Labib, M.

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Rheological properties of wheat gluten and their relation to molecular parameters von Lásztity, R

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Rheologische Eigenschaften von Weizenkleber und ihre Beziehungen zu molekularen Parametern von Lásztity, R.

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Zur Frage des Zusammenhangs zwischen chemischer Struktur und rheologischen Eigenschaften von Klebereiweißen 2. Mitt. Die Rolle der quantitativen Verhältnisse von Klebereiweißfrakti... von Lásztity, R.

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Zur Frage der Zusammenhänge zwischen chemischer Struktur und rheologischen Eigenschaften von Klebereiweißen von Lásztity, R.

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