Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours von Bucsella, Blanka, Takács, Ágnes, Vizer, Viktoria, Schwendener, Urs, Tömösközi, Sándor

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Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase von Schoenlechner, Regine, Szatmari, Marta, Bagdi, Attila, Tömösközi, Sandor

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Effect of high temperature drying on gluten-free pasta properties von D'Amico, Stefano, Mäschle, Jana, Jekle, Mario, Tömösközi, Sandor, Langó, Bernadett, Schoenlechner, Regine

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Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread von Bagdi, A., Tóth, B., Lőrincz, R., Szendi, Sz, Gere, A., Kókai, Z., Sipos, L., Tömösközi, S.

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Pentosan extraction from rye bran on pilot scale for application in gluten-free products von Mansberger, Alexander, D'Amico, Stefano, Novalin, Senad, Schmidt, Julia, Tömösközi, Sandor, Berghofer, Emmerich, Schoenlechner, Regine

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Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010 von Morgounov, Alexey I., Belan, Igor, Zelenskiy, Yuriy, Roseeva, Lyudmila, Tömösközi, Sandor, Békés, Ferenc, Abugalieva, Aygul, Cakmak, Ismail, Vargas, Mateo, Crossa, Jose

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On the joint design of compressed sensing and network coding for wireless communications von Taghouti, Maroua, Waurick, Tobias, Tömösközi, Máté, Chorppath, Anil K., Fitzek, Frank H. P.

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Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta von Bagdi, A., Szabó, F., Gere, A., Kókai, Z., Sipos, L., Tömösközi, S.

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Coming in handy: CeTI-Age — A comprehensive database of kinematic hand movements across the lifespan von Muschter, Evelyn, Schulz, Jonas, Tömösközi, Máté, Herbst, Leonie, Küssel, Lena, Sefunç, Merve, Holtzhausen, Stefan, Speidel, Stefanie, Fitzek, Frank H. P., Li, Shu-Chen

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SpaRec: Sparse Systematic RLNC Recoding in Multi-Hop Networks von Tasdemir, Elif, Tomoskozi, Mate, Cabrera, Juan A., Gabriel, Frank, You, Dongho, Fitzek, Frank H. P., Reisslein, Martin

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Towards development of incurred materials for quality assurance purposes in the analysis of food allergens von Bugyi, Zsuzsanna, Nagy, Judit, Török, Kitti, Hajas, Lívia, Tömösközi, Sándor

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Improved reactive aldehyde, salt and cadmium tolerance of transgenic barley due to the expression of aldo–keto reductase genes von Éva, Csaba, Solti, Ádám, Oszvald, Mária, Tömösközi-Farkas, Rita, Nagy, Bettina, Horváth, Gábor V., Tamás, László

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Comparative Study of the Effect of Incorporated Individual Wheat Storage Proteins on Mixing Properties of Rice and Wheat Doughs von Oszvald, Mária, Balázs, Gábor, Tömösközi, Sándor, Békés, Ferenc, Tamás, László

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Transgenic barley expressing the Arabidopsis AKR4C9 aldo-keto reductase enzyme exhibits enhanced freezing tolerance and regenerative capacity von Eva, Csaba, Zelenyanszki, Helga, Tomoskozi-Farkas, Rita, Tamas, Laszlo

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Wheat Storage Proteins in Transgenic Rice Endosperm von Oszvald, Mária, Balázs, Gábor, Pólya, Sára, Tömösközi, Sándor, Appels, Rudi, Békés, Ferenc, Tamás, László

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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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Celiac disease-specific prolamin peptide content of wheat relatives and wild species determined by ELISA assays and bioinformatics analyses von Gell, Gy, Kovács, K, Molnár, I, Bugyi, Zs, Tömösközi, S, Juhász, A

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Effects of incorporated amaranth albumins on the functional properties of wheat dough von Oszvald, Mária, Tamás, Cecília, Rakszegi, Mariann, Tömösközi, Sándor, Békés, Ferenc, Tamás, László

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Development of milk and egg incurred reference materials for the validation of food allergen detection methods von Dumont, Valery, Kerbach, Sandra, Poms, Roland, Johnson, Phil, Mills, Clare, Popping, Bert, Tömösközi, Sandor, Delahaut, Philippe

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Advantages and Limitation of Lab-on-a-chip Technique in the Analysis of Wheat Proteins von Balázs, G., Tömösközi, S., Harasztos, A., Németh, V., Tamás, Á., Morgounov, A., Belan, I., Ma, W., Békés, F.

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