Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality von Roy, Nandita, Islam, Shahidul, Ma, Junhong, Lu, Meiqin, Torok, Kitti, Tomoskozi, Sandor, Bekes, Ferenc, Lafiandra, Domenico, Appels, Rudi, Ma, Wujun

Volltext

Changes of gluten protein composition during sourdough fermentation in rye flour von Muskovics, Gabriella, Farkas, Alexandra, Bugyi, Zsuzsanna, Tömösközi, Sandor

Volltext

Hydroxyl radical oxidation of feruloylated arabinoxylan von Bagdi, Attila, Tömösközi, Sándor, Nyström, Laura

Volltext

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

Volltext

Characterization of rheological properties of rye arabinoxylans in buckwheat model systems von Bender, Denisse, Nemeth, Renata, Cavazzi, Giada, Turoczi, Fanni, Schall, Eszter, D'Amico, Stefano, Török, Kitti, Lucisano, Mara, Tömösközi, Sandor, Schoenlechner, Regine

Volltext

Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction von Bucsella, Blanka, Takács, Ágnes, von Reding, Walter, Schwendener, Urs, Kálmán, Franka, Tömösközi, Sándor

Volltext

Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes von Bender, Denisse, Nemeth, Renata, Wimmer, Michaela, Götschhofer, Sylvia, Biolchi, Matilde, Török, Kitti, Tömösközi, Sandor, D'Amico, Stefano, Schoenlechner, Regine

Volltext

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum von Schoenlechner, Regine, Bender, Denisse, D’Amico, Stefano, Kinner, Mathias, Tömösközi, Sandor, Yamsaengsung, Ram

Volltext

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

Volltext

Protein-transitions in and out of the dough matrix in wheat flour mixing von Wang, Xiaolong, Appels, Rudi, Zhang, Xiaoke, Bekes, Ferenc, Torok, Kitti, Tomoskozi, Sandor, Diepeveen, Dean, Ma, Wujun, Islam, Shahidul

Volltext

Protein interactions during flour mixing using wheat flour with altered starch von Wang, Xiaolong, Appels, Rudi, Zhang, Xiaoke, Diepeveen, Dean, Torok, Kitti, Tomoskozi, Sandor, Bekes, Ferenc, Ma, Wujun, Sharp, Peter, Islam, Shahidul

Volltext

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis von Hajas, Lívia, Scherf, Katharina A., Török, Kitti, Bugyi, Zsuzsanna, Schall, Eszter, Poms, Roland E., Koehler, Peter, Tömösközi, Sándor

Volltext

Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat von Bagdi, Attila, Tömösközi, Sándor, Nyström, Laura

Volltext

Characterization of rye flours and their potential as reference material for gluten analysis von Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

Volltext

Development of a barley reference material for gluten analysis von Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

Volltext

Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods? von Holzhauser, Thomas, Johnson, Philip, Hindley, James P., O'Connor, Gavin, Chan, Chun-Han, Costa, Joana, Fæste, Christiane K., Hirst, Barbara J., Lambertini, Francesca, Miani, Michela, Robert, Marie-Claude, Röder, Martin, Ronsmans, Stefan, Bugyi, Zsuzsanna, Tömösközi, Sándor, Flanagan, Simon D.

Volltext

Chemical and rheological characterization of arabinoxylan isolates from rye bran von Bender, Denisse, Schmatz, Maximilian, Novalin, Senad, Nemeth, Renata, Chrysanthopoulou, Foteini, Tömösközi, Sandor, Török, Kitti, Schoenlechner, Regine, D’Amico, Stefano

Volltext

Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour von Bucsella, Blanka, Molnár, Dóra, Harasztos, Anna Helga, Tömösközi, Sándor

Volltext

Development and application of a laboratory baking test for the characterisation of wholemeal oat flours von Farkas, Alexandra, Szabó, Eszter, Horváth, Anna, Jaksics, Edina, Németh, Renáta, Tömösközi, Sándor

Volltext

Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century von Cetiner, Buket, Tömösközi, Sándor, Schall, Eszter, Salantur, Ayten, Koksel, Hamit

Volltext