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Tömösközi, Sándor
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1

Investigation of the functionality of macromolecules in the..:

Németh, Renáta ; Farkas, Alexandra ; Martin, Edit...
Food Hydrocolloids.  146 (2024)  - p. 109241 , 2024
Link: https://doi.org/10.1016/..
 
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2

Investigation of the structure-forming role of dietary fibr..:

Németh, Renáta ; Sznopka, Liliána Kata ; Orosz, Csenge.
Bioactive Carbohydrates and Dietary Fibre.  31 (2024)  - p. 100417 , 2024
Link: https://doi.org/10.1016/..
 
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3

Development of a barley reference material for gluten analy..:

Xhaferaj, Majlinda ; Muskovics, Gabriella ; Schall, Eszter...
Food Chemistry.  424 (2023)  - p. 136414 , 2023
Link: https://doi.org/10.1016/..
 
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4

Study of the effects of heat treatment on the composition, ..:

Jaksics, Edina ; Németh, Renáta ; Schall, Eszter...
Cereal Chemistry.  100 (2023)  3 - p. 708-720 , 2023
Link: https://doi.org/10.1002/..
 
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5

Hungarian History of Cereal Cultivation, Processing and Sou..:

, In: Traditional European Breads,
Tömösközi, Sándor ; Németh, Renáta ; Farkas, Alexandra. - p. 161-180 , 2023
Link: https://doi.org/10.1007/..
 
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6

Development and application of a laboratory baking test for..:

Farkas, Alexandra ; Szabó, Eszter ; Horváth, Anna...
Journal of Cereal Science.  114 (2023)  - p. 103761 , 2023
Link: https://doi.org/10.1016/..
 
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7

Characterization of rye flours and their potential as refer..:

Xhaferaj, Majlinda ; Muskovics, Gabriella ; Schall, Eszter...
Food Chemistry.  408 (2023)  - p. 135148 , 2023
Link: https://doi.org/10.1016/..
 
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8

Dry Fractionation and Gluten-Free Sourdough Bread Baking fr..:

Schoenlechner, Regine ; Bender, Denisse ; D'Amico, Stefano...
Foods.  12 (2023)  16 - p. 3125 , 2023
Link: https://doi.org/10.3390/..
 
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9

Variation in the Content and Composition of Tocols in a Whe..:

Tremmel-Bede, Karolina ; Szentmiklóssy, Marietta ; Lampi, Anna-Maija...
Foods.  11 (2022)  9 - p. 1343 , 2022
Link: https://doi.org/10.3390/..
 
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10

Comparative compositional and functional characterisation o..:

Jaksics, Edina ; Németh, Renáta ; Farkas, Alexandra...
International Journal of Food Science & Technology.  57 (2022)  7 - p. 4463-4472 , 2022
Link: https://doi.org/10.1111/..
 
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11

Investigation of Protein and Epitope Characteristics of Oat..:

Gell, Gyöngyvér ; Bugyi, Zsuzsanna ; Florides, Christakis George...
Frontiers in Nutrition.  8 (2021)  - p. , 2021
Link: https://doi.org/10.3389/..
 
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12

Bile acid binding capacity, dietary fibre and phenolic cont..:

Cetiner, Buket ; Tömösközi, Sándor ; Schall, Eszter..
European Food Research and Technology.  248 (2021)  2 - p. 589-598 , 2021
Link: https://doi.org/10.1007/..
 
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13

Comparative study on the rheological and baking behaviour o..:

Farkas, Alexandra ; Szepesvári, Pálma ; Németh, Renáta...
Journal of Cereal Science.  101 (2021)  - p. 103292 , 2021
Link: https://doi.org/10.1016/..
 
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14

Characterization of chemical composition and techno‐functio..:

Németh, Renáta ; Turóczi, Fanni ; Csernus, Dorottya...
Cereal Chemistry.  98 (2021)  6 - p. 1183-1192 , 2021
Link: https://doi.org/10.1002/..
 
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15

Variability and cluster analysis of arabinoxylan content an..:

Szentmiklóssy, Marietta ; Török, Kitti ; Pusztai, Éva...
Journal of Cereal Science.  95 (2020)  - p. 103074 , 2020
Link: https://doi.org/10.1016/..
 
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