Items where Author is "Tömösközi, S."

Article

Muskovics, G. and Tömösközi, S. and Bugyi, Zs. (2023) Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (1). pp. 73-81. ISSN 0139-3006

Bugyi, Zs. and Muskovics, G. and Tömösközi, S. (2023) Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (3). pp. 339-351. ISSN 0139-3006

Németh, R. and Tömösközi, S. (2021) Rye: Current state and future trends in research and applications. Acta Alimentaria, 50 (4). pp. 620-640. ISSN 0139-3006

Schall, E. and Bugyi, Zs. and Hajas, L. and Török, K. and Tömösközi, S. (2019) Applicability of ELISA methods for high gluten-containing samples. Acta Alimentaria, 48 (3). pp. 365-374. ISSN 0139-3006 (print); 1588-2535 (online)

Hajas, L. and Scherf, K. A. and Bugyi, Zs. and Török, K. and Schall, E. and Köhler, P. and Tömösközi, S. (2017) ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years. Acta Alimentaria, 46 (2). pp. 187-195. ISSN 0139-3006

Langó, B. and Bóna, L. and Ács, E. and Tömösközi, S. (2017) Nutritional features of triticale as affected by genotype, crop year, and location. Acta Alimentaria, 46 (2). pp. 238-245. ISSN 0139-3006

Harasztos, A. and Balázs, G. and Csőke, P.N. and D’Amico, S. and Schönlechner, R. and Tömösközi, S. (2016) How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics. Acta Alimentaria, 45 (2). pp. 215-223. ISSN 0139-3006

Török, K. and Hajas, L. and Horváth, V. and Schall, E. and Bugyi, Zs. and Tömösközi, S. (2016) Identification of key effects causing weak performance of allergen analysis in processed food matrices. Acta Alimentaria, 45 (1). pp. 45-53. ISSN 0139-3006

Gell, Gy. and Kovács, K. and Molnár, I. and Bugyi, Zs. and Tömösközi, S. and Juhász, A. (2015) Celiac disease-specific prolamin peptide content of wheat relatives and wild species determined by ELISA assays and bioinformatics analyses. Cereal Research Communications, 43 (1). pp. 133-143. ISSN 0133-3720

Török, K. and Hajas, L. and Bugyi, Zs. and Balázs, G. and Tömösközi, S. (2015) Investigation of the effects of food processing and matrix components on the analytical results of ELISA using an incurred gliadin reference material candidate. Acta Alimentaria, 44 (3). pp. 390-399. ISSN 0139-3006

Rakszegi, M. and Balázs, G. and Békés, F. and Harasztos, A. and Kovács, A. and Láng, L. and Bedő, Z. and Tömösközi, S. (2014) Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components. Cereal Research Communications, 42 (4). pp. 629-639. ISSN 0133-3720

Balázs, G. and Tömösközi, S. and Harasztos, A. and Németh, V. and Tamás, Á. and Morgounov, A. and Belan, I. and Ma, W. and Békés, F. (2012) Advantages and limitation of lab-on-a-chip technique in the analysis of wheat proteins. Cereal Research Communications, 40 (4). pp. 562-572. ISSN 0133-3720

Balázs, G. and Baracskai, I. and Nádosi, M. and Harasztos, A. and Békés, F. and Tömösközi, S. (2012) Lab-on-a-chip technology in cereal science: Analytical properties and possible application areas. Acta Alimentaria, 41 (1). pp. 73-85. ISSN 0139-3006

Wrigley, C. and Tömösközi, S. and Békés, F. (2011) Hungarian-Australian collaborations in flour milling and test milling over 120 years. Cereal Research Communications, 39 (2). pp. 215-224. ISSN 0133-3720

Baracskai, I. and Balázs, G. and Liu, L. and Ma, W. and Oszvald, M. and Newberry, M. and Tömösközi, S. and Láng, L. and Bedő, Z. and Békés, F. (2011) A retrospective analysis of HMW and LMW glutenin alleles of cultivars bred in Martonvásár, Hungary. Cereal Research Communications, 39 (2). pp. 225-236. ISSN 0133-3720

Abonyi, T. and Tömösközi, S. and Budai, M. and Gergely, Sz. and Scholz, É. and Lásztity, D. and Lásztity, R. (2010) Gluten formation from flour of kernels in developing wheat grain. Cereal Research Communications, 38 (1). pp. 90-100. ISSN 0133-3720

Tömösközi, S. and Baracskai, I. and Schönlechner, R. and Berghofer, E. and Läsztity, R. (2009) Comparative study of composition and technological quality of amaranth. I. Gross chemical composition, amino acid and mineral content. Acta Alimentaria, 38 (3). pp. 341-347. ISSN 0139-3006

Oszvald, M. and Tömösközi, S. and Tamás, L. and Békés, F. (2008) Role of rice and added wheat protein in the mixing properties of different rice flours. A preliminary study. Acta Alimentaria, 37 (3). pp. 399-408. ISSN 0139-3006

Oszvald, M. and Jenes, B. and Tömösközi, S. and Békés, F. and Tamás, L. (2007) Expression of the 1D×5 high molecular weight glutenin subunit protein in transgenic rice. Cereal Research Communications, 35 (4). pp. 1543-1549. ISSN 0133-3720

Baticz, Orsolya and Tömösközi, S. and Vida, L. and et al., (2002) Relationship between concentration of citrate and ketone bodies in cow's milk. Acta Veterinaria Hungarica, 50 (3). pp. 253-261. ISSN 0236-6290

Vida, L. and Tömösközi, S. and Baticz, O. (2001) Determination of acetone in cow’s raw milk by flow injection and gas chromatographic methods. Acta Alimentaria, 30 (3). pp. 297-311. ISSN 0139-3006