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Items where Author is "Tremmel-Bede, Karolina"
Group by: Item Type | No Grouping Jump to: Article Number of items: 6. ArticleTremmel-Bede, Karolina and Szentmiklóssy, Marietta and Lampi, Ann-Maija and Piironen, Vieno and Shewry, Peter R. and Vida, Gyula and Tömösközi, Sándor and Karsai, Ildikó and Láng, László and Bedő, Zoltán and Rakszegi, Marianna (2022) Variation in the Content and Composition of Tocols in a Wheat Population. FOODS, 11 (9). ISSN 2304-8158 Lovegrove, Alison and Wingen, Luzie U. and Plummer, Amy and Wood, Abigail and Passmore, Diana and Tremmel-Bede, Karolina and Rakszegi, Marianna and Bedő, Zoltán (2020) Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour. PLOS ONE, 15 (2). pp. 1-13. ISSN 1932-6203 Tremmel-Bede, Karolina and Szentmiklóssy, Marietta and Tömösközi, Sándor and Török, Kitti and Lovegrove, Alison and Láng, László and Bedő, Zoltán and Vida, Gyula and Rakszegi, Marianna (2020) Stability analysis of wheat lines with increased level of arabinoxylan. PLOS ONE, 15 (5). pp. 1-15. ISSN 1932-6203 Szentmiklóssy, Marietta and Török, Kitti and Pusztai, Éva and Kemény, Sándor and Tremmel-Bede, Karolina and Rakszegi, Marianna and Tömösközi, Sándor (2020) Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines. JOURNAL OF CEREAL SCIENCE, 95. pp. 1-8. ISSN 0733-5210 Tremmel-Bede, Karolina and Láng, László and Török, Kitti and Tömösközi, Sándor and Vida, Gyula and Bedő, Zoltán and Rakszegi, Marianna (2017) Development and characterization of wheat lines with increased levels of arabinoxylan. EUPHYTICA, 213 (12). p. 291. ISSN 0014-2336 Rakszegi, Marianna and Mikó, Péter and Löschenberger, Franziska and Hiltbrunner, Jürg and Aebi, Rosalie and Tremmel-Bede, Karolina and Megyeri, Mária and Kovács, Géza and Lángné Molnár, Márta and Vida, Gyula and Láng, László and Bedő, Zoltán (2016) Comparison of quality parameters of wheat varieties with different breeding origin under organic and low-input conventional conditions. JOURNAL OF CEREAL SCIENCE, 69. pp. 297-305. ISSN 0733-5210 |
