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Sándor Tömösközi
Sándor Tömösközi
Budapest University of Technology and Economics, Department of Applied Biotechnology and Food
Verified email at mail.bme.hu
Title
Cited by
Cited by
Year
Isolation and study of the functional properties of pea proteins
S Tömösközi, R Lásztity, R Haraszi, O Baticz
Food/Nahrung 45 (6), 399-401, 2001
1892001
Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase
R Schoenlechner, M Szatmari, A Bagdi, S Tömösközi
LWT-Food Science and Technology 51 (1), 361-366, 2013
1342013
Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity
S Uthayakumaran, S Tömösközi, AS Tatham, AWJ Savage, MC Gianibelli, ...
Cereal Chemistry 78 (2), 138-141, 2001
1182001
Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours
B Bucsella, Á Takács, V Vizer, U Schwendener, S Tömösközi
Food Chemistry 190, 990-996, 2016
1112016
Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?
T Holzhauser, P Johnson, JP Hindley, G O'Connor, CH Chan, J Costa, ...
Food and Chemical Toxicology 145, 111709, 2020
1032020
Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication
A Bagdi, G Balázs, J Schmidt, M Szatmári, R Schoenlechner, E Berghofer, ...
Acta Alimentaria 40 (1), 128-141, 2011
1022011
Supercritical fluid extraction of corn germ with carbon dioxide–ethyl alcohol mixture
E Rónyai, B Simándi, S Tömösközi, A Deák, L Vigh, Z Weinbrenner
The Journal of Supercritical Fluids 14 (1), 75-81, 1998
941998
Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
A Bagdi, B Tóth, R Lőrincz, S Szendi, A Gere, Z Kókai, L Sipos, ...
LWT-Food Science and Technology 65, 762-769, 2016
692016
Expression of a synthetic neutralizing epitope of porcine epidemic diarrhea virus fused with synthetic B subunit of Escherichia coli heat labile enterotoxin in rice …
M Oszvald, TJ Kang, S Tomoskozi, C Tamas, L Tamas, TG Kim, MS Yang
Molecular biotechnology 35, 215-224, 2007
682007
Effect of high temperature drying on gluten-free pasta properties
S D'Amico, J Mäschle, M Jekle, S Tömösközi, B Langó, R Schoenlechner
LWT-Food Science and Technology 63 (1), 391-399, 2015
632015
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis
L Hajas, KA Scherf, K Török, Z Bugyi, E Schall, RE Poms, P Koehler, ...
Food chemistry 267, 387-394, 2018
622018
Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour
B Bucsella, D Molnár, AH Harasztos, S Tömösközi
Journal of Cereal Science 69, 40-48, 2016
612016
Expression of cholera toxin B subunit in transgenic rice endosperm
M Oszvald, TJ Kang, S Tomoskozi, B Jenes, TG Kim, YS Cha, L Tamas, ...
Molecular biotechnology 40, 261-268, 2008
612008
Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010
AI Morgounov, I Belan, Y Zelenskiy, L Roseeva, S Tömösközi, F Bekes, ...
Canadian Journal of Plant Science 93 (3), 425-433, 2013
602013
Managing food allergens in the food supply chain–viewed from different stakeholder perspectives
S Kerbach, AJ Alldrick, RWR Crevel, L Dömötör, A DunnGalvin, ...
Quality Assurance and Safety of Crops & Foods 1 (1), 50-60, 2009
572009
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb.
S TömöSközi, L GyeNGe, Á PeLCéder, T AboNyi, R Schönlechner, ...
552011
Comparative study of commercially available gluten ELISA kits using an incurred reference material
Z Bugyi, K Török, L Hajas, Z Adonyi, B Popping, S Tömösközi
Quality Assurance and Safety of crops & foods 5 (1), 79-87, 2013
502013
Application of a micro Z‐arm mixer to characterize mixing properties and water absorption of wheat flour
R Haraszi, PW Gras, S Tömösközi, A Salgó, F Békés
Cereal chemistry 81 (5), 555-560, 2004
492004
Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta
A Bagdi, F Szabó, A Gere, Z Kókai, L Sipos, S Tömösközi
LWT-Food Science and Technology 59 (2), 996-1002, 2014
482014
Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer
M Oszvald, S Tömösközi, O Larroque, E Keresztenyi, L Tamás, F Békés
Journal of Cereal Science 48 (1), 68-76, 2008
442008
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