Sándor Tömösközi
Sándor Tömösközi
Budapest University of Technology and Economics, Department of Applied Biotechnology and Food
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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, ...
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
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
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
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
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