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Torok Kitti
Torok Kitti
Budapest University of Technology and Food Science
Verified email at mail.bme.hu
Title
Cited by
Cited by
Year
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
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
Protein-transitions in and out of the dough matrix in wheat flour mixing
X Wang, R Appels, X Zhang, F Bekes, K Torok, S Tomoskozi, ...
Food chemistry 217, 542-551, 2017
422017
Identification of the factors affecting the analytical results of food allergen ELISA methods
K Török, L Hajas, V Horváth, E Schall, Z Bugyi, S Kemény, S Tömösközi
European Food Research and Technology 241, 127-136, 2015
422015
Protein interactions during flour mixing using wheat flour with altered starch
X Wang, R Appels, X Zhang, D Diepeveen, K Torok, S Tomoskozi, ...
Food chemistry 231, 247-257, 2017
382017
Development of incurred reference material for improving conditions of gluten quantification
Z Bugyi, K Török, L Hajas, Z Adonyi, RE Poms, B Popping, C Diaz-Amigo, ...
Journal of AOAC International 95 (2), 382-387, 2012
362012
Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality
N Roy, S Islam, J Ma, M Lu, K Torok, S Tomoskozi, F Bekes, D Lafiandra, ...
Journal of Cereal Science 79, 494-500, 2018
342018
Investigation of incurred single-and multi-component model food matrices for determination of food proteins triggering allergy and coeliac disease
K Török, V Horváth, Á Horváth, L Hajas, Z Bugyi, S Tömösközi
European Food Research and Technology 239, 923-932, 2014
242014
Towards development of incurred materials for quality assurance purposes in the analysis of food allergens
Z Bugyi, J Nagy, K Török, L Hajas, S Tömösközi
Analytica chimica acta 672 (1-2), 25-29, 2010
242010
Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material
E Schall, KA Scherf, Z Bugyi, L Hajas, K Török, P Koehler, RE Poms, ...
Food chemistry 313, 126049, 2020
182020
ELISA response and gliadin composition of different wheat cultivars grown in multiple harvest years
L Hajas, KA Scherf, ZS Bugyi, K Török, E Schall, P Köhler, S Tömösközi
Acta Alimentaria 46 (2), 187-195, 2017
152017
Investigation of the effects of food processing and matrix components on the analytical results of ELISA using an incurred gliadin reference material candidate
K Török, L Hajas, Z Bugyi, G Balázs, S Tömösközi
Acta Alimentaria 44 (3), 390-399, 2015
152015
Applicability of ELISA methods for high gluten-containing samples
E Schall, ZS Bugyi, L Hajas, K Török, S Tömösközi
Acta alimentaria 48 (3), 365-374, 2019
52019
Bugyi Zs., Schall E., Poms RE, Koehler P., Tömösközi S.(2018): Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as …
L Hajas, KA Scherf, K Török
Food Chemistry, 387-394, 0
4
Bugyi Zs., Balázs G., Tömösközi S.(2015): Investigation of the effects of food processing and matrix components on the analytical results of ELISA using and incurred gliadin …
K Török, L Hajas
Acta Alimentaria 44 (3), 390-399, 0
4
Identification of key effects causing weak performance of allergen analysis in processed food matrices
K Török, L Hajas, V Horváth, E Schall, Z Bugyi, S Tömösközi
Acta Alimentaria 45 (1), 45-53, 2016
22016
Reference materials for food allergen testing
S Tömösközi, K Török, Z Bugyi, L Hajas
Food Allergen Testing, 215-236, 2014
12014
Klasszikus témák új megvilágításban: a glutén mint speciális élelmiszerbiztonsági és analitikai kihívás
Z Bugyi, G Muskovics, E Schall, K Török, L Hajas, K Scherf, M Xhaferaj, ...
Élelmiszervizsgálati Közlemények 68 (4), 4180-4189, 2022
2022
Classics in a new perspective: gluten as a special food safety and analytical challenge
Z Bugyi, G Muskovics, E Schall, K Török, L Hajas, K Scherf, M Xhaferaj, ...
Élelmiszervizsgálati Közlemények 68 (4), 4190-4198, 2022
2022
Protein interactions during flour mixing using wheat flour with altered starch.
WXL Wang XiaoLong, R Appels, ZXK Zhang XiaoKe, D Diepeveen, ...
2017
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