Articles with public access mandates - Sándor TömösköziLearn more
Not available anywhere: 10
Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat
A Bagdi, S Tömösközi, L Nyström
Food Hydrocolloids 63, 219-225, 2017
Mandates: Hungarian Scientific Research Fund
Characterization of rheological properties of rye arabinoxylans in buckwheat model systems
D Bender, R Nemeth, G Cavazzi, F Turoczi, E Schall, S D'Amico, K Török, ...
Food Hydrocolloids 80, 33-41, 2018
Mandates: Austrian Science Fund, Hungarian Scientific Research Fund
Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems
R Németh, D Bender, E Jaksics, M Calicchio, B Langó, S D'Amico, ...
Food Hydrocolloids 94, 381-390, 2019
Mandates: Austrian Science Fund, Hungarian Scientific Research Fund
Comparative study of composition and technological quality of amaranth: I. Gross chemical composition, amino acid and mineral content
S Tömösközi, I Baracskai, R Schönlechner, E Berghofer, R Läsztity
Acta Alimentaria 38 (3), 341-347, 2009
Mandates: Hungarian Scientific Research Fund
Possibilities and barriers in fibre-targeted breeding: Characterisation of arabinoxylans in wheat varieties and their breeding lines
K Török, M Szentmiklóssy, K Tremmel-Bede, M Rakszegi, S Tömösközi
Journal of Cereal Science 86, 117-123, 2019
Mandates: Hungarian Scientific Research Fund
Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption
B Langó, S Jaiswal, L Bóna, S Tömösközi, E Ács, RN Chibbar
Cereal chemistry 95 (6), 861-871, 2018
Mandates: Natural Sciences and Engineering Research Council of Canada
Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research
R Németh, A Farkas, S Tömösközi
Journal of Cereal Science 87, 239-247, 2019
Mandates: Hungarian Scientific Research Fund
Spelt (Triticum spelta L.) In Vitro Androgenesis Breeding for Special Food Quality Parameters
J Pauk, C Lantos, K Ács, G Gell, S Tömösközi, KH Búza, F Békés
Advances in Plant Breeding Strategies: Cereals: Volume 5, 525-557, 2019
Mandates: Hungarian Academy of Sciences, Hungarian Scientific Research Fund, National …
Development and application of a laboratory baking test for the characterisation of wholemeal oat flours
A Farkas, E Szabó, A Horváth, E Jaksics, R Németh, S Tömösközi
Journal of Cereal Science 114, 103761, 2023
Mandates: National Office for Research, Development and Innovation, Hungary
Hungarian history of cereal cultivation, processing and sourdough making
S Tömösközi, R Németh, A Farkas, M Rakszegi
Traditional European Breads: An Illustrative Compendium of Ancestral …, 2023
Mandates: European Commission
Available somewhere: 37
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, ...
Mandates: Hungarian Scientific Research Fund
Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
D Bender, V Fraberger, P Szepasvári, S D’Amico, S Tömösközi, ...
European Food Research and Technology 244, 1037-1046, 2018
Mandates: Austrian Science Fund, Hungarian Scientific Research Fund
Rye: Current state and future trends in research and applications
R Németh, S Tömösközi
Acta Alimentaria 50 (4), 620-640, 2021
Mandates: European Commission
Optimization of arabinoxylan isolation from rye bran by adapting extraction solvent and use of enzymes
D Bender, R Nemeth, M Wimmer, S Götschhofer, M Biolchi, K Török, ...
Journal of food science 82 (11), 2562-2568, 2017
Mandates: Austrian Science Fund, Hungarian Scientific Research Fund
Effect of Differently Extracted Arabinoxylan on Gluten‐Free Sourdough‐Bread Properties
D Bender, M Regner, S D’Amico, H Jäger, S Tömösközi, ...
Journal of food quality 2018 (1), 5719681, 2018
Mandates: Austrian Science Fund, Hungarian Scientific Research Fund
Development and characterization of wheat lines with increased levels of arabinoxylan
K Tremmel-Bede, L Láng, K Török, S Tömösközi, G Vida, PR Shewry, ...
Euphytica 213, 1-15, 2017
Mandates: Hungarian Scientific Research Fund
Chemical and rheological characterization of arabinoxylan isolates from rye bran
D Bender, M Schmatz, S Novalin, R Nemeth, F Chrysanthopoulou, ...
Chemical and Biological Technologies in Agriculture 4, 1-8, 2017
Mandates: Austrian Science Fund, Hungarian Scientific Research Fund
Stability analysis of wheat lines with increased level of arabinoxylan
K Tremmel-Bede, M Szentmiklóssy, S Tömösközi, K Török, A Lovegrove, ...
PLoS One 15 (5), e0232892, 2020
Mandates: UK Biotechnology and Biological Sciences Research Council, European …
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
Mandates: Hungarian Scientific Research Fund
Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components
M Rakszegi, G Balázs, F Békés, A Harasztos, A Kovács, L Láng, Z Bedő, ...
Cereal Research Communications 42 (4), 629-639, 2014
Mandates: Hungarian Scientific Research Fund
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