| 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 | 189 | 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 | 134 | 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 | 118 | 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 | 106 | 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 | 98 | 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 | 98 | 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 | 94 | 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 | 69 | 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 | 66 | 2007 |
| 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 | 62 | 2018 |
| 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 | 61 | 2015 |
| 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 | 61 | 2008 |
| 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 | 60 | 2016 |
| 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 | 59 | 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 | 57 | 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, ... | 53 | 2011 |
| 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 | 49 | 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 | 48 | 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 | 47 | 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 | 44 | 2008 |
Zsuzsanna BugyiSemmelweis UniversityVerified email at semmelweis.hu
