Követés
Torok Kitti
Torok Kitti
Budapest University of Technology and Food Science
E-mail megerősítve itt: mail.bme.hu
Cím
Hivatkozott rá
Hivatkozott rá
Év
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
612018
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
492013
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-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
402017
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
372017
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
332018
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
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
232014
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
42019
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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