Sándor Tömösközi
Budapest University of Technology and Economics
121 Papers
442 Citations
Sándor Tömösközi is an academic researcher from Budapest University of Technology and Economics. The author has contributed to research in topics: Gluten & Chemistry. The author has an hindex of 22, co-authored 101 publications.
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Papers
Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines
Marietta Szentmiklóssy,Kitti Török,Éva Pusztai,Sándor Kemény,Karolina Tremmel-Bede,Marianna Rakszegi,Sándor Tömösközi +6 more
TL;DR: In this paper, the variability and clustering ability of the wheat lines based on different quantitative and qualitative traits of arabinoxylans were investigated, and the correlation between the quantitative parameters and a trend between qualitative parameters were described.
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Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction.
Blanka Bucsella,Blanka Bucsella,Ágnes Takács,Walter von Reding,Urs Schwendener,Franka Kálmán,Sándor Tömösközi +6 more
TL;DR: The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability, and hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance.
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Adaptive traits do not mitigate the decline in bread wheat quality under elevated CO2
TL;DR: Larger quantities of lower quality grain will be produced in the future climates (eCO2), unless crop breeding efforts focus on grain-nitrogen translocation traits so that wheat can retain high quality grain under eCO2.
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Advantages and limitation of lab-on-a-chip technique in the analysis of wheat proteins
Gábor Balázs,Sándor Tömösközi,Anna Helga Harasztos,V. Németh,Á. Tamás,Alexey Morgounov,I. A. Belan,Wujun Ma,Frank Békés +8 more
TL;DR: While the gliadin separation showed poor results, the method seems to be able to identify the high molecular glutenin allelic composition, and to differentiate some of the low molecular weight glutenIn alleles, too.
Characterization of rye flours and their potential as reference material for gluten analysis
Majlinda Xhaferaj,Gabriella Muskovics,Eszter Schall,Zsuzsanna Bugyi,Sándor Tömösközi,Katharina Anne Scherf +5 more
TL;DR: In this paper , the safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA, which is calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye.
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