| 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 |
| 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 |
| 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 | 42 | 2015 |
| 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 | 40 | 2017 |
| 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 | 38 | 2017 |
| 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 | 36 | 2012 |
| 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 | 33 | 2018 |
| 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 | 24 | 2010 |
| 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 | 23 | 2014 |
| 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 | 18 | 2020 |
| 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 | 15 | 2017 |
| 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 | 15 | 2015 |
| 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 | 5 | 2019 |
| 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 | 2 | 2016 |
| Reference materials for food allergen testing S Tömösközi, K Török, Z Bugyi, L Hajas Food Allergen Testing, 215-236, 2014 | 1 | 2014 |
| 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 |
