Sándor Tömösközi

Sándor Tömösközi

Budapest University of Technology and Economics - Budapest / Hungary
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1846471
Budapesti Muszaki és Gazdaságtudományi Egyetem
person_outline Sándor Tömösközi's MOST POPULAR ARTICLES
1-) Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods? Food and Chemical Toxicology 145, 111709, 2020
2-) Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours Food Chemistry 190, 990-996, 2016
3-) Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity Cereal Chemistry 78 (2), 138-141, 2001
4-) Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicityS Uthayakumaran, S Tömösközi, AS Tatham, AWJ Savage, MC Gianibelli, ...Cereal Chemistry 78 (2), 138-141, 20011182001
5-) Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat floursB Bucsella, Á Takács, V Vizer, U Schwendener, S TömösköziFood Chemistry 190, 990-996, 20161162016