Development of a barley reference material for gluten analysis

por Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.
Publicado 2023

Characterization of rye flours and their potential as reference material for gluten analysis

por Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.
Publicado 2023

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

por Schall, Eszter, Scherf, Katharina A., Bugyi, Zsuzsanna, Török, Kitti, Koehler, Peter, Schoenlechner, Regine, Tömösközi, Sándor
Publicado 2020

Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease

por Gell, Gyöngyvér, Bugyi, Zsuzsanna, Florides, Christakis George, Birinyi, Zsófia, Réder, Dalma, Szegő, Zsuzsanna, Mucsi, Edina, Schall, Eszter, Ács, Katalin, Langó, Bernadett, Purgel, Szandra, Simon, Katalin, Varga, Balázs, Vida, Gyula, Veisz, Ottó, Tömösközi, Sándor, Békés, Ferenc
Publicado 2021