{ "labelLang" : "hun", "responseDate" : "2024-03-28 18:27", "content" : { "otype" : "Citation", "mtid" : 28679090, "status" : "VALIDATED", "published" : true, "unhandledTickets" : 0, "deleted" : false, "lastRefresh" : "2022-03-21T15:03:07.832+0000", "lastModified" : "2020-01-10T02:26:09.411+0000", "created" : "2020-01-10T02:26:09.411+0000", "creator" : { "otype" : "Admin", "mtid" : 565, "link" : "/api/admin/565", "label" : "WoS import (admin)", "familyName" : "WoS", "givenName" : "import", "published" : true, "snippet" : true }, "validated" : "2020-01-10T02:26:09.376+0000", "validator" : { "otype" : "Admin", "mtid" : 565, "link" : "/api/admin/565", "label" : "WoS import (admin)", "familyName" : "WoS", "givenName" : "import", "published" : true, "snippet" : true }, "publication" : { "otype" : "JournalArticle", "mtid" : 3051416, "link" : "/api/publication/3051416", "label" : "Harasztos A. et al. How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics. (2016) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 45 2 215-223", "core" : true, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "subType" : { "otype" : "SubType", "mtid" : 10000059, "link" : "/api/subtype/10000059", "label" : "Szakcikk (Folyóiratcikk)", "name" : "Szakcikk", "nameEng" : "Article", "docType" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "listPosition" : 101, "published" : true, "oldId" : 10000059, "snippet" : true }, "category" : { "otype" : "Category", "mtid" : 1, "link" : "/api/category/1", "label" : "Tudományos", "published" : true, "oldId" : 1, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "Angol", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "title" : "How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics", "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 1089363, "link" : "/api/publicationidentifier/1089363", "label" : "DOI: 10.1556/AAlim.2015.0010", "source" : { "otype" : "PlainSource", "mtid" : 6, "link" : "/api/publicationsource/6", "label" : "DOI", "type" : { "otype" : "PublicationSourceType", "mtid" : 10001, "link" : "/api/publicationsourcetype/10001", "label" : "DOI", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "DOI", "nameEng" : "DOI", "linkPattern" : "https://doi.org/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 6, "snippet" : true }, "oaType" : "PAY", "oaFree" : false, "validState" : "IDENTICAL", "idValue" : "10.1556/AAlim.2015.0010", "realUrl" : "https://doi.org/10.1556%2FAAlim.2015.0010", "published" : false, "oldId" : 1346766, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 1089361, "link" : "/api/publicationidentifier/1089361", "label" : "WoS: 000377098500008", "source" : { "otype" : "PlainSource", "mtid" : 1, "link" : "/api/publicationsource/1", "label" : "WoS", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "WoS", "nameEng" : "WoS", "linkPattern" : "http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=@@@&DestApp=WOS", "publiclyVisible" : true, "published" : true, "oldId" : 1, "snippet" : true }, "oaFree" : false, "validState" : "IDENTICAL", "idValue" : "000377098500008", "realUrl" : "http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000377098500008&DestApp=WOS", "published" : false, "oldId" : 1465339, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 16947746, "link" : "/api/publicationidentifier/16947746", "label" : "REAL: 35740", "source" : { "otype" : "SwordSource", "mtid" : 36, "link" : "/api/publicationsource/36", "label" : "REAL", "type" : { "otype" : "PublicationSourceType", "mtid" : 10007, "link" : "/api/publicationsourcetype/10007", "label" : "Repozitórium", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "REAL", "nameEng" : "REAL", "linkPattern" : "http://real.mtak.hu/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 36, "snippet" : true }, "oaType" : "GREEN", "oaFree" : true, "idValue" : "35740", "realUrl" : "http://real.mtak.hu/35740", "published" : false, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 1089362, "link" : "/api/publicationidentifier/1089362", "label" : "Scopus: 84971524709", "source" : { "otype" : "PlainSource", "mtid" : 3, "link" : "/api/publicationsource/3", "label" : "Scopus", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "Scopus", "linkPattern" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@", "publiclyVisible" : true, "published" : true, "oldId" : 3, "snippet" : true }, "oaFree" : false, "validState" : "IDENTICAL", "idValue" : "84971524709", "realUrl" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84971524709", "published" : false, "oldId" : 1474837, "snippet" : true } ], "journal" : { "otype" : "Journal", "mtid" : 22, "link" : "/api/journal/22", "label" : "ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535", "pIssn" : "0139-3006", "eIssn" : "1588-2535", "reviewType" : "REVIEWED", "noIF" : false, "sciIndexed" : true, "scopusIndexed" : true, "lang" : "FOREIGN", "hungarian" : true, "published" : true, "oldId" : 22, "snippet" : true }, "volume" : "45", "issue" : "2", "publishedAt" : [ ], "pageLength" : 9, "publishedYear" : 2016, "foreignEdition" : false, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : true, "oaLink" : "http://real.mtak.hu/35740", "published" : true, "oldId" : 3051416, "snippet" : true }, "publicationMtid" : 3051416, "related" : { "otype" : "JournalArticle", "mtid" : 30766684, "link" : "/api/publication/30766684", "label" : "Li Xiaoya et al. Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough. (2018) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621 54 5 1777-1786", "core" : false, "citation" : true, "publicationPending" : false, "type" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "subType" : { "otype" : "SubType", "mtid" : 10000059, "link" : "/api/subtype/10000059", "label" : "Szakcikk (Folyóiratcikk)", "name" : "Szakcikk", "nameEng" : "Article", "docType" : { "otype" : "PublicationType", "mtid" : 24, "link" : "/api/publicationtype/24", "label" : "Folyóiratcikk", "code" : 24, "otypeName" : "JournalArticle", "listPosition" : 1, "published" : true, "oldId" : 24, "snippet" : true }, "listPosition" : 101, "published" : true, "oldId" : 10000059, "snippet" : true }, "category" : { "otype" : "Category", "mtid" : 1, "link" : "/api/category/1", "label" : "Tudományos", "published" : true, "oldId" : 1, "snippet" : true }, "languages" : [ { "otype" : "Language", "mtid" : 10002, "link" : "/api/language/10002", "label" : "Angol", "name" : "Angol", "nameEng" : "English", "published" : true, "oldId" : 2, "snippet" : true } ], "title" : "Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough", "identifiers" : [ { "otype" : "PublicationIdentifier", "mtid" : 15822223, "link" : "/api/publicationidentifier/15822223", "label" : "DOI: 10.1111/ijfs.14073", "source" : { "otype" : "PlainSource", "mtid" : 6, "link" : "/api/publicationsource/6", "label" : "DOI", "type" : { "otype" : "PublicationSourceType", "mtid" : 10001, "link" : "/api/publicationsourcetype/10001", "label" : "DOI", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "DOI", "nameEng" : "DOI", "linkPattern" : "https://doi.org/@@@", "publiclyVisible" : true, "published" : true, "oldId" : 6, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "10.1111/ijfs.14073", "realUrl" : "https://doi.org/10.1111%2Fijfs.14073", "published" : false, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 16428285, "link" : "/api/publicationidentifier/16428285", "label" : "WoS: 000465438400038", "source" : { "otype" : "PlainSource", "mtid" : 1, "link" : "/api/publicationsource/1", "label" : "WoS", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "WoS", "nameEng" : "WoS", "linkPattern" : "http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=@@@&DestApp=WOS", "publiclyVisible" : true, "published" : true, "oldId" : 1, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "000465438400038", "realUrl" : "http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000465438400038&DestApp=WOS", "published" : false, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 20798949, "link" : "/api/publicationidentifier/20798949", "label" : "Scopus: 85058943824", "source" : { "otype" : "PlainSource", "mtid" : 3, "link" : "/api/publicationsource/3", "label" : "Scopus", "type" : { "otype" : "PublicationSourceType", "mtid" : 10003, "link" : "/api/publicationsourcetype/10003", "label" : "Indexelő adatbázis", "mayHaveOa" : false, "published" : true, "snippet" : true }, "name" : "Scopus", "linkPattern" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-@@@", "publiclyVisible" : true, "published" : true, "oldId" : 3, "snippet" : true }, "validState" : "IDENTICAL", "idValue" : "85058943824", "realUrl" : "http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85058943824", "published" : false, "snippet" : true }, { "otype" : "PublicationIdentifier", "mtid" : 15822224, "link" : "/api/publicationidentifier/15822224", "label" : "Egyéb URL: https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14073", "source" : { "otype" : "PlainSource", "mtid" : 40, "link" : "/api/publicationsource/40", "label" : "Egyéb URL", "type" : { "otype" : "PublicationSourceType", "mtid" : 10006, "link" : "/api/publicationsourcetype/10006", "label" : "Link", "mayHaveOa" : true, "published" : true, "snippet" : true }, "name" : "Egyéb URL", "nameEng" : "Egyéb URL", "linkPattern" : "@@@", "publiclyVisible" : true, "published" : true, "oldId" : 40, "snippet" : true }, "idValue" : "https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14073", "realUrl" : "https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14073", "published" : false, "snippet" : true } ], "journal" : { "otype" : "Journal", "mtid" : 2037, "link" : "/api/journal/2037", "label" : "INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621", "pIssn" : "0950-5423", "eIssn" : "1365-2621", "reviewType" : "REVIEWED", "noIF" : false, "sciIndexed" : true, "scopusIndexed" : true, "lang" : "FOREIGN", "hungarian" : false, "published" : true, "oldId" : 2037, "snippet" : true }, "volume" : "54", "issue" : "5", "publishedAt" : [ ], "pageLength" : 10, "publishedYear" : 2018, "foreignEdition" : true, "foreignLanguage" : true, "fullPublication" : true, "conferencePublication" : false, "nationalOrigin" : false, "published" : true, "snippet" : true }, "relatedMtid" : 30766684, "source" : "kézi felvitel", "externalCitation" : true, "externalCitationOK" : null, "mentionCount" : 1, "link" : "/api/citation/28679090", "label" : "Li Xiaoya et al. Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough. (2018) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 0950-5423 1365-2621 54 5 1777-1786", "template" : "