@article{MTMT:34763414,
	title = {Investigation of the structure-forming role of dietary fibre components in gluten-free cereal- and pseudocereal-based food matrices},
	url = {https://m2.mtmt.hu/api/publication/34763414},
	author = {Németh, Renáta and Sznopka, Liliána Kata and Orosz, Csenge and Tömösközi, Sándor},
	doi = {10.1016/j.bcdf.2024.100417},
	journal-iso = {BIOACTIVE CARBOHYDR DIETARY FIBRE},
	journal = {BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE},
	volume = {31},
	unique-id = {34763414},
	issn = {2212-6198},
	abstract = {The aim of this work was to investigate the structure-forming ability of cereal β-glucan (BG) and arabinoxylan (AX) in gluten-free (GF) dough and slurry matrices. 2, 5 or 8%, w/w BG was dosed to white millet and buckwheat flours and its effect on the mixing and pasting properties was examined. Furthermore, AX “incorporation” into dough structure and possible interaction with millet and buckwheat proteins were investigated by using reduction and subsequent re-oxidation based on our previous work. BG addition increased consistency and changed mixing properties in both millet and buckwheat doughs by forming viscous gel and aggregates. However, its impact on the pasting properties of the two types of GF flours differed in tendency. Similarly, a different behaviour of millet and buckwheat matrices was found in case of AX incorporation, explained by their distinct macromolecular (especially protein) composition. SDS-PAGE results referred to interactions between AX molecules and non-gluten proteins, however the changes in free ferulic acid contents did not confirm this. Although, white flours of millet and buckwheat are simpler matrices than wholemeals, they might be still too complex to examine the effect of a specific component, especially in a redox system. Thus, development of model gluten-free dough systems is a further goal of this work. Research works focusing on AX or BG functionality in gluten-free matrices are rare. The current work might contribute to a better understanding of dietary fibre functionality in dough systems with non-gluten proteins, as well as to develop healthier gluten-free products of higher fibre content. © 2024 Elsevier Ltd},
	keywords = {ARTICLE; human; OXIDATION; rheology; DOUGH; protein analysis; Cereal; Gluten; polyacrylamide gel electrophoresis; controlled study; clinical article; microstructure; FERULIC ACID; oxidation reduction reaction; flow kinetics; protein interaction; FLOUR; MILLET; beta glucan; dietary fiber; arabinoxylan; arabinoxylan; gluten-free; β-Glucan; Buckwheat flour; Fagopyrum; pseudocereal; Fibre-protein interaction},
	year = {2024},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056}
}

@article{MTMT:34129448,
	title = {Investigation of the functionality of macromolecules in the rheological and baking properties of oat milling fractions},
	url = {https://m2.mtmt.hu/api/publication/34129448},
	author = {Németh, Renáta and Farkas, Alexandra and Martin, Edit and Gaál, Annamária and Schall, Eszter and Szilágyi, Róza and Tömösközi, Sándor},
	doi = {10.1016/j.foodhyd.2023.109241},
	journal-iso = {FOOD HYDROCOLLOID},
	journal = {FOOD HYDROCOLLOIDS},
	volume = {146},
	unique-id = {34129448},
	issn = {0268-005X},
	year = {2024},
	eissn = {1873-7137},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056; Farkas, Alexandra/0000-0003-4118-1760; Martin, Edit/0009-0000-5308-7304; Schall, Eszter/0000-0003-1660-8195}
}

@article{MTMT:34728938,
	title = {Alkalmazott Biotechnológia és Élelmiszertudományi Tanszék – múlt, jelen és az elképzelt jövő},
	url = {https://m2.mtmt.hu/api/publication/34728938},
	author = {Leveles, Ibolya and Németh, Renáta and Tömösközi, Sándor},
	journal-iso = {MAGY KEM LAP},
	journal = {MAGYAR KÉMIKUSOK LAPJA},
	volume = {78},
	unique-id = {34728938},
	issn = {0025-0163},
	year = {2023},
	eissn = {1588-1199},
	pages = {365-369},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056}
}

@CONFERENCE{MTMT:34563253,
	title = {Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek},
	url = {https://m2.mtmt.hu/api/publication/34563253},
	author = {Jaksics, Edina and Farkas, Alexandra and Németh, Renáta and Schall, Eszter and Szentmiklóssy, Marietta and Tömösközi, Sándor},
	booktitle = {Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek},
	unique-id = {34563253},
	year = {2023},
	pages = {5},
	orcid-numbers = {Jaksics, Edina/0000-0001-6128-2302; Farkas, Alexandra/0000-0003-4118-1760; Németh, Renáta/0000-0003-3064-5056; Schall, Eszter/0000-0003-1660-8195; Szentmiklóssy, Marietta/0000-0002-1306-3444}
}

@misc{MTMT:34563250,
	title = {Gabonafajok és fajták technológiai tulajdonságainak monitorozása, a malomipari technológiákban rejlő termékfejlesztési lehetőségek},
	url = {https://m2.mtmt.hu/api/publication/34563250},
	author = {Jaksics, Edina and Farkas, Alexandra and Németh, Renáta and Schall, Eszter and Szentmiklóssy, Marietta and Tömösközi, Sándor},
	unique-id = {34563250},
	year = {2023},
	orcid-numbers = {Jaksics, Edina/0000-0001-6128-2302; Farkas, Alexandra/0000-0003-4118-1760; Németh, Renáta/0000-0003-3064-5056; Schall, Eszter/0000-0003-1660-8195; Szentmiklóssy, Marietta/0000-0002-1306-3444}
}

@article{MTMT:34129447,
	title = {Development and application of a laboratory baking test for the characterisation of wholemeal oat flours},
	url = {https://m2.mtmt.hu/api/publication/34129447},
	author = {Farkas, Alexandra and Szabó, Eszter and Horváth, Anna and Jaksics, Edina and Németh, Renáta and Tömösközi, Sándor},
	doi = {10.1016/j.jcs.2023.103761},
	journal-iso = {J CEREAL SCI},
	journal = {JOURNAL OF CEREAL SCIENCE},
	volume = {114},
	unique-id = {34129447},
	issn = {0733-5210},
	year = {2023},
	eissn = {1095-9963},
	orcid-numbers = {Farkas, Alexandra/0000-0003-4118-1760; Jaksics, Edina/0000-0001-6128-2302; Németh, Renáta/0000-0003-3064-5056}
}

@article{MTMT:34124378,
	title = {Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum},
	url = {https://m2.mtmt.hu/api/publication/34124378},
	author = {Schoenlechner, R. and Bender, D. and D’Amico, S. and Kinner, M. and Tömösközi, Sándor and Yamsaengsung, R.},
	doi = {10.3390/foods12163125},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {12},
	unique-id = {34124378},
	issn = {2304-8158},
	year = {2023},
	eissn = {2304-8158}
}

@article{MTMT:34085472,
	title = {Rethinking precautionary allergen labelling - Threshold doses, risk assessment approaches and analytical implications},
	url = {https://m2.mtmt.hu/api/publication/34085472},
	author = {Kormosné Bugyi, Zsuzsanna and Muskovics, Gabriella and Tömösközi, Sándor},
	doi = {10.1556/066.2023.00053},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {52},
	unique-id = {34085472},
	issn = {0139-3006},
	year = {2023},
	eissn = {1588-2535},
	pages = {339-351},
	orcid-numbers = {Kormosné Bugyi, Zsuzsanna/0000-0003-4040-087X}
}

@article{MTMT:34037885,
	title = {Thermal characterization of leathers tanned by metal salts and vegetable tannins},
	url = {https://m2.mtmt.hu/api/publication/34037885},
	author = {Czirok, István Sándor and Pekkerné Jakab, Emma and Czégény, Zsuzsanna and Badea, E. and Babinszki, Bence and Tömösközi, Sándor and May, Zoltán and Sebestyén, Zoltán},
	doi = {10.1016/j.jaap.2023.106035},
	journal-iso = {J ANAL APPL PYROL},
	journal = {JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS},
	volume = {173},
	unique-id = {34037885},
	issn = {0165-2370},
	year = {2023},
	eissn = {1873-250X}
}

@article{MTMT:34025352,
	title = {Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads},
	url = {https://m2.mtmt.hu/api/publication/34025352},
	author = {Szentmiklóssy, Marietta and Jaksics, Edina and Farkas, Alexandra and Pusztai, Éva and Kemény, Sándor and Németh, Renáta and Tömösközi, Sándor},
	doi = {10.1556/066.2022.00221},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {52},
	unique-id = {34025352},
	issn = {0139-3006},
	abstract = {Rye is an important raw material of bread due to tradition and its favourable nutritional and technological qualities. Despite the beneficial fibre composition, a special group of short-chain carbohydrates, the so called FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) may cause problems for patients with irritable bowel syndrome. The aim of our work was to investigate the non-starch carbohydrate (dietary fibre compounds, short-chain carbohydrates) composition of rye varieties, and of their novel milling fractions obtained from industrial milling trials and test loaves made from them. Regarding fibre and short chain carbohydrate composition, rye varieties did not show significant differences. In new subfractions, fibre and FODMAP composition were described, among profiles most of them differ from commonly used flours, independently from variety. The yeast fermentation and baking caused a decrease in water-extractable arabinoxylan content, at the same time increased the substitution pattern of water-extractable arabinoxylans. Furthermore, breadmaking process decreased the fructan content, and therefore increased the fructose level, thus modifying the short-chain carbohydrate composition. Based on our knowledge, this research is among the first ones investigating the fibre and short-chain composition of rye from the seeds to the consumable final products.},
	year = {2023},
	eissn = {1588-2535},
	pages = {177-189},
	orcid-numbers = {Szentmiklóssy, Marietta/0000-0002-1306-3444; Jaksics, Edina/0000-0001-6128-2302; Farkas, Alexandra/0000-0003-4118-1760; Németh, Renáta/0000-0003-3064-5056}
}