@article{MTMT:3120822,
	title = {Coupled-Column RP-HPLC in Combination with Chemometrics for the Characterization and Classification of Wheat Varieties},
	url = {https://m2.mtmt.hu/api/publication/3120822},
	author = {Berky, Róbert and Sipkó, Enikő and Balázs, Gábor and Harasztos, Anna Helga and Kemény, Sándor and Fekete, Jenő},
	doi = {10.1007/s10337-016-3091-3},
	journal-iso = {CHROMATOGRAPHIA},
	journal = {CHROMATOGRAPHIA},
	volume = {79},
	unique-id = {3120822},
	issn = {0009-5893},
	abstract = {The application of a coupled-column reversed phase high-performance liquid chromatographic method is presented for assessing the quality of industrially relevant wheat flours. Three chromatographic columns filled with core-shell particles were connected in series to generate high resolving power. Peak heights of all 64 peaks in the resulting gliadin protein profiles were used as input data for the statistical comparison of ten wheat varieties. Univariate analysis of variances with nested design indicated that there were significant differences not only between the wheat varieties but also between the plots of lands they were cultivated on. The effect of the repeated sample preparations was found negligible. Principal component analysis and hierarchical clustering revealed that Bezostaja-1, Glenlea, MV-Karizma, MV-Magdal,na, MV-Mazurka and TF-R,tsag had unique, while Bankuti-1201, Fleischmann-481, Sz,kacs-1242 and TF-Komadi similar gliadin protein profiles. Nearest mean classification on the scores of the first three principal components could classify six wheat varieties out of ten.},
	keywords = {PERFORMANCE LIQUID-CHROMATOGRAPHY; MASS-SPECTROMETRY; PROTEINS; IDENTIFICATION; FUNCTIONAL-PROPERTIES; WEIGHT GLUTENIN SUBUNITS; BREAD-MAKING QUALITY; gliadin; RP-HPLC; PCA; FLOUR; gliadins; Hierarchical clustering; FAST SEPARATION; Varietal classification},
	year = {2016},
	eissn = {1612-1112},
	pages = {811-821}
}

@article{MTMT:3051416,
	title = {How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics},
	url = {https://m2.mtmt.hu/api/publication/3051416},
	author = {Harasztos, Anna Helga and Balázs, Gábor and Csőke, P. N. and D’Amico, S. and Schönlechner, R. and Tömösközi, Sándor},
	doi = {10.1556/AAlim.2015.0010},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {45},
	unique-id = {3051416},
	issn = {0139-3006},
	year = {2016},
	eissn = {1588-2535},
	pages = {215-223}
}

@article{MTMT:2733422,
	title = {Investigation of the effects of food processing and matrix components on the analytical results of ELISA using and incurred gliadin reference material candidate},
	url = {https://m2.mtmt.hu/api/publication/2733422},
	author = {Török, Kitti and Hajas, Lívia and Kormosné Bugyi, Zsuzsanna and Balázs, Gábor and Tömösközi, Sándor},
	doi = {10.1556/AAlim.2014.0018},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {44},
	unique-id = {2733422},
	issn = {0139-3006},
	year = {2015},
	eissn = {1588-2535},
	pages = {390-399},
	orcid-numbers = {Török, Kitti/0000-0002-7045-0053; Hajas, Lívia/0000-0002-0288-313X; Kormosné Bugyi, Zsuzsanna/0000-0003-4040-087X}
}

@article{MTMT:2813191,
	title = {Modelling Water Absorption of Wheat Flour by Taking into Consideration of the Soluble Protein and Arabinoxylan Components},
	url = {https://m2.mtmt.hu/api/publication/2813191},
	author = {Rakszegi, Marianna and Balázs, Gábor and Békés, Ferenc and Harasztos, Anna Helga and Kovács, Annamária and Láng, László and Bedő, Zoltán and Tömösközi, Sándor},
	doi = {10.1556/CRC.2014.0007},
	journal-iso = {CEREAL RES COMMUN},
	journal = {CEREAL RESEARCH COMMUNICATIONS},
	volume = {42},
	unique-id = {2813191},
	issn = {0133-3720},
	year = {2014},
	eissn = {1788-9170},
	pages = {629-639}
}

@inproceedings{MTMT:2849957,
	title = {New possibilities in micro-scale wheat quality characterization: Micro-gluten determination and starch isolation},
	url = {https://m2.mtmt.hu/api/publication/2849957},
	author = {Tömösközi, Sándor and Szendi, Szilvia and A, Bagdi and Harasztos, Anna Helga and Balázs, Gábor and D, Diepeveen and R, Appels and Békés, Ferenc},
	booktitle = {Proceedings 11th International Gluten Workshop},
	unique-id = {2849957},
	year = {2013},
	pages = {123-127}
}

@misc{MTMT:2692951,
	title = {Egészségtámogató és élelmiszerbiztonági kockázatot jelentő összetevők meghatározására alkalmas analitikai módszerek fejlesztése},
	url = {https://m2.mtmt.hu/api/publication/2692951},
	author = {Tömösközi, Sándor and Bucsella, Blanka and Bugyi, Zsuzsanna and Bagdi, Attila and Balázs, Gábor and Hajas, Lívia and Harasztos, Anna Helga and Szendi, Szilvia and Török, Kitti},
	unique-id = {2692951},
	year = {2013},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X; Török, Kitti/0000-0002-7045-0053}
}

@inproceedings{MTMT:2569996,
	title = {Complex quality characterization of Hungarian wheat cultivars},
	url = {https://m2.mtmt.hu/api/publication/2569996},
	author = {Balázs, Gábor and Harasztos, Anna Helga and Szendi, Szilvia and Bagdi, Attila and Rakszegi, Marianna and Láng, László and Bedő, Zoltán and Békés, Ferenc and Tömösközi, Sándor},
	booktitle = {Proceedings 11th International Gluten Workshop},
	unique-id = {2569996},
	year = {2013},
	pages = {162-165}
}

@{MTMT:2691966,
	title = {Bioaktív komponensben gazdag malmi őrlemények előállítása, fehérje és szénhidrát összetételének vizsgálata},
	url = {https://m2.mtmt.hu/api/publication/2691966},
	author = {Szendi, Szilvia and Bucsella, Blanka and Bagdi, Attila and Balázs, Gábor and Harasztos, Anna Helga and Tömösközi, Sándor},
	booktitle = {Táplálkozástudományi Kutatások II.},
	unique-id = {2691966},
	year = {2012},
	pages = {5}
}

@misc{MTMT:2691185,
	title = {A búzaminőség komplex megítélése - Összetétel, táplálkozástani érték, technológiai tulajdonság},
	url = {https://m2.mtmt.hu/api/publication/2691185},
	author = {Tömösközi, Sándor and Szendi, Szilvia and Harasztos, Anna Helga and Bucsella, Blanka and Bagdi, Attila and Balázs, Gábor},
	unique-id = {2691185},
	year = {2012}
}

@article{MTMT:2690449,
	title = {Advantages and limitation of lab-on-a-chip technique in the analysis of wheat proteins},
	url = {https://m2.mtmt.hu/api/publication/2690449},
	author = {Balázs, Gábor and Tömösközi, Sándor and Harasztos, Anna Helga and V, Németh and Á, Tamás and A, Morgounov and I, Belan and W, Ma and F, Békés},
	doi = {10.1556/CRC.40.2012.0015},
	journal-iso = {CEREAL RES COMMUN},
	journal = {CEREAL RESEARCH COMMUNICATIONS},
	volume = {40},
	unique-id = {2690449},
	issn = {0133-3720},
	abstract = {Based on previous research on validating lab-on-a-chip data on wheat protein analysis, a comprehensive work has been carried out with the intent to demonstrate the potential of the technique for wheat related fundamental research, breeding and food industry. Sample preparation and separation methodologies were investigated for the main wheat polypeptide classes: albumins, globulins, gliadins and glutenin subunits (GS). The work was carried out on a sample population originated from Western Siberia with different genetic background providing data, and characterizing their potential interest for future breeding work. LOC results are compared with corresponding reference methods (MALDI-TOF and RP-HPLC). The research revealed that, the current technology is capable for fast profile analysis, recognizing the minor qualitative, and typical quantitative differences in the albumin and globulin protein composition. While the gliadin separation showed poor results, the method seems to be able to identify the high molecular glutenin allelic composition, and to differentiate some of the low molecular weight glutenin alleles, too. Our results provide new insights into a possible rapid and simple way for grain protein profiling.},
	year = {2012},
	eissn = {1788-9170},
	pages = {562-572}
}