@mastersthesis{MTMT:34569162,
	title = {Búza-, rozs- és zabfajták és malomipari termékeik összetételi és technológiai tulajdonságainak jellemzése},
	url = {https://m2.mtmt.hu/api/publication/34569162},
	author = {Jaksics, Edina},
	unique-id = {34569162},
	year = {2024},
	orcid-numbers = {Jaksics, Edina/0000-0001-6128-2302}
}

@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: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}
}

@inbook{MTMT:33731339,
	title = {Screening and use of nutritional and health-related benefits of the minor crops},
	url = {https://m2.mtmt.hu/api/publication/33731339},
	author = {Tömösközi, Sándor and Jaksics, Edina and Kormosné Bugyi, Zsuzsanna and Németh, Renáta and Schall, Eszter and Mihály-Langó, Bernadett and Rakszegi, Marianna},
	booktitle = {Developing Sustainable and Health-Promoting Cereals and Pseudocereals},
	doi = {10.1016/B978-0-323-90566-4.00013-8},
	unique-id = {33731339},
	year = {2023},
	pages = {57-85},
	orcid-numbers = {Jaksics, Edina/0000-0001-6128-2302; Kormosné Bugyi, Zsuzsanna/0000-0003-4040-087X; Németh, Renáta/0000-0003-3064-5056; Schall, Eszter/0000-0003-1660-8195}
}

@article{MTMT:33636114,
	title = {Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat},
	url = {https://m2.mtmt.hu/api/publication/33636114},
	author = {Jaksics, Edina and Németh, Renáta and Schall, Eszter and Szentmiklóssy, Marietta and Bidló, G. and Simon, K. and Tömösközi, Sándor},
	doi = {10.1002/cche.10646},
	journal-iso = {CEREAL CHEM},
	journal = {CEREAL CHEMISTRY},
	volume = {100},
	unique-id = {33636114},
	issn = {0009-0352},
	year = {2023},
	eissn = {1943-3638},
	pages = {708-720},
	orcid-numbers = {Jaksics, Edina/0000-0001-6128-2302; Németh, Renáta/0000-0003-3064-5056; Schall, Eszter/0000-0003-1660-8195; Szentmiklóssy, Marietta/0000-0002-1306-3444}
}

@misc{MTMT:33628116,
	title = {Rozs és zab fajták és kísérleti sütőipari termékek élelmi rost és rövidláncú szénhidrát (beleértve FODMAP) összetételének jellemzése},
	url = {https://m2.mtmt.hu/api/publication/33628116},
	author = {Szentmiklóssy, Marietta and Farkas, Alexandra and Jaksics, Edina and Tömösközi, Sándor},
	unique-id = {33628116},
	year = {2022},
	orcid-numbers = {Szentmiklóssy, Marietta/0000-0002-1306-3444; Farkas, Alexandra/0000-0003-4118-1760; Jaksics, Edina/0000-0001-6128-2302}
}

@misc{MTMT:33627262,
	title = {Dietary fiber and short-chain carbohydrates composition of rye varieties and newly developed industrial milling fractions},
	url = {https://m2.mtmt.hu/api/publication/33627262},
	author = {Szentmiklóssy, Marietta and Jaksics, Edina and Farkas, Alexandra and Gábor, Bidló and Katalin, Simon and Németh, Renáta and Tömösközi, Sándor},
	unique-id = {33627262},
	year = {2022},
	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}
}

@misc{MTMT:33627140,
	title = {Improving the conditions of human utilization of oat and rye in terms of processing technology and nutritional value},
	url = {https://m2.mtmt.hu/api/publication/33627140},
	author = {Jaksics, Edina and Farkas, Alexandra and Németh, Renáta and Schall, Eszter and Szentmiklóssy, Marietta and Zsuzsanna, Kormosné Bugyi and Muskovics, Gabriella and Tömösközi, Sándor},
	unique-id = {33627140},
	year = {2022},
	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}
}