@article{MTMT:30678474,
	title = {Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems},
	url = {https://m2.mtmt.hu/api/publication/30678474},
	author = {Németh, Renáta and Bender, Denisse and Jaksics, Edina and Calicchio, Michelangelo and Mihály-Langó, Bernadett and D'Amico, Stefano and Török, Kitti and Schoenlechner, Regine and Tömösközi, Sándor},
	doi = {10.1016/j.foodhyd.2019.03.036},
	journal-iso = {FOOD HYDROCOLLOID},
	journal = {FOOD HYDROCOLLOIDS},
	volume = {94},
	unique-id = {30678474},
	issn = {0268-005X},
	year = {2019},
	eissn = {1873-7137},
	pages = {381-390},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056; Jaksics, Edina/0000-0001-6128-2302}
}

@article{MTMT:30678461,
	title = {Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research},
	url = {https://m2.mtmt.hu/api/publication/30678461},
	author = {Németh, Renáta and Farkas, Alexandra and Tömösközi, Sándor},
	doi = {10.1016/j.jcs.2019.04.006},
	journal-iso = {J CEREAL SCI},
	journal = {JOURNAL OF CEREAL SCIENCE},
	volume = {87},
	unique-id = {30678461},
	issn = {0733-5210},
	year = {2019},
	eissn = {1095-9963},
	pages = {239-247},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056; Farkas, Alexandra/0000-0003-4118-1760}
}

@article{MTMT:3392160,
	title = {Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread},
	url = {https://m2.mtmt.hu/api/publication/3392160},
	author = {Bender, D and Fraberger, V and Szepasvari, P and D'Amico, S and Tömösközi, Sándor and Cavazzi, G and Jager, H and Domig, KJ and Schoenlechner, R},
	doi = {10.1007/s00217-017-3020-1},
	journal-iso = {EUR FOOD RES TECHNOL},
	journal = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
	volume = {244},
	unique-id = {3392160},
	issn = {1438-2377},
	abstract = {The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stability of selected strains was also evaluated upon back-slopping. Results showed that the bread properties were greatly affected by the Lb. strains. Millet breads achieved lower specific volumes (1.80-2.19 cm(3)/g), higher crumb firmness (19.01-42.19 N) and lower relative elasticities (21.5-43.4%) than buckwheat breads. Compared with the CS, Lactobacillus pentosus and Lb. hammesii positively influenced the crumb firmness of buckwheat and millet breads, respectively, while Lb. paralimentarius enhanced this property in both breads. Only one of the two Lactobacillus sanfranciscencis strains was able to improve all functional properties in both GF breads. Back-slopping of the sourdoughs revealed stable properties in case of buckwheat, while maturity of the millet sourdough could not be reached. These observations were supported by the microbial count, metabolite production and carbohydrate consumption. Mature sourdough significantly improved the crumb firmness and porosity of the GF breads. These results highlighted the importance of selecting the appropriate lactic acid bacteria strains, to maximize the quality of GF bread.},
	keywords = {metabolism; BACTERIA; QUALITY; LACTOBACILLI; SANFRANCISCENSIS; AMARANTH SOURDOUGH; Back-slopping; Sourdough; Gluten-free bread},
	year = {2018},
	eissn = {1438-2385},
	pages = {1037-1046}
}

@article{MTMT:3347628,
	title = {Characterization of rheological properties of rye arabinoxylans in buckwheat model systems},
	url = {https://m2.mtmt.hu/api/publication/3347628},
	author = {Denisse, Bender and Németh, Renáta and Giada, Cavazzi and Fanni, Turoczi and Schall, Eszter and Stefano, D'Amico and Török, Kitti and Mara, Lucisano and Tömösközi, Sándor and Regine, Schoenlechner},
	doi = {10.1016/j.foodhyd.2018.01.035},
	journal-iso = {FOOD HYDROCOLLOID},
	journal = {FOOD HYDROCOLLOIDS},
	volume = {80},
	unique-id = {3347628},
	issn = {0268-005X},
	year = {2018},
	eissn = {1873-7137},
	pages = {33-41},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056; Schall, Eszter/0000-0003-1660-8195; Török, Kitti/0000-0002-7045-0053}
}

@article{MTMT:3294550,
	title = {Investigation of scale reduction in a laboratory bread-making procedure. Comparative analysis and method development},
	url = {https://m2.mtmt.hu/api/publication/3294550},
	author = {Németh, Renáta and Ágnes, Bánfalvi and András, Csendes and Kemény, Sándor and Tömösközi, Sándor},
	doi = {10.1016/j.jcs.2017.11.009},
	journal-iso = {J CEREAL SCI},
	journal = {JOURNAL OF CEREAL SCIENCE},
	volume = {79},
	unique-id = {3294550},
	issn = {0733-5210},
	year = {2018},
	eissn = {1095-9963},
	pages = {267-275},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056}
}

@article{MTMT:31124791,
	title = {Improving gluten-free buckwheat bread by sourdough fermentation and addition of arabinoxylan and pyranose 2-oxidase},
	url = {https://m2.mtmt.hu/api/publication/31124791},
	author = {Zand, E. and Bender, D. and D'Amico, S. and Tömösközi, Sándor and Jaeger, H. and Schoenlechner, R.},
	doi = {10.2478/boku-2018-0019},
	journal-iso = {BODENKULTUR},
	journal = {BODENKULTUR},
	volume = {69},
	unique-id = {31124791},
	issn = {0006-5471},
	abstract = {The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of arabinoxylan (AX) and pyranose 2-oxidase (POx). AXs are able to cross-link to other AX molecules under acidic conditions, which is supported by the addition of oxidizing enzymes (e.g., POx). On a first approach, the optimal sourdough concentration (% acidification of total flour weight) was adjusted. The best results were seen at an acidification of 82% of total flour weight. The optimal dosage of 3% AX and 1 nkat POx/g flour was able to increase the specific volume from 1.80 to 1.93 cm3/g bread and reduce the firmness from 9.61 to 4.69 N compared to the control bread and presented an acceptable relative elasticity of 62.20 ± 0.96%. These effects were then compared in breads produced from wholemeal and refined buckwheat flour. Interestingly, the wholemeal buckwheat bread showed a significantly lower firmness and higher relative elasticity than the bread from refined flour, which can be mainly attributed to the higher protein and dietary fibre content of wholemeal flour. Overall, this study suggested that addition of AX and POx could positively increase the quality of GF buckwheat bread.},
	year = {2018},
	pages = {227-237}
}

@article{MTMT:3294532,
	title = {Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes},
	url = {https://m2.mtmt.hu/api/publication/3294532},
	author = {Denisse, Bender and Németh, Renáta and Michaela, Wimmer and Sylvia, Götschhofer and Matilde, Biolchi and Török, Kitti and Tömösközi, Sándor and Stafano, D'Amico and Regine, Schoenlechner},
	doi = {10.1111/1750-3841.13920},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {82},
	unique-id = {3294532},
	issn = {0022-1147},
	year = {2017},
	eissn = {1750-3841},
	pages = {2562-2568},
	orcid-numbers = {Németh, Renáta/0000-0003-3064-5056; Török, Kitti/0000-0002-7045-0053}
}