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List of works by Kitti Török

Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

scientific article published on 17 December 2019

Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

scientific article published in July 2018

Chemical and rheological characterization of arabinoxylan isolates from rye bran

Development of Incurred Reference Material for Improving Conditions of Gluten Quantification ⬇️

scientific article published on 01 March 2012

Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?

scientific article published on 07 July 2020

Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes.

scientific article published on 29 September 2017

Protein interactions during flour mixing using wheat flour with altered starch.

scientific article published on 23 March 2017

Protein-transitions in and out of the dough matrix in wheat flour mixing.

scientific article published on 24 August 2016

Stability analysis of wheat lines with increased level of arabinoxylan

scientific article published on 08 May 2020

Towards development of incurred materials for quality assurance purposes in the analysis of food allergens

scientific article published on 4 April 2010

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

scientific article published on 03 May 2017

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