Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Majlinda Xhaferaj"'
Autor:
Zsuzsanna Bugyi, Gabriella Muskovics, Eszter Schall, Kitti Török, Lívia Hajas, Katharina Scherf, Majlinda Xhaferaj, Peter Koehler, Regine Schoenlechner, Stefano D’amico, Roland Poms, Sándor Tömösközi
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:4180-4189
A glutén, vagy sikér fehérjék táplálkozás-élettani szerepe és megítélése az utóbbi évtizedekben kettőssé vált. A glutén fehérjék egyrészt központi szerepet töltenek be a búza és más gabonák sütőipari minőségének kialak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93fee7aac7877eff51d41212effbbf28
https://doi.org/10.52091/evik-2022/4-4-hun
https://doi.org/10.52091/evik-2022/4-4-hun
Autor:
Zsuzsanna Bugyi, Gabriella Muskovics, Eszter Schall, Kitti Török, Lívia Hajas, Katharina Scherf, Majlinda Xhaferaj, Peter Koehler, Regine Schoenlechner, Stefano D’amico, Roland Poms, Sándor Tömösközi
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:4190-4198
In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccac4c42846c28ef0e4d00d76e8d9739
https://doi.org/10.52091/evik-2022/4-4-eng
https://doi.org/10.52091/evik-2022/4-4-eng
Autor:
Majlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, Zsuzsanna Bugyi, Sándor Tömösközi, Katharina A. Scherf
Publikováno v:
Food Chemistry, 424, Art.-Nr.: 136414
Celiac disease (CD) can be triggered in susceptible individuals by the consumption of gluten, a complex storage protein mixture present in wheat, rye and barley. There is no specific reference material (RM) available for barley and this leads to inac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7047d9bce24ee51e699dff132e29af86
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bc57456f3e7d86676b4a7b5a680b843
https://doi.org/10.1002/lemi.202155014
https://doi.org/10.1002/lemi.202155014
Publikováno v:
Journal of Cereal Science. 96:103114
As laid down by the Codex Alimentarius, products bearing a gluten-free label must not contain gluten levels above 20 mg/kg to be safe for consumption by celiac disease patients. Analytical methods to detect gluten from wheat, rye and barley need to b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78deefeaef111b629796569c50507d3c
https://doi.org/10.1016/j.jcs.2020.103114
https://doi.org/10.1016/j.jcs.2020.103114
Publikováno v:
Journal of Chromatography A. 1614:460726
Supercritical fluid chromatography (SFC) is an orthogonal technique to UHPLC. In recent years, SFC has demonstrated potential for use in the analysis of a broad variety of analytes of different polarities, if modifiers and additives are utilized as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db479621593645469dc554344a419d45
https://doi.org/10.1016/j.chroma.2019.460726
https://doi.org/10.1016/j.chroma.2019.460726
Autor:
Majlinda, Xhaferaj, Gabriella, Muskovics, Eszter, Schall, Zsuzsanna, Bugyi, Sándor, Tömösközi, Katharina A, Scherf
Publikováno v:
Food Chemistry. 408:135148
The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5017dc46d4d680391f6708b9b71c31de