Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Roland Poms"'
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:
Eszter Schall, Peter Koehler, Katharina Anne Scherf, Sándor Tömösközi, Roland Poms, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török
Publikováno v:
Food Chemistry. 267:387-394
Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8798498fff4df2de9992abc98ad4bca2
https://doi.org/10.1016/j.foodchem.2017.05.005
https://doi.org/10.1016/j.foodchem.2017.05.005
Autor:
Phil Goodwin, Sneh Bhandari, Sigrid Haas-Lauterbach, Antonietta Wallace, Samuel Benrejeb Godefroy, Roland Poms, Harvey E. Indyk, Adi Gilboa-Geffen, Dave Almy, Gavin O'Connor, Jupiter Yeung, Christy Swoboda, Yasutaka Nishiyama, Ashley Beasley Green, Markus Lacorn, Masahiro Shoji, Masayoshi Tomiki, Terry Koerner, Renuka Babu Brown, Diana C Kavolis, Valentine Digonnet, Alexandria Lau, Michael J. Ryan, Tao Geng, Jinchuan Yang, Aurelie Dubois, Paulo Da Costa, Gerardo Albornoz, Eric A. E. Garber, Prasad Rallabhandi, Bert Popping, Girdhari M. Sharma, Charles T. Yang, Hirotoshi Doi
Publikováno v:
Journal of AOAC INTERNATIONAL. 101:1276-1278
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1db54693b66d6eab0baa0fa459a627df
https://doi.org/10.5740/jaoacint.smpr2018.003
https://doi.org/10.5740/jaoacint.smpr2018.003
Autor:
Stefano D'Amico, Zsuzsanna Bugyi, Peter Koehler, Eszter Schall, Katharina Anne Scherf, Lívia Hajas, Roland Poms, Kitti Török, Sándor Tömösközi, Regine Schoenlechner
Publikováno v:
Food chemistry. 313
The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd5f2494c1b13a1708e1c3cb33515e24
https://pubmed.ncbi.nlm.nih.gov/31927320
https://pubmed.ncbi.nlm.nih.gov/31927320
Publikováno v:
Food Additives & Contaminants: Part A. 33:760-771
As part of a European Union-funded project (FP7) developing 'Integrated approaches to food allergen and allergy management', a database was constructed based on publicly available information on food allergen recalls in Europe, North America, Hong Ko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b1d4856225d15910ede2f5c4fe81ec5
https://doi.org/10.1080/19440049.2016.1169444
https://doi.org/10.1080/19440049.2016.1169444
Autor:
Phil Goodwin, Michael J. Ryan, Tao Geng, Ashley Beasley Green, Jinchuan Yang, Gerardo Albornoz, Eric A. E. Garber, Antonietta Wallace, Sigrid Haas-Lauterbach, Masayoshi Tomiki, Yasutaka Nishiyama, Girdhari M. Sharma, Roland Poms, Terry Koerner, Renuka Babu Brown, Samuel Benrejeb Godefroy, Adi Gilboa-Geffen, Dave Almy, Valentine Digonnet, Sneh Bhandari, Diana C Kavolis, Gavin O'Connor, Paulo Da Costa, Masahiro Shoji, Jupiter Yeung, Markus Lacorn, Prasad Rallabhandi, Bert Popping, Christy Swoboda, Charles T. Yang, Hirotoshi Doi, Alexandria Lau
Publikováno v:
Journal of AOAC INTERNATIONAL. 101:1236-1237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::595cce7c6f6765d10947f5622113a61d
https://doi.org/10.5740/jaoacint.smpr2017.020
https://doi.org/10.5740/jaoacint.smpr2017.020
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 4:159-167
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e2384e345b6ea379504908223364a19
https://doi.org/10.1111/j.1757-837x.2012.00174.x
https://doi.org/10.1111/j.1757-837x.2012.00174.x
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 4:77-92
Introduction Assessing the significance of unwanted chemicals in food is problematic. The evaluation of cause and effect of many unwanted chemicals in foods and feed is complicated by cumulative low doses and the delayed onset of symptoms. Objectives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9658b77c70940e42a76cd582104df48
https://doi.org/10.1111/j.1757-837x.2012.00129.x
https://doi.org/10.1111/j.1757-837x.2012.00129.x
Autor:
Haojiang Zuo, Zhi-Mei Xie, Xiaofang Pei, Weiwei Zhang, Roland Poms, Xiao-Bei Ding, Xuejun Fan, Jing-yan Yang
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 3:212-220
Introduction Salmonella, Shigella and Escherichia coli O157: H7 are major foodborne pathogens that cause gastrointestinal diseases worldwide. Apart from food contamination, fecal pollution has been consistently associated with the transmission of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a072795f3911da40d0193651d5cee15
https://doi.org/10.1111/j.1757-837x.2011.00113.x
https://doi.org/10.1111/j.1757-837x.2011.00113.x