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Eszter Schall

Showing results (1-10 of 6) with videos related to

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Food Chemistry|May 26, 2023
Development of a barley reference material for gluten analysisMajlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, et al.
Food Chemistry|December 22, 2022
Characterization of rye flours and their potential as reference material for gluten analysisMajlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, et al.
Frontiers in Plant Science|August 1, 2020
Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?Eszter Schall, Katharina A Scherf, Zsuzsanna Bugyi, et al.
Food Chemistry|June 24, 2018
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysisLívia Hajas, Katharina A Scherf, Kitti Török, et al.
Food Chemistry|January 14, 2020
Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference materialEszter Schall, Katharina A Scherf, Zsuzsanna Bugyi, et al.
Frontiers in Nutrition|October 18, 2021
Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac DiseaseGyöngyvér Gell, Zsuzsanna Bugyi, Christakis George Florides, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Food Chemistry|May 26, 2023
Development of a barley reference material for gluten analysisMajlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, et al.
Food Chemistry|December 22, 2022
Characterization of rye flours and their potential as reference material for gluten analysisMajlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, et al.
Frontiers in Plant Science|August 1, 2020
Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?Eszter Schall, Katharina A Scherf, Zsuzsanna Bugyi, et al.
Food Chemistry|June 24, 2018
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysisLívia Hajas, Katharina A Scherf, Kitti Török, et al.
Food Chemistry|January 14, 2020
Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference materialEszter Schall, Katharina A Scherf, Zsuzsanna Bugyi, et al.
Frontiers in Nutrition|October 18, 2021
Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac DiseaseGyöngyvér Gell, Zsuzsanna Bugyi, Christakis George Florides, et al.
Pageof 1