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Gabriella Muskovics

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Food Chemistry|January 11, 2025
Rye secalin isolates to develop reference materials for gluten detectionMajlinda Xhaferaj, Gabriella Muskovics, Zsuzsanna Bugyi, 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.
Food Chemistry|May 26, 2023
Development of a barley reference material for gluten analysisMajlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, et al.
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Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Chemistry|January 11, 2025
Rye secalin isolates to develop reference materials for gluten detectionMajlinda Xhaferaj, Gabriella Muskovics, Zsuzsanna Bugyi, 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.
Food Chemistry|May 26, 2023
Development of a barley reference material for gluten analysisMajlinda Xhaferaj, Gabriella Muskovics, Eszter Schall, et al.
Pageof 1