Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Zsuzsanna Bugyi

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

Pageof 1
Sort By:
Analytica Chimica Acta|June 29, 2010
Towards development of incurred materials for quality assurance purposes in the analysis of food allergensZsuzsanna Bugyi, Judit Nagy, Kitti Török, et al.
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.
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.
Journal of AOAC International|June 2, 2012
Development of incurred reference material for improving conditions of gluten quantificationZsuzsanna Bugyi, Kitti Török, Lívia Hajas, 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.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 1, 2020
Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?Thomas Holzhauser, Philip Johnson, James P Hindley, et al.
Pageof 1

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

Sort By:
Pageof 1
Analytica Chimica Acta|June 29, 2010
Towards development of incurred materials for quality assurance purposes in the analysis of food allergensZsuzsanna Bugyi, Judit Nagy, Kitti Török, et al.
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.
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.
Journal of AOAC International|June 2, 2012
Development of incurred reference material for improving conditions of gluten quantificationZsuzsanna Bugyi, Kitti Török, Lívia Hajas, 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.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 1, 2020
Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?Thomas Holzhauser, Philip Johnson, James P Hindley, et al.
Pageof 1