| Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase R Schoenlechner, M Szatmari, A Bagdi, S Tömösközi LWT-Food Science and Technology 51 (1), 361-366, 2013 | 134 | 2013 |
| Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication A Bagdi, G Balázs, J Schmidt, M Szatmári, R Schoenlechner, E Berghofer, ... Acta Alimentaria 40 (1), 128-141, 2011 | 100 | 2011 |
| Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread A Bagdi, B Tóth, R Lőrincz, S Szendi, A Gere, Z Kókai, L Sipos, ... LWT-Food Science and Technology 65, 762-769, 2016 | 69 | 2016 |
| Recent advancements, challenges, and practical considerations in the mass spectrometry-based analytics of protein biotherapeutics: A viewpoint from the biosimilar industry V Háda, A Bagdi, Z Bihari, SB Timári, Á Fizil, C Szántay Jr Journal of pharmaceutical and biomedical analysis 161, 214-238, 2018 | 53 | 2018 |
| Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta A Bagdi, F Szabó, A Gere, Z Kókai, L Sipos, S Tömösközi LWT-Food Science and Technology 59 (2), 996-1002, 2014 | 48 | 2014 |
| Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat A Bagdi, S Tömösközi, L Nyström Food Hydrocolloids 63, 219-225, 2017 | 38 | 2017 |
| Hydroxyl radical oxidation of feruloylated arabinoxylan A Bagdi, S Tömösközi, L Nyström Carbohydrate polymers 152, 263-270, 2016 | 23 | 2016 |
| A novel approach to the characterization of old wheat (Triticum aestivum L.) varieties by complex rheological analysis Á Bánfalvi, R Németh, A Bagdi, S Gergely, M Rakszegi, Z Bedő, L Láng, ... Journal of the Science of Food and Agriculture 100 (12), 4409-4417, 2020 | 6 | 2020 |
| New possibilities in micro-scale wheat quality characterization: Micro-gluten determination and starch isolation S Tömösközi, SZ Szendi, A Bagdi, A Harasztos, G Balázs, D Diepeveen, ... Proceedings: 11th International Gluten Workshop, He Z., Wang D.(eds …, 2012 | 6 | 2012 |
| Utilization of Wheat Aleurone-Rich Flour in Pasta and Bread Production and the Oxidative Modification of Its Arabinoxylan Fraction A Bagdi PQDT-Global, 2016 | 1 | 2016 |
| Characterization of chemical composition, protein composition, rheological and technological properties of sweet sorghum flour S TÖMÖSKÖZI, M ROVÁCS, T KOVÁCS, R SCHÖNLECHNER, A BAGDI Neglected and Under-utilized Species Research in 21 st Century 44, 35, 2012 | 1 | 2012 |
| Terápiás fehérjék karakterizálása: az elsődleges szerkezet vizsgálata/Characterization of therapeutic proteins: mass-spectrometric analysis of the primary structure (in Hungarian) V Bihari, Zsolt, Bagdi, Attila, Baginé Timári, Sarolta,Háda Magyar Kémikusok Lapja/Hungarian Chemical Journal, 43-48, 2018 | | 2018 |
| Complex quality characterization of Hungarian wheat cultivars G Balázs, A Harasztos, S Szendi, A Bagdi, M Rakszegi, L Láng, Z Bedő, ... International Gluten Workshop, 11. Proceedings. Beijing, China; 12-15 Aug …, 2014 | | 2014 |
Sándor TömösköziBudapest University of Technology and Economics, Department of Applied Biotechnology and FoodE-mail megerősítve itt: mail.bme.hu
