Kitti Torok
Budapest, BU, Hungary
Last Updated: 09/26/2026
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Found 8 publications
Stability analysis of wheat lines with increased level of arabinoxylan.
Journal: PloS one
Published: March 10, 2020
Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?
Journal: Frontiers in plant science
Published: August 08, 2019
Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.
Journal: Food chemistry
Published: May 20, 2019
Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes.
Journal: Journal of food science
Published: April 10, 2017
Protein interactions during flour mixing using wheat flour with altered starch.
Journal: Food chemistry
Published: January 16, 2017
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis.
Journal: Food chemistry
Published: December 16, 2016
Protein-transitions in and out of the dough matrix in wheat flour mixing.
Journal: Food chemistry
Published: April 25, 2016
Development of incurred reference material for improving conditions of gluten quantification.
Journal: Journal of AOAC International
Published: June 02, 2012
Showing 1-8 of 8
Last Updated: 09/26/2026