Zsuzsanna Bugyi
Budapest, BU, Hungary
Last Updated: 09/26/2026
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Found 11 publications
Rye secalin isolates to develop reference materials for gluten detection.
Journal: Food chemistry
Published: September 24, 2024
Development of a barley reference material for gluten analysis.
Journal: Food chemistry
Published: January 18, 2023
Characterization of rye flours and their potential as reference material for gluten analysis.
Journal: Food chemistry
Published: September 07, 2022
Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease.
Journal: Frontiers in nutrition
Published: April 29, 2021
Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?
Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
Published: June 02, 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
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
Development of incurred reference material for improving conditions of gluten quantification.
Journal: Journal of AOAC International
Published: June 02, 2012
Towards development of incurred materials for quality assurance purposes in the analysis of food allergens.
Journal: Analytica chimica acta
Published: January 06, 2010
Showing 1-11 of 11
Last Updated: 09/26/2026