The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb by Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, Tibor Abonyi, Regine Schönlechner, Radomir Lásztity

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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum by Regine Schoenlechner, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi, Ram Yamsaengsung

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Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties by Denisse Bender, Markus Regner, Stefano D’Amico, Henry Jäger, Sándor Tömösközi, Regine Schoenlechner

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Chemical and rheological characterization of arabinoxylan isolates from rye bran by Denisse Bender, Maximilian Schmatz, Senad Novalin, Renata Nemeth, Foteini Chrysanthopoulou, Sandor Tömösközi, Kitti Török, Regine Schoenlechner, Stefano D’Amico

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Variation in the Content and Composition of Tocols in a Wheat Population by Karolina Tremmel-Bede, Marietta Szentmiklóssy, Anna-Maija Lampi, Vieno Piironen, Peter R. Shewry, Gyula Vida, Sándor Tömösközi, Ildikó Karsai, László Láng, Zoltán Bedő, Marianna Rakszegi

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Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease by Gyöngyvér Gell, Gyöngyvér Gell, Zsuzsanna Bugyi, Christakis George Florides, Zsófia Birinyi, Dalma Réder, Zsuzsanna Szegő, Edina Mucsi, Eszter Schall, Katalin Ács, Bernadett Langó, Szandra Purgel, Katalin Simon, Balázs Varga, Gyula Vida, Ottó Veisz, Sándor Tömösközi, Ferenc Békés

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