Concepedia

Bernadett Langó

BL

Statistics

Publications

6

Citations

152

H-Index

6

Active since

2015

Affiliations

Budapest University of Technology and Economics(Current)

Cereal Research (Hungary)

BOKU University

Bernadett Langó is an author at Budapest University of Technology and Economics specializing in health sciences, food technology, and nutrition.

Top concepts

HealthMedicineNutritionFood TechnologyAgricultural EconomicsBotanyAllergyRheologyPathologyImmunology

Publications per year

2015–2021

6

Publications

6

Effect of high temperature drying on gluten-free pasta properties

Stefano D’Amico, Jana Mäschle, Mario Jekle et al. · LWT · 2015 · 65 citations

Food Chemistry, Thermal Processing, Food Quality +3

Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

Renáta Németh, Denisse Bender, Edina Jaksics et al. · Food Hydrocolloids · 2019 · 27 citations

Biomanufacturing, Model Dough Systems, Rheology +7

Utilization of in Vitro Anther Culture in Spelt Wheat Breeding

Csaba Lantos, Szandra Purgel, K. Ács et al. · Plants · 2019 · 25 citations · Full text

Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease

Gyöngyvér Gell, Zsuzsanna Bugyi, Christakis George Florides et al. · Frontiers in Nutrition · 2021 · 14 citations · Full text

Nutrition, Food Analysis, Glycobiology +21

Nutritional features of triticale as affected by genotype, crop year, and location

Bernadett Langó, Lajos Bóna, Erika Ács et al. · Acta Alimentaria · 2017 · 11 citations

Nutrition, Engineering, Botany +18

Rows per page

1–5 of 6