Blanka Bucsella

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

Blanka Bucsella, Ágnes Takács, Viktoria Vizer et al. · Food Chemistry · 2015 · 89 citations

Food Physic, Rheological Properties, Bread Wheat Flours +3

Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour

Blanka Bucsella, Dóra Molnár, A. Harasztos et al. · Journal of Cereal Science · 2016 · 52 citations

Food Chemistry, Functional Property, End-product Properties +4

Cell culture media supplemented with raffinose reproducibly enhances high mannose glycan formation

David Brühlmann, Anaïs Muhr, Rebecca E. Parker et al. · Journal of Biotechnology · 2017 · 29 citations

Engineering, Biotransformation, Biochemistry +10

Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction

Blanka Bucsella, Ágnes Takács, Walter von Reding et al. · Food Chemistry · 2016 · 12 citations

Engineering, Mechanical Engineering, Rheological Property +7

Nucleotide and Nucleotide Sugar Analysis in Cell Extracts by Capillary Electrophoresis

Blanka Bucsella, Antoine Fornage, Catherine Le Denmat et al. · CHIMIA International Journal for Chemistry · 2016 · 12 citations · Full text

Engineering, Glycobiology, Molecular Biology +24