R. Lásztity - Concepedia

Author

R. Lásztity

Also Known As

R Lasztity, R Lásztity, R. Lasztity, R. LÁSZTITY, R. Làsztity, R. Lásztity, R. Läsztity, Radomir Lasztity, Radomir Lásztity

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Budapest Institute Budapest University of Technology and Economics Eötvös Loránd University BOKU University

About

R. Lásztity is an author at Budapest Institute specializing in food chemistry, engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	391
2	Medicine	8	8	381
3	Natural Sciences	7	7	210
4	Health Sciences	6	6	411
5	Public Health	2	2	32

R. Lásztity

Publications

963

Citations

H-Index

Page 1

	Year	Citations
PHYTIC ACID CONTENT OF CEREALS AND LEGUMES AND INTERACTION WITH PROTEINS Máté Hídvégi, R. Lásztity Periodica Polytechnica Chemical Engineering Food ChemistryNutritionBiosynthesisEngineeringBotany	2002	126
Isolation and study of the functional properties of pea proteins Sándor Tömösközi, R. Lásztity, R. Haraszi, Food / Nahrung	2001	119
Oat grain—a wonderful reservoir of natural nutrients and biologically active substances R. Lásztity Food Reviews International NutritionChemical CompositionDietary FibreGrain QualityOxidative Stress	1998	117
Saponins in food R. Lásztity, Máté Hídvégi, A Bata Food Reviews International Food ChemistryNutritionFood SafetyHealth SciencesTannin	1998	110
Decontamination of Mycotoxin-Containing Food and Feed by Biodegradation Anna Halász, R. Lásztity, Tibor Abonyi, Food Reviews International EngineeringMycotoxinsBiodegradationEconomical SideMycotoxin Formation	2009	78
Phytic acid in cereal technology R. Lásztity, L. Lásztity Food ChemistryEngineeringBiotechnologyGrain ScienceFood Processing	1990	58
Macrocyclic trichothecene toxins produced by Stachybotrys atra strains isolated in Middle Europe A Bata, Balázs Harrach, Kalman Ujszaszi, Applied and Environmental Microbiology ToxinologyFood ToxicologyComparative ToxicologyBioanalysisToxicology	1985	57
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, Czech Journal of Food Sciences Food ChemistryEngineeringProtein IsolatesQuinoa SeedsFunctional Property	2011	44
Functional properties of protein preparations from amaranth seeds in model system Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, European Food Research and Technology Protein ChemistryFunctional PropertiesEngineeringBiochemistryBiotechnology	2007	29
Biochemical studies of some non‐conventional sources of proteins Part 7. Effect of detoxification treatments on the nutritional quality of apricot kernels T. A. El‐Adawy, E. H. Rahma, A. A. El‐Badawey, Food / Nahrung	1994	28

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