Eszter Schall

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Lívia Hajas, Katharina Anne Scherf, Kitti Török et al. · Food Chemistry · 2017 · 67 citations

Gluten-free Nutrition, Protein Composition, Engineering +10

Identification of the factors affecting the analytical results of food allergen ELISA methods

Kitti Török, Lívia Hajas, Vanda Horváth et al. · European Food Research and Technology · 2015 · 38 citations

Food Allergy, Allergy, Medicine +9

Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

Denisse Bender, Renáta Németh, Giada Cavazzi et al. · Food Hydrocolloids · 2018 · 32 citations

Engineering, Mechanical Engineering, Rheological Properties +6

Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material

Eszter Schall, Katharina Anne Scherf, Zsuzsanna Bugyi et al. · Food Chemistry · 2019 · 23 citations

Botany, Sustainable Agriculture, Agricultural Economics +7

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

Eszter Schall, Katharina Anne Scherf, Zsuzsanna Bugyi et al. · Frontiers in Plant Science · 2020 · 16 citations · Full text