Békés F - Search Results

1

Utilization of in Vitro Anther Culture in Spelt Wheat Breeding.

Lantos C, Purgel S, Ács K, Langó B, Bóna L, Boda K, Békés F, Pauk J. Lantos C, et al. Among authors: bekes f. Plants (Basel). 2019 Oct 22;8(10):436. doi: 10.3390/plants8100436. Plants (Basel). 2019. PMID: 31652667 Free PMC article.

2

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

Gell G, Bugyi Z, Florides CG, Birinyi Z, Réder D, Szegő Z, Mucsi E, Schall E, Ács K, Langó B, Purgel S, Simon K, Varga B, Vida G, Veisz O, Tömösközi S, Békés F. Gell G, et al. Among authors: bekes f. Front Nutr. 2021 Sep 29;8:702352. doi: 10.3389/fnut.2021.702352. eCollection 2021. Front Nutr. 2021. PMID: 34660657 Free PMC article.

3

The Effect of Abiotic Stresses on the Protein Composition of Four Hungarian Wheat Varieties.

Nagy-Réder D, Birinyi Z, Rakszegi M, Békés F, Gell G. Nagy-Réder D, et al. Among authors: bekes f. Plants (Basel). 2021 Dec 21;11(1):1. doi: 10.3390/plants11010001. Plants (Basel). 2021. PMID: 35009005 Free PMC article.

4

Effects of wheat storage proteins on the functional properties of rice dough.

Oszvald M, Tömösközi S, Tamás L, Békés F. Oszvald M, et al. Among authors: bekes f. J Agric Food Chem. 2009 Nov 11;57(21):10442-9. doi: 10.1021/jf902166h. J Agric Food Chem. 2009. PMID: 19775148

5

Comparative study of the effect of incorporated individual wheat storage proteins on mixing properties of rice and wheat doughs.

Oszvald M, Balázs G, Tömösközi S, Békés F, Tamás L. Oszvald M, et al. Among authors: bekes f. J Agric Food Chem. 2011 Sep 14;59(17):9664-72. doi: 10.1021/jf202399t. Epub 2011 Aug 16. J Agric Food Chem. 2011. PMID: 21815607

6

Wheat storage proteins in transgenic rice endosperm.

Oszvald M, Balázs G, Pólya S, Tömösközi S, Appels R, Békés F, Tamás L. Oszvald M, et al. Among authors: bekes f. J Agric Food Chem. 2013 Aug 7;61(31):7606-14. doi: 10.1021/jf402035n. Epub 2013 Jul 25. J Agric Food Chem. 2013. PMID: 23802557

7

Protein-transitions in and out of the dough matrix in wheat flour mixing.

Wang X, Appels R, Zhang X, Bekes F, Torok K, Tomoskozi S, Diepeveen D, Ma W, Islam S. Wang X, et al. Among authors: bekes f. Food Chem. 2017 Feb 15;217:542-551. doi: 10.1016/j.foodchem.2016.08.060. Epub 2016 Aug 24. Food Chem. 2017. PMID: 27664670

8

Protein interactions during flour mixing using wheat flour with altered starch.

Wang X, Appels R, Zhang X, Diepeveen D, Torok K, Tomoskozi S, Bekes F, Ma W, Sharp P, Islam S. Wang X, et al. Among authors: bekes f. Food Chem. 2017 Sep 15;231:247-257. doi: 10.1016/j.foodchem.2017.03.115. Epub 2017 Mar 23. Food Chem. 2017. PMID: 28450003

9

Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits.

Cavanagh CR, Taylor J, Larroque O, Coombes N, Verbyla AP, Nath Z, Kutty I, Rampling L, Butow B, Ral JP, Tomoskozi S, Balazs G, Békés F, Mann G, Quail KJ, Southan M, Morell MK, Newberry M. Cavanagh CR, et al. Among authors: bekes f. Theor Appl Genet. 2010 Sep;121(5):815-28. doi: 10.1007/s00122-010-1352-3. Epub 2010 May 22. Theor Appl Genet. 2010. PMID: 20495901

10

Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing.

Wang X, Appels R, Zhang X, Bekes F, Diepeveen D, Ma W, Hu X, Islam S. Wang X, et al. Among authors: bekes f. Food Chem. 2020 May 15;312:126038. doi: 10.1016/j.foodchem.2019.126038. Epub 2019 Dec 19. Food Chem. 2020. PMID: 31896458

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