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Page 1
Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies.
Foods. 2022 Jul 8;11(14):2028. doi: 10.3390/foods11142028.
Foods. 2022.
PMID: 35885269
Free PMC article.
Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics.
Hajas L, Benedek C, Csajbókné Csobod É, Juhász R.
Hajas L, et al.
Foods. 2022 Nov 26;11(23):3819. doi: 10.3390/foods11233819.
Foods. 2022.
PMID: 36496628
Free PMC article.
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Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material.
Schall E, Scherf KA, Bugyi Z, Hajas L, Török K, Koehler P, Poms RE, D'Amico S, Schoenlechner R, Tömösközi S.
Schall E, et al. Among authors: hajas l.
Food Chem. 2020 May 30;313:126049. doi: 10.1016/j.foodchem.2019.126049. Epub 2019 Dec 17.
Food Chem. 2020.
PMID: 31927320
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Development of incurred reference material for improving conditions of gluten quantification.
Bugyi Z, Török K, Hajas L, Adonyi Z, Poms RE, Popping B, Diaz-Amigo C, Kerbach S, Tömösközi S.
Bugyi Z, et al. Among authors: hajas l.
J AOAC Int. 2012 Mar-Apr;95(2):382-7. doi: 10.5740/jaoacint.sge_bugyi.
J AOAC Int. 2012.
PMID: 22649923
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Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis.
Hajas L, Scherf KA, Török K, Bugyi Z, Schall E, Poms RE, Koehler P, Tömösközi S.
Hajas L, et al.
Food Chem. 2018 Nov 30;267:387-394. doi: 10.1016/j.foodchem.2017.05.005. Epub 2017 May 3.
Food Chem. 2018.
PMID: 29934182
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Towards development of incurred materials for quality assurance purposes in the analysis of food allergens.
Bugyi Z, Nagy J, Török K, Hajas L, Tömösközi S.
Bugyi Z, et al. Among authors: hajas l.
Anal Chim Acta. 2010 Jul 5;672(1-2):25-9. doi: 10.1016/j.aca.2010.03.058. Epub 2010 Apr 4.
Anal Chim Acta. 2010.
PMID: 20579485
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