Characterizing and exploiting the rheology of wheat hardness by Anderssen, R. S, Haraszi, R

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Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough by Haraszi, R., Larroque, O.R., Butow, B.J., Gale, K.R., Bekes, F.

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Brachypodium distachyon as a model for defining the allergen potential of non-prolamin proteins by Juhász, A, Gell, Gy, Sebestyén, E, Haraszi, R, Tamás, L, Balázs, E

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Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods by Butow, B.J, Gras, P.W, Haraszi, R, Bekes, F

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Application of a micro Z-arm mixer to characterize mixing properties and water absorption of wheat flour by Haraszi, R, Gras, P.W, Tomoskozi, S, Salgo, A, Bekes, F

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Study on the simultaneous determination of some essential and toxic trace elements in honey by multi-element graphite furnace atomic absorption spectrometry by Ajtony, Zsolt, Bencs, László, Haraszi, Réka, Szigeti, Jenő, Szoboszlai, Norbert

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Isolation and study of the functional properties of pea proteins by Tömösközi, S., Lásztity, R., Haraszi, R., Baticz, O.

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Isolation, functional properties and potential use of protein preparations from lupin by Lásztity, R., Khalil, M. M., Haraszi, R., Baticz, O., Tömösközi, S.

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