Attila Bagdi

Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

M. Szatmári, R. Schoenlechner, S. Tömösközi, 2013 .

Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication

M. Szatmári, E. Berghofer, R. Schoenlechner, 2011 .

Hydroxyl radical oxidation of feruloylated arabinoxylan.

L. Nyström, S. Tömösközi, Attila Bagdi, 2016, Carbohydrate polymers.

Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat

L. Nyström, S. Tömösközi, Attila Bagdi, 2017 .

Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta

L. Sipos, A. Gere, Z. Kókai, 2014 .

Recent advancements, challenges, and practical considerations in the mass spectrometry‐based analytics of protein biotherapeutics: A viewpoint from the biosimilar industry

Á. Fizil, C. Szántay, Csaba Szántay, 2018, Journal of pharmaceutical and biomedical analysis.

Enzyme polymorphism analysis in irradiated amaranth (Amaranthus spp.) lines

M. Bežo, O. Popa, J. Gaduš, 2012 .

A novel approach to the characterisation of old wheat (Triticum aestivum L.) varieties by complex rheological analysis.

M. Rakszegi, Z. Bedo, L. Láng, 2020, Journal of the science of food and agriculture.