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personal data approved: 2021. II. 18.
Personal data
Sándor Tömösközi
name Sándor Tömösközi
name of institution
doctoral school
BME George A. Olah Doctoral School of Chemistry and Chemical Technology (Supervisor)
MATE Doctoral School of Food Sciences (Academic staff member)
Contact details
E-mail address tomoskozimail.bme.hu
phone number +36 1 463-1419
own web page
Academic title
scientific degree, title Ph.D.
year degree was obtained 1996
discipline to which degree belongs chemistry
institution granting the degree HAS
Employment
1987 - Budapest University of Technology and Economics
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 11.5
number of students who fulfilled course requirements 10
students who obtained their degrees:
Eszter Schall PhD 2021  GAODSCC
(50%) Bernadett Langó PhD 2019  GAODSCC
Renáta Németh PhD 2019  GAODSCC
Blanka Bucsella PhD 2017  GAODSCC
Attila Bagdi PhD 2016  GAODSCC
Kitti Török PhD 2015  GAODSCC
Zsuzsanna Kormosné Bugyi PhD 2013  GAODSCC
(50%) Mária Oszvald PhD 2007  GAODSCC
Orsolya Baticz PhD 2002  GAODSCC
Réka Haraszi PhD 2002  GAODSCC
Edina Süle PhD 2001  GAODSCC

completed course requirement:
Szilvia Szendi (PhD) 2013/01  GAODSCC
Gábor Balázs (PhD) 2010/08  
Anna Helga Harasztos (PhD) 2015/01  
present PhD students:
Alexandra Farkas (PhD) (2023/08)  GAODSCC
Edina Jaksics (PhD) (2023/01)  GAODSCC
Marietta Klaudia Juhászné Szentmiklóssy (PhD) (2023/01)  GAODSCC
  Thesis topic proposals
Research
research area Characterisation of plant proetins, functional properties. Cereal science and technology, Food safety and quality, micro scale methods in food rheology. product development, allergy, coleiac disease
research field in which current research is conducted food sciences
bio, environmental and chemical engineering
Publications
2020

Schall Eszter, Scherf Katharina A., Bugyi Zsuzsanna, Hajas Lívia, Török Kitti, Koehler Peter, Poms Roland E., D'Amico Stefano, Schoenlechner Regine, Tömösközi Sándor: Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material, FOOD CHEMISTRY 313: 126049
type of document: Journal paper/Article
language: English
URL 
2020

Schall Eszter, Scherf Katharina A., Bugyi Zsuzsanna, Torok Kitti, Koehler Peter, Schoenlechner Regine, Tomoskozi Sandor: Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?, FRONTIERS IN PLANT SCIENCE 11: 906
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL 
2020

Holzhauser Thomas, Johnson Philip, Hindley James P., O'Connor Gavin, Chan Chun-Han, Costa Joana, Fæste Christiane K., Hirst Barbara J., Lambertini Francesca, Miani Michela, Robert Marie-Claude, Röder Martin, Ronsmans Stefan, Bugyi Zsuzsanna, Tömösközi Sándor, Flanagan Simon D.: Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?, FOOD AND CHEMICAL TOXICOLOGY 145: p. 111709.
type of document: Journal paper/Article
language: English
URL 
2019

Németh Renáta, Bender Denisse, Jaksics Edina, Calicchio Michelangelo, Langó Bernadett, D'Amico Stefano, Török Kitti, Schoenlechner Regine, Tömösközi Sándor: Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems, FOOD HYDROCOLLOIDS 94: pp. 381-390.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
2016

Blanka Bucsella, Ágnes Takács, Viktoria Vizer, Urs Schwendener, Sándor Tömösközi: Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flour, FOOD CHEMISTRY 190: pp. 990-996.
type of document: Journal paper/Article
number of independent citations: 26
language: English
URL 
2013

Schoenlechner Regine, Szatmari Marta, Bagdi Attila, Tömösközi Sandor: Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase, LWT-FOOD SCIENCE AND TECHNOLOGY 51: (1) pp. 361-366.
type of document: Journal paper/Article
number of independent citations: 38
language: English
URL 
2008

Oszvald M, Tomoskozi S, Larroque O, Keresztenyi E, Tamas L, Bekes F: Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer, JOURNAL OF CEREAL SCIENCE 48: (1) pp. 68-76.
type of document: Journal paper/Article
number of independent citations: 18
language: English
URL 
2001

Tomoskozi S, Lasztity R, Haraszi R, Baticz O: Isolation and study of the functional properties of pea proteins, NAHRUNG-FOOD 45: (6) pp. 399-401.
type of document: Journal paper/Article
number of independent citations: 56
language: English
URL 
2001

Uthayakumaran S, Tomoskozi S, Tatham AS, Savage AWJ, Gianibelli MC, Stoddard FL, Bekes F: Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity, CEREAL CHEMISTRY 78: (2) pp. 138-141.
type of document: Journal paper/Article
number of independent citations: 35
language: English
URL 
1998

Ronyai E, Simandi B, Tomoskozi S, Deak A, Vigh L, Weinbrenner Z: Supercritical fluid extraction of corn germ with carbon dioxide ethyl alcohol mixture, JOURNAL OF SUPERCRITICAL FLUIDS 14: (1) pp. 75-81.
type of document: Journal paper/Article
number of independent citations: 42
language: English
URL 
Number of independent citations to these publications:218 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
442
number of scientific publications:
324
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
15 
number of independent citations to scientific publications and creative works:
852

 
All rights reserved © 2007, Hungarian Doctoral Council. Doctoral Council registration number at commissioner for data protection: 02003/0001. Program version: 2.2358 ( 2017. X. 31. )