BME Competence Map

Publications

- Edina Jaksics, Bettina Paszerbovics, Blanka Egri, Marianna Rakszegi, Karolina Tremmel-Bede, Gyula Vida, Gergely Szilveszter, Renáta Németh, Sándor Tömösközi, Complex rheological characterization of normal, waxy and high-amylose wheat lines, Journal of Cereal Science 93 ( 1), 2020, DOI:10.1016/j.jcs.2020.102982

-Edina Jaksics, Renáta Németh, Alexandra Farkas, Réka Horváth, Dániel Dúzs, Attila Drozdik Álmos, Brigitta Csányi, Gábor Bidlo, Katalin Simon, Sándor Tömösközi, Comparative compositional and functional characterization of rye
varieties and novel industrial milling fractions, International Journal of Food Science and Technology, 2022, DOI:10.1111/ijfs.15780

-Renáta Németh, Fanni Turóczi, Dorottya Csernus, Fanni Solymos, Edina Jaksics, Sándor Tömösközi: 2021. Characterization of chemical composition and techno‐functional properties of oat cultivars. Cereal Chemistry 98: pp. 1183–1192, 2021 https://doi.org/10.1002/cche.10470

-Renáta Németh, Denisse Bender, Edina Jaksics, Michelangelo Calicchio, Bernadett Langó, Stefano D'Amico, Kitti Török, Regine Schoenlechner, Sándor Tömösközi: 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., 2019. https://doi.org/10.1016/j.foodhyd.2019.03.036

-Bernadett Langó, Anna Gyöngyvér Fehér, Bernadett Zsófia Bicskei, Edina Jaksics, Renáta Németh, Denisse Bender, Stefano D'Amico, Regine Schoenlechner, Sándor Tömösközi: 2018. The Effect of different laboratory-scale sample preparation methods on the composition of sorghum ( Sorghum bicolor L.) and millet (Panicum miliaceum L.) milling fractions. Periodica Polytechnica Chemical Engineering 62(4), pp. 426-431

Awards

2020 - X. PhD conference of Nutrition Science Research - Award: II. place

2018 - National XXII: "MÉTE" Scientific Student's Association's Conference - Award: II. place
Title of the essay: Quality improvement of gluten-free products: analyzing the effect of fiber dosing and enzyme treatment to evolution of the malt flours rheological properties

Projects

2020 - 2024: Exploring the undefined genetic, compositional and processing potentials of spelled in different environments (OTKA K135343) - co-researcher

2019 - 2023: COST Action 18101: SOURDough biotechnology network towards novel, healthier and sustainable food and biotechnology - participant

2017 - 2021: GalgaGabona project: Developments to improve the conditions of human utilization of oats and rye in terms of food safety, agrotechniques, processing technology and nutritional value (2017-1.3.1-VKE-2017-00004) - participant

2015 - 2019: New aspects in wheat breeding: improvement of the bioactive component composition and its effects (OTKA K112179) - participant

2015 - 2018: Improving gluten-free dough by a novel hemicellulose network (OTKAANN 114554) - participant

Conferences

-18th European Young Cereal Scientists and Technologists Workshop, Italy, 2019, oral presentation

-7th Whole Grain Summit, online, 2021, poster

-7th Cereals and Europe Spring Meeting, Thessaloniki, Greek, 2022, poster

-Edina Jaksics, Renáta Németh, Sándor Tömösközi, Denisse Bender, Regine Schoenlechner. Investigation of the effect of fiber addition and enzyme treatment on the rheological properties of millet bread model systems. 18th European Young Cereal Scientists and Technologists Workshop (Italy) 2019 - oral presentation

-Edina Jaksics, Sándor Tömösközi, Renáta Németh, Kitti Török, Bettina Paszerbovics, Blanka Egri, László Láng, Zoltán Bedő, Francesco Sestili, Domenico Lafiandra, Marianna Rakszegi. Rheological behavior of wheat lines with altered amylose content. 1st George Olah Conference (Hungary) 2019 - poster

-Edina Jaksics; Réka Horváth; Dániel Dúzs, Renáta Németh, Sándor Tömösközi. Chemical and technological properties of rye varieties and fractions obtained from industrial milling trials. 2nd George Olah Conference (Hungary) 2020 - poster

-Edina Jaksics; Réka Horváth; Dániel Dúzs, Renáta Németh, Sándor Tömösközi. Compositional and functional characterization of rye varieties and new industrial milling fractions. X. PhD conference of Nutrition Science Research (Hungary) 2021 - oral presentation

-Edina Jaksics, Alexandra Farkas, Renáta Németh, Attila Drozdik Álmos, Dániel Dúzs, Brigitta Csányi, Sándor Tömösközi. Compositional and functional characterization of rye varieties and new industrial milling fractions. 7th Whole Grain Summit (Italy - online) 2021 - poster

-Edina Jaksics, Renáta Németh, Sándor Tömösközi, Denisse Bender, Regine Schoenlechner. Investigation of the effect of fiber addition and enzyme treatment on the rheological properties of millet bread model systems. 18th European Young Cereal Scientists and Technologists Workshop (Italy) 2019 - oral presentation

-Edina Jaksics, Sándor Tömösközi, Renáta Németh, Kitti Török, Bettina Paszerbovics, Blanka Egri, László Láng, Zoltán Bedő, Francesco Sestili, Domenico Lafiandra, Marianna Rakszegi. Rheological behavior of wheat lines with altered amylose content. 1st George Olah Conference (Hungary) 2019 - poster

-Edina Jaksics; Réka Horváth; Dániel Dúzs, Renáta Németh, Sándor Tömösközi. Chemical and technological properties of rye varieties and fractions obtained from industrial milling trials. 2nd George Olah Conference (Hungary) 2020 - poster

-Edina Jaksics; Réka Horváth; Dániel Dúzs, Renáta Németh, Sándor Tömösközi. Compositional and functional characterization of rye varieties and new industrial milling fractions. X. PhD conference of Nutrition Science Research (Hungary) 2021 - oral presentation

-Edina Jaksics, Alexandra Farkas, Renáta Németh, Attila Drozdik Álmos, Dániel Dúzs, Brigitta Csányi, Sándor Tömösközi. Compositional and functional characterization of rye varieties and new industrial milling fractions. 7th Whole Grain Summit (Italy - online) 2021 - poster

Edina Jaksics

Publications

Awards

Projects

Conferences

BME FIEK

Phone

E-mail

Opening hours