Dr. Eszter Schall

Publications

Eszter Schall; Katharina A. Scherf; Zsuzsanna Bugyi; Kitti Török; Peter Koehler; Regine Schoenlechner; Sándor Tömösközi: Further steps towards the development of gluten reference materials – wheat flours or protein isolates?, FRONTIERS IN PLANT SCIENCE 11: 906. (2020). IF (2019): 4,402; SJR indicator: D1
https://www.frontiersin.org/articles/10.3389/fpls.2020.00906/full

Eszter Schall, Katharina A. Scherf, Zsuzsanna Bugyi, Lívia Hajas, Kitti Török, Peter Koehler, Roland E. Poms, Stefano D’Amico, Regine Schoenlechner, Sándor Tömösközi. Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material. FOOD CHEMISTRY 313 (2020). IF (2019): 6,306; SJR indicator: D1
https://www.sciencedirect.com/science/article/pii/S0308814619321958

Eszter Schall, Zsuzsanna Bugyi, Lívia Hajas, Kitti Török, Sándor Tömösközi. Applicability of ELISA methods for high gluten-containing samples. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 48: 365-374. (2019). IF (2019): 0,547; SJR indicator: Q3
http://real.mtak.hu/102178/1/066.2019.48.3.12.pdf

Gell Gyöngyvér, Bugyi Zsuzsanna, Florides Christakis George, Birinyi Zsófia, Réder Dalma, Szegő Zsuzsanna, Mucsi Edina, Schall Eszter, Ács Katalin, Langó Bernadett, Purgel Szandra, Simon Katalin, Varga Balázs, Vida Gyula, Veisz Ottó, Tömösközi Sándor, Békés Ferenc: Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease, FRONTIERS IN NUTRITION 8: 702352 (2021). IF (2020): 6,576; SJR indicator: Q1
https://www.frontiersin.org/articles/10.3389/fnut.2021.702352/full

Lívia Hajas, Katharina A Scherf, Kitti Török, Zsuzsanna Bugyi, Eszter Schall, Roland E Poms, Peter Koehler, Sándor Tömösközi. Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis. FOOD CHEMISTRY 267: 387-394. (2018). IF (2018): 5,399; SJR indicator: D1
https://www.sciencedirect.com/science/article/pii/S030881461730780X

Awards

2017 - XXXIII. National Scientific Student’s Association’s Conference – Award: I. place

2015 - Scientific Student’s Association’s Conference in BUTE – Award: I. place
Title of the essay: Development and application of experimental food matrices to improve the analytical
methodology of gluten determination

2014 - National “MÉTE” Scientific Student’s Association’s Conference – Special award
Title of the essay: Investigation of the effects of defatting procedure on the quantification of gliadin with
ELISA methods

2018 - XV. Conference of George Olah Doctoral School - Award of performance

2017 - VII. PhD conference of Nutrition Science Research - Award: II. place

2016 - Budapest University of Technology and Economics, the Pro Progressio Foundation and the Life and Science joint research article competition, Student category - Award: II. place

Projects

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

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

Major conference participations:

Oral presentations:
Schall Eszter, Török Kitti, Juhászné Szentmiklóssy Marietta, Németh Renáta, Tömösközi Sándor. Elválasztástechnikai módszerek fejlesztése növényi fehérjék és szénhidrátok komplex jellemzésére. „100 + 10 év élelmiszertudomány a 240 éves BME-n” Jubilee Online Conference of the Department of Food Science at BUTE, Budapest, 19th November 2021.

Eszter Schall, Lívia Hajas, Kitti Török, Zsuzsanna Bugyi, Stefano D’Amico, Regine Schönlechner, Katharina Scherf, Peter Köhler, Roland Poms, Sándor Tömösközi. Development of reference material suitable for gluten analytical methods. 32nd Meeting of the Working Group on Prolamin Analysis and Toxicity, Ayr, Scotland, 27-29 September 2018.

Eszter Schall, Sándor Tömösközi, María Garrido Arandia, Araceli Díaz Perales. Purification of different LTPs and investigation of their behaviour in an in vitro gastrointestinal digestion experiment. 4th International ImpARAS Conference, Portici (Naples), Italy, 19-21 June 2018.

Poster presentations:
Eszter Schall, Renáta Németh, Edina Jaksics, Zsuzsanna Bugyi, Alexandra Farkas, Marietta Szentmiklóssy, Sándor Tömösközi. Developments to improve the conditions of human utilization of oat and rye in terms of processing technology and nutritional value. 16th ICC Cereal and Bread Congress, Online conference, 29-31 March 2021.

Sándor Tömösközi, Eszter Schall, Lívia Hajas, Katharina Scherf, Kitti Török, Peter Köhler, Roland Poms. Investigation of genetic and environmental factors affecting gluten quantification with ELISA methods. 4th International Symposium on Gluten-free Cereal Products and Beverages, Cork, Ireland, 18-19 October 2016.

Major conference organizations:
2020. Scientific Committee on Food Science of the Hungarian Academy of Sciences - 380. online Scientific Colloquium - organizer

2020 - X. PhD Conference on Nutritional Research - organizer

2017 - VII. PhD Conference on Nutritional Research - organizer

Spring 2015 - “5th C&E SPRING MEETING” conference – organizer

Other activities

Scientific Committee on Food Science of the Hungarian Academy of Sciences - member

2013 - 2019. “Night of Researchers” in BUTE Department of Applied Biotechnology and Food Science - organizer

Schall Eszter. Problémák a búzafehérjék meghatározásában: Miben van glutén? ÉLET ÉS TUDOMÁNY LXXI: 1108-1110. (2016).