Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumesMercedes M. Pedrosa, Mercedes Múzquiz, Krisztina Takács et al.|Food Chemistry|2011Cited by 81
Study of the effect of instant controlled pressure drop (DIC) treatment on IgE-reactive legume-protein patterns by electrophoresis and immunoblotKrisztina Takács, É. Gelencsér, Marianne Polgár et al.|Food and Agricultural Immunology|2013Cited by 31
Effect of transglutaminase on the quality of wheat-based pasta productsKrisztina Takács, Elisabeth T. Kovács, É. Gelencsér|European Food Research and Technology|2007Cited by 27
Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foodsDaisuke Watanabe, J. Vollmann, Krisztina Takács et al.|Journal of the Science of Food and Agriculture|2016Cited by 21
The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)Krisztina Takács, É. Gelencsér, András Nagy et al.|Journal of Food Science and Technology|2022Cited by 19