Personal data sheet
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personal data approved: 2016. II. 26.
Personal data
Sándor Tömösközi
name Sándor Tömösközi
year of birth 1964
name of institution
doctoral school
BME George A. Olah Doctoral School of Chemistry and Chemical Technology (Supervisor)
SzIE 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
1992 - 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:
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

students with degree granting in process:
Anna Helga Harasztos PhD (2017/12)  
Blanka Bucsella PhD (2018/01)  GAODSCC
completed course requirement, without degree or degree granting in process:
(50%) Marcell László Tóth (PhD) 2016/01  DSFS
Szilvia Szendi (PhD) 2013/01  GAODSCC
Gábor Balázs (PhD) 2010/08  
present PhD students:
Eszter Schall (PhD) (2019/01)  GAODSCC
Renáta Németh (PhD) (2018/08)  GAODSCC
(50%) Bernadett Langó (PhD) (2017/08)  GAODSCC
  Thesis topic proposals
research area Cereal science and technology, Food safety and quality, micro scale methods in food rheology.
research field in which current research is conducted food sciences
bio, environmental and chemical engineering

Török K, Horváth V, Horváth Á, Hajas L, Bugyi Zs, Tömösközi S: Investigation of incurred single- and multi-component model food matrices for the determination of food proteins triggering allergy and coeliac disease, EUROPEAN FOOD RESEARCH AND TECHNOLOGY 239: (6) pp. 923-932.
type of document: Journal paper/Article
impact factor: 1.387*
language: English

Sándor Tömösközi, Kitti Török, Zsuzsanna Bugyi, Lívia Hajas: Reference materials for food allergen testing, In: Szerk.: George Siragakis, Szerk.: Dimosthenis Kizis Food Allergen Testing: Molecular, Immunochemical and Chromatographic Techniques. Chichester: Wiley-Blackwell Publishing Ltd., 2014. pp. 215-236. (Food Allergen Testing)
Molecular, Immunochemical and Chromatographic Techniques
type of document: Part of book/Könyvfejezet (to be translated)
language: English

Bagdi A, Szabó F, Gere A, Kókai Z, Sipos L, Tömösközi S: Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta, LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY 59: (2, Part 1) pp. 996-1002.
type of document: Journal paper/Article
impact factor: 2.468*
language: English

Tömösközi Sándor: Az új magyar búzaszabvány szerepe a minőségszemlélet formálásában, AGROFÓRUM 24: (50.) pp. 35-36.
type of document: Journal paper/Article
language: Hungarian

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, LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY 51: (1) pp. 361-366.
type of document: Journal paper/Article
impact factor: 2.468
language: English

Zsuzsanna Bugyi, Kitti Török, Lívia Hajas, Zsanett Adonyi, Carmen Diaz-Amigo, Bert Popping, Sandra Kerbach, Sándor Tömösközi: Development of incurred reference material for improving conditions of gluten quantification, JOURNAL OF AOAC INTERNATIONAL 95: (2) pp. 382-387.
type of document: Journal paper/Article
impact factor: 1.233
number of independent citations: 2
language: English

Oszvald M, Balázs G, Tömösközi S, Békés F, Tamás L: Comparative study of the effect of incorporated individual wheat storage proteins on mixing properties of rice and wheat doughs, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59: (17) pp. 9664-9672.
type of document: Journal paper/Article
impact factor: 2.823
number of independent citations: 1
language: English

Tomoskozi S, Gyenge L, Pelceder A, Abonyi T, Schonlechner R, Lasztity A: Effects of Flour and Protein Preparations from Amaranth and Quinoa Seeds on the Rheological Properties of Wheat-Flour Dough and Bread Crumb, CZECH JOURNAL OF FOOD SCIENCES 29: (2) pp. 109-116.
type of document: Journal paper/Article
impact factor: 0.522
language: English

Sandra Kerbach, Anton J Alldrick, René W R Creve, Lilla Dömötör, Audrey DunnGalvin, E N Clare Mills, Sylvia Pfaff, Roland E Poms, Bert Popping, Sándor Tömösközi: Managing food allergens in the food supply chain - viewed from different stakeholder perspectives, QUALITY ASSURANCE AND SAFETY OF CROPS AND FOODS 1: (1) pp. 50-60.
type of document: Journal paper/Article
number of independent citations: 8
language: English

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
impact factor: 3.026
number of independent citations: 15
language: English
Number of independent citations to these publications:26 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
number of scientific publications:
monographs and professional books:
monographs/books in which chapters/sections were contributed:
number of independent citations to scientific publications and creative works:

2017. III. 21.
ODT ülés
Az ODT következő ülésére 2017. május 5-én 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).

All rights reserved © 2007, Hungarian Doctoral Council. Doctoral Council registration number at commissioner for data protection: 02003/0001. Program version: 1.2343 ( 2017. II. 28. )