I am looking for partners in the research area.

I am looking for partners interested in the Horizon Europe Call.

I am looking for partners for the Horizon Europe research area.

I am looking for laboratory facilities in the research/application area.

PhD Student

Gabriella Muskovics

H-1111 Budapest Szent Gellért tér 4. Ch. I. 155.

+3614633865

gabriella.muskovics@edu.bme.hu

Groups

Cereal Science and Food Quality Research Group

Faculty

Faculty of Chemical Technology and Biotechnology

Department

Department of Applied Biotechnology and Food Science

Research keywords: · ELISA · food science · gluten analysis · celiac disease · food allergens
Horizon Europe keywords: · Safe and sustainable agriculture and food systems

Publications Awards Conferences

Publications

-2006. Postharvest Biology and Technology 40 (2006) 56-63. Changes in physical properties during ripening of Hungarian sweet cherry (Prunus avium L.) cultivars. G. Muskovics, J. Felföldi, E. Kovács, R. Perlaki, T. Kállay (IF: 1,883)
-2009. Kovács E, Muskovics G, Perlaki R. (2009): Relationship of color and other quality parameters of sweet cherry during development and ripening. Acta Alimentaria, 38, 415-426. (IF: 0.414)
2023. M. Xhaferaj, G. Muskovics, E. Schall, Zs. Bugyi, S. Tömösközi, KA Scherf; Characterization of rye flours and their potential as reference material for gluten analysis. Food Chemistry 408 (2023) 135148. (IF (2021): 9,231)
-2023. G. Muskovics, S. Tömösközi, Zs. Panties. Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours. Acta Alimentaria, (2023) 52 (1) 73-8. DOI: 10.1556/066.2022.00177. (IF (2021): 0.65)
-2024. G. Muskovics; A. Wolf; Zs. Panties; S. Tömösközi Changes of gluten protein composition during sourdough fermentation in rye flour. Cereal Chemistry (2024)101:1354–1363. (IF (2023): 2.2)
-2025. M. Xhaferaj, G. Muskovics, Zs. Bugyi, S. Tömösközi, KA Scherf; Rye secalin isolates to develop reference materials for gluten detection. Food Chemistry, In Press, Journal Pre-proof https://doi.org/10.1016/j.foodchem.2024.142691

Awards

-2023. Poster prize: Recent progress in gluten reference material development for gluten quantitation, 5th George Olah Conference, 12.09.2023.
-2023-2024. ÚNKP-23-3-II (PhD category), 12 moths (ÚNKP-23-3-II-BME-148) scholarship
-2024. Poster prize: Changes of gluten protein composition during sourdough fermentation in rye flour, 6th George Olah Conference, 23.09.2024.
-2024-2025. EKÖP-24-3 (PhD category), 5 months (EKÖP-24-3-BME-74) scholarship

Conferences

2022. Recent progress in gluten reference material development for gluten quantitation. Muskovics G., Xhaferaj M., Schall E., Scherf K., Tömösközi S., Bugyi Zs., 19th European Young Cereal Scientists and Technologists Workshop, Valencia, 5-8 June 2022
2022. Opportunities and challenges of allergen analytics: gluten in focus, MTA Food Analytics and Quality Working Committee meeting, December 2, 2022 (presentation in Hungarian)
2023. Recent progress in gluten reference material development for gluten quantitation, 5th George Olah Conference, 12.09.2023. (poster presentation)
2024. Recent progress in gluten reference material development for gluten quantitation, 17th ICC Cereal and Bread Congress 2024, Nantes (poster presentation)
2024. Changes of gluten protein composition during sourdough fermentation in rye flour, 6th George Olah Conference, 23.09.2024. (poster presentation)