| The chemistry of cereal proteins R Lasztity Routledge, 2017 | 604 | 2017 |
| Detoxification of mycotoxin-contaminated food and feed by microorganisms Á Bata, R Lásztity Trends in Food Science & Technology 10 (6-7), 223-228, 1999 | 406 | 1999 |
| Use of yeast biomass in food production A Halász, R Lásztity CRC Press, 2017 | 209 | 2017 |
| Phytic acid content of cereals and legumes and interaction with proteins M Hídvégi, R Lásztity Periodica Polytechnica Chemical Engineering 46 (1-2), 59-64, 2002 | 197 | 2002 |
| Isolation and study of the functional properties of pea proteins S Tömösközi, R Lásztity, R Haraszi, O Baticz Food/Nahrung 45 (6), 399-401, 2001 | 189 | 2001 |
| Saponins in food R Lásztity, M Hidvégi, Á Bata Food Reviews International 14 (4), 371-390, 1998 | 167 | 1998 |
| Oat grain—A wonderful reservoir of natural nutrients and biologically active substances R Lásztity Food Reviews International 14 (1), 99-119, 1998 | 160 | 1998 |
| Phytic acid in cereal technology R Lasztity Advances in cereal science and technology 10, 309-371, 1990 | 135 | 1990 |
| Decontamination of mycotoxin-containing food and feed by biodegradation A Halasz, R Lasztity, T Abonyi, A Bata Food Reviews International 25 (4), 284-298, 2009 | 107 | 2009 |
| Macrocyclic trichothecene toxins produced by Stachybotrys atra strains isolated in Middle Europe A Bata, B Harrach, K Ujszaszi, A Kis-Tamas, R Lasztity Applied and environmental microbiology 49 (3), 678-681, 1985 | 82 | 1985 |
| Cereal chemistry R Lásztity Akademiai Kiads, 1999 | 76 | 1999 |
| Prediction of wheat quality-Success and doubts R Lásztity Periodica polytechnica chemical engineering 46 (1-2), 39-49, 2002 | 59 | 2002 |
| Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb. S TömöSközi, L GyeNGe, Á PeLCéder, T AboNyi, R Schönlechner, ... | 53 | 2011 |
| Simultaneous detection of some fusariotoxins by gas-liquid chromatography A Bata, A Ványi, R Lásztity Journal of the Association of Official Analytical Chemists 66 (3), 577-581, 1983 | 51 | 1983 |
| Isolation and determination of amino acid sequence of avenothionin, a new purothionin analogue from oat. F Bekes, R Lasztity Cereal Chemistry 58, 1981 | 48 | 1981 |
| Contributions to the nutritional characterization of fenugreek (Trigonella foenum-graecum L. 1753). M Hidvegi, A El-Kady, R Lasztity, F Bekes, L Simon-Sarkadi | 41 | 1984 |
| Biochemical studies of some non‐conventional sources of proteins Part 7. Effect of detoxification treatments on the nutritional quality of apricot kernels TA El‐Adawy, EH Rahma, AA El‐Badawey, MA Gomaa, R Lásztity, ... Food/Nahrung 38 (1), 12-20, 1994 | 39 | 1994 |
| History of food quality standards R Lásztity, M Petró-Turza, T Földesi Food quality and standards 1, 62-77, 2009 | 35 | 2009 |
| Maize proteins R Lasztity The chemistry of cereal proteins. CRC Press: Boca Raton, FL, 131-155, 1984 | 35 | 1984 |
| Investigation of the relationship between wheat lipids and baking properties EM Karpati, F Békés, R Lasztity, F Orsi, I Smied, A Mosonyi Acta alimentaria (Budapest) 19 (3), 237-260, 1990 | 32 | 1990 |
