Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Éva Csavajda"'
Autor:
Juan Pablo Aguinaga Bósquez, Zoltan Kovacs, Zoltán Gillay, György Bázár, Csaba Palkó, Hajnalka Hingyi, Éva Csavajda, Márta Üveges, Zsuzsanna Jókainé Szatura, Iuliana Diana Barbulescu, Mihaela Begea, Tamás Tóth
Publikováno v:
Chemosensors, Vol 9, Iss 8, p 213 (2021)
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zi
Externí odkaz:
https://doaj.org/article/5197d19754ca4cb0862e19e995927860
Autor:
George Bazar, Hajnalka Hingyi, Éva Csavajda, Csaba Palkó, Haruna Gado Yakubu, Carlos Pineda-Vadillo, Didier Dupont, Francesco Capozzi, Alessandra Bordoni, Tamás Tóth
Publikováno v:
Food Analytical Methods. 15:1961-1967
Increasing consumer awareness on good health has drawn the attention to health promoting natural dietary substances. However, since the organoleptic profile of foods highly influences the consumers’ preference, and it is often decisive in the purch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb66e4de3adcb9ca4cfb9e1825251a15
https://doi.org/10.1007/s12161-022-02232-3
https://doi.org/10.1007/s12161-022-02232-3
Autor:
Márta Üveges, Zsuzsanna Jókainé Szatura, Csaba Palkó, Hajnalka Hingyi, Iuliana Diana Barbulescu, Éva Csavajda, György Bázár, Zoltan Kovacs, Tamás Tóth, Zoltan Gillay, Mihaela Begea, Juan Pablo Aguinaga Bósquez
Publikováno v:
Chemosensors
Volume 9
Issue 8
Chemosensors, Vol 9, Iss 213, p 213 (2021)
Volume 9
Issue 8
Chemosensors, Vol 9, Iss 213, p 213 (2021)
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bd392f912ff5567555970dd3b3a5bd4
https://doi.org/10.3390/chemosensors9080213
https://doi.org/10.3390/chemosensors9080213
Publikováno v:
Krmiva. 59:15-19
Essential oils (EO), an important group of plant extracts, which are concentrated extracts of aromatic oily liquids from various plant materials obtained by steam distillation. Plant-derived EO is a useful means to improve efficiency of nutrient util
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4762f9c42fe2790f6c5a6eb86c06ed3
https://doi.org/10.33128/k.59.1.3
https://doi.org/10.33128/k.59.1.3
Autor:
Didier Dupont, Éva Csavajda, Sibel Karakaya, Valérie Lechevalier, Tamás Tóth, Catherin Guerin-Dubiard, Carlos Pineda-Vadillo, Alessandra Bordoni, Alberto Guadarrama, Francesco Capozzi, Marisa Sanz-Buenhombre, Françoise Nau, Juhani Sibakov, Julien Jardin, Hajnalka Hingyi
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Pineda-Vadillo, C, Nau, F, Guerin-Dubiard, C, Jardin, J, Lechevalier, V, Sanz-Buenhombre, M, Guadarrama, A, Tóth, T, Csavajda, É, Hingyi, H, Karakaya, S, Sibakov, J, Capozzi, F, Bordoni, A & Dupont, D 2017, ' The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion ', Food Chemistry, vol. 214, no. January, pp. 486-496 . https://doi.org/10.1016/j.foodchem.2016.07.049
Food Chemistry, Elsevier, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Pineda-Vadillo, C, Nau, F, Guerin-Dubiard, C, Jardin, J, Lechevalier, V, Sanz-Buenhombre, M, Guadarrama, A, Tóth, T, Csavajda, É, Hingyi, H, Karakaya, S, Sibakov, J, Capozzi, F, Bordoni, A & Dupont, D 2017, ' The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion ', Food Chemistry, vol. 214, no. January, pp. 486-496 . https://doi.org/10.1016/j.foodchem.2016.07.049
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a7aa658605d4f9fbbb8df2ff78b972
https://cris.vtt.fi/en/publications/53e46406-1e56-4b7f-bd38-1a092665e65b
https://cris.vtt.fi/en/publications/53e46406-1e56-4b7f-bd38-1a092665e65b
Autor:
Éva Csavajda, László Varga, Hajnalka Hingyi, Gabriella Andrássy-Baka, Paul J. Mwau, Tamás Tóth, George Bazar
Publikováno v:
International Dairy Journal. 99:104552
The objectives of this study were to test the influence of a recently developed rumen protected feed supplement containing extruded linseed meal and fish oil (LFO), which was fed to lactating Holstein-Friesian cows for 10 weeks at the rate of 800 g d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b7c1c7cc6528273b80f5b6e5dd9f077
https://doi.org/10.1016/j.idairyj.2019.104552
https://doi.org/10.1016/j.idairyj.2019.104552
Publikováno v:
Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme
Volume 59
Issue 1
Volume 59
Issue 1
Essential oils (EO), an important group of plant extracts, which are concentrated extracts of aromatic oily liquids from various plant materials obtained by steam distillation. Plant-derived EO is a useful means to improve efficiency of nutrient util
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::25cc00d45f38dfe37fe98909b532ec3b
https://hrcak.srce.hr/file/276088
https://hrcak.srce.hr/file/276088
Autor:
RÓBERT, TÓTHI, MARTIN, TROMBITÁS, ÉVA, CSAVAJDA, ANETT, KOVÁCS, MÓNIKA, KÖRMÖNDI, TAMÁS, TÓTH
Publikováno v:
Animal Breeding & Feeding / Állattenyésztés és Takarmányozás; 2018, Vol. 67 Issue 1, p43-50, 8p
Autor:
Iuliana Diana Barbulescu, Marta Uveges, Mihaela Begea, Laszlo Abranko, Mihaly Dernovics, Daniela Eliza Marin, Hajnalka Hingyi, Eva Csavajda, Zsuzsa Jokai, Mihaela Violeta Ghica, Simona Ioana Marinescu, Vasile Bunduc, Radian Nicolae Negrila
Publikováno v:
Nonconventional Technologies Review, Vol 22, Iss 4 (2018)
The influence of inorganic zinc solution at different time of cultivation on zinc accumulated in yeast biomass was tested. It has been noticed that there are yeasts which ferment glucose and sucrose as carbon source. A yeast (wine and beer) consortiu
Externí odkaz:
https://doaj.org/article/053ef77350d34cd8b2f9bb32b6f1bc91