Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Borbála Oláhné Horváth"'
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 76-83 (2020)
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application
Externí odkaz:
https://doaj.org/article/c4c7ff1ad97d492dbb1a0166b813ca4f
Survey of Sars-Cov-2 Genetic Material Reduction During a Traditional Wastewater Treatment Technology
Autor:
Orsolya Adamcsik, Renáta Gerencsér-Berta, Borbála Oláhné Horváth, Nikoletta Kovács, Viola Somogyi, Endre Gábor Domokos, Gábor Kemenesi, Endre Gábor Tóth, Ferenc Jakab, Ildikó Galambos
Publikováno v:
Hungarian Journal of Industry and Chemistry. 50:7-10
The transmission of Severe Acute Respiratory Syndrome Coronavirus-2 in a community can be monitored by a wastewater-based epidemiological approach due to fecal shedding. Although sewage surveillance has gained a considerable amount of attention over
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d419c5f6f756628ea9cf57b9a621eeb
https://doi.org/10.33927/hjic-2022-02
https://doi.org/10.33927/hjic-2022-02
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:3973-3981
The ancient white wine making technology, the “qvevri”, is gaining more and more attention among consumers, not only because it is unique and special, but also because sustainability and closeness to nature are fundamental characteristics of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9cb4ee4ec84cfbc3718884cde3cf2a1
https://doi.org/10.52091/evik-2022/3-1-eng
https://doi.org/10.52091/evik-2022/3-1-eng
Publikováno v:
Élelmiszervizsgálati Közlemények. 68:3964-3972
Az ősi fehérborkészítési technológia, a „kvevri” egyre nagyobb figyelmet kap a fogyasztók körében, nemcsak azért, mert egyedi és különleges, hanem azért is, mert a fenntarthatóság, a természetközeliség alapvető jellemzői enne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f03fb8b2005c25128490588e61725413
https://doi.org/10.52091/evik-2022/3-1-hun
https://doi.org/10.52091/evik-2022/3-1-hun
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 76-83 (2020)
Food Technology and Biotechnology
Food Technology and Biotechnology
Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::596ac2241789b24629d55df32bf27249
https://hrcak.srce.hr/file/345048
https://hrcak.srce.hr/file/345048
Autor:
János Abonyi, Borbála Oláhné Horváth, Ferenc Jakab, Renáta Gerencsér-Berta, Endre Gábor Tóth, Viola Somogyi, Attila János Trájer, Viktor Sebestyén, Gábor Kemenesi, Endre Domokos
Publikováno v:
Sustainable Cities and Society
Graphical abstract
A suitable tool for monitoring the spread of SARS-CoV-2 is to identify potential sampling points in the wastewater collection system that can be used to monitor the distribution of COVID-19 disease affected clusters within a c
A suitable tool for monitoring the spread of SARS-CoV-2 is to identify potential sampling points in the wastewater collection system that can be used to monitor the distribution of COVID-19 disease affected clusters within a c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a473769909fa03a8f8d51a06fa07a7ce
https://doi.org/10.1016/j.scs.2021.103422
https://doi.org/10.1016/j.scs.2021.103422