Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Eszter Antal"'
Autor:
Ádám László Dávid, Flóra Mucsina, Eszter Antal, Anna Gabriella Lamberti, Aba Lőrincz, Gergő Józsa
Publikováno v:
Children, Vol 11, Iss 8, p 942 (2024)
Pediatric forearm fractures, particularly involving the shaft or diaphysis, are common injuries typically resulting from accidental trauma during various activities. Traditional treatment involves closed reduction and casting; however, surgical inter
Externí odkaz:
https://doaj.org/article/160af566247e45848cd22c5fa80ecf18
Autor:
Eszter Antal, Zsuzsanna Varga, Miklós Kállay, Szabina Steckl, Péter Bodor-Pesti, István Fazekas, Annamária Sólyom-Leskó, Barnabás Zoltán Kovács, Balázs Nagy, Áron Pál Szövényi, Diána Ágnes Nyitrai-Sárdy
Publikováno v:
ACS Omega, Vol 8, Iss 40, Pp 36677-36685 (2023)
Externí odkaz:
https://doaj.org/article/9af9068fa243489fa2271cd3d6016fcf
Publikováno v:
Fermentation, Vol 9, Iss 5, p 493 (2023)
The content of 2,3-butanediol ((R,R) and meso isomers) and 1,2-propanediol in grape berries and “liquid samples” (all non-berry extracts) from the Tokaj wine region of Hungary was investigated. Our aim was to find out how the activity of Botrytis
Externí odkaz:
https://doaj.org/article/554b0c5a361d454a9fa9e67cfb242be6
Analysis of a Special Sulphite-Producing Yeast Starter after Fermentation and during Wine Maturation
Autor:
Diána Sárdy Nyitrai, Zsuzsanna Varga, Annamária Sólyom-Leskó, Miklós Kállay, Szabina Steckl, Balázs Nagy, Dorottya Kocsis, Eszter Antal
Publikováno v:
Applied Sciences, Vol 12, Iss 17, p 8848 (2022)
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation w
Externí odkaz:
https://doaj.org/article/756367b174634029956f363210e24522
Autor:
Mieke Uyttendaele, Eszter Antal, Helga Medić, Andreja Rajkovic, Barbara Lipnicka, Frank Devlieghere, Nada Smigic
Publikováno v:
Food Microbiology
The utilization of sub-lethal decontamination treatments gains more and more interest due to the increased consumers' demand for fresh, minimally processed and convenient food products. These products rely on cold chain and hurdle (combination) techn
Autor:
Eszter ANTALFI, Sándor FEHÉR
Publikováno v:
Pro Ligno, Vol 11, Iss 3, Pp 31-37 (2015)
In Hungary a huge part of wooden plants are shrubs. Flora of hungarian forests is among the richest in Europe. Many plants can be classified as shrubs or trees as well, circumstances during their development define what they will become. The divers
Externí odkaz:
https://doaj.org/article/693840f2992440f7bbe91086bc1407fd