Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Flóra Vitális"'
Autor:
Zoltan Kovacs, Dániel Szöllősi, John-Lewis Zinia Zaukuu, Zsanett Bodor, Flóra Vitális, Balkis Aouadi, Viktória Zsom-Muha, Zoltan Gillay
Publikováno v:
Biosensors, Vol 10, Iss 7, p 74 (2020)
Temperature, memory effect, and cross-contamination are suspected to contribute to drift in electronic tongue (e-tongue) sensors, therefore drift corrections are required. This paper aimed to assess the disturbing effects on the sensor signals during
Externí odkaz:
https://doaj.org/article/e269fb91c30e4690958b5c5fc3447460
Autor:
John-Lewis Zinia Zaukuu, Balkis Aouadi, Mátyás Lukács, Zsanett Bodor, Flóra Vitális, Biborka Gillay, Zoltan Gillay, László Friedrich, Zoltan Kovacs
Publikováno v:
Molecules, Vol 25, Iss 11, p 2522 (2020)
Nitrogen-rich adulterants in protein powders present sensitivity challenges to conventional combustion methods of protein determination which can be overcome by near Infrared spectroscopy (NIRS). NIRS is a rapid analytical method with high sensitivit
Externí odkaz:
https://doaj.org/article/9691633a9d104154a81001c7fca10141
Publikováno v:
A Hús. :16-21
A kiegyensúlyozott táplálkozásban a húsfogyasztás komoly táplálkozás-élettani jelentőséggel bír. A világ népességének rohamos növekedésével a húsfogyasztás is növekvő tendenciát mutat. A növekvő fogyasztói kereslet és az
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca63d7333439b3740c746fae05f0ffb0
https://doi.org/10.56616/meat.3411
https://doi.org/10.56616/meat.3411
Autor:
Lívia Darnay, Flóra Vitális, Anna Szepessy, Dávid Bencze, Tamás Csurka, József Surányi, Péter Laczay, Ferenc Firtha
Publikováno v:
Food Control. 139:109049
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6260180a1aeed17e7645410d65a9867c
https://doi.org/10.1016/j.foodcont.2022.109049
https://doi.org/10.1016/j.foodcont.2022.109049
Publikováno v:
Foods, Vol 12, Iss 2, p 258 (2023)
Fresh-cut leafy vegetables are one of the most perishable products because they readily deteriorate in quality even during cold storage and have a relatively short shelf life. Since these products are in high demand, methods for rigorous quality cont
Externí odkaz:
https://doaj.org/article/1a8a25fa85fa4900a77dde884b93485d
Autor:
Gergo Szabo, Flora Vitalis, Zsuzsanna Horvath-Mezofi, Monika Gob, Juan Pablo Aguinaga Bosquez, Zoltan Gillay, Tamás Zsom, Lien Le Phuong Nguyen, Geza Hitka, Zoltan Kovacs, Laszlo Friedrich
Publikováno v:
Sensors, Vol 23, Iss 1, p 479 (2023)
Determining and applying ‘good’ postharvest and quality control practices for otherwise highly sensitive fruits, such as sour cherry, is critical, as they serve as excellent media for a wide variety of microbial contaminants. The objective of thi
Externí odkaz:
https://doaj.org/article/aaaefb59f47a4fedb3b99ce44072d59e
Autor:
Balkis Aouadi, Flora Vitalis, Zsanett Bodor, John-Lewis Zinia Zaukuu, Istvan Kertesz, Zoltan Kovacs
Publikováno v:
Molecules, Vol 27, Iss 2, p 388 (2022)
Coffee is both a vastly consumed beverage and a chemically complex matrix. For a long time, an arduous chemical analysis was necessary to resolve coffee authentication issues. Despite their demonstrated efficacy, such techniques tend to rely on refer
Externí odkaz:
https://doaj.org/article/7ad47a0fc24640c2bf0360930474b8b0
Autor:
Flora Vitalis, David Tjandra Nugraha, Balkis Aouadi, Juan Pablo Aguinaga Bósquez, Zsanett Bodor, John-Lewis Zinia Zaukuu, Tamás Kocsis, Viktória Zsom-Muha, Zoltan Gillay, Zoltan Kovacs
Publikováno v:
Chemosensors, Vol 9, Iss 12, p 355 (2021)
Plums are one of the commercially important stone fruits that are available on the market in both fresh and processed form and the most sought-after products are prunes, cans, jams, and juices. Maturity, harvest, and post-harvest technologies fundame
Externí odkaz:
https://doaj.org/article/0ebd237a0a1c435c89fd051e339491a5
Autor:
David Tjandra Nugraha, John-Lewis Zinia Zaukuu, Juan Pablo Aguinaga Bósquez, Zsanett Bodor, Flora Vitalis, Zoltan Kovacs
Publikováno v:
Sensors, Vol 21, Iss 2, p 611 (2021)
Mung bean is a leguminous crop with specific trait in its diet, namely in the form of anti-nutrient components. The sprouting process is commonly done for better nutritional acceptance of mung bean as it presents better nutritional benefits. Sprouted
Externí odkaz:
https://doaj.org/article/02599a4446ff47e3ace95d424843632f
Autor:
Flora Vitalis, John-Lewis Zinia Zaukuu, Zsanett Bodor, Balkis Aouadi, Géza Hitka, Timea Kaszab, Viktoria Zsom-Muha, Zoltan Gillay, Zoltan Kovacs
Publikováno v:
Sensors, Vol 20, Iss 21, p 6059 (2020)
Tomato, and its concentrate are important food ingredients with outstanding gastronomic and industrial importance due to their unique organoleptic, dietary, and compositional properties. Various forms of food adulteration are often suspected in the d
Externí odkaz:
https://doaj.org/article/a63eff4c5c034afc8192e181aced5d81