Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Géza Székely"'
Autor:
László Csambalik, Anna Divéky-Ertsey, Izóra Gál, Krisztina Madaras, László Sipos, Géza Székely, Péter Pusztai
Publikováno v:
Horticulturae, Vol 9, Iss 8, p 895 (2023)
Closed plant production systems are generally considered sustainable. Such systems are capable of minimizing externalities due to resource recycling. There are two systems, apparently diverging, recently considered as the counterparts of today’s co
Externí odkaz:
https://doaj.org/article/d74753a0786f4f2a86fabd76be8b261a
Autor:
Szilvia Sárosi, László Sipos, Géza Székely, László Csambalik, András Jung, Péter Radácsi, Laszlo Balazs
Publikováno v:
Scientia Horticulturae. 289:110486
Basil (Ocimum basilicum L.) is a popular crop worldwide among farmers; it is relatively easy to grow and is well adapted to hydroponic and Controlled Environment Agriculture (CEA) systems having a high profitability margin. Several studies investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::821d7e60376a54fc7856528c1c306f7b
https://doi.org/10.1016/j.scienta.2021.110486
https://doi.org/10.1016/j.scienta.2021.110486
Publikováno v:
Food Quality and Preference. 59:81-86
Alternative protein sources are predicted to claim a substantial part of the protein market in the future. Insects are regularly consumed in many countries around the world, but in Western countries, consumption of edible insects is restricted to exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::727caff5c40918d438ba05c53c2f0fb3
https://doi.org/10.1016/j.foodqual.2017.02.005
https://doi.org/10.1016/j.foodqual.2017.02.005
Autor:
Géza Székely, Ildikó Fruzsina Boros, Laszlo Balazs, László Csambalik, András Jung, László Sipos
Publikováno v:
Scientia Horticulturae. 273:109631
Light conditions are crucial for vegetable quality in terms of sensory properties and nutritional composition. Well planned lighting systems enable effective production and extend production season, even for year around production. Further factors, l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9395fe5a522d319ebb31d8ce502a2e4
https://doi.org/10.1016/j.scienta.2020.109631
https://doi.org/10.1016/j.scienta.2020.109631
Publikováno v:
Acta Alimentaria. 41:109-119
According to international studies the consumer preference of apple varieties is defined by the flavour and texture and the consumers’ opinion about the heavily sour character, the mushy texture and the barely chewable peel is negative. However, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afda759d23f648e099047a95da942e8c
https://doi.org/10.1556/aalim.41.2012.suppl.11
https://doi.org/10.1556/aalim.41.2012.suppl.11
Publikováno v:
Sensor Letters. 9:1273-1281
The objective of the work reported here was to determine perceived intensity of the taste attributes of commercial apple juice samples and modified juices by the application of the electronic tongue, with special respect to sweetness and sourness. Fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc2c8acc63c8573142d55f1f60590715
https://doi.org/10.1166/sl.2011.1687
https://doi.org/10.1166/sl.2011.1687