Sipos L - Search Results

1

Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference.

Végh R, Csóka M, Stefanovits-Bányai É, Juhász R, Sipos L. Végh R, et al. Among authors: sipos l. Foods. 2022 Dec 21;12(1):18. doi: 10.3390/foods12010018. Foods. 2022. PMID: 36613234 Free PMC article.

2

Coherences of instrumental and sensory characteristics: case study on cherry tomatoes.

Csambalik L, Divéky-Ertsey A, Pap Z, Orbán C, Stégerné Máté M, Gere A, Stefanovits-Bányai É, Sipos L. Csambalik L, et al. Among authors: sipos l. J Food Sci. 2014 Nov;79(11):C2192-202. doi: 10.1111/1750-3841.12685. Epub 2014 Oct 15. J Food Sci. 2014. PMID: 25319201

3

Xylo-oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners.

Penksza P, Juhász R, Szabó-Nótin B, Sipos L. Penksza P, et al. Among authors: sipos l. Food Sci Nutr. 2019 Sep 10;8(7):3023-3030. doi: 10.1002/fsn3.1177. eCollection 2020 Jul. Food Sci Nutr. 2019. PMID: 32724566 Free PMC article.

4

Effect of xylo-oligosaccharides (XOS) addition on technological and sensory attributes of cookies.

Juhász R, Penksza P, Sipos L. Juhász R, et al. Among authors: sipos l. Food Sci Nutr. 2020 Aug 31;8(10):5452-5460. doi: 10.1002/fsn3.1802. eCollection 2020 Oct. Food Sci Nutr. 2020. PMID: 33133548 Free PMC article.

5

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes-A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR.

Sipos L, Végh R, Bodor Z, Zaukuu JZ, Hitka G, Bázár G, Kovacs Z. Sipos L, et al. Sensors (Basel). 2020 Nov 26;20(23):6768. doi: 10.3390/s20236768. Sensors (Basel). 2020. PMID: 33256130 Free PMC article.

6

Determination of Pesticides in Bee Pollen: Validation of a Multiresidue High-Performance Liquid Chromatography-Mass Spectrometry/Mass Spectrometry Method and Testing Pollen Samples of Selected Botanical Origin.

Végh R, Sörös C, Majercsik N, Sipos L. Végh R, et al. Among authors: sipos l. J Agric Food Chem. 2022 Feb 9;70(5):1507-1515. doi: 10.1021/acs.jafc.1c06864. Epub 2022 Jan 26. J Agric Food Chem. 2022. PMID: 35080874

7

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies.

Hajas L, Sipos L, Csobod ÉC, Bálint MV, Juhász R, Benedek C. Hajas L, et al. Among authors: sipos l. Foods. 2022 Jul 8;11(14):2028. doi: 10.3390/foods11142028. Foods. 2022. PMID: 35885269 Free PMC article.

8

Examination of the Effects of Domestic Water Buffalo (Bubalus bubalis) Grazing on Wetland and Dry Grassland Habitats.

Fűrész A, Penksza K, Sipos L, Turcsányi-Járdi I, Szentes S, Fintha G, Penksza P, Viszló L, Szalai F, Wagenhoffer Z. Fűrész A, et al. Among authors: sipos l. Plants (Basel). 2023 May 31;12(11):2184. doi: 10.3390/plants12112184. Plants (Basel). 2023. PMID: 37299162 Free PMC article.

9

Applying parallel factor analysis and Tucker-3 methods on sensory and instrumental data to establish preference maps: case study on sweet corn varieties.

Gere A, Losó V, Györey A, Kovács S, Huzsvai L, Nábrádi A, Kókai Z, Sipos L. Gere A, et al. Among authors: sipos l. J Sci Food Agric. 2014 Dec;94(15):3213-25. doi: 10.1002/jsfa.6673. Epub 2014 May 6. J Sci Food Agric. 2014. PMID: 24802557

10

Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs.

Gere A, Szabó Z, Pásztor-Huszár K, Orbán C, Kókai Z, Sipos L. Gere A, et al. Among authors: sipos l. J Food Sci. 2017 May;82(5):1200-1207. doi: 10.1111/1750-3841.13701. Epub 2017 Apr 3. J Food Sci. 2017. PMID: 28369865

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