Erzsébet Kovács - ODT Personal data sheet


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Personal data sheet

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VALIDITY EXPIRED
personal data approved: 2020. III. 13.

Personal data

name	Erzsébet Kovács
name of institution	University of Debrecen
doctoral school	DE Doctoral School of Nutrition and Food Sciences (Academic staff member Az oktató a doktori iskola doktoranduszai számára oktat tantárgyat, és/vagy a doktori iskola megszavazta, hogy doktoranduszok számára kutatási témát írjon ki. )
the share of work in the different doctoral schools.	DE Doctoral School of Nutrition and Food Sciences 100%
accreditation statement submitted to:	University of Debrecen

Contact details
phone number	+36 62 745-082
	own web page

Academic title
scientific degree, title	Ph.D.
year degree was obtained	1994
discipline to which degree belongs	chemistry
institution granting the degree	MTA TMB (to be translated)

Employment
1970 -	University of Szeged professor emeritus

Thesis topic supervisor
number of doctoral students supervised until now	0
number of students who fulfilled course requirements	0
students who obtained their degrees:
	Thesis topic proposals

Research
research area	Production and evaluation of cereal and non traditional based products; application of enzymes and emulgeators; functional foods
research field in which current research is conducted	food sciences

Publications

2016

E. Kovács: “Dobos”: A Super-cake from Hungary, In: Kristberg, Kristbergsson; Jorge, Oliveira (szerk.) Traditional foods, Springer (New York) (2016) pp. 359-365.
type of document: Part of book/Könyvfejezet (to be translated)
language: English

2009

E. Kovács: High Quality Noodle Products and their Traditional and Non-Traditional Processing, JOURNAL ON PROCESSING AND ENERGY IN AGRICULTURE 13: pp. 124-127.
type of document: Journal paper/Article
language: English

2008

Takacs K, Gelencser E, Kovacs ET: Effect of transglutaminase on the quality of wheat-based pasta products, EUROPEAN FOOD RESEARCH AND TECHNOLOGY 226: (3) pp. 603-611.
type of document: Journal paper/Article
number of independent citations: 15
language: English
URL

2007

Takacs K, Nemedi E, Marta D, Gelencser T, Kovacs ET: Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 36: (2) pp. 195-205.
type of document: Journal paper/Article
number of independent citations: 6
language: English
URL

2003

E. Kovács, R Schönlechner, E Berghofer: Use of pseudocereals for pasta production: amaranth and its milling fractions, ITALIAN FOOD AND BEVERAGE TECHNOLOGY 33: pp. 28-35.
type of document: Journal paper/Article
language: English

2001

E. Kovács, L Maráz-Szabó, J Varga: Effect of protein-emulsifier-carbohydrate interactions on the quality of amaranth based pasta systems, ITALIAN FOOD AND BEVERAGE TECHNOLOGY 25: pp. 40-45.
type of document: Journal paper/Article
language: English

2001

Kovacs ET, Maraz-Szabo L, Varga J: Examination of the protein-emulsifier-carbohydrate interactions in amaranth based pasta products, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 30: (2) pp. 173-187.
type of document: Journal paper/Article
number of independent citations: 7
language: English

1997

Rajko R, Szabo G, VidalValverde C, Kovacs E: Designed experiments for reducing antinutritive agents in soybean by microwave energy, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 45: (9) pp. 3565-3569.
type of document: Journal paper/Article
number of independent citations: 34
language: English
URL

1997

Frias J, Kovacs E, Sotomayor C, Hedley C, VidalValverde C: Processing peas for producing macaroni, ZEITSCHRIFT FÜR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-EUROPEAN FOOD RESEARCH AND 204: (1) pp. 66-71.
type of document: Journal paper/Article
number of independent citations: 7
language: English
URL

1995

E Kovács, J Varga: Untersuchung der Teigqualität auf Kohlenhydratbasis, TECNICA MOLITORIA 11: pp. 1204-1211.
type of document: Journal paper/Article
language: German

Number of independent citations to these publications:

Scientometric data

list of publications and citations

number of scientific publications that meet accreditation criteria:

number of scientific publications:

monographs and professional books:

monographs/books in which chapters/sections were contributed:

number of independent citations to scientific publications and creative works:

further relevant information regarding accreditation (in Hungarian)
Fontosabb tisztségek: MTA Köztestületi Tagság, 4405 Élelmiszertudományi Komplex Bizottság Fehérjekémiai Munkabizottság, SZTE MK TANÁRI TESTÜLET, SZTE MK Tudományos Bizottság ( titkár) , ZITO HLEB , Journal for Cereal and Flour Technology, szerkesztő bizottsági tag, ( Novi Sad, Serbia) (to be translated)