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personal data approved: 2024. VII. 10.
Personal data
name Ildikó Szedljak
name of institution
doctoral school
MATE Doctoral School of Food Sciences (Academic staff member)
the share of work in the different doctoral schools. MATE Doctoral School of Food Sciences 100%
accreditation statement submitted to: Hungarian University of Agriculture and Life Sciences, Gödöllő
Contact details
phone number +36 1 305-7236
Academic title
scientific degree, title Ph.D.
year degree was obtained 2011
discipline to which degree belongs food sciences
institution granting the degree Corvinus University of Budapest
Employment
2016 - Hungarian University of Agriculture and Life Sciences, Gödöllő
university professor or researcher
2001 - Corvinus University of Budapest
other (not specified) (egyetemi adjunktus)
Thesis topic supervisor
number of doctoral students supervised until now 0
number of students who fulfilled course requirements 0
students who obtained their degrees:
completed course requirement:
(50%) Mohsen Mardani Hosseinabadi (PhD) 2023/08  DSFS
Research
research area The study of chemical, biochemical and sensory properties of special pastas made from different gluten-free flour mixtures. Studying the significance of special dried pastry diet of children with ADHD
research field in which current research is conducted food sciences
Publications
2022

Dóra Gerendeli, Anikó Kovács, Szedljak Ildikó: Development of lactose and gluten free ravioli, In: Fodor, Marietta; Bodor-Pesti, Péter; Deák, Tamás (szerk.) A Lippay János – Ormos Imre – Vas Károly (LOV) Tudományos Ülésszak tanulmányai [Proceedings of János Lippay – Imre Ormos – Károly Vas (LOV) Scientific Meeting], MATE Budai Campus (2022) pp. 826-829.
type of document: Part of book/Proceedings Paper
language: English
2021

Mardani M., Somogyi L., Szedljak I., Prauda I., Farmani J., Badakné Kerti K.: Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 50: (4) pp. 527-536.
type of document: Journal paper/Article
language: English
URL 
2020

Jakab I, Tormási J., Dhaygude V, Mednyánszky Zs, Sipos L., Szedljak I: Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 49: (1) pp. 4-12.
type of document: Journal paper/Article
number of independent citations: 3
language: English
URL 
2019

Benes Eszter, Szedljak Ildikó: Eltérő mennyiségű kendermagliszttel dúsított durum kenyerek kémiai jellemzőinek összevetése a technológiai paraméterek függvényében = Comparison of chemical characteristics and technological parameters in durum wheat based breads enriched with hemp seed flour, ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK 65: (4) pp. 2716-2727..
type of document: Journal paper/Article
language: Angol, Magyar
2019

Barbara Biró, Rebeka Fodor, Ildikó Szedljak, Klára Pásztor-Huszár, Attila Gere: Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation, LWT-FOOD SCIENCE AND TECHNOLOGY 116: 108542
type of document: Journal paper/Article
number of independent citations: 32
language: English
URL 
2018

Ildiko Szedljak, Réka Vanda Kujbus: Application possibilities of pseudocereals in product development = Pszeudocereália alkalmazási lehetőségei a termékfejlesztésben, ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK 64: (1) pp. 1919-1935.
type of document: Journal paper/Article
language: Angol, Magyar
2018

Szedljak Ildiko, Kovacs Aniko, Kun-Farkas Gabriella, Bernhardt Botond, Kralik Szabina, Szantai-Kohegyi Katalin: MONITORING OF CHEMICAL CHANGES IN RED LENTIL SEEDS DURING THE GERMINATION PROCESS, HUNGARIAN JOURNAL OF INDUSTRY AND CHEMISTRY 46: (2) pp. 37-42.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL 
2018

Ildikó Szedljak, Viktória Tóth, Judit Tormási, Anikó Kovács, László Somogyi, László Sipos, Gabriella Kiskó: Effects of Different Heat Treatments on the Chemical and Microbiological Characteristics of Egg-free and Quail Egg Dried Pasta., HUNGARIAN JOURNAL OF INDUSTRY AND CHEMISTRY 46: (2) pp. 85-90.
type of document: Journal paper/Article
language: English
2018

Vinod Dhaygude, Anita Soós, Katalin Kóczán-Manninger, Katalin Badak-Kerti, Ildikó Szedljak, László Somogyi: Analysis of physical behavior and structure of a complex fat system, In: Viktória, Zsom-Muha (szerk.) 2nd International Conference on Biosystems and Food Engineering in memory of Professor András Fekete, Szent István Egyetem, Élelmiszertudományi Kar (2018) p. 8.
type of document:
language: English
2018

L. Somogyi, Vinod D., A. Kovács., I. Jakab, K. Badak-Kerti, K. Kóczán-Manninger, I. Szedljak: Effects of blending on some thermal properties of fats, In: István, Dalmadi; László, Baranyai; Quang, Duc Nguyen (szerk.) Third International Conference on Food Science and Technology, Szent István Egyetem, Élelmiszertudományi Kar (2018) P162
type of document:
language: English
Number of independent citations to these publications:36 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
72
number of scientific publications:
72
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
0 
number of independent citations to scientific publications and creative works:
50

 
All rights reserved © 2007, Hungarian Doctoral Council. Doctoral Council registration number at commissioner for data protection: 02003/0001. Program version: 2.2358 ( 2017. X. 31. )