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personal data approved: 2019. IV. 04.
Personal data
name Ildikó Szedljak
name of institution
doctoral school
SzIE Doctoral School of Food Sciences (Supervisor)
accreditation statement submitted to: Szent István University, 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 - Szent István University, 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:
present PhD students:
(50%) Judit Tormási (PhD) (2022/08)  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
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
language: English
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
2017

Peczenová Noémi, Andrea Brunori, Palkó Magdolna, Vinod Dhaygude, Szedljak Ildikó: Comparison of phytonutrients of millets cultivated at the same area = Azonos területen termesztett kölesfajták egyes fitonutreinseinek összehasonlítása, In: Abonyi, János; Klein, Mónika; Balogh, András (szerk.) Műszaki Kémiai Napok 2017, Pannon Egyetem (2017)
type of document: Part of book/Proceedings Paper
language: Hungarian
2017

Vinod Dhaygude, Ildikó Szedljak, László Somogyi, Vikas Nanda: “Effect of honey on barley flour supplemented pretzel”, In: Abonyi, János; Klein, Mónika; Balogh, András (szerk.) Műszaki Kémiai Napok 2017, Pannon Egyetem (2017)
type of document: Part of book/Proceedings Paper
language: English
2016

Brunori A, Varga A, Szedljak I, Végvári G: Combined effect of heat treatment and humidity on the total polyphenol content of tartary buckwheat whole flour, ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI: FASCICLE VI, FOOD TECHNOLOGY 40: (2) pp. 135-140.
type of document: Journal paper/Article
language: English
URL 
2015

Anita Soós, László Somogyi, Kata Kóczán Manninger, Katalin Badak Kerti, Ildikó Szedljak: Thermodinamical properties of mixed origin fat blends, BULGARIAN CHEMICAL COMMUNICATIONS 46: (Special Issue B) pp. 53-56.
type of document: Journal paper/Article
language: English
2015

Anita Soós, László Somogyi, Kata Kóczán Manninger, Katalin Badak Kerti, Ildikó Szedljak, Gorka Ágnes: Effect of Immersed Herbs on the Oxidative Stability of Edible Oils, PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING OnlineFirst: pp. 162-166.
type of document: Journal paper/Article
language: English
URL 
2014

Szedljak Ildikó, Szántainé Kőhegyi Katalin, Tóth Marcell, Bernhardt Botond: Monitoring of chemical parameters of qualitive pasta samples containing millet flours during storage experiments., ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 43: pp. 156-163.
type of document: Journal paper/Article
language: English
2014

Szedljak Ildikó, Szántainé Kőhegyi Katalin, Tóth Marcell: Testing the activity of peroxidase enzymes in dry pastas containing millet flour and controlling their production and storage., ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 43: pp. 650-659.
type of document: Journal paper/Article
language: English
Number of independent citations to these publications:
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
44
number of scientific publications:
62
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
0 
number of independent citations to scientific publications and creative works:
2


2019. IX. 13.
ODT ülés
Az ODT következő ülésére 2019. november 22-én 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).

 
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. )