Réka Juhász - ODT Personal data sheet


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Personal data sheet

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personal data approved: 2018. VIII. 27.

Personal data

name	Réka Juhász
name of institution	Szent István University, Gödöllő
doctoral school	SzIE Doctoral School of 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. )

Contact details
E-mail address	juhasz.rekase-etk.hu
phone number	+36 1 486-4822

Academic title
scientific degree, title	Ph.D.
year degree was obtained	2008
discipline to which degree belongs	chemical engineering
institution granting the degree	Budapest University of Technology and Economics

Employment
2017 -	Semmelweis University, Budapest university professor or researcher

Thesis topic supervisor

number of doctoral students supervised until now

number of students who fulfilled course requirements

students who obtained their degrees:

completed course requirement, without degree or degree granting in process:

Péter Penksza

(PhD)

2018/01

DSFS

Thesis topic proposals

Research
research area	Food rheology: rotational and oscillatory methods, texture profile analysis. Development of natural food additives, especially food thickeners.
research field in which current research is conducted	food sciences

Publications

2015

Tóth Adrienn, Németh Csaba, Friedrich László, Juhász Réka: Solutions for storage life and packaging of sliced, cooked egg products, JOURNAL OF HYGIENIC ENGINEERING AND DESIGN 12: pp. 107-112.
type of document: Journal paper/Article
language: English

2014

Szabó-Nótin B, Juhász R, Barta J, Stéger-Máté M: Apple pomace powder as natural food ingredient in bakery jams, ACTA ALIMENTARIA 43: (Suppl) pp. 140-147.
type of document: Journal paper/Article
language: Hungarian

2013

Penksza Péter, Sárosi Réka, Juhász Réka, Manninger-Kóczán Kata, Szabó-Nótin Beatrix, Szakács László, Barta József: Jerusalem Artichoke Powder as Food Additive in Dairy Products and Fat Replacers, ACTA ALIMENTARIA 42: (Supplement) pp. 55-64.
type of document: Journal paper/Article
language: English
DOI

2013

Sárosi Réka, Manninger-Kóczán Kata, Penksza Péter, Juhász Réka, Beatrix Szabó-Nótin, Szakács László, Barta József: Jerusalem Artichoke Powder as a Food Additive in Bakery Products, ACTA ALIMENTARIA 42: (Supplement) pp. 75-81.
type of document: Journal paper/Article
language: English
DOI

2013

Vajda Ágnes, Zeke Ildikó, Balla Csaba, Juhász Réka, Barta József: Effect of acid whey on the thermophysical properties of ice cream, ACTA ALIMENTARIA 42: (Suppl) pp. 113-121.
type of document: Journal paper/Article
language: English

2013

Juhász Réka, Horváth Kinga, Dalmadi István, Andrássy Éva, Salgó András, Farkas József: Studies on damage of starches in irradiated wheat and white pepper using Rapid Visco-Analyser (RVA), ACTA ALIMENTARIA 42: (4) pp. 576-585.
type of document: Journal paper/Article
language: English

2012

Radványi Dalma, Juhász Réka, Németh Csaba, Suhajda Ágnes, Balla Csaba, Dr. Barta József: Evaluation of the stability of whipped egg white, CZECH JOURNAL OF FOOD SCIENCES 30: (5) pp. 412-420.
type of document: Journal paper/Article
language: English
Full text

2011

Juhász Réka, Zeke Ildikó, Balla Csaba, Dr. Barta József: Oszcillációs reometria alkalmazása az élelmiszervizsgálatokban, ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK 57: (3) pp. 169-180.
type of document: Journal paper/Article
language: Hungarian

2008

Juhász Réka, Salgó András: Pasting behavior of amylose, amylopectin and their mixtures as determined by RVA curves and first derivatives, STARCH-STARKE 60: (2) pp. 70-78.
type of document: Journal paper/Article
number of independent citations: 18
language: English
DOI

2007

Juhász Réka, Gergely Szilveszter, Szabóki Árpád, Salgó András: Correlation between NIR spectra and RVA parameters during germination of maize, CEREAL CHEMISTRY 84: (1) pp. 97-101.
type of document: Journal paper/Article
number of independent citations: 1
language: English
DOI

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Scientometric data

list of publications and citations

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