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personal data approved: 2020. IX. 23.
Personal data
name Szilárd Kun
name of institution
doctoral school
MATE Doctoral School of Food Sciences (Supervisor)
Contact details
E-mail address Kun.Szilardetk.szie.hu
phone number +36 1 305-7641
Academic title
scientific degree, title Ph.D.
year degree was obtained 2008
discipline to which degree belongs food sciences
institution granting the degree Corvinus University of Budapest
Employment
2007 - Hungarian University of Agriculture and Life Sciences, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 1.5
number of students who fulfilled course requirements 1.5
students who obtained their degrees:
students with degree granting in process:
(50%) Linh Ta Phoung PhD (2022/03)  DSFS
present PhD students:
Fatjona Fejzullahu (PhD) (2022/08)  DSFS
  Thesis topic proposals
Research
research area Development of functional foods, Investigation of phisiology and fermentation properties of lactic acid bacteria, Yeast management, Beerspoilage micro-organism, Malting process
research field in which current research is conducted food sciences
bio, environmental and chemical engineering
Publications
2019

Koren Dániel, Kun Szilárd, Hegyesné Vecseri Beáta, Kun-Farkas Gabriella: Study of antioxidant activity during the malting and brewing process, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 56: (8) pp. 3801-3809.
type of document: Journal paper/Article
number of independent citations: 4
language: English
URL 
2017

Attila Szöllősi, Ágoston Hoschke, Judit M Rezessy-Szabó, Erika Bujna, Szilárd Kun, Quang D Nguyen: Formation of novel hydrogel bio-anode by immobilization of biocatalyst in alginate/polyaniline/titanium-dioxide/graphite composites and its electrical performance, CHEMOSPHERE 174: (-) pp. 58-65.
type of document: Journal paper/Article
number of independent citations: 10
language: English
URL 
2017

Koren D, Orbán C, Galló N, Kun S, Vecseri-Hegyes B, Kun-Farkas G: Folic acid content and antioxidant activity of different types of beers available in Hungarian retail, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 54: (5) pp. 1158-1167.
type of document: Journal paper/Article
number of independent citations: 3
language: English
URL 
2017

Nguyen DQ, Szöllősi A, Rezessyné Szabó J, Bujna E, Kun Sz, Hoschke Á: Mikrobák a mikrobiális üzemenyagcellákban, In: Bélafiné, Bakó Katalin (szerk.) Mikrobiális üzemanyagcellák, Pannon Egyetem (2017) pp. 31-70.
type of document: Part of book/Könyvfejezet (to be translated)
language: Hungarian
2016

Attila Szollosi, Quang D Nguyen, Attila Gabor Kovacs, Attila-Levente Fogarasi, Szilard Kun, Beata Hegyesne-Vecseri: Production of low or non-alcoholic beer in microbial fuel cell, FOOD AND BIOPRODUCTS PROCESSING 98: pp. 196-200.
type of document: Journal paper/Article
number of independent citations: 5
language: English
URL 
2016

Quang Duc Nguyen, Szilárd Kun, Erika Bujna, Petra Havas, Ágoston Hoschke, Judit Maria Rezessy-Szabó: Power of Bifidobacteria in Food Applications for Health Promotion, In: Vijai, Kumar Gupta; Gauri, Dutt Sharma; Maria, G Tuohy; Rajeeva, Gaur (szerk.) The Handbook of Microbial Bioresources, CABI Publishing (2016) pp. 228-258.
type of document: Part of book/Könyvfejezet (to be translated)
language: English
2015

Fogarasi Attila-Levente, Kun Szilárd, Tankó Gabriella, Stefanovits-Bányai Éva, Hegyesné-Vecseri Beáta: A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts, FOOD CHEMISTRY 167: (0) pp. 1-6.
type of document: Journal paper/Article
number of independent citations: 45
language: English
URL 
2014

Havas Petra, Kun Szilárd, Styevkó Gabriella, Slačanac V, Hardi Jovica, Rezessy-Szabó Judit: Fruit and vegetable juice fermentation with Bifidobacteria, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 43: (Suppl. 1) pp. 64-72.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
2013

Joó Áron, Kun Szilárd, Kun-Farkas Gabriella: Effect of lactic acid bacteria in combination with yeast on fermentation of wort, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 42: (Supplement) pp. 27-36.
type of document: Journal paper/Article
language: English
URL 
2008

Kun Sz, Rezessy-Szabó JM, Nguyen DQ, Hoschke Á: Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains, PROCESS BIOCHEMISTRY 43: (8) pp. 816-821.
type of document: Journal paper/Article
number of independent citations: 68
language: English
Number of independent citations to these publications:137 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
66
number of scientific publications:
59
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
0 
number of independent citations to scientific publications and creative works:
211


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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. )