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personal data approved: 2018. V. 07.
Personal data
name Zsuzsanna Mednyánszky
year of birth 1964
name of institution
doctoral school
SzIE Doctoral School of Food Sciences (Announcer of research topic)
Contact details
E-mail address Mednyanszky.Zsuzsannaetk.szie.hu
phone number +36 1 305-7100/6015
Academic title
scientific degree, title Ph.D.
year degree was obtained 2013
discipline to which degree belongs food sciences
institution granting the degree Corvinus University of Budapest
Employment
1987 - Szent István University, Gödöllő
other (not specified) (egyetemi docens)
Thesis topic supervisor
number of doctoral students supervised until now
number of students who fulfilled course requirements
students who obtained their degrees:
  Thesis topic proposals
Research
research area Food analysis: investigation of amino acids and biogenic amine content of foodstuffs by ion exchange chromatography
research field in which current research is conducted food sciences
plant breeding and botany
Publications
2017

Gulyás Z, Simon-Sarkadi L, Badics E, Novák A, Mednyánszky Z, Szalai G, Galiba G, Kocsy G: Redox regulation of free amino acid levels in Arabidopsis thaliana, PHYSIOLOGIA PLANTARUM 159: (3) pp. 264-276.
type of document: Journal paper/Article
number of independent citations: 2
language: English
DOI 
2017

Janka Simon, Annamária Kósa, Károly Bóka, Pál Vági, Lívia Simon-Sarkadi, Zsuzsa Mednyánszky, Áron N Horváth, Péter Nyitrai, Béla Böddi, Éva Preininger: Self-supporting artificial system of the green alga Chlamydomonas reinhardtii and the ascomycetous fungus Alternaria infectoria, SYMBIOSIS 71: (3) pp. 199-209.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL 
2017

Arijit Nath, Gábor Szécsi, Barbara Csehi, Zsuzsa Mednyánszky, Gabriella Kiskó, Éva Bányai, Mihály Dernovics, András Koris: Production of Hypoallergenic Antibacterial Peptides from Defatted Soybean Meal in Membrane Bioreactor: A Bioprocess Engineering Study with Comprehensive Product Characterization, FOOD TECHNOLOGY AND BIOTECHNOLOGY 55: (3) pp. 308-324.
type of document: Journal paper/Article
language: English
DOI 
2015

E Várvölgyi, A Gere, D Szöllősi, L Sipos, Z Kovács, Z Kókai, M Csóka, Zs Mednyánszky, A Fekete, K Korány: APPLICATION OF SENSORY ASSESSMENT, ELECTRONIC TONGUE AND GC-MS TO CHARACTERIZE COFFEE SAMPLES, ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 40: (1) pp. 125-133.
type of document: Journal paper/Article
number of independent citations: 7
language: English
DOI 
2013

Mednyánszky Zs, Csóka M, Amtmann M , Korány K, Nemes K, Sipos L, Dalmadi I, Kovács Z: Discrimination of black teas by GC-MS analysis, sensory profile analysis and electronic nose and tongue, In: Szerk.: Dalmadi I, Szerk.: Engelhardt T, Szerk.: Bogó-Tóth Zs, Szerk.: Baranyai L, Szerk.: Bús-Pap J, Szerk.: Mohácsi-Farkas Cs Food Science Conference 2013 - With research for the success of Darányi Program: Book of proceedings. Budapest: Budapesti Corvinus Egyetem, Élelmiszertudományi Kar, 2013. pp. 250-253.
type of document: Part of book/Proceedings Paper
language: English
2013

Korompai E, Simonné Sarkadi L, Mednyanszky Z, Pásztorné Huszár K: Sajtok szabad aminosav és biogén amin tartalmának változása nagy hidrosztatikai nyomású kezelés hatására, In: Szerk.: Princz Péter XI. Környezetvédelmi Analitikai és Technológiai Konferencia: Innovatív környezetdiagnosztikai módszerekkel és technológiákkal az egészségesebb emberi környezetért. Budapest: Magyar Kémikusok Egyesülete (MKE), 2013. p. 90.
type of document: Part of book/Proceedings Paper
language: Hungarian
2003

Kocsis N, Márkus F, Mednyánszky Zs, Amtmann M, Korány K: Recognition experiments of the vintage year 1997 hot and red paprika (Capsicum annuum) varieties grown in Kalocsa, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 32: (1) pp. 63-75.
type of document: Journal paper/Article
number of independent citations: 4
language: English
2002

Kocsis N, Amtmann M, Mednyánszky Z, Korány K: GC-MS investigation of the aroma compounds of Hungarian red paprika (Capsicum annuum) cultivars, JOURNAL OF FOOD COMPOSITION AND ANALYSIS 15: (2) pp. 195-203.
type of document: Journal paper/Article
number of independent citations: 20
language: English
2000

Korány K, Mednyánszky Zs, Amtmann M: Preliminary results of a recognition method visualizing the aroma and fragrance features, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 29: (2) pp. 187-198.
type of document: Journal paper/Article
number of independent citations: 2
language: English
2000

Dr. Mednyánszky Zsuzsanna: Zöldség- és főzelékfélék, saláták, gyümölcsök, In: Szerk.: Hajós Gy, Szerk.: Zajkás G A táplálkozás egészségkönyve. Budapest: Kossuth Könyvkiadó, 2000. pp. 117-131.
type of document: Part of book/Szaktanulmány (to be translated)
language: Hungarian
Number of independent citations to these publications:36 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
29
number of scientific publications:
35
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
1 
number of independent citations to scientific publications and creative works:
37


2018. V. 04.
ODT ülés
Az ODT következő ülésére 2018. május 25-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. )