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personal data approved: 2019. IV. 15.
Personal data
Ildikó Magyar
name Ildikó Magyar
name of institution
doctoral school
SzIE Doctoral School of Horticultural Sciences (Academic staff member)
SzIE Doctoral School of Food Sciences (Academic staff member)
the share of work in the different doctoral schools. SzIE Doctoral School of Horticultural Sciences 45%
SzIE Doctoral School of Food Sciences 55%
accreditation statement submitted to: Szent István University, Gödöllő
Contact details
phone number +36 1 482-6347
own web page
Academic title
scientific degree, title Ph.D.
year degree was obtained 1997
discipline to which degree belongs food sciences
institution granting the degree Kertészeti és Élelmiszeripari Egyetem, Budapest (to be translated)
Employment
1980 - Szent István University, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 4
number of students who fulfilled course requirements 1
students who obtained their degrees:
(50%) János Soós PhD 2019  DSFS
Zsuzsanna Bene PhD 2004  ÉDI-BCE

  Thesis topic proposals
Research
research area wine microbiology: biological deacidification of wines, flor wines, microbiology of botrytized wines and Tokaji aszú, characterization and selection of wine yeasts
research field in which current research is conducted food sciences
agricultural engineering
Publications
2018

Zaukuu Z. John-Lewis, Soós János, Ildikó Magyar, Zoltan Kovacs: Authentication of Tokaj Wines with the electronic tongue, In: Paola, Pittia; Crsitina, L M Silva; Gerhard, Schleining; Susanne, Braun; Nadja, Reinhardt; Francisco, Javier Casado Hebrard; Foteini, Chrysanthopoulou; Anita, Haberschruber (szerk.) Book of Abstracts - 5th International ISEKI_Food Conference, ISEKI-Food Association (2018) p. 208.
type of document: Part of book/Proceedings Paper
language: English
2016

Ildikó Magyar, János Soós: Botrytized wines – current perspectives, INTERNATIONAL JOURNAL OF WINE RESEARCH 8: pp. 29-39.
type of document: Journal paper/Article
language: English
URL 
2014

O Csernus, A Pomázi, I Magyar: Isolation, characterisation and selection of wine yeast strains in Etyek-Buda wine district, Hungary, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 43: (3) pp. 489-500.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
2014

Soós J, Várvölgyi E, Dénes L, Kovács Z, Felföldi J, Magyar I: Application of electronic tongue to discriminate white wines originated from different regions of Hungary, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 43: (Suppl 1) pp. 132-139.
type of document: Journal paper/Article
language: English
URL 
2014

Magyar Ildikó, Nyitrai-Sárdy Diána, Leskó Annamária, Pomázi Andrea, Kállay Miklós: Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts, INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 178: (0) pp. 1-6.
type of document: Journal paper/Article
number of independent citations: 15
language: English
URL 
2011

Magyar I, Tóth T: Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae, FOOD MICROBIOLOGY 28: (1) pp. 94-100.
type of document: Journal paper/Article
number of independent citations: 65
language: English
URL 
2011

Magyar I: Botrytized wines, In: Jackson, RS (szerk.) Advances in Food and Nutrition Research Vol 63, Academic Press (2011) pp. 147-206.
type of document: Part of book/Könyvfejezet (to be translated)
number of independent citations: 18
language: English
2006

Magyar I, Bene Zs: Morphological and taxonomic study on mycobiota of noble rotted grapes in the Tokaj wine district, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 35: (2) pp. 237-246.
type of document: Journal paper/Article
number of independent citations: 18
language: English
URL 
2002

Toth-Markus M, Magyar I, Kardos K, Banszky L, Maraz A: Study of Tokaji Aszu wine flavour by solid phase microextraction method, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 31: (4) pp. 343-354.
type of document: Journal paper/Article
number of independent citations: 3
language: English
URL 
1989

MAGYAR I, PANYIK I: BIOLOGICAL DEACIDIFICATION OF WINE WITH SCHIZOSACCHAROMYCES-POMBE ENTRAPPED IN CA-ALGINATE GEL, AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 40: (4) pp. 233-240.
type of document: Journal paper/Article
number of independent citations: 48
language: English
Number of independent citations to these publications:169 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
67
number of scientific publications:
72
monographs and professional books:
2
monographs/books in which chapters/sections were contributed:
3 
scientific publications published abroad that meet the accreditation criteria:
13
publications not in Hungarian, published in Hungary, meeting the accreditation criteria:
22
number of independent citations to scientific publications and creative works:
223

 
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. )