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personal data approved: 2023. I. 05.
Personal data
name Gábor Jónás
name of institution
doctoral school
MATE Doctoral School of Food Sciences (Supervisor)
Academic title
scientific degree, title Ph.D.
year degree was obtained 2021
discipline to which degree belongs food sciences
institution granting the degree Hungarian University of Agriculture and Life Sciences
Employment
2006 - Hungarian University of Agriculture and Life Sciences, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 0.5
number of students who fulfilled course requirements 0
students who obtained their degrees:
present PhD students:
(50%) Koppány László Majzinger (PhD) (2026/01)  DSFS
  Thesis topic proposals
Research
research area Technology and product development for meat industry Study of the effects of high hydrostatic pressure and ultrasound on meat
research field in which current research is conducted food sciences
Publications
2022

G. Jónás, E. Balázs, K. Majzinger, A. Visy, K. Hidas, A. Barkó, L. Friedrich: Effect of high hydrostatic pressure and heat treatment sequence on color, texture and water holding capacity of meat batter, In: Lilla, Szalóki-Dorkó; Ildikó, Batáné Vidács; Pradeep, Kumar; Andrea, Pomázi; Attila, Gere (szerk.) 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts, Élelmiszertudományért OKF Alapítvány (2022) p. 61.
type of document:
language: English
2022

Anna Visy, Gábor Jónás, Zsuzsanna Horváth-Mezőfi, Karina Ilona Hidas, Annamária Barkó, Koppány László Majzinger, László Friedrich: Examination of the effect of relative humidity on different properties of pork loin during curing and ageing, In: Lilla, Szalóki-Dorkó; Ildikó, Batáné Vidács; Pradeep, Kumar; Andrea, Pomázi; Attila, Gere (szerk.) 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts, Élelmiszertudományért OKF Alapítvány (2022) p. 81.
type of document:
language: English
2021

Visy Anna, Jónás Gábor, Szakos Dávid, Horváth-Mezőfi Zsuzsanna, Hidas Karina Ilona, Barkó Annamária, Friedrich László: Evaluation of ultrasound and microbubbles effect on pork meat during brining process, ULTRASONICS SONOCHEMISTRY 75: 105589
type of document: Journal paper/Article
number of independent citations: 13
language: English
URL 
2021

Visy Anna, Hidas Karina Ilona, Barkó Annamária, Nguyen Lien Le Phuong, Friedrich László, Jónás Gábor: Effect of wet-curing on physical properties and proteins of cured ham, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 17: (S1) pp. 145-155.
type of document: Journal paper/Konferenciaközlemény
language: English
URL 
2020

Palotás Péter, Palotás Péter, Jónás Gábor, Lehel József, Friedrich László: Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp, JOURNAL OF FOOD QUALITY 2020: 4861471
type of document: Journal paper/Article
number of independent citations: 7
language: English
URL 
2020

Visy Anna, Hidas Karina Ilona, Surányi József, Jónás Gábor, Friedrich László: Monitoring of salt content during the dry salting of ham, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 16: (S2) pp. 45-54.
type of document: Journal paper/Article
language: English
URL 
2018

Visy Anna, Csonka Judit, Hidas Karina Ilona, Mezőfi Zsuzsanna, Kovács P., Jónás Gábor, Friedrich László: Effect of active ultrasound, brine concentration, brine temperature and meat sample-brine solution ratio on pork meat, In: István, Dalmadi; László, Baranyai; Quang, Duc Nguyen (szerk.) Third International Conference on Food Science and Technology, Szent István Egyetem, Élelmiszertudományi Kar (2018) p. 173.
type of document:
language: English
2017

G Jonas, B Csehi, P Palotas, A Toth, Gy Kenesei, K Pasztor-Huszar, L Friedrich: Combined effects of high hydrostatic pressure and sodium nitrite on color, water holding capacity and texture of frankfurter, JOURNAL OF PHYSICS-CONFERENCE SERIES 950: (4) 042006
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL 
2015

Jónás Gábor, Csehi Barbara, Palotás Péter, Tóth Adrienn, Fekete Tünde, Pásztorné Huszár Klára, Friedrich László: Combined effects of high hydrostatic pressure and sodium nitrite on color, water holding capacity and texture on frankfurter, In: The, Malta Consolider Group (szerk.) International Conference on High Pressure Science and Technology, (2015) pp. 275-275.
type of document:
language: English
2009

Siró István, Vén Csilla, Balla Csaba, Jónás Gábor, Zeke Ildikó, Friedrich László: Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat, JOURNAL OF FOOD ENGINEERING 91: (2) pp. 353-362.
type of document: Journal paper/Article
number of independent citations: 135
language: English
Number of independent citations to these publications:156 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
54
number of scientific publications:
56
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
0 
number of independent citations to scientific publications and creative works:
152
Supervision
thesis supervisor László Friedrich
one supervisor or with co-supervisor individual
degree PhD
starting of doctoral studies 2020/09
date of final certificate (year,month) 2021/08

 
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. )