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personal data approved: 2016. XI. 09.
Personal data
name Erzsébet Kovács
year of birth 1946
name of institution
doctoral school
DE Doctoral School of Nutrition and Food Sciences (Academic staff member)
Contact details
E-mail address elisabetmk.u-szeged.hu
phone number +36 62 492-591
own web page
Academic title
scientific degree, title Ph.D.
year degree was obtained 1994
discipline to which degree belongs chemistry
institution granting the degree MTA TMB (to be translated)
Employment
1970 - University of Szeged
professor emeritus
Thesis topic supervisor
number of doctoral students supervised until now 0
number of students who fulfilled course requirements 0
students who obtained their degrees:
Research
research area Production and evaluation of cereal and non traditional based products; application of enzymes and emulgeators; functional foods
research field in which current research is conducted food sciences
Publications
2016

E. Kovács: “Dobos”: A Super-cake from Hungary, In: Kristberg Kristbergsson, Jorge Oliveira Traditional foods: Integrating Food Science and Engineering Knowledge Into the Food Chain. New York: Springer (New York), 2016. pp. 359-365.
type of document: Part of book/Könyvfejezet (to be translated)
language: English
2009

E. Kovács: High Quality Noodle Products and their Traditional and Non-Traditional Processing, JOURNAL ON PROCESSING AND ENERGY IN AGRICULTURE 13: pp. 124-127.
type of document: Journal paper/Article
language: English
2008

Takacs K, Gelencser E, Kovacs ET: Effect of transglutaminase on the quality of wheat-based pasta products, EUROPEAN FOOD RESEARCH AND TECHNOLOGY 226: (3) pp. 603-611.
type of document: Journal paper/Article
number of independent citations: 9
language: English
DOI 
2007

Takacs K, Nemedi E, Marta D, Gelencser T, Kovacs ET: Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour, ACTA ALIMENTARIA 36: (2) pp. 195-205.
type of document: Journal paper/Article
number of independent citations: 5
language: English
DOI 
2003

E. Kovács, R Schönlechner, E Berghofer: Use of pseudocereals for pasta production: amaranth and its milling fractions, ITALIAN FOOD AND BEVERAGE TECHNOLOGY 33: pp. 28-35.
type of document: Journal paper/Article
language: English
2001

E. Kovács, L Maráz-Szabó, J Varga: Effect of protein-emulsifier-carbohydrate interactions on the quality of amaranth based pasta systems, ITALIAN FOOD AND BEVERAGE TECHNOLOGY 25: pp. 40-45.
type of document: Journal paper/Article
language: English
2001

Kovacs ET, Maraz-Szabo L, Varga J: Examination of the protein-emulsifier-carbohydrate interactions in amaranth based pasta products, ACTA ALIMENTARIA 30: (2) pp. 173-187.
type of document: Journal paper/Article
number of independent citations: 3
language: English
1997

Rajko R, Szabo G, VidalValverde C, Kovacs E: Designed experiments for reducing antinutritive agents in soybean by microwave energy, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 45: (9) pp. 3565-3569.
type of document: Journal paper/Article
number of independent citations: 29
language: English
DOI 
1997

Frias J, Kovacs E, Sotomayor C, Hedley C, VidalValverde C: Processing peas for producing macaroni, ZEITSCHRIFT FÜR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-EUROPEAN FOOD RESEARCH AND 204: (1) pp. 66-71.
type of document: Journal paper/Article
number of independent citations: 3
language: English
Full text 
1995

E Kovács, J Varga: Untersuchung der Teigqualität auf Kohlenhydratbasis, TECNICA MOLITORIA 11: pp. 1204-1211.
type of document: Journal paper/Article
language: German
Number of independent citations to these publications:49 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
24
number of scientific publications:
46
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
6 
number of independent citations to scientific publications and creative works:
52
further relevant information regarding accreditation (in Hungarian)
Fontosabb tisztségek: MTA Köztestületi Tagság, 4405 Élelmiszertudományi Komplex Bizottság Fehérjekémiai Munkabizottság, SZTE MK TANÁRI TESTÜLET, SZTE MK Tudományos Bizottság ( titkár) , ZITO HLEB , Journal for Cereal and Flour Technology, szerkesztő bizottsági tag, ( Novi Sad, Serbia) (to be translated)

 
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. )