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Personal data sheet
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VALIDITY EXPIRED
personal data approved: 2009. III. 18.
Personal data
name Kálmán Incze
Contact details
E-mail address ohkiinterware.hu
phone number +36 1 215-0946
Academic title
scientific degree, title Ph.D.
year degree was obtained 1975
discipline to which degree belongs chemistry
institution granting the degree HAS
scientific degree, title CSc
year degree was obtained 1975
discipline to which degree belongs
institution granting the degree HAS
Employment
1959 - Országos Húsipari Kutatóintézet Kht. (research institute, not university)
Thesis topic supervisor
number of doctoral students supervised until now 1
number of students who fulfilled course requirements 1
students who obtained their degrees:
GABRIELLA ZSARNÓCZAY PhD 2011  ÉDI-BCE
  Thesis topic proposals
Research
research area élelmiszer-ipari, húsipari mikrobiológia; technológia; eltarthatóság; élelmiszer-biztonság; nyersen értlelt, szárított termékek kémiája, mikrobiológiája. (to be translated)
research field in which current research is conducted food sciences
Publications
2009

 Incze, K.: Mould Ripened susages. in: Handbook of Meat Processing., Ed.: F. Toldrá. Wiley-Blackwell Publishing, Ames, megjelenés alatt., 10 p.
type of document: Book chapter/Monography
language: English
2009

 Zukál, E., Incze, K.: Drying. in: Handbook of Meat Processing., Ed.: F. Toldrá. Wiley-Blackwell Publishing, Ames, megjelenés alatt, 10 p.
type of document: Book chapter/Monography
language: English
2007

 Incze, K.: Semidry-fermented Sausages. European Products, Handbook of Fermented Meat and Poultry, Blackwell Publishing, Ames, USA pp. 307-318., 11 p.
type of document: Book chapter/Monography
language: English
2004

 Incze, K.: Mold-Ripened Sausages, Handbook of Food and Beverage Fermentation Technology, Marcel Dekker, New York, pp- 417-428, 11 p.
type of document: Book chapter/Monography
language: English
2004

 Incze, K.: Dry and Semi-Dry Sausages, Encyclopedia of Meat Sciences, Academic Press, London pp.1207-1216, 9 p.
type of document: Book chapter/Monography
language: English
1998

 Incze, K.: Fermented Sausages, Meat Sci. 49. 164-177., 14 p.
type of document: Journal paper/Article
language: English
1987

 Incze, K.: The technology and microbiology of Hungarian salami, Die Fleischwirtschaft 67. 445-447., 3 p.
type of document: Journal paper/Article
language: German
1976

 Incze, K., Frank, H. K.: Besteht eine Mykotoxingefahr bei der ungarischen Salami I. Teil; II. Teil, Die Fleischwirtschaft 56., 2. 218-225; 866-868, 10 p.
type of document: Journal paper/Article
language: German
1976

 Incze, K., Mihályi, v., Frank, H. K.: Besteht eine Mykotoxingefahr bei der ungarischen Salami? III. Teil, Die Fleischwirtschaft 56., 1616-1618, 2 p.
type of document: Journal paper/Article
language: German
1974

 Incze, K., Farkas, J., Mihályi, V., Zukál, E.: Antibacterial effect of cysteine-nitrosothiol and possible precursors thereof, Appl. Microbiol. 27., 202-203., 2 p.
type of document: Journal paper/Review paper
language: English
Number of independent citations to these publications:0 
Scientometric data
Saját közlemény- és idézőlista Publication list in MTMT is not accessible.
number of scientific publications that meet accreditation criteria:
 
number of scientific publications:
100 
monographs and professional books:
12 
monographs/books in which chapters/sections were contributed:
11 
scientific publications published abroad that meet the accreditation criteria:
0 
publications not in Hungarian, published in Hungary, meeting the accreditation criteria:
0 
number of independent citations to scientific publications and creative works:
 


2024. IV. 17.
ODT ülés
Az ODT következő ülésére 2024. június 14-én, pénteken 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. )