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personal data approved: 2018. III. 28.
Personal data
Szilvia Bánvölgyi
name Szilvia Bánvölgyi
year of birth 1981
name of institution
doctoral school
SzIE Doctoral School of Food Sciences (Supervisor)
Contact details
E-mail address Banvolgyi.Szilviaetk.szie.hu
phone number +36 1 305-7111
Academic title
scientific degree, title Ph.D.
year degree was obtained 2009
discipline to which degree belongs food sciences
institution granting the degree Corvinus University of Budapest
Employment
2007 - Szent István University, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 0
number of students who fulfilled course requirements 0
students who obtained their degrees:
present PhD students:
(50%) Veronika Paál (PhD) (2022/01)  DSFS
  Thesis topic proposals
Research
research area My research field is production of concentrates made from high quality, natural raw materials (red wine and fruit juices) by membrane separation, which is rich in valuable components.
research field in which current research is conducted food sciences
Publications
2017

Szilvia Bánvölgyi, Fiina K Namukwambi, István Kiss, Éva Stefanovits-Bányai, Gyula Vatai: Extraction of antioxidant and polyphenol compounds from tokaji aszú marc with iso-propanol - water solvent, In: Szerk.: Alapi T, Szerk.: Ilisz I Proceedings of the 23rd International Symposium on Analytical and Environmental Problems. Szeged: Szegedi Tudományegyetem Szervetlen és Analitikai Kémiai Tanszék, 2017. pp. 373-378.
type of document: Part of book/Proceedings Paper
language: English
2017

D Furulyás, F Nyéki, M Stéger-Máté, É Stefanovits-Bányai, Sz Bánvölgyi: Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice, ACTA UNIVERSITATIS SAPIENTIAE ALIMENTARIA 10: (1) pp. 116-126.
type of document: Journal paper/Article
language: English
DOI 
2016

Banvolgyi S, Bahceci KS, Vatai G, Bekassy S, Bekassy-Molnar E: Partial dealcoholization of red wine by nanofiltration and its effect on anthocyanin and resveratrol levels, FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 22: (8) pp. 677-687.
type of document: Journal paper/Article
language: English
DOI 
2016

Furulyás D, Nyéki F, Stégerné Máté M, Stefanovitsné Bányai É, Bánvölgyi Sz: Pektinbontás és mikroszűrés hatása a feketebodza antioxidáns összetevőire, ÉLELMISZER - TUDOMÁNY TECHNOLÓGIA 70: (4) pp. 13-18.
type of document: Journal paper/Article
language: Hungarian
2016

Szilvia Bánvölgyi, Tünde Vatai, Zsuzsanna Molnár, István Kiss, Zeljko Knez, Gyula Vatai, Mojca Skerget: Integrated process to obtain anthocyanin enriched pal-fat particles from elderberry juice, ACTA ALIMENTARIA HUNGARICA 45: (2) pp. 206-2014.
type of document: Journal paper/Article
language: English
DOI 
2016

Dusza E, Bánvölgyi Sz, Kiss I, Stefanovitsné Bányai É, Vatai Gy: Extraction of antioxidant and polyphenol compounds from Tokaji Aszú marc, In: Szerk.: Alapi Tünde , Szerk.: István Ilisz Procedings of the 22nd International Symposium on Analytical and Environmental Problems. Szeged: University of Szeged, 2016. pp. 348-351.
type of document: Part of book/Proceedings Paper
language: English
2016

D Furulyás, F Savanya, Sz Bánvölgyi, N Papp, É Stefanovits-Bányai, M Stéger-Máté: Effects of enzyme treatment on the microfiltration of elderberry, REVIEW OF FACULTY OF ENGINEERING ANALECTA TECHNICA SZEGEDINENSIA : (No) pp. 40-46.
type of document: Journal paper/Article
language: English
Full text 
2016

Sebő J, Bánvölgyi Sz, Vatai Gy, Furulyás D, Stégerné Máté M, Stefanovitsné Bányai É: Feketebodza-lé (Sambucus nigra L.) tükrösítése mikroszűréssel - a műveleti paraméterek hatásának vizsgálata, MEMBRÁNTECHNIKA ÉS IPARI BIOTECHNOLÓGIA 7: (2) p. 30.
type of document: Journal paper/Article
language: Hungarian
2015

Szilvia Bánvölgyi, Igor Gáspár, Fanni Savanya, Flóra Nyéki, Gyula Vatai: Effect of static mixer to the initial flux of red- and black currant juice using microfiltration, In: Szerk.: Engelhardt Tekla, Szerk.: Dalmadi István, Szerk.: Baranyai László, Szerk.: Mohácsi-Farkas Csilla Food Science Conference 2015 - Integration of science in food chain: Book of proceedings. Budapest: Corvinus University of Budapest, 2015. p. CD.
type of document: Part of book/Proceedings Paper
language: English
2015

Dóra Schenk, Diána Furulyás, Nóra Papp, Szilvia Bánvölgyi, István Kiss, Éva Stefanovits-Bányai, Gyula Vatai: Antioxidáns hatású vegyületek koncentrációjának változása pirosribiszke-lé membránszeparációval történő besűrítése során, In: Szerk.: Alapi Tünde, Szerk.: Ilisz István Proceedings of the 21st International Symposium on Analytical and Environmental Problems. Szeged: Szegedi Tudományegyetem Szervetlen és Analitikai Kémiai Tanszék, 2015. p. 431.
type of document: Part of book/Proceedings Paper
language: Angol és magyar
URL 
Number of independent citations to these publications:
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
44
number of scientific publications:
49
monographs and professional books:
1
monographs/books in which chapters/sections were contributed:
0 
number of independent citations to scientific publications and creative works:
81

 
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. )