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personal data approved: 2020. VI. 23.
Personal data
name Huszár Klára Pásztorné
name of institution
doctoral school
SzIE Doctoral School of Food Sciences (Supervisor)
Contact details
E-mail address Pasztorne.Huszar.Klaraetk.szie.hu
phone number +36 1 305-7305
own web page
Academic title
scientific degree, title Ph.D.
year degree was obtained 2008
discipline to which degree belongs food sciences
institution granting the degree Budapesti Corvinus Egyetem (to be translated)
Employment
1988 - Szent István University, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 3
number of students who fulfilled course requirements 0.5
students who obtained their degrees:
(50%) Barbara Csehi PhD 2019  DSFS

present PhD students:
(50%) Annamária Barkó (PhD) (2023/08)  DSFS
Tamás Csurka (PhD) (2023/01)  DSFS
(50%) Barbara Biró (PhD) (2022/08)  DSFS
Richárd Pintér (PhD) (2020/08)  DSFS
  Thesis topic proposals
Research
research area Application of high hydrostatic pressure for milk and dairy products. Study of cheese ripening. Use of spectrofluorometry in food analytics.
research field in which current research is conducted food sciences
Publications
2020

Tóth Adrienn, Németh Csaba, Hidas Karina, Ayari Emna, Tóth Kálmán, Penksza Péter, Pásztorné Huszár Klára, Friedrich László: Főtt tojástermékek aprítási módjának hatása a késztermék minőségére, In: Bihari, Erika; Molnár, Dániel; Szikszai-Németh, Ketrin (szerk.) Tavaszi Szél - Spring Wind 2019. I. kötet, Doktoranduszok Országos Szövetsége (2020) pp. 172-179.
type of document: Part of book/Proceedings Paper
language: Hungarian
2019

Darnay Lívia, Németh Ádám, Koncz Kálmánné, Monspart-Sényi Judit, Pásztor-Huszár Klára, Friedrich László, Laczay Péter: Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese, INTERNATIONAL DAIRY JOURNAL 90: pp. 114-118.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
2019

Barbara Biró, Rebeka Fodor, Ildikó Szedljak, Klára Pásztor-Huszár, Attila Gere: Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation, LWT-FOOD SCIENCE AND TECHNOLOGY 116: 108542
type of document: Journal paper/Article
language: English
URL 
2019

Adrienn Tóth, Csaba Németh, Emna Ayari, Klára Pásztor-Huszár, Ildikó Zeke, Karina Hidas, László Friedrich: Effects of minimal processing and Vitamin C enrichment on microbiological safety and viscosity of liquid egg white, Journal of Engineering & Processing Management 11: (1) pp. 46-50.
type of document: Journal paper/Article
language: English
URL 
2019

Csilla Farkas, Judit M. Rezessy-Szabó, Vijai Kumar Gupta, Erika Bujna, Tuan M. Pham, Klára Pásztor-Huszár, László Friedrich, Rajeev Bhat, Vijay Kumar Thakur, Quang D. Nguyen: Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts, ENERGIES 12: 4495
type of document: Journal paper/Article
language: English
URL 
2019

Nath Arijit, Kailo Geremew Geidare, Mednyánszky Zsuzsanna, Kiskó Gabriella, Csehi Barbara, Pásztorné-Huszár Klára, Gerencsér-Berta Renáta, Galambos Ildikó, Pozsgai Emília, Bánvölgyi Szilvia, Vatai Gyula: Antioxidant and Antibacterial Peptides from Soybean Milk through Enzymatic- and Membrane-Based Technologies, BIOENGINEERING 7: (1) p. 5.
type of document: Journal paper/Article
language: English
URL 
2018

Péter Penksza, Zsófia Banka, Silárd Kun, Klára Pásztor-Huszár, Csaba Németh, Adrienn Tóth, Réka Juhász: UTILIZATION OF XYLO-OLIGOSACCHARIDES AS PREBIOTICS IN YOGHURT, JOURNAL OF HYGIENIC ENGINEERING AND DESIGN 22: pp. 66-71.
type of document: Journal paper/Article
number of independent citations: 1
language: English
2017

Nath Arijit, Mondal Subhoshmita, Csighy Attila, Molnár Máté András, Pásztorné Huszár Klára, Kovács Zoltán, Koris András, Vatai Gyula: Biochemical activities of lactose-derived prebiotics — a review, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 46: (4) pp. 449-456.
type of document: Journal paper/Article
number of independent citations: 5
language: English
URL 
2017

Gere Attila, Szabó Zsófia, Pásztor-Huszár Klára, Orbán Csaba, Kókai Zoltán, Sipos László: Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs, JOURNAL OF FOOD SCIENCE 82: (5) pp. 1200-1207.
type of document: Journal paper/Article
number of independent citations: 4
language: English
URL 
2016

Lívia Darnay, Ágota Koncz, Éva Gelencsér, Klára Pásztor-Huszár, László Friedrich: Textural properties of low-fat set-type yoghurt depending on mTG addition, MLJEKARSTVO 66: (3) pp. 225-230.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
2016

Csehi B, Szerdahelyi E, Pásztor-Huszár K, Salamon B, Tóth A, Zeke I, Jónás G, Friedrich L: Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 45: (4) pp. 565-571.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL 
2014

A Gere, S Kovács, K Pásztor-Huszár, Z Kókai, L Sipos: Comparison of preference mapping methods:, JOURNAL OF CHEMOMETRICS 28: (4) pp. 293-300.
type of document: Journal paper/Article
number of independent citations: 13
language: English
URL 
2013

Simon P, Pásztor-Huszár K, Dalmadi I, Kiskó G, Simon-Sarkadi L: Biogenic amine content in cheese produced with different selected lactic acid bacterial strains, STUDIA UNIVERSITATIS BABES-BOLYAI CHEMIA 58: (3) pp. 25-30.
type of document: Journal paper/Article
language: English
2013

Nagy D, Krassóy M, Zeke I, Pásztor-Huszár K, Balla Cs: Effects of different freezing methods on some properties of a pasta filata cheese, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 42: (Supplement 1.) pp. 45-52.
type of document: Journal paper/Article
number of independent citations: 1
language: English
2012

Simon-Sarkadi L, Pásztor-Huszár K, Dalmadi I, Kiskó G: Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage, FOOD RESEARCH INTERNATIONAL 47: (2) pp. 380-384.
type of document: Journal paper/Article
number of independent citations: 19
language: English
URL 
2012

Lorincz A, Unger A, Novak A, Szabo K, Csaszar G, Bukovics S, Fulop A, Balla C, Friedrich L, Pasztor-Huszar K, Szalai L: All-inclusive utilisation of sour whey components in different prototypes based on membrane separation, MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 67: (4) pp. 439-442.
type of document: Journal paper/Article
number of independent citations: 1
language: English
2012

Németh Cs, Dalmadi I, Friedrich L, Pásztor-Huszár K, Suhajda Á, Ivanics J, Balla Cs: Pasteurization of liquid egg by high hydrostatic pressure (HHP) treatment, AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH 6: (3) pp. 660-664.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
Number of independent citations to these publications:51 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
136
number of scientific publications:
137
monographs and professional books:
3
monographs/books in which chapters/sections were contributed:
2 
art/engineering creative works:
0
scientific publications published abroad that meet the accreditation criteria:
43
publications not in Hungarian, published in Hungary, meeting the accreditation criteria:
52
number of independent citations to scientific publications and creative works:
79
further relevant information regarding accreditation (in Hungarian)
Magyar Élelmiszerkönyv Bizottság „Tej és tejtermékek” szakbizottság alelnöke. Magyar Élelmiszerkönyv Bizottság "Jégkrém" szakbizottság tagja. Az Európai Szabványügyi Bizottság Magyar Szabványügyi Testület „Tej és tejtermékek” nemzeti szabványosító műszaki bizottságának tagja. Aktív részvétel hazai és nemzetközi kutatási projektekben. (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. )