 Print previewpersonal data approved: 2021. I. 05. | Publications |
2020
 from data base, 2021. I. 05. |
Horvath-Szanics E., Perjéssy J., Klupács A., Takács K., Nagy A., Koppány-Szabó E., Hegyi F., Németh-Szerdahelyi E., Du M.Y., Wang Z.R., Kan J.Q., Zalán Zs.: STUDY OF CHITINASE AND CHITINOLYTIC ACTIVITY OF LACTOBACILLUS STRAINS, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 49: (2) pp. 214-224.
type of document: Journal paper/Article
language: English
URL |
2018
from data base, 2021. I. 05. |
Wang Zhirong, Jiang Mengyao, Chen Kewei, Wang Kaituo, Du Muying, Zalan Zsolt, Hegyi Ferenc, Kan Jianquan: Biocontrol of Penicillium digitatum on Postharvest Citrus Fruits by Pseudomonas fluorescens, JOURNAL OF FOOD QUALITY 2910481
type of document: Journal paper/Article
number of independent citations: 3
language: English
URL |
2016
from data base, 2018. III. 29. |
Krisztina Majer-Baranyi, Zsolt Zalán, Mária Mörtl, Judit Juracsek, István Szendrő, András Székács, Nóra Adányi: Optical waveguide lightmode spectroscopy technique-based immunosensor development for aflatoxin B1 determination in spice paprika samples, FOOD CHEMISTRY 211: pp. 972-977. pp. 972-977.
type of document: Journal paper/Article
number of independent citations: 1
language: English
DOI |
2016
from data base, 2018. III. 29. |
Zalán Zsolt, Hegyi Ferenc, Halász Anna: Fermented Red Beet Juice, In: Szerk.: Yiu Hin Hui, Szerk.: E Özgül Evranuz Handbook of Vegetable Preservation and Processing. Boca Raton (FL): CRC Press - Taylor and Francis Group, 2016. pp. 729-740.
Handbook of Vegetable Preservation and Processing
type of document: Part of book/Könyvfejezet (to be translated)
language: English
|
2013
from data base, 2018. III. 29. |
Hegyi F, Zalan Z, Halasz A: IMPROVED 3-(4,5-DIMETHYLTHIAZOL-2-YL)-2,5-DIPHENYL TETRAZOLIUM BROMIDE (MTT) COLORIMETRIC ASSAY FOR MEASURING THE VIABILITY OF LACTIC ACID BACTERIA, ACTA ALIMENTARIA HUNGARICA 41: (4) pp. 506-512.
type of document: Journal paper/Article
language: English
DOI |
2012
from data base, 2018. III. 29. |
ZALÁN ZS, HALÁSZ A: Lactobacillus in Lacto-Fermented Vegetables, In: Szerk.: A I P Campos, Szerk.: A. L. Mena Lactobacillus: Classification, Uses and Health Implications. Hauppauge (NY): Nova Science Publishers, 2012. pp. 367-383.
type of document: Part of book/Szaktanulmány (to be translated)
language: English
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2011
from data base, 2021. I. 05. |
Zalan Z, Hudacek J, Toth-Markus M, Husova E, Solichova K, Hegyi F, Plockova M, Chumchalova J, Halasz A: Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 91: (4) pp. 672-679.
type of document: Journal paper/Article
number of independent citations: 10
language: English
URL |
2010
from data base, 2018. III. 29. |
Zalan Z, Hudacek J, Stetina J, Chumchalova J, Halasz A: Production of organic acids by Lactobacillus strains in three different media, EUROPEAN FOOD RESEARCH AND TECHNOLOGY 230: (3) pp. 395-404.
type of document: Journal paper/Article
number of independent citations: 12
language: English
DOI |
2005
from data base, 2018. III. 29. |
Zalan Z, Nemeth E, Barath A, Halasz A: Influence of growth medium on hydrogen peroxide and bacteriocin production of Lactobacillus strains, FOOD TECHNOLOGY AND BIOTECHNOLOGY 43: (3) pp. 219-225.
type of document: Journal paper/Article
number of independent citations: 17
language: English
URL |
2004
from data base, 2018. III. 29. |
Barath A, Halasz A, Nemeth E, Zalan Z: Selection of LAB strains for fermented red beet juice production, EUROPEAN FOOD RESEARCH AND TECHNOLOGY 218: (2) pp. 184-187.
type of document: Journal paper/Article
number of independent citations: 6
language: English
DOI |
| | Number of independent citations to these publications: | 49 |
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