en-UShu-HU
Unicam Magyarország Kft.Wessling
Journal of Food Investigation
  • Welcome
    • Welcome 2021/1
    • Welcome 2020/4
    • Welcome 2020/3
    • Welcome 2020/2
    • Welcome 2020/1
    • Welcome 2019/4
    • Welcome 2019/3
    • Welcome 2019/2
    • Welcome 2019/1
    • Welcome 2018/4
    • Welcome 2018/3
    • Welcome 2018/2
    • Welcome 2018/1
    • Welcome 2017/4
    • Welcome 2017/3
    • Welcome 2017/2
    • Welcome 2017/1
    • Welcome 2016/4
    • Welcome 2016/3
    • Welcome 2016/2
    • Welcome 2016/1
    • Welcome 2015/4
    • Welcome 2015/3
    • Welcome 2015/2
    • Welcome 2015/1
    • Welcome 2014/4
    • Welcome 2014/3
    • Welcome 2014/2
    • Welcome 2014/1
  • Focus
    • Focus 2021/1
      • Near-infrared spectroscopy: rapid and effective tool for measuring fructose content
    • Focus 2020/4
      • Application of in vitro human digestion models in the field of nutrition science
      • Prof. Dr. János Csapó, professor, was awarded the bronze degree of the Tree of Life Award
      • Description of the quality control and research laboratory of Viresol Ltd. Visonta, Hungary
    • Focus 2020/3
      • Determination of polar target components: HILIC-MS methods in food analysis
    • Focus 2020/2
      • Viruses in food – in the light of the new coronavirus pandemic
    • Focus 2020/1
      • Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 1 Pesticide residues
    • Focus 2019/4
      • Aquaphotomics: an innovative application of near-infrared spectroscopy focusing on water
    • Focus 2019/3
      • Correlations between value-based segmentation and eye movements during a food choice task: Case study with breads
    • Focus 2019/2
      • Experiences of testing dietary supplements
    • Focus 2019/1
      • Functional foods
    • Focus 2018/4
      • Advances in the development of gluten detection and quantitative determination methods
    • Focus 2018/3
      • Attitude toward the cloning of animals for food in Hungary (en-US)
    • Focus 2018/2
      • High performance residue analysis: determination of antibacterial agents in foods using liquid chromatography screening and confirmation methods (en-US)
    • Focus 2018/1
      • The acrylamide content of our foods – food safety aspects of a Maillard reaction product
    • Focus 2017/4
      • Some crucial elements of the uncertainty of the consumption data used for the estimation of pesticide residue exposure
    • Focus 2017/3
      • Application of eye-tracking methodology in food researches
    • Focus 2017/2
      • Occurrence of chloropropanols and glycidol esters in foods – A literature review
    • Focus 2017/1
      • Analysis of steroid derivatives by LC-MS/MS methods: selective sample preparation procedures by using mixed-mode solid phase extraction and pH control (en-US)
    • Focus 2016/4
      • The effect of dephlegmation on the relative volatility of fruit spirit components
    • Focus 2016/3
      • Special designs of popularity tests, consumer preferences of coffee beverages
    • Focus 2016/2
      • Microplastics in the environment and the food chain
    • Focus 2016/1
      • Excerpts from the history of food safety
      • Pesticide residue analysis in Hungary between 1967 and 2015
    • Focus 2015/4
      • The significance of packaging materials and packaging in preserving microbiological food quality
    • Focus 2015/3
      • Refining customer exposure due to pesticide residues – Part 1
      • Effect of demographic factors on consumer food waste (en-US)
    • Focus 2015/2
      • Analysis of the flavonoid content of a tea made of herbal drugs and a tea blend
    • Focus 2015/1
      • Results of the arsenic content analysis of differ­ent water and food sam­ples
    • Focus 2014/4
      • The Nobel prize in Chemistry and Staphylococcus aureus. The role of modern mass spectrometry in the identification of microorganisms
      • A farewell to academician József Farkas
      • News of NÉBIH - Only the best: authority products on the Szupermenta blog
    • Focus 2014/3
      • The evolution of the term baking quality of wheat from the beginning to present time through the eyes of a cereal chemist
    • Focus 2014/2
      • Research – development – innovation
      • Principles and practices of control of pesticide residues in food
    • Focus 2014/1
      • „Breaking out of the mystery of authority” Interview with dr. Márton Oravecz, president of the National Food Chain Safety Office (NÉBIH)
      • 60 years of the Journal of Food Investigatoins in the light of the last 30 years
      • Organic migrants of food contact materials and analytical possibilities of the compounds leached
  • Science
    • Science 2021/1
      • Regulation of nutrition labeling of foods in the European Union and Hungary; A historical review from the beginning of the present day
      • Investigation of the shelf life of fruit yogurts as a function of the treatment of flavoring substances
      • Research and development of production technology for mayonnaise sauce of functional purpose
      • Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry
    • Science 2020/4
      • Veggie burgers, vegan meats? The ruling of the European Parliament paved the way for meat substitutes with meat denominations
      • Determination of amino acid composition of foods by photometric methods, Part 2 - Determination of methionine, cystine, lysine and arginine
      • Evaluation of various microgreen vegetables
      • Vision tests of sensory judges - review
      • Application of the SPME technique for determinate the quality indicators of dairy products
    • Science 2020/3
      • Consumer perception of dual food quality based on a questionnaire survey
      • Use of alternative protein sources in the bakery industry
      • Determination of amino acid composition of foods by photometric methods, Part 1 Determination of tyrosine, tryptophan and phenylalanine
      • Study of Effect of Plant Additives on Baking Properties of Flour and Quality Indicators of Bakery Products
      • The food supply system Part 2 - domestic challenges, possible solutions
    • Science 2020/2
      • Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 2. Mycotoxins
      • Research and Development of Production Technology for Ethnic Functional Product «Red Cottage Cheese»
      • Preparation of prebiotics by lactose-malic acid and lactose-citric acid reaction
      • Udder health investigations in a Hungarian Fleckvieh small-scale herd, related to food safety
      • Mineral content of foodstuffs: osmium in foodstuffs
    • Science 2020/1
      • Counterfeiting of milk and dairy products, and analytical methods suitable for the detection of counterfeiting
      • Organoleptic validation of a color masking system specified for green and black tea (Camellia sinensis L.) brews
      • The food supply system - challenges of the present and plans for the future
    • Science 2019/4
      • Analysis of the amino acid composition of pollen and honey
      • Functional bread, or the effects of garlic and its products on certain parameters of bread
      • Comparison of chemical characteristics and technological parameters in durum wheat based breads enriched with hemp seed flour
      • Environmental impact of food products and difficulties in quantifying them
    • Science 2019/3
      • Development of a low-fat lactosefree dairy spread containing viable lactic acid bacteria – Part 2: Texture analysis and sensory evaluation
      • Introduction of a real-time PCR instrument in the Debrecen laboratory of the National Food Chain Safety Office for Salmonella detection
      • The characteristics of the consumption of medicinal herbs in Hungary
      • Preparation of selenium enriched smearcase cheese and whey cheese
    • Science 2019/2
      • Presenting the checks of dietary supplements by NFCSO
      • Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria – Part 1: Technology of manufacture
      • Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin D content
      • Comparative analysis of Hungarian commercial apple juices
    • Science 2019/1
      • FT-NIR origin identification of coffee samples
      • Possibilities for the analysis of fruit and vegetable consumption based on a transtheoretical dynamic COM-B model
      • Mineral content of the Jubilejnaja 50 winter wheat (Triticum aestivum L.) in different growing years and areas in Hungary
      • Mineral content of foodstuffs – Palladium in food
    • Science 2018/4
      • Phosphates in our foods: benefits and risks
      • Food safety knowledge and awareness of primary school children
      • Effect of fertilization on the fat content and fatty acid profile of sorghum flour samples
      • Incorporating single cell proteins in the diet of IBD patients
    • Science 2018/3
      • Consumer perception of product recall in the food sector (en-US)
      • Food science applications and international trends of artificial neural networks (en-US)
      • Nutritional analysis of coffee dregs for utilization purposes (en-US)
    • Science 2018/2
      • Determination of the sensory development directions of beers using the method of penalty analysis (en-US)
      • Study of basic taste recognition among the tourism and catering management students of the Budapest Business School (en-US)
      • Measures for the protection of honey bees and other pollinating species in plant protection (en-US)
      • The effect of ground poppy seeds with different properties on the rheological properties of white chocolate (en-US)
    • Science 2018/1
      • Assessing the impact of the fipronil egg scandal on consumer behavior in Hungary (en-US)
      • Application possibilities of pseudocereals in product development (en-US)
      • Human biological characteristics of fructose (en-US)
    • Science 2017/4
      • Prediction of sensory preference by artificial neural networks, using sweet corn varieties as an example
      • Assessment of orange wines in the light of new food consumption trends
      • Investigation of the strontium content of foods and the biological role of strontium
      • Allergenic risks of novel foods
    • Science 2017/3
      • Investigation of the antimicrobial effect of black cumin oil using Staphylococcus aureus strains
      • Experiments of food investigations in the education of high school students
      • Food and feed safety assessment of green peas grown in an arseniccontaminated area
      • Food safety and energetics analysis of the heat treatment of milk
    • Science 2017/2
      • Evaluation of the mineral content of winter wheat in light of/as a result of the new studies
      • DON, F-2 and T-2 mycotoxin assay of plant-based feedstock raw materials using the ELISA method
      • The historical role of dairying in shaping European societies
      • The Rapid Alert System for Food and Feed of the European Union
      • Hungalimentaria 2017 conference (en-US)
      • Food testing – Conference of UN member states
    • Science 2017/1
      • Accuracy of analytical standard solutions and the uncertainty in their nominal concentrations (en-US)
      • Chia seeds as a novel food (en-US)
      • Revision of the performance evaluation methods of sensory panelists performing descriptive analysis (en-US)
      • Teaching of natural sciences in schools with the help of food investigation experiments (en-US)
      • Book review 2017/1 (en-US)
    • Science 2016/4
      • Analysis of pesticides in food products using SFE-SFC-MSMS
      • Food safety importance of biophosphate applications in safe food crop productions
      • Analysis of the botanical origins of monofloral honey types
      • Monitoring the agreement of sensory panelists
      • Searching for quality Hungarian products – the operation of the Hungarian Food Codex
    • Science 2016/2
      • The effect of roasting on the oxidation stability of vegetable oils
      • Genetic purity testing of maize hybrids using a MALDI-TOF mass spectrometric method
      • Eye tracking tests in the consumer perception of a food
      • Insects as "new" foods (en-US)
    • Science 2016/3
      • The behavior of hypersensitivity-causing proteins during food processing
      • Education of natural science in schools with help of experiments of food investigations
      • Selling and pricing practices in the direct sales of producer’s raw cow’s milk
      • Stevia: beyond the sweetener
    • Science 2016/1
      • Edible film coatings for the packaging of pre-cooked poultry meat products (frankfurters)
      • Analysis of meat products supplemented with omega-3 fatty acid sources
      • Teaching chemistry, biology and physics with the help of food analytical experiments
      • Online food shopping habits in Hungary
      • Food analytical and sampling conference of Codex Alimentarius Committee of WHO/FAO in Budapest
    • Science 2015/4
      • Refining customer exposure due to pesticide residues – Part 2
      • The sensory uniqueness of Hungarian paprika and its significance in imagemaking
      • Food safety risk perception of elementary school students
    • Science 2015/3
      • Investigation of essentiality of nickel (en-US)
      • Heat resistance examination of human pathogenic bacteria in sous-vide meat (en-US)
      • Changes in the total water-soluble polyphenol content and antioxidant effect of coffee as a function of the roasting temperature (en-US)
    • Science 2015/2
      • Teaching of chemistry and physics in elementary and high schools with help of food science experiments (en-US)
      • Share of domestic foods in the product range of Hungarian retail chains (en-US)
      • The effect of knowledge on the consumer acceptance of food additives
      • Gut microbiota, an element of human microcosm affecting health – literature review -
      • MS Excel-based method for the preparation of target-oriented sampling plans
      • Effect of milk fat on the physical properties of margarine mixtures
    • Science 2015/1
      • Challenges and advantag­es in food analysis based on high performance liq­uid chromatorgaphy triple quadrupole tandem mass spectrometry (HPLC-MS/MS)
      • Some results of shape recognition research for the improvement of sen­sory food testing meth­ods of bakery products
      • News of NÉBiH - Fresh orange lots satisfied quality requirements in all aspects
      • International and domes­tic fruit and vegetable consumption, methodo­logical issues
      • Method development for the determination of antibiotics in milk samples using an on-line solid phase extraction UHPLC-MS/MS
    • Science 2014/4
      • Estimation of the aspartame intake coming from foods and its risk assessment
      • Predictive microbiological modeling, a tool of quantitative microbiological risk assessment
      • Relationship of measured physical and chemical parameters of linden honey samples
      • Determination of wheat grain hardness by different kernel measurement techniques
    • Science 2014/3
      • Testing of the microbiological efficiency of disinfectants used in the food industry (2002-2013)
      • Consumer research in the service of food chain safety supervision
      • The active ingredients of peppermint in honey
      • Changes in the diastase activity of linden honey due to heat treatment, and during storage
      • Review of national standardization
      • Potential application areas of biological control for the inhibition of pathogenic bacteria of food origin
      • Mycotoxins in masks – a new food and feed saftey challenge?
      • The presence of glyphosate residues in our environment and possibilities for their analytical determination
    • Science 2014/2
      • Clostridium difficile: a new food safety hazard?
      • The role of colony count in water supply
      • Arsenic analysis in drinking water and foods
      • Possibilities of trace element content determination in liquid foods without destrucitve sample preparation using ICP-MS technology
    • Science 2014/1
      • Bacterial CommunicationAnd Its Importance In Food Science
      • Alteration in linden honey colour properties by storage and heat treatment
      • Changes in mineral and protein content of wheat flour due to fertilizers
      • Dairy product development by the modification of fatty acid composition
      • Possibilities for the decrease of aflatoxin contamination in food chain
      • Changes in nutritional values during the ripening of cucumber (Cucumis sativus)
  • Legal Topics
    • Legal Topics 2021/1
      • Review of national standardization
    • Legal Topics 2020/4
      • Review of national standardization
    • Legal Topics 2020/3
      • Review of national standardization
    • Legal Topics 2020/2
      • Review of national standardization
    • Legal Topics 2020/1
      • Review of national standardization
    • Legal Topics 2019/3
      • Review of national standardization 2019/3
    • Legal Topics 2019/2
      • Review of national standardization 2019/2
    • Legal Topics 2019/1
      • Review of national standardization
    • Legal topics 2018/4
      • Review of national standardization 2018/4
    • Legal topics 2018/3
      • Review of national standardization 2018/3 (en-US)
    • Legal Topics 2018/2
      • Review of national standardization 2018/2 (en-US)
    • Legal Topics 2018/1
      • Review of national standardization 2018/1 (en-US)
    • Legal Topics 2017/4
      • Review of national standardization 2017/4
    • Legal Topics 2017/3
      • Review of national standardization 2017/3 (en-US)
    • Legal Topics 2017/2
      • Review of national standardization 2017/2 (en-US)
    • Legal Topics 2017/1
      • Review of national standardization 2017/1 (en-US)
    • Legal Topics 2016/4
      • Review of national standardization 2016/4
    • Legal Topics 2016/3
      • Review of national standardization 2016/3
    • Legal Topics 2016/2
      • Review of national standardization 2016/2. (en-US)
    • Legal Topics 2016/1
      • Review of national standardization 2016/1. (en-US)
    • Legal Topics 2015/4
      • Review of national standardization 2015/4. (en-US)
    • Legal Topics 2015/3
      • Review of national standardization 2015/3 (en-US)
    • Legal Topics 2015/2
      • Review of national standardization 2015/2. (en-US)
    • Legal Topics 2015/1
      • Review of national standardization 2015/1 (en-US)
      • Assessment of conform­ity of food contact materi­als – Migration of mineral oil components into food­stuffs (en-US)
    • Legal Topics 2014/4
      • Legal analysis for the microbiological parameters of paprika, and their practical application in Serbia
      • Certain EU requirements regarding the manufacture of food contact materials
      • Review of national standardization 2014/4
    • Legal Topics 2014/3
    • Legal Topics 2014/2
      • Practical application of new food labelling regu­lations by Hungarian food businesses
    • Legal Topics 2014/1
      • Legal questions - Launching the column: Our goal is to interpret food law!
      • How to evaluate the declaration of compliance of a plastic-based packaging material supplier?
      • Review of national standardization
  • Outlook
    • Outlook, Local panorama 2020/3
      • Local panorama 2020/3
      • Outlook 2020/3
    • Outlook, Local panorama 2020/2
      • Local panorama 2020/2
      • Outlook 2020/2
    • Outlook, Local panorama 2020/1
      • Local panorama 2020/1
      • Outlook 2020/1
    • Outlook, Local panorama 2019/4
      • Local panorama 2019/4
      • Outlook 2019/4
    • Outlook, local panorama 2019/3
      • Local panorama 2019/3
      • Outlook 2019/3
    • Outlook, local panorama 2019/2
      • Local panorama 2019/2
      • Outlook 2019/2
    • Outlook, local panorama 2019/1
      • Local panorama 2019/1
      • Outlook 2019/1
    • Outlook, Local panorama 2018/4
      • Local panorama 2018/4
      • Outlook 2018/4 (en-US)
    • Outlook, Local panorama 2018/3
      • Local panorama 2018/3 (en-US)
      • Outlook 2018/3 (en-US)
    • Outlook, Local panorama 2018/2
      • Local panorama 2018/2 (en-US)
      • Outlook 2018/2 (en-US)
    • Outlook, Local panorama 2018/1
      • Local panorama 2018/1 (en-US)
      • Outlook 2018/1 (en-US)
      • Press review 2018/1 (en-US)
    • Outlook, Local panorama 2017/4
      • Local panorama 2017/4
      • Outlook 2017/4
    • Outlook, Local panorama 2017/3
      • Local panorama 2017/3 (en-US)
      • Outlook 2017/3 (en-US)
    • Outlook, Local panorama 2017/2
      • Local panorama 2017/2 (en-US)
      • Outlook 2017/2 (en-US)
    • Outlook, Local panorama 2017/1
      • Local panorama 2017/1 (en-US)
      • Outlook 2017/1 (en-US)
    • Outlook, Local panorama 2016/4
      • Local panorama 2016/4 (en-US)
      • Outlook 2016/4 (en-US)
    • Outlook, Local panorama 2016/3
      • Outlook 2016/3 (en-US)
      • Local panorama 2016/3 (en-US)
    • Outlook, Local panorama 2016/2
      • Local panorama 2016/2 (en-US)
    • Outlook, Local panorama 2016/1
      • Local panorama 2016/1 (en-US)
    • Outlook, Local panorama 2015/4
      • Local panorama 2015/4 (en-US)
    • Outlook, Local panorama 2015/3
      • Outlook 2015/3 (en-US)
      • Local panorama 2015/3 (en-US)
    • Outlook, Local panorama 2015/2
      • Local panorama 2015/2. (en-US)
      • Outlook 2015/2. (en-US)
    • Outlook, Local panorama 2015/1
      • Local panorama 2015/1 (en-US)
    • Outlook, Local panorama 2014/4
      • Outlook 2014/4
      • Local panorama
    • Outlook, Local panorama 2014/3
    • Outlook, Local panorama 2014/2
  • Authors
  • Contact
  • Website Map
  • Welcome
    • Welcome 2021/1
    • Welcome 2020/4
    • Welcome 2020/3
    • Welcome 2020/2
    • Welcome 2020/1
    • Welcome 2019/4
    • Welcome 2019/3
    • Welcome 2019/2
    • Welcome 2019/1
    • Welcome 2018/4
    • Welcome 2018/3
    • Welcome 2018/2
    • Welcome 2018/1
    • Welcome 2017/4
    • Welcome 2017/3
    • Welcome 2017/2
    • Welcome 2017/1
    • Welcome 2016/4
    • Welcome 2016/3
    • Welcome 2016/2
    • Welcome 2016/1
    • Welcome 2015/4
    • Welcome 2015/3
    • Welcome 2015/2
    • Welcome 2015/1
    • Welcome 2014/4
    • Welcome 2014/3
    • Welcome 2014/2
    • Welcome 2014/1
  • Focus
    • Focus 2021/1
      • Near-infrared spectroscopy: rapid and effective tool for measuring fructose content
    • Focus 2020/4
      • Application of in vitro human digestion models in the field of nutrition science
      • Prof. Dr. János Csapó, professor, was awarded the bronze degree of the Tree of Life Award
      • Description of the quality control and research laboratory of Viresol Ltd. Visonta, Hungary
    • Focus 2020/3
      • Determination of polar target components: HILIC-MS methods in food analysis
    • Focus 2020/2
      • Viruses in food – in the light of the new coronavirus pandemic
    • Focus 2020/1
      • Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 1 Pesticide residues
    • Focus 2019/4
      • Aquaphotomics: an innovative application of near-infrared spectroscopy focusing on water
    • Focus 2019/3
      • Correlations between value-based segmentation and eye movements during a food choice task: Case study with breads
    • Focus 2019/2
      • Experiences of testing dietary supplements
    • Focus 2019/1
      • Functional foods
    • Focus 2018/4
      • Advances in the development of gluten detection and quantitative determination methods
    • Focus 2018/3
      • Attitude toward the cloning of animals for food in Hungary (en-US)
    • Focus 2018/2
      • High performance residue analysis: determination of antibacterial agents in foods using liquid chromatography screening and confirmation methods (en-US)
    • Focus 2018/1
      • The acrylamide content of our foods – food safety aspects of a Maillard reaction product
    • Focus 2017/4
      • Some crucial elements of the uncertainty of the consumption data used for the estimation of pesticide residue exposure
    • Focus 2017/3
      • Application of eye-tracking methodology in food researches
    • Focus 2017/2
      • Occurrence of chloropropanols and glycidol esters in foods – A literature review
    • Focus 2017/1
      • Analysis of steroid derivatives by LC-MS/MS methods: selective sample preparation procedures by using mixed-mode solid phase extraction and pH control (en-US)
    • Focus 2016/4
      • The effect of dephlegmation on the relative volatility of fruit spirit components
    • Focus 2016/3
      • Special designs of popularity tests, consumer preferences of coffee beverages
    • Focus 2016/2
      • Microplastics in the environment and the food chain
    • Focus 2016/1
      • Excerpts from the history of food safety
      • Pesticide residue analysis in Hungary between 1967 and 2015
    • Focus 2015/4
      • The significance of packaging materials and packaging in preserving microbiological food quality
    • Focus 2015/3
      • Refining customer exposure due to pesticide residues – Part 1
      • Effect of demographic factors on consumer food waste (en-US)
    • Focus 2015/2
      • Analysis of the flavonoid content of a tea made of herbal drugs and a tea blend
    • Focus 2015/1
      • Results of the arsenic content analysis of differ­ent water and food sam­ples
    • Focus 2014/4
      • The Nobel prize in Chemistry and Staphylococcus aureus. The role of modern mass spectrometry in the identification of microorganisms
      • A farewell to academician József Farkas
      • News of NÉBIH - Only the best: authority products on the Szupermenta blog
    • Focus 2014/3
      • The evolution of the term baking quality of wheat from the beginning to present time through the eyes of a cereal chemist
    • Focus 2014/2
      • Research – development – innovation
      • Principles and practices of control of pesticide residues in food
    • Focus 2014/1
      • „Breaking out of the mystery of authority” Interview with dr. Márton Oravecz, president of the National Food Chain Safety Office (NÉBIH)
      • 60 years of the Journal of Food Investigatoins in the light of the last 30 years
      • Organic migrants of food contact materials and analytical possibilities of the compounds leached
  • Science
    • Science 2021/1
      • Regulation of nutrition labeling of foods in the European Union and Hungary; A historical review from the beginning of the present day
      • Investigation of the shelf life of fruit yogurts as a function of the treatment of flavoring substances
      • Research and development of production technology for mayonnaise sauce of functional purpose
      • Using brewer’s spent grain as a byproduct of the brewing industry in the bakery industry
    • Science 2020/4
      • Veggie burgers, vegan meats? The ruling of the European Parliament paved the way for meat substitutes with meat denominations
      • Determination of amino acid composition of foods by photometric methods, Part 2 - Determination of methionine, cystine, lysine and arginine
      • Evaluation of various microgreen vegetables
      • Vision tests of sensory judges - review
      • Application of the SPME technique for determinate the quality indicators of dairy products
    • Science 2020/3
      • Consumer perception of dual food quality based on a questionnaire survey
      • Use of alternative protein sources in the bakery industry
      • Determination of amino acid composition of foods by photometric methods, Part 1 Determination of tyrosine, tryptophan and phenylalanine
      • Study of Effect of Plant Additives on Baking Properties of Flour and Quality Indicators of Bakery Products
      • The food supply system Part 2 - domestic challenges, possible solutions
    • Science 2020/2
      • Food safety assessment of the mycotoxin and pesticide residue contamination of our foods, Part 2. Mycotoxins
      • Research and Development of Production Technology for Ethnic Functional Product «Red Cottage Cheese»
      • Preparation of prebiotics by lactose-malic acid and lactose-citric acid reaction
      • Udder health investigations in a Hungarian Fleckvieh small-scale herd, related to food safety
      • Mineral content of foodstuffs: osmium in foodstuffs
    • Science 2020/1
      • Counterfeiting of milk and dairy products, and analytical methods suitable for the detection of counterfeiting
      • Organoleptic validation of a color masking system specified for green and black tea (Camellia sinensis L.) brews
      • The food supply system - challenges of the present and plans for the future
    • Science 2019/4
      • Analysis of the amino acid composition of pollen and honey
      • Functional bread, or the effects of garlic and its products on certain parameters of bread
      • Comparison of chemical characteristics and technological parameters in durum wheat based breads enriched with hemp seed flour
      • Environmental impact of food products and difficulties in quantifying them
    • Science 2019/3
      • Development of a low-fat lactosefree dairy spread containing viable lactic acid bacteria – Part 2: Texture analysis and sensory evaluation
      • Introduction of a real-time PCR instrument in the Debrecen laboratory of the National Food Chain Safety Office for Salmonella detection
      • The characteristics of the consumption of medicinal herbs in Hungary
      • Preparation of selenium enriched smearcase cheese and whey cheese
    • Science 2019/2
      • Presenting the checks of dietary supplements by NFCSO
      • Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria – Part 1: Technology of manufacture
      • Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin D content
      • Comparative analysis of Hungarian commercial apple juices
    • Science 2019/1
      • FT-NIR origin identification of coffee samples
      • Possibilities for the analysis of fruit and vegetable consumption based on a transtheoretical dynamic COM-B model
      • Mineral content of the Jubilejnaja 50 winter wheat (Triticum aestivum L.) in different growing years and areas in Hungary
      • Mineral content of foodstuffs – Palladium in food
    • Science 2018/4
      • Phosphates in our foods: benefits and risks
      • Food safety knowledge and awareness of primary school children
      • Effect of fertilization on the fat content and fatty acid profile of sorghum flour samples
      • Incorporating single cell proteins in the diet of IBD patients
    • Science 2018/3
      • Consumer perception of product recall in the food sector (en-US)
      • Food science applications and international trends of artificial neural networks (en-US)
      • Nutritional analysis of coffee dregs for utilization purposes (en-US)
    • Science 2018/2
      • Determination of the sensory development directions of beers using the method of penalty analysis (en-US)
      • Study of basic taste recognition among the tourism and catering management students of the Budapest Business School (en-US)
      • Measures for the protection of honey bees and other pollinating species in plant protection (en-US)
      • The effect of ground poppy seeds with different properties on the rheological properties of white chocolate (en-US)
    • Science 2018/1
      • Assessing the impact of the fipronil egg scandal on consumer behavior in Hungary (en-US)
      • Application possibilities of pseudocereals in product development (en-US)
      • Human biological characteristics of fructose (en-US)
    • Science 2017/4
      • Prediction of sensory preference by artificial neural networks, using sweet corn varieties as an example
      • Assessment of orange wines in the light of new food consumption trends
      • Investigation of the strontium content of foods and the biological role of strontium
      • Allergenic risks of novel foods
    • Science 2017/3
      • Investigation of the antimicrobial effect of black cumin oil using Staphylococcus aureus strains
      • Experiments of food investigations in the education of high school students
      • Food and feed safety assessment of green peas grown in an arseniccontaminated area
      • Food safety and energetics analysis of the heat treatment of milk
    • Science 2017/2
      • Evaluation of the mineral content of winter wheat in light of/as a result of the new studies
      • DON, F-2 and T-2 mycotoxin assay of plant-based feedstock raw materials using the ELISA method
      • The historical role of dairying in shaping European societies
      • The Rapid Alert System for Food and Feed of the European Union
      • Hungalimentaria 2017 conference (en-US)
      • Food testing – Conference of UN member states
    • Science 2017/1
      • Accuracy of analytical standard solutions and the uncertainty in their nominal concentrations (en-US)
      • Chia seeds as a novel food (en-US)
      • Revision of the performance evaluation methods of sensory panelists performing descriptive analysis (en-US)
      • Teaching of natural sciences in schools with the help of food investigation experiments (en-US)
      • Book review 2017/1 (en-US)
    • Science 2016/4
      • Analysis of pesticides in food products using SFE-SFC-MSMS
      • Food safety importance of biophosphate applications in safe food crop productions
      • Analysis of the botanical origins of monofloral honey types
      • Monitoring the agreement of sensory panelists
      • Searching for quality Hungarian products – the operation of the Hungarian Food Codex
    • Science 2016/2
      • The effect of roasting on the oxidation stability of vegetable oils
      • Genetic purity testing of maize hybrids using a MALDI-TOF mass spectrometric method
      • Eye tracking tests in the consumer perception of a food
      • Insects as "new" foods (en-US)
    • Science 2016/3
      • The behavior of hypersensitivity-causing proteins during food processing
      • Education of natural science in schools with help of experiments of food investigations
      • Selling and pricing practices in the direct sales of producer’s raw cow’s milk
      • Stevia: beyond the sweetener
    • Science 2016/1
      • Edible film coatings for the packaging of pre-cooked poultry meat products (frankfurters)
      • Analysis of meat products supplemented with omega-3 fatty acid sources
      • Teaching chemistry, biology and physics with the help of food analytical experiments
      • Online food shopping habits in Hungary
      • Food analytical and sampling conference of Codex Alimentarius Committee of WHO/FAO in Budapest
    • Science 2015/4
      • Refining customer exposure due to pesticide residues – Part 2
      • The sensory uniqueness of Hungarian paprika and its significance in imagemaking
      • Food safety risk perception of elementary school students
    • Science 2015/3
      • Investigation of essentiality of nickel (en-US)
      • Heat resistance examination of human pathogenic bacteria in sous-vide meat (en-US)
      • Changes in the total water-soluble polyphenol content and antioxidant effect of coffee as a function of the roasting temperature (en-US)
    • Science 2015/2
      • Teaching of chemistry and physics in elementary and high schools with help of food science experiments (en-US)
      • Share of domestic foods in the product range of Hungarian retail chains (en-US)
      • The effect of knowledge on the consumer acceptance of food additives
      • Gut microbiota, an element of human microcosm affecting health – literature review -
      • MS Excel-based method for the preparation of target-oriented sampling plans
      • Effect of milk fat on the physical properties of margarine mixtures
    • Science 2015/1
      • Challenges and advantag­es in food analysis based on high performance liq­uid chromatorgaphy triple quadrupole tandem mass spectrometry (HPLC-MS/MS)
      • Some results of shape recognition research for the improvement of sen­sory food testing meth­ods of bakery products
      • News of NÉBiH - Fresh orange lots satisfied quality requirements in all aspects
      • International and domes­tic fruit and vegetable consumption, methodo­logical issues
      • Method development for the determination of antibiotics in milk samples using an on-line solid phase extraction UHPLC-MS/MS
    • Science 2014/4
      • Estimation of the aspartame intake coming from foods and its risk assessment
      • Predictive microbiological modeling, a tool of quantitative microbiological risk assessment
      • Relationship of measured physical and chemical parameters of linden honey samples
      • Determination of wheat grain hardness by different kernel measurement techniques
    • Science 2014/3
      • Testing of the microbiological efficiency of disinfectants used in the food industry (2002-2013)
      • Consumer research in the service of food chain safety supervision
      • The active ingredients of peppermint in honey
      • Changes in the diastase activity of linden honey due to heat treatment, and during storage
      • Review of national standardization
      • Potential application areas of biological control for the inhibition of pathogenic bacteria of food origin
      • Mycotoxins in masks – a new food and feed saftey challenge?
      • The presence of glyphosate residues in our environment and possibilities for their analytical determination
    • Science 2014/2
      • Clostridium difficile: a new food safety hazard?
      • The role of colony count in water supply
      • Arsenic analysis in drinking water and foods
      • Possibilities of trace element content determination in liquid foods without destrucitve sample preparation using ICP-MS technology
    • Science 2014/1
      • Bacterial CommunicationAnd Its Importance In Food Science
      • Alteration in linden honey colour properties by storage and heat treatment
      • Changes in mineral and protein content of wheat flour due to fertilizers
      • Dairy product development by the modification of fatty acid composition
      • Possibilities for the decrease of aflatoxin contamination in food chain
      • Changes in nutritional values during the ripening of cucumber (Cucumis sativus)
  • Legal Topics
    • Legal Topics 2021/1
      • Review of national standardization
    • Legal Topics 2020/4
      • Review of national standardization
    • Legal Topics 2020/3
      • Review of national standardization
    • Legal Topics 2020/2
      • Review of national standardization
    • Legal Topics 2020/1
      • Review of national standardization
    • Legal Topics 2019/3
      • Review of national standardization 2019/3
    • Legal Topics 2019/2
      • Review of national standardization 2019/2
    • Legal Topics 2019/1
      • Review of national standardization
    • Legal topics 2018/4
      • Review of national standardization 2018/4
    • Legal topics 2018/3
      • Review of national standardization 2018/3 (en-US)
    • Legal Topics 2018/2
      • Review of national standardization 2018/2 (en-US)
    • Legal Topics 2018/1
      • Review of national standardization 2018/1 (en-US)
    • Legal Topics 2017/4
      • Review of national standardization 2017/4
    • Legal Topics 2017/3
      • Review of national standardization 2017/3 (en-US)
    • Legal Topics 2017/2
      • Review of national standardization 2017/2 (en-US)
    • Legal Topics 2017/1
      • Review of national standardization 2017/1 (en-US)
    • Legal Topics 2016/4
      • Review of national standardization 2016/4
    • Legal Topics 2016/3
      • Review of national standardization 2016/3
    • Legal Topics 2016/2
      • Review of national standardization 2016/2. (en-US)
    • Legal Topics 2016/1
      • Review of national standardization 2016/1. (en-US)
    • Legal Topics 2015/4
      • Review of national standardization 2015/4. (en-US)
    • Legal Topics 2015/3
      • Review of national standardization 2015/3 (en-US)
    • Legal Topics 2015/2
      • Review of national standardization 2015/2. (en-US)
    • Legal Topics 2015/1
      • Review of national standardization 2015/1 (en-US)
      • Assessment of conform­ity of food contact materi­als – Migration of mineral oil components into food­stuffs (en-US)
    • Legal Topics 2014/4
      • Legal analysis for the microbiological parameters of paprika, and their practical application in Serbia
      • Certain EU requirements regarding the manufacture of food contact materials
      • Review of national standardization 2014/4
    • Legal Topics 2014/3
    • Legal Topics 2014/2
      • Practical application of new food labelling regu­lations by Hungarian food businesses
    • Legal Topics 2014/1
      • Legal questions - Launching the column: Our goal is to interpret food law!
      • How to evaluate the declaration of compliance of a plastic-based packaging material supplier?
      • Review of national standardization
  • Outlook
    • Outlook, Local panorama 2020/3
      • Local panorama 2020/3
      • Outlook 2020/3
    • Outlook, Local panorama 2020/2
      • Local panorama 2020/2
      • Outlook 2020/2
    • Outlook, Local panorama 2020/1
      • Local panorama 2020/1
      • Outlook 2020/1
    • Outlook, Local panorama 2019/4
      • Local panorama 2019/4
      • Outlook 2019/4
    • Outlook, local panorama 2019/3
      • Local panorama 2019/3
      • Outlook 2019/3
    • Outlook, local panorama 2019/2
      • Local panorama 2019/2
      • Outlook 2019/2
    • Outlook, local panorama 2019/1
      • Local panorama 2019/1
      • Outlook 2019/1
    • Outlook, Local panorama 2018/4
      • Local panorama 2018/4
      • Outlook 2018/4 (en-US)
    • Outlook, Local panorama 2018/3
      • Local panorama 2018/3 (en-US)
      • Outlook 2018/3 (en-US)
    • Outlook, Local panorama 2018/2
      • Local panorama 2018/2 (en-US)
      • Outlook 2018/2 (en-US)
    • Outlook, Local panorama 2018/1
      • Local panorama 2018/1 (en-US)
      • Outlook 2018/1 (en-US)
      • Press review 2018/1 (en-US)
    • Outlook, Local panorama 2017/4
      • Local panorama 2017/4
      • Outlook 2017/4
    • Outlook, Local panorama 2017/3
      • Local panorama 2017/3 (en-US)
      • Outlook 2017/3 (en-US)
    • Outlook, Local panorama 2017/2
      • Local panorama 2017/2 (en-US)
      • Outlook 2017/2 (en-US)
    • Outlook, Local panorama 2017/1
      • Local panorama 2017/1 (en-US)
      • Outlook 2017/1 (en-US)
    • Outlook, Local panorama 2016/4
      • Local panorama 2016/4 (en-US)
      • Outlook 2016/4 (en-US)
    • Outlook, Local panorama 2016/3
      • Outlook 2016/3 (en-US)
      • Local panorama 2016/3 (en-US)
    • Outlook, Local panorama 2016/2
      • Local panorama 2016/2 (en-US)
    • Outlook, Local panorama 2016/1
      • Local panorama 2016/1 (en-US)
    • Outlook, Local panorama 2015/4
      • Local panorama 2015/4 (en-US)
    • Outlook, Local panorama 2015/3
      • Outlook 2015/3 (en-US)
      • Local panorama 2015/3 (en-US)
    • Outlook, Local panorama 2015/2
      • Local panorama 2015/2. (en-US)
      • Outlook 2015/2. (en-US)
    • Outlook, Local panorama 2015/1
      • Local panorama 2015/1 (en-US)
    • Outlook, Local panorama 2014/4
      • Outlook 2014/4
      • Local panorama
    • Outlook, Local panorama 2014/3
    • Outlook, Local panorama 2014/2
  • Authors
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Authors » Ifj. Süllős Gyula (en-US)

Publications of Gyula Süllős ifj. in the Journal of Food Investigation:

 

 

Ifj. Süllős, Gy.: The role of quality management in catering – food safety and HACCP - JFI 2010/3

 

 

 



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