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Relationships amongst phenyltio-carbamide sensitivity, body composition, coffee and tea consumption


Initial microbiological experience in small-scale fruit beer product development


Production of Single Cell Protein by the fermentation biotechnology for Animal Feeding


Application of an in vitro test system for the selection of probiotic bacterial strains


Effect of a compound bio-preservative on microbiological indicators and shelf life of fresh pork chops


News of the MTA Working Committee of Food Analysis and Classification Short summaries of the presentations of 2nd quarter of 2022 Analysis and classification of carbohydrates.


2022/2 Review of national standardization


International standardization of an LC-MS/MS based food analytical method: development of a generally accepted test procedure for Alternaria toxins


On adulteration of fruit and berry raw materials


Determination of the nutrient content of crops from different countries


Examination of the nutrient content and color characteristics of honey and pollen samples


The nutritional value of rabbit meat when using stinging nettle (Urtica dioica) in the ration of rabbits


News of the Food Analysis and Quality Working Committee of the Hungarian Academy of Science March 2022


Review of national standardization


Exploiting the beneficial properties of microalgae for food and feed use


Quality characteristics of red fruits fresh and after lyophilization


Examination of breads enriched with dried basil and evaluation of the results


Acrylamide content of commercially available capsule coffees


Minerals in Foodstuffs – Aluminium in foodstuffs


Review of national standardization


Attitudes towards health foods in terms of diet and physical activity


Consumer acceptance of food nanotechnology


Assessing packaging-related knowledge on the basis of a quantitative study


Use of unconventional plant raw material in poultry meat recipe


Review of national standardization


News from the editorial borard


Near-infrared spectroscopy: rapid and effective tool for measuring fructose content


Regulation of nutrition labeling of foods in the European Union and Hungary; A historical review from the beginning to 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


2021/1 Review of national standardization


Investigation of the antibiotic resistance of staphylococcus species isolated from foods


Chronic aflatoxin M1 exposure of Hungarian consumers


The effect of lactation number and lactation stage on milk yield, on the composition and on the microbiological properties of raw cow milk in a Hungarian dairy farm


Characterization of Serratia species and qualitative detection of Serratia marcescens in raw and pasteurized milk by an analytical method based on polymerase chain reaction


Comparison of the mechanical fatigue indices of Golden Delicious apples and Packham pears


Review of national standardization


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