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Gabriella Kun-Farkas
Gabriella Kun-Farkas
其他姓名Gabriella Farkas
Associate professor, Hungarian University of Agriculture and Life Sciences
在 uni-mate.hu 的电子邮件经过验证
标题
引用次数
引用次数
年份
Study of antioxidant activity during the malting and brewing process
D Koren, S Kun, B Hegyesné Vecseri, G Kun-Farkas
Journal of food science and technology 56, 3801-3809, 2019
592019
How to objectively determine the color of beer?
D Koren, B Hegyesné Vecseri, G Kun-Farkas, A Urbin, A Nyitrai, L Sipos
Journal of food science and technology 57, 1183-1189, 2020
572020
Folic acid content and antioxidant activity of different types of beers available in Hungarian retail
D Koren, C Orbán, N Galló, S Kun, B Vecseri-Hegyes, G Kun-Farkas
Journal of food science and technology 54, 1158-1167, 2017
182017
Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit
F Fejzullahu, Z Kiss, G Kun-Farkas, S Kun
Foods 10 (6), 1336, 2021
142021
Optimization of malting and mashing processes for the production of gluten-free beers
ZS Kiss, B Vecseri-Hegyes, G Kun-Farkas, Á Hoschke
Acta alimentaria 40 (Supplement-1), 67-78, 2011
132011
Quantitative Analysis of Flavor Volatiles in Beer Using Headspace Solid-Phase Microextraction and Gas Chromatography–Flame Ionization Detection (HS-SPME-GC-FID)
F Liu, G Kun-Farkas, Z Kiss
Journal of the American Society of Brewing Chemists 73 (3), 261-265, 2015
122015
Experiences with laboratory and pilot plant preparation of millet and buckwheat beer
A Sebestyén, Z Kiss, B Vecseri-Hegyes, G Kun-Farkas, Á Hoschke
Acta Alimentaria 42 (Supplement-1), 81-89, 2013
122013
Interaction of Saccharomyces and non -Saccharomyces yeast strains in an alcoholic fermentation process
G Farkas, JM Rezessy-Szabo, F Zakany, A Hoschke
Acta Alimentaria 34 (1), 81-90, 2005
112005
Comparison of supervised learning statistical methods for classifying commercial beers and identifying patterns
D Koren, L Lőrincz, S Kovács, G Kun‐Farkas, B Vecseriné Hegyes, ...
Journal of Chemometrics 34 (4), e3216, 2020
102020
Simple HPLC method for determining the glycerol content of beer
X Han, F Liu, G Kun-Farkas, Z Kiss
Journal of the American Society of Brewing Chemists 73 (4), 314-317, 2015
72015
Technological factors influencing buffering capacity of wort
F Liu, G Kun-Farkas, Z Kiss
Journal of the American Society of Brewing Chemists 73 (3), 236-239, 2015
72015
Evolution of folate content during barley malt production
D Koren, B Hegyesné Vecseri, G Kun-Farkas
Acta Alimentaria, 2021
42021
Monitoring of Chemical Changes in Red Lentil Seeds During the Germination Process
I Szedljak, A Kovács, G Kun-Farkas, B Bernhardt, S Králik, ...
Hungarian Journal of Industry and Chemistry, 37-42, 2018
22018
Elaboration of the Technology for the Production of Bierbrand in a Pilot Plant
B Vecseri‐Hegyes, G Farkas, R Utassy, I Panyik
Journal of the Institute of Brewing 111 (1), 11-19, 2005
22005
Effect of lactic acid bacteria in combination with yeast on fermentation of wort
Á Joó, S Kun, G Kun-Farkas
Acta Alimentaria 42 (Supplement-1), 27-36, 2013
12013
Optimization of technological processes for gluten-free beer production
Z Kiss, B Vecseri-Hegyes, G Kun-Farkas, A Hoschke
12011
Evolution of Folate Content During Wort Production
D Koren, BH Vecseri, G Kun-Farkas
Acta Alimentaria 49 (4), 433-440, 2020
2020
The Heritage of Traditional Superior Beers from the Visegrad Group Countries
J Fiala, D Šmogrovičová, G Kun-Farkas, E Kordialik-Bogacka, J Vinopal
KVASNY PRUMYSL 63 (2), 46–51-46–51, 2017
2017
Experiences with laboratory and pilot plant preparation of millet and buckwheat beer
à Hoschke, B Vecseri-Hegyes, G Kun-Farkas, Z Kiss
Acta alimentaria, 2013
2013
Új technológiai lehetőségek alkoholszegény sörök előállítására
G Farkas
Budapesti Corvinus Egyetem, 2007
2007
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