Tudóstér: Nagy Róbert publikációi

feltöltött közlemény: 7 Open Access: 3
  1. Nagy, R., Murányi, E., Bíróné Molnár, P., Szepesi, J., Győri, Z., Veres, S., Gálné Remenyik, J., Sipos, P.: Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization.
    Agriculture-Basel. 13 (4), 1-17, 2023.
    Q2 Agronomy and Crop Science (2022)
    Q2 Food Science (2022)
    Q2 Plant Science (2022)
  2. Nagy, R., Neji, C., Gálné Remenyik, J., Sipos, P.: Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads.
    J. Microbiol. Biotech. Food Sci. 13 (3), 1-6, 2023.
    Q4 Biotechnology (2022)
    Q3 Food Science (2022)
    Q4 Microbiology (2022)
    Q4 Molecular Biology (2022)
  3. Nagy, R., Gálné Remenyik, J., Sipos, P.: Rheological properties and nutritional value of sorghum flour and sorghum-based gluten-free bakery products.
    In: Book of abstracts : VIII International Conference Sustainable Postharvest and Food Technologies - Inoptep 2023 and XXXV. Scientific-Professional Conference Processing and Energy in Agriculture - PTEP 2023. Eds.: Filip Kulić, Ivan Pavkov, National Society of Processing and Energy in Agriculture, Novi Sad, 85, 2023. ISBN: 9788675205814
  1. Nagy, R., Gálné Remenyik, J., Sipos, P.: Evaluation of factors influencing the bioactive compounds of red and white sorghum grains.
    In: Wellmann International Scientific Conference : Book of Abstracts. Ed.: Orsolya Kiss, University of Szeged, Hódmezővásárhely, 65, 2022. ISBN: 9789633068601
  1. Nagy, R., Szőllősi, E., Bíróné Molnár, P., Murányi, E., Czimbalmos, R., Sipos, P.: Condensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag.
    Agrártud. Közl. 1 155-160, 2021.
  2. Nagy, R., Máthé, E., Csapó, J., Sipos, P.: Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs.
    Processes. 9 (1), 1-16, 2021.
    Q3 Bioengineering
    Q2 Chemical Engineering (miscellaneous)
    Q3 Process Chemistry and Technology
  1. Nagy, R., Sipos, P.: Evaluation of starch gelatinization properties of sorghum and corn flours.
    In: The International Conference of Food Physicists : Abstract Book, University of Agricultural Sciences and Veterinary Medicine, Iasi, 60, 2020.
feltöltött közlemény: 7 Open Access: 3
A szolgáltatást nyújtja: DEENK