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  • 1 Central Food Research Institute H-1022 Budapest Herman Ottó út 15. Hungary
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The review provides selected examples on the activities and main results of the research and development work after the re-organization of the Central Food Research Institute (Budapest) at the turn of the 21 st century.

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    Bánáti D. , 'A genetikailag módosított élelmiszerek megítélése Magyarországon és az Európai Unióban ' (2007 ) 4 Magyar Tudomány (Géntechnológia és gazdasági növényeink) : 437 -444.

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  • Bánáti, D. & Lakner, Z. (2002): The food safety issue and the consumer behaviour in a transition economy: A case study of Hungary. Acta Alimentaria , 30 , 21–36.

    Lakner Z. , 'The food safety issue and the consumer behaviour in a transition economy: A case study of Hungary ' (2002 ) 30 Acta Alimentaria : 21 -36.

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  • Bánáti, D. & Lakner, Z. (2003a): Kockázat-érzékelés és kockázat-kommunikáció a mai magyar élelmiszerpiacon I. (Risk-perception and risk-communication in the Hungarian food industry today I.) Élelmezési Ipar , LVI(3) , 65–69.

    Lakner Z. , 'Kockázat-érzékelés és kockázat-kommunikáció a mai magyar élelmiszerpiacon I ' (2003 ) LVI Élelmezési Ipar : 65 -69.

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  • Bánáti, D. & Lakner, Z. (2003b): Kockázat-érzékelés és kockázat-kommunikáció a mai magyar élelmiszerpiacon II. (Risk-perception and risk-communication in the Hungarian food industry today II.) Élelmezési Ipar , LVII(4) , 97–103.

    Lakner Z. , 'Kockázat-érzékelés és kockázat-kommunikáció a mai magyar élelmiszerpiacon II ' (2003 ) LVII Élelmezési Ipar : 97 -103.

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  • Bánáti, D. & Lakner Z. (2003c): Modern biotechnology and the Hungarian consumers. Acta Alimentaria , 32 , 5–23.

    Lakner Z. , 'Modern biotechnology and the Hungarian consumers ' (2003 ) 32 Acta Alimentaria : 5 -23.

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  • Bánáti, D. & Lakner, Z. (2006): Knowledge and acceptance of genetically modified foodstuffs in Hungary. J. Fd Nutr. Res. , 45(2) , 62–68.

    Lakner Z. , 'Knowledge and acceptance of genetically modified foodstuffs in Hungary ' (2006 ) 45 J. Fd Nutr. Res. : 62 -68.

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  • Bánáti, D. & Szabó, E. (2005): A lisztérzékeny fogyasztók táplálkozásának jellemzöi és speciális élelmiszerbiztonsági problémái. (Features of the nutrition of the persons suffering from celiac diseases) -in: BÁNÁTI, D. & MOLNÁR, T. (Eds) Élelmiszerbiztonsági Kötetek II. Gluténmentes élelmiszerek . (Food Safety Booklets. II. Gluten-free foods.) Központi Élelmiszer-tudományi Kutatóintézet, SZIN-TECH Kft., pp. 48–61.

  • Bánáti, D., Lakner, Z.N. & Vajdai, T. (Eds) (2003): Az élelmiszer-biztonság megítélése és a magyar fogyasztók kockázat-észlelése. (Judgement of the food safety and the risk-perception of the Hungarian consumers.) -in: Élelmiszer-biztonsági Közlemények I. Környezet és Fejlcdés Kiadó. Budapest. 96 pages.

  • Bánáti, D., Lakner, Z., Szabó, E. & Kasza, Gy . (2004): Towards the understanding of the food consumers attitudes and choices. Hung. agric. Res. , 29–44.

  • Barta, J., Pátkai, Gy., Czukor, B. & Godek, F. (2003): Az inulin hidrolízisének sebességét befolyásoló technológiai paraméterek. (Technological parameters affecting the velocity of inulin hydrolysis.) -in: Lippay-Ormos-Vas Tudományos Ülésszak. Összefoglaló kiadvány . November 6–7, Budapest, http://www.food.kee.hu/lov/etk.pdf , pp. 75–76

  • Batáné Vidács, I. & Beczner, J. (2008): Alicyclobacillus acidoterrestris I. A gyümölcslevek romlását okozó baktérium ismertetése. (I. Spoilage bacterium in fruit juices — a review.) Ásványvíz ÜditOital Gyümölcslé Alkoholmentes Italok , IX , 32–36.

    Beczner J. , 'Alicyclobacillus acidoterrestris I. A gyümölcslevek romlását okozó baktérium ismertetése ' (2008 ) IX Ásványvíz ÜditOital Gyümölcslé Alkoholmentes Italok : 32 -36.

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  • Batáné Vidács, I., Beczner, J. & Korbász, M. (2006): Listeria monocytogenes közvetlen fogyasztásra szánt élelmiszerekben — irodalmi áttekintés. ( Listeria monocytogenes in ready-to-eat foods — a review). Élelmezési Ipar , LX , 173–176.

    Korbász M. , 'Listeria monocytogenes közvetlen fogyasztásra szánt élelmiszerekben — irodalmi áttekintés ' (2006 ) LX Élelmezési Ipar : 173 -176.

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  • Bata-Vidács, I., Szörényi, R. & Beczner, J. (2007): The effect of technological stress on bacterial spores and vegetative cells. 15th International Congress of the Hungarian Society for Microbiology . July 18–20, Budapest, Hungary, Abstracts, Acta Microbiologica et Immunologica Hungarica , 54 (Suppl.), 10–11.

    Beczner J. , 'The effect of technological stress on bacterial spores and vegetative cells ' (2007 ) 54 Acta Microbiologica et Immunologica Hungarica : 10 -11.

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  • Beczner, J. (2001): Biofilm — a challenge to the food industry. Editorial. Acta Alimentaria , 30 , 329–331.

    Beczner J. , 'Biofilm — a challenge to the food industry. Editorial ' (2001 ) 30 Acta Alimentaria : 329 -331.

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  • Beczner, J., Vidács, I. & Cserhalmi, Zs. (2001a): Combined effect of pulsed electric field, heat treatment and irradiation on some bacteria. 11th World Congress of Food Science and Technology , April 22–27, Seoul, Korea, Abstracts, p. 179.

  • Beczner, J., Cserhalmi, Zs. & Vidács, I. (2001b): Effect of pulsed electric field, nisin and/or irradiation on Bacillus cereus spores and Listeria monocytogenes cells. -in: European Conference on Advanced Technology for Safe and High Quality Foods . 5–7 December, Berlin, Germany, Abstract book 3.02.

  • Beczner, J., Vidács, I., Szerdahelyi, E. & Fornberg-Broczek, M. (2003): The effect of irradiation, heat and high hydrostatic pressure on bacterial spores. Acta Alimentaria , 32 (Suppl.), 67–78.

    Fornberg-Broczek M. , 'The effect of irradiation, heat and high hydrostatic pressure on bacterial spores ' (2003 ) 32 Acta Alimentaria : 67 -78.

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  • Beczner, J., Biró, B., Korbász, M. & Jankó, Sz. (2004): A talaj, mint a növényi eredetű élelmiszerek mikrobás szennyezettségének forrása. (The soil as the source of microbial contamination of plant foods). Konzervújság , LII3 , 81–84.

    Jankó Sz. , 'A talaj, mint a növényi eredetű élelmiszerek mikrobás szennyezettségének forrása ' (2004 ) LII3 Konzervújság : 81 -84.

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  • Beczner, J., Czukor, B., Daood, H., Hartyáni, P., Kardos, Gyné & Tóthné Markus, M. (2007): Gyümölcs feldolgozási melléktermékek vizsgálata élelmiszeripari továbbfelhasználásra. Lippay-Ormos-Vas Tudományos Ülésszak . November 7–8, Budapest, Összefoglalók, pp. 172–173.

  • Beczner, J., Ágoston, R., Cserhalmi, Zs., Batáné Vidács, I. & Szekér, K. (2008): Alicyclobacillus acidoterrestris II., A kezelések hatása a baktériumra. (II. Effect of treatments on the bacterium.) ÁsványvÍz ÜditOital Gyümölcslé Alkoholmentes Italok , IX (3), 52–56.

    Szekér K. , 'Alicyclobacillus acidoterrestris II., A kezelések hatása a baktériumra ' (2008 ) IX ÁsványvÍz ÜditOital Gyümölcslé Alkoholmentes Italok : 52 -56.

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  • Biacs, P., Aubrecht, E., Léder, I. & Lajos, J. (2002): -in: BELTON, P. & TAYLOR, J. (Eds) Pseudocereals and less common cereals . Springer, Dordrecht, pp. 123–151.

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  • Boel Nielsen, H., Sonne, A-M., Grunert, K.G., Bánáti, D., Pollák-Tóth, A., Lakner, Z., Veflen Olsen, N., Pajk Zontar, T. & Peterman, M. (2009): Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production. Appetite , 52 , 115–126.

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  • Bogracheva, T., Cserhalmi, Zs., Czukor, B., Fornal, J., Schuszter-Gajzágó, I., Kovács, T.E., Lewandowicz, G. & Soral-Smietana, M. (2001): Processing. -in: HEDLEY, C.L. (Ed.) Carbohydrates in grain legume seeds . CABI Publishing, UK, pp. 89–116.

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  • Boross, F., Tóth-Márkus, M., Adányiné Kisbocskói, N. & Sassné Kiss, Á. (2006): Magyar almalésűrítmények vizsgálata. (Investigation of Hungarian apple juice concentrates.) Konzervújság , (1–2). 16–18.

  • Bujdosó, G., Tóth-Markus, M., Daood, H.G., Adányi, N. & Szentiványi, P. (2009): Fruit quality and composition of Hungarian bred walnut cultivars. Acta Alimentaria , accepted for publication.

  • Cserhalmi, Zs. & Beczner, J. (2003): Effect of processing conditions on inactivation of Saccharomyces cerevisiae by pulsed electric fields. -in: Workshop on Nonthermal Food Preservation, 7–11 September. Wageningen, Proceedings, pp. 1–2.

  • Cserhalmi, Zs. & Lechner, N. (2005): Pulzáló elektromos térercvel kezelt zöldséglevek vizsgálata. (Investigation of vegetable juices treated with pulsed electric field.) Élelmezési Ipar , 59 , 271–274.

    Lechner N. , 'Pulzáló elektromos térercvel kezelt zöldséglevek vizsgálata ' (2005 ) 59 Élelmezési Ipar : 271 -274.

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  • Cserhalmi, Zs., Katsaras, K. & Czukor, B. (1998b): Microstructure of soy protein products. Polish Journal of Food and Nutrition Sciences, Proceeding of the Conference Structure and Functionality of Food Products . Mragowo, Poland, 18–20 May, pp. 232–236.

  • Cserhalmi, Zs., Schuszter-Gajzágó, I. & Czukor, B. (1998c): Effect of germination on antinutritive factors of pea. -in: 3rd European Conference on Grain Legumes , 14–19 November, Valladolid, Spain, Proceedings, p. 391.

  • Cserhalmi, Zs., Czukor, B. & Schuszter-Gajzágó, I. (1998d): Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions. Acta Alimentaria , 27 , 357–363.

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  • Cserhalmi, Zs., Márkus, Zs., Czukor, B., Baráth, Á. & Tóth, M. (2001): Physico-chemical properties and food utilization possibilities of RF-treated mustard seed. Innovative Fd Sci emerging Technol. , 1 , 251–254.

    Tóth M. , 'Physico-chemical properties and food utilization possibilities of RF-treated mustard seed ' (2001 ) 1 Innovative Fd Sci emerging Technol. : 251 -254.

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  • Cserhalmi, Zs., Vidács, I., Beczner, J. & Czukor, B. (2002): Inactivation of Saccharomyces cerevisiae and Bacillus cereus by pulsed electric fields technology. Innovative Fd Sci emerging Technol. , 3 , 41–45.

    Czukor B. , 'Inactivation of Saccharomyces cerevisiae and Bacillus cereus by pulsed electric fields technology ' (2002 ) 3 Innovative Fd Sci emerging Technol. : 41 -45.

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  • Cserhalmi, Zs., Mészáros, L., Sass-Kiss, Á. & Tóth, M. (2004): Study of fruit juices treated by new preservation techniques. -in: International Congress on Engineering and Food . 7–11 March, Montpellier, Abstracts, p. 83. Proceedings, 180–186.

  • Cserhalmi, Zs., Sass-Kiss, Á., Tóth-Markus, M. & Lechner, N. (2006): Study of pulsed electric field treated citrus juices. Innovative Fd Sci emerging Technol. , 7 , 49–54.

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  • Czukor, B. (2008): Microwave vacuum drying of apple raw material. -in: International Conference on Science and Technique in the Agri-Food Business (ICoSTAF 2008) . 5–7 November, Szeged, Hungary, Abstract book, pp. 215.

  • Czukor, B. & Fövenyessy-Nyárády, Zs. (1999): Production of high-fiber fruit products by enzymatic treatment. -in: LÁSZTITY, R. (Ed.) Functional foods, A new challenge for the chemists. Processing of the Euro Food Chem. X . 22–24 September, Budapest, pp. 335–342.

  • Czukor, B., Léder, I. & Schuszter-Gajzágó, I. (1999): β-Glucan content of oat varieties and some oat based cereal products. -in: LÁSZTITY, R. (Ed.) Functional foods, A new challenge for the chemists. Processing of the Euro Food Chem. X . 22–24 September, Budapest, Vol. 2, pp. 343–347.

  • Czukor, B., Léder, I., Hajós, Gy., Kisbocskói, N. & Cserhalmi, Zs. (2000): Production of nutrient enriched foods. Foods on spelt base. -in: Nutritionists meet Food Scientists and Technologists . 12–14 April 2000, Porto, Portugal, Abstract book, p. 128.

  • Czukor, B., Cserhalmi, Zs., Schuszter-Gajzágó, I. & Márkus, Zs. (2001a): Development and application of radio frequency heat treatment technology for soybean. —in: EUROCRAFT 2001 . Berlin, Abstract book, 2.03.

  • Czukor, B., Schuszter-Gajzágó, I., Márkus, Zs., Cserhalmi, Zs., Gelencsér, É., Gundel, J. & Adányi, N. (2001b): Investigation of nutritional value of myrosinase inactivated mustard seed flour. 17th International Congress of Nutrition. August 27–31, Vienna, Austria, Annals of Nutrition & Metabolism, Official Journal of the Federation of European Nutrition Societies , 369.

  • Czukor, B., Matusek, A. & Merész, P. (2003): Az ozmotikus dehidratáció élelmiszeripari alkalmazásának szempontjai és modern megoldásai. (Osmotic dehydration — food technological considerations and modern methods.) Élelmezési Ipar , 57 , 136–140.

    Merész P. , 'Az ozmotikus dehidratáció élelmiszeripari alkalmazásának szempontjai és modern megoldásai. ' (2003 ) 57 Élelmezési Ipar : 136 -140.

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  • Czukor, B., Godek, F., Hoschke, Á., Matusek, A., Nguyen, D.Q. & Rezessyné Szabó, J. (2005): Csicsókából történc oligofruktóz sűrítmények elcállítási technológiájának kidolgozása. (Elaboration of oligofructose juices from Jerusalem artichoke.) —in: Lippay-Ormos-Vas Tudományos Ülésszak , Budapest, 19–20. October, Book of Abstracts, pp. 56–57.

  • Czukor, B., Godek, Fné., Hoschke, Á., Matusek, A., Nguyen, D.Q. & Rezessyné Szabó, J. (2006): Oligofruktóz sűrítmények elcállítási technológiájának kidolgozása csicsókából. (Technology to prepare oligofructose juice from Jerusalem artichoke). Konzervújság , (3), 66.

  • Daood, H.G. (2003): Chlorophylls. —in: Encyclopaedia of Food Science and Nutrition (2nd ed.), pp. 1196–1205.

  • Daood, H.G. & Biacs, P.A. (2005): Simultaneous determination of sudan dyes and carotenoids in red pepper and tomato products by HPLC. J. Chromat. Sci. , 43 , 461–465.

    Biacs P.A. , 'Simultaneous determination of sudan dyes and carotenoids in red pepper and tomato products by HPLC ' (2005 ) 43 J. Chromat. Sci. : 461 -465.

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  • Daood, H.G., Illés, V., Gnayfeed, M.H., Mészáros, B., Horváth, G. & Biacs, P. (2002): Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane. J. Supercritical Fluids , 23 , 143–152.

    Biacs P. , 'Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane ' (2002 ) 23 J. Supercritical Fluids : 143 -152.

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  • Daood, H.G., Kapitány, J., Biacs, P. & Albrecht, K. (2006a):Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice). J. Sci. Fd Agric. , 86 , 2450–2457.

    Albrecht K. , 'Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice) ' (2006 ) 86 J. Sci. Fd Agric. : 2450 -2457.

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  • Daood, H.G., Tömösközi-Farkas, R. & Kapitány, J. (2006b): Antioxidant content of bio and conventional spice red pepper ( Capsicum annuum L.) as determined by HPLC. Acta agron. Hung. , 54 , 113–140.

    Kapitány J. , 'Antioxidant content of bio and conventional spice red pepper (Capsicum annuum L.) as determined by HPLC ' (2006 ) 54 Acta agron. Hung. : 113 -140.

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  • Daood, H.G., Korbász, M., Hamdan, S. & Beczner, J. (2008): Simultaneous LC determination of ergosterol, tocopherols, and carotenoids in foods. Chromatographia , 68 , s137–s140.

    Beczner J. , 'Simultaneous LC determination of ergosterol, tocopherols, and carotenoids in foods ' (2008 ) 68 Chromatographia : s137 -s140.

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  • Farkas, J. & Beczner, J. (2009): A klímaváltozás és a globális felmelegedés várható hatása a mikológiai élelmiszer-biztonságra. (Effect of climate change and global warming on the mycological safety of foods.) “KLÍMA-21” Füzetek — Klímaváltozás-Hatások-Válaszok , 56 , 3–17.

    Beczner J. , 'A klímaváltozás és a globális felmelegedés várható hatása a mikológiai élelmiszer-biztonságra ' (2009 ) 56 “KLÍMA-21” Füzetek — Klímaváltozás-Hatások-Válaszok : 3 -17.

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  • Farkas, J., Andrássy, É., Beczner, J., Vidács, I. & Mészáros, L. (2002): Utilizing luminometry for monitoring growth of Listeria monocytogenes in its liquid or gelified monocultures and coculture with “acid-only” Lactococcus lactis . Int. J. Fd Microbiol. 73 , 159–170.

    Mészáros L. , 'Utilizing luminometry for monitoring growth of Listeria monocytogenes in its liquid or gelified monocultures and coculture with “acid-only” Lactococcus lactis ' (2002 ) 73 Int. J. Fd Microbiol. : 159 -170.

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