Latest publications

Gere, A., Danner, L., Dürrschmid, K., Kókai, Z., Sipos, L., Huzsvai, L., & Kovács, S. (2020). Structure of presented stimuli influences gazing behavior and choice. Food Quality and Preference, 83, 103915.

Benes, E., Gere, A., & Fodor, M. (2020). Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques. Journal of Food Engineering, 280, 109954.

Guld, Z., Nyitrainé Sárdy, D., Gere, A., & Rácz, A. (2020). Comparison of sensory evaluation techniques for Hungarian wines. Journal of Chemometrics, 334:e3219.

Stamenkovic, Z., Radojčin, M., Pavkov, I., Bikić, S., Ponjičan, O., Bugarin, R., Kovács, S., Gere, A. (2020). Ranking and multicriteria decision making in optimization of raspberry convective drying processes. Journal of Chemometrics, 34:e3224.

Biró, B., Fodor, R., Szedljak, I., Pásztor-Huszár, K., & Gere, A. (2019). Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation. LWT, 116, 108542.

Gere, A., Radványi, D., & Héberger, K. (2019). Which insect species can best be proposed for human consumption? Innovative Food Science & Emerging Technologies, 52, 358–367.

Gere, A., Zemel, R., Papajorgij, P., Radványi, D., & Moskowitz, H. (2020). Chapter 3 - Public driven and public perceptible innovation of environmental sector. In C. M. Galanakis (Ed.), Innovation Strategies in Environmental Science (pp. 69–106).

Zay, K., & Gere, A. (2019). Sensory acceptance of poppy seed-flavored white chocolates using just-about-right method. LWT, 103, 162–168.