Latest publications

Gere, A., Biró, B., Radványi, D., Zemel, R., Papajorgji, P., & Moskowitz, H. (2023). Sensory Analysis and Consumer Mind-Sets and Emotions for Dairy Products. In Sensory Profiling of Dairy Products (pp. 1–17). John Wiley & Sons, Ltd.

Gere, A. (2023). Recommendations for validating hierarchical clustering in consumer sensory projects. Current Research in Food Science, 100522.

Szakál, D., Cao, X., Fehér, O., & Gere, A. (2023). How do ethnically congruent music and meal drive food choices? Current Research in Food Science, 6, 100508.

Sun, W., Nguyen, Q. D., Sipiczki, G., Ziane, S. R., Hristovski, K., Friedrich, L., Visy, A., Hitka, G., Gere, A., & Bujna, E. (2023). Microencapsulation of Lactobacillus plantarum 299v Strain with Whey Proteins by Lyophilization and Its Application in Production of Probiotic Apple Juices. Applied Sciences, 13(1).

Sun, W., Nguyen, Q. D., Süli, B. K., Alarawi, F., Szécsi, A., Gupta, V. K., Friedrich, L. F., Gere, A., & Bujna, E. (2023). Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain. Microorganisms, 11(4).

Ho, I., Peterson, A., Madden, J., Wai, K., Lesniauskas, R., Garza, J., Gere, A., Amin, S., & Lammert, A. (2022). The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response. Foods, 11(24).

Szakál, D., Fehér, O., Radványi, D., & Gere, A. (2022). Effect of Scents on Gazing Behavior and Choice. Applied Sciences, 12(14), 6899.

Benes, E., Biró, B., Fodor, M., & Gere, A. (2022). Analysis of wheat flour-insect powder mixtures based on their near infrared spectra. Food Chemistry: X, 13(January).

Ho, I., Gere, A., Chy, C., & Lammert, A. (2022). Use of Preference Analysis to Identify Early Adopter Mind-Sets of Insect-Based Food Products. Sustainability, 14(3).

Biró, B., & Gere, A. (2021). Purchasing Bakery Goods during COVID-19: A Mind Genomics Cartography of Hungarian Consumers. Agronomy, 11(8).

Gere, A., Rácz, A., Bajusz, D., & Héberger, K. (2021). Multicriteria decision making for evergreen problems in food science by sum of ranking differences. Food Chemistry, 344, 128617.

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.