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. https://doi.org/10.1016/j.foodqual.2020.103915

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. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2020.109954

Guld, Z., Nyitrainé Sárdy, D., Gere, A., & Rácz, A. (2020). Comparison of sensory evaluation techniques for Hungarian wines. Journal of Chemometrics, 334:e3219. https://doi.org/10.1002/cem.3219

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. https://doi.org/10.1002/cem.3224

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. https://doi.org/10.1016/j.lwt.2019.108542

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. https://doi.org/10.1016/j.ifset.2019.01.016

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). https://doi.org/https://doi.org/10.1016/B978-0-12-817382-4.00003-4

Zay, K., & Gere, A. (2019). Sensory acceptance of poppy seed-flavored white chocolates using just-about-right method. LWT, 103, 162–168. https://doi.org/10.1016/j.lwt.2018.12.069