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personal data approved: 2016. I. 26.
Personal data
name Diána Nyitrainé Sárdy
year of birth 1975
name of institution
doctoral school
SzIE Doctoral School of Horticultural Sciences (Supervisor)
accreditation statement submitted to: Szent István University, Gödöllő
Contact details
E-mail address Nyitraine.Sardy.Diana.Agneskertk.szie.hu
phone number +36 1 482-6213
own web page
Academic title
scientific degree, title Ph.D.
year degree was obtained 2005
discipline to which degree belongs food sciences
institution granting the degree Corvinus University of Budapest
Employment
2016 - Szent István University, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 2
number of students who fulfilled course requirements 0
students who obtained their degrees:
present PhD students:
(50%) András Mörk (PhD) (2018/08)  DSHS
(50%) Attila Nagy (PhD) (2017/01)  DSHS
  Thesis topic proposals
Research
research area fine-examination of the composition in must and wine, nitrogen-containing compounds, determination of biogenic amines , Polyphenolic composition and simple phenols
research field in which current research is conducted food sciences
Publications
2015

Guld Zs, Tima H., Nyitrainé Sárdy D., Kállay M.: Vörörsborok polifenol összetételének változása különböző tárolás során, BORÁSZATI FÜZETEK 26: (4) pp. 7-10.
type of document: Journal paper/Article
language: Hungarian
2015

Nyitrainé Sárdy D: Különböző bioélesztők hatása Bianca borok kémiai összetételére, BORÁSZATI FÜZETEK 26: (2) pp. [1-3].
type of document: Journal paper/Article
language: Magyar és angol
2014

Magyar Ildikó, Nyitrai-Sárdy Diána, Leskó Annamária, Pomázi Andrea, Kállay Miklós: Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts, INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 178: pp. 1-6.
type of document: Journal paper/Article
number of independent citations: 1
language: English
DOI 
2014

Leskó A, Nyitrai-Sárdy D, Kállay M, Balga I: The effect of yeast on the anthocyanin characteristics of fermented model solutions, ACTA ALIMENTARIA 43: (2) pp. 232-238.
type of document: Journal paper/Article
language: English
DOI 
2014

D Nyitrai-Sárdy, B Nagy, M Kállay: Polyphenol content examination of Tokaj aszú wines, In: Szerk.: Borbála Bálo, Szerk.: Petra Majer, Szerk.: Gyula Váradi Xth International Terroir Congress 2014, Proceedings: Xe Congrès International des Terroirs Viticoles 2014 Vol. 1.. Budapest: Corvinus University of Budapest, 2014. p. -.
type of document: Part of book/Proceedings Paper
language: English
2014

Diána Nyitrainé Sárdy, B Nagy , B Bálo, Gy D Bisztray, M Kállay: Bio yeast effect to polyphenoland simple phenoliccompounds content in Bianca wines, In: International Organisation of Vine, Wine (OIV) Book of abstracts: Southern Vitiviniculture, a Confluence of Knowledge and Nature: 37th World Congress of Vine and Wine, 12th General Assembly of the OIV. Mendoza: International Organisation of Vine and Wine (OIV), 2014. p. 122.
type of document: Part of book/Proceedings Paper
language: Angol; francia; német; olasz; spanyol
2014

Leskó Annamária, Kállay Miklós, Nyitrainé Sárdy Diána, Nagy Balázs, Balga Irina: A vörösbor-erjesztésben alkalmazott különböző élesztő-starterkultúrák hatása az antocianin-koncentrációra és összetételre, valamint a színjellemzőkre (színintenzitás, színtónus), BORÁSZATI FÜZETEK 21: (2) pp. 4-7.
type of document: Journal paper/Article
language: Magyar és angol
2014

Nyitrainé Sárdy Diána, Nagy Balázs, Leskó Annamária, Balga Irina, Kállay Miklós: Borélesztő hatása Bianca borok polifenol és egyszerű fenol-összetétele, BORÁSZATI FÜZETEK 21: (2) pp. 1-4.
type of document: Journal paper/Article
language: Magyar és angol
2013

Magyar I, Nyitrainé Sárdy D, Pásti Gy: Almasavbontó starterkultúrák alkalmazása az élesztővel egy időben végzett beoltással, BORÁSZATI FÜZETEK 24: (1) pp. 1-6.
type of document: Journal paper/Article
language: Hungarian
2013

Mariann Csóka, Mária Amtmann, Diána Nyitrainé Sardy, Miklós Kállay, Kornél Korány: GC-MS Description of the primary aroma structure of two kadarka wines considered indigenous in Hungary, JOURNAL OF APPLIED BOTANY AND FOOD QUALITY-ANGEWANDTE BOTANIK 86: (15) pp. 104-112.
type of document: Journal paper/Article
number of independent citations: 1
language: English
DOI 
Number of independent citations to these publications:
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
76
number of scientific publications:
94
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
0 
number of independent citations to scientific publications and creative works:
5

 
All rights reserved © 2007, Hungarian Doctoral Council. Doctoral Council registration number at commissioner for data protection: 02003/0001. Program version: 1.2318 ( 2016. XI. 26. )