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personal data approved: 2016. XI. 07.
Personal data
name Zsolt Zalán
year of birth 1978
name of institution
doctoral school
SzIE Doctoral School of Food Sciences (Supervisor)
Contact details
E-mail address zs.zalancfri.hu
phone number +36 1 796-0415
Academic title
scientific degree, title Ph.D.
year degree was obtained 2008
discipline to which degree belongs food sciences
institution granting the degree Corvinus University of Budapest
Employment
2002 - Nemzeti Agrárkutatási és Innovációs Központ - Élelmiszer-tudományi Kutatóintézet (research institute, not university)
other (not specified) (tudományos főmunkatárs)
Thesis topic supervisor
number of doctoral students supervised until now 0
number of students who fulfilled course requirements 0
students who obtained their degrees:
present PhD students:
Judit Perjéssy (PhD) (2019/01)  DSFS
  Thesis topic proposals
Research
research area Study of the lactofermentation, the role, applicability, antimicrobial activity, metabolite and bacteriocin production of Lactobacillus strains.
research field in which current research is conducted food sciences
Publications
2016

Krisztina Majer-Baranyi, Zsolt Zalán, Mária Mörtl, Judit Juracsek, István Szendrő, András Székács, Nóra Adányi: Optical waveguide lightmode spectroscopy technique-based immunosensor development for aflatoxin B1 determination in spice paprika samples, FOOD CHEMISTRY 211: pp. 972-977. pp. 972-977.
type of document: Journal paper/Article
language: English
DOI 
2016

Zalán Zsolt, Hegyi Ferenc, Halász Anna: Fermented Red Beet Juice, In: Szerk.: Yiu Hin Hui, Szerk.: E Özgül Evranuz Handbook of Vegetable Preservation and Processing. Boca Raton FL: CRC Press - Taylor and Francis Group, 2016. pp. 729-740.
Handbook of Vegetable Preservation and Processing
type of document: Part of book/Könyvfejezet (to be translated)
language: English
2015

ZALÁN ZS, HEGYI F, SZABÓ E E, MACZÓ A, BAKA E, DU M, LIAO Y, JIANQUAN K: Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production., International Journal of Nutrition and Food Sciences 4: (4) pp. 409-419. pp. 409-419.
type of document: Journal paper/Article
language: English
DOI 
2013

Hegyi F, Zalan Z, Halasz A: IMPROVED 3-(4,5-DIMETHYLTHIAZOL-2-YL)-2,5-DIPHENYL TETRAZOLIUM BROMIDE (MTT) COLORIMETRIC ASSAY FOR MEASURING THE VIABILITY OF LACTIC ACID BACTERIA, ACTA ALIMENTARIA 41: (4) pp. 506-512.
type of document: Journal paper/Article
language: English
DOI 
2012

ZALÁN ZS, HALÁSZ A, BARÁTH Á: Fermented red beet juice, In: Szerk.: Y H Hui, Szerk.: E. Özgül Evranuz Handbook of Plant-Based Fermented Food and Beverage Technology. Boca Raton FL: CRC Press - Taylor and Francis Group, 2012. pp. 373-384.
type of document: Part of book/Szaktanulmány (to be translated)
language: English
2012

ZALÁN ZS, HALÁSZ A: Lactobacillus in Lacto-Fermented Vegetables, In: Szerk.: A I P Campos, Szerk.: A. L. Mena Lactobacillus: Classification, Uses and Health Implications. Hauppauge: Nova Science Publishers, 2012. pp. 367-383.
type of document: Part of book/Szaktanulmány (to be translated)
language: English
2011

Zalan Z, Hudacek J, Toth-Markus M, Husova E, Solichova K, Hegyi F, Plockova M, Chumchalova J, Halasz A: Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 91: (4) pp. 672-679.
type of document: Journal paper/Article
number of independent citations: 4
language: English
DOI 
2010

Zalan Z, Hudacek J, Stetina J, Chumchalova J, Halasz A: Production of organic acids by Lactobacillus strains in three different media, EUROPEAN FOOD RESEARCH AND TECHNOLOGY 230: (3) pp. 395-404.
type of document: Journal paper/Article
number of independent citations: 12
language: English
DOI 
2009

Halasz A, Zalan Z: BIOCHEMICAL PRINCIPLES OF THE USE OF YEAST BIOMASS AND LAB STARTER CULTURES IN FOOD PRODUCTION, ACTA ALIMENTARIA 38: pp. 71-85.
type of document: Journal paper/Article
language: English
DOI 
2005

Zalan Z, Nemeth E, Barath A, Halasz A: Influence of growth medium on hydrogen peroxide and bacteriocin production of Lactobacillus strains, FOOD TECHNOLOGY AND BIOTECHNOLOGY 43: (3) pp. 219-225.
type of document: Journal paper/Article
number of independent citations: 14
language: English
Number of independent citations to these publications:30 
Scientometric data
list of publications and citations
number of scientific publications that meet accreditation criteria:
14
number of scientific publications:
21
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
2 
number of independent citations to scientific publications and creative works:
37

 
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. )