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personal data approved: 2016. II. 18.
Personal data
name Huszár Klára Pásztorné
year of birth 1963
name of institution
doctoral school
SzIE Doctoral School of Food Sciences (Supervisor)
Contact details
E-mail address Pasztorne.Huszar.Klaraetk.szie.hu
phone number +36 1 482-6305
own web page
Academic title
scientific degree, title Ph.D.
year degree was obtained 2008
discipline to which degree belongs food sciences
institution granting the degree Budapesti Corvinus Egyetem (to be translated)
Employment
1988 - Szent István University, Gödöllő
university professor or researcher
Thesis topic supervisor
number of doctoral students supervised until now 0.5
number of students who fulfilled course requirements 0
students who obtained their degrees:
present PhD students:
Richárd Pintér (PhD) (2018/08)  DSFS
(50%) Barbara Csehi (PhD) (2017/08)  DSFS
  Thesis topic proposals
Research
research area Application of high hydrostatic pressure for milk and dairy products. Study of cheese ripening. Use of spectrofluorometry in food analytics.
research field in which current research is conducted food sciences
Publications
2012

Simon-Sarkadi L, Pásztor-Huszár K, Dalmadi I, Kiskó G: Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage, FOOD RESEARCH INTERNATIONAL 47: pp. 380-384.
type of document: Journal paper/Article
impact factor: 3.005
number of independent citations: 1
language: English
Full text 
2012

Friedrich L, Tuboly E, Pasztor-Huszar K, Balla C, Ven C: NON-DESTRUCTIVE MEASUREMENT OF OUTER CRUST FORMATION IN DRY SAUSAGE USING ULTRASOUND TECHNIQUE, ACTA ALIMENTARIA 41: (2) pp. 152-160.
type of document: Journal paper/Article
impact factor: 0.475
language: English
DOI 
2012

Lorincz A, Unger A, Novak A, Szabo K, Csaszar G, Bukovics S, Fulop A, Balla C, Friedrich L, Pasztor-Huszar K, Szalai L: All-inclusive utilisation of sour whey components in different prototypes based on membrane separation, MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 67: (4) pp. 439-442.
type of document: Journal paper/Article
impact factor: 0.279
language: English
2012

Németh Cs, Dalmadi I, Friedrich L, Pásztor-Huszár, K, Suhajda, Á, Ivanics, J, Balla Cs: Pasteurization of liquid egg by high hydrostatic pressure (HHP) treatment, AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH 6: (3) pp. 660-664.
type of document: Journal paper/Article
number of independent citations: 1
language: English
DOI 
2011

Nemeth C, Pataki A, Jonas G, Suranyi J, Friedrich L, Pasztor-Huszar K, Balla C: Near infrared spectroscopic measurements in liquid egg white products kept at 50, 55 and 60 degrees C, JOURNAL OF FOOD AGRICULTURE AND ENVIRONMENT 9: (3-4) pp. 49-52.
type of document: Journal paper/Article
impact factor: 0.517
language: English
2009

OZSVÁTH P, NÉMETH CS, FRIEDRICH L, PÁSZTOR-HUSZÁR K, NÉMETH Z, HORVÁTH K, VÉN CS, BALLA CS: Retail Storage of peeled, hard-boiled whole eggs, Review of Faculty of Engineering, REVIEW OF FACULTY OF ENGINEERING ANALECTA TECHNICA SZEGEDINENSIA : pp. 83-89.
type of document: Journal paper/Article
language: English
2007

Dalmadi I, Kantor DB, Wolz K, Polyak-Feher K, Pasztor-Huszar K, Farkas J, Fekete A.: Instrumental Analysis of Strawberry Puree Processed by High Hydrostatic Pressure and Thermal Treatment, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 3: pp. 47-66.
type of document: Journal paper/Article
number of independent citations: 2
language: English
URL 
2007

Koncz Kálmánné, Dr. Pásztorné Huszár Klára, Mészáros László, Farkas József, Helt Rita, Lechner Noémi: Pasteurisation of raw milk by high hydrostatic pressure, ACTA ALIMENTARIA 36: (4) pp. 471-481.
type of document: Journal paper/Article
impact factor: 0.398
language: English
2006

Pásztorné Huszár Klára, Kiss István (szerk.): Minőségkímélő élelmiszertechnológiák és élelmiszer-biztonság, Budapest: Budapesti Corvinus Egyetem Élelmiszertudományi Kara és a Mezőgazda Kiadó kiadása, 190 p.
type of document: Book/Monography
language: Hungarian
1992

Urbányi György, Dr. Farkas József, Mihályi V., Incze Kálmán, Horti Krisztina, Dr. Pásztorné Huszár Klára: Effects of additives on colour stability of sliced Bologna type sausage, ACTA ALIMENTARIA 20: pp. 131-150.
type of document: Journal paper/Article
impact factor: 0.066
language: English
Number of independent citations to these publications:
Scientometric data
Saját közlemény- és idézőlista list of publications and citations
number of scientific publications that meet accreditation criteria:
50
number of scientific publications:
77
monographs and professional books:
0
monographs/books in which chapters/sections were contributed:
2 
art/engineering creative works:
0
scientific publications published abroad that meet the accreditation criteria:
14
publications not in Hungarian, published in Hungary, meeting the accreditation criteria:
16
number of independent citations to scientific publications and creative works:
12
further relevant information regarding accreditation (in Hungarian)
Magyar Élelmiszerkönyv Bizottság Jégkrém szakbizottság tagja Aktív részvétel hazai és nemzetközi kutatási projektekben. (to be translated)

 
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. )