Ildikó Magyar - ODT Personal data sheet


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Personal data sheet

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personal data approved: 2024. II. 22.

Personal data

name	Ildikó Magyar
name of institution	Hungarian University of Agriculture and Life Sciences, Gödöllő
doctoral school	MATE Doctoral School of Horticultural Sciences (Academic staff member Az oktató a doktori iskola doktoranduszai számára oktat tantárgyat, és/vagy a doktori iskola megszavazta, hogy doktoranduszok számára kutatási témát írjon ki. ) MATE Doctoral School of Food Sciences (Academic staff member Az oktató a doktori iskola doktoranduszai számára oktat tantárgyat, és/vagy a doktori iskola megszavazta, hogy doktoranduszok számára kutatási témát írjon ki. )
the share of work in the different doctoral schools.	MATE Doctoral School of Horticultural Sciences 45% MATE Doctoral School of Food Sciences 55%
accreditation statement submitted to:	Hungarian University of Agriculture and Life Sciences, Gödöllő

Contact details
phone number	+36 1 482-6347
	own web page

Academic title
scientific degree, title	Ph.D.
year degree was obtained	1997
discipline to which degree belongs	food sciences
institution granting the degree	Kertészeti és Élelmiszeripari Egyetem, Budapest (to be translated)

Employment
1980 -	Hungarian University of Agriculture and Life Sciences, Gödöllő university professor or researcher

Thesis topic supervisor

number of doctoral students supervised until now

number of students who fulfilled course requirements

students who obtained their degrees:

	Borbála Oláhné Horváth	PhD	2021	DSHS
(50%)	János Soós	PhD	2019	DSFS
	Zsuzsanna Bene	PhD	2004	ÉDI-BCE

Thesis topic proposals

Research
research area	wine microbiology: biological deacidification of wines, flor wines, microbiology of botrytized wines and Tokaji aszú, characterization and selection of wine yeasts
research field in which current research is conducted	food sciences agricultural engineering

Publications

2020

Oláhné Horváth Borbála, Nyitrainé Sárdy Diána, Kellner Nikolett, Magyar Ildikó: Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris, FOOD TECHNOLOGY AND BIOTECHNOLOGY 58: (1) pp. 76-83.
type of document: Journal paper/Article
number of independent citations: 23
language: English
URL

2020

Oláhné Horváth B., Fazekas E., Kellner N., Magyar I.: Influence of Medium Chain Fatty Acids on Some Botrytised Wine-Related Yeast Species and on Spontaneous Refermentation of Tokaj Essence, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 49: (3) pp. 339-347.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL

2020

Oláhné Horváth Borbála, Kellner Nikolett, Csuka Bence, Magyar Ildikó: Újabb Saccharomyces és nem-Saccharomyces starterkultúrák értékelése fehér-borok erjesztésében., BORÁSZATI FÜZETEK 30: (2) pp. 32-35.
type of document: Journal paper/Article
language: Hungarian

2019

Zaukuu John-Lewis Z., Soos Janos, Bodor Zsanett, Felfoldi Jozsef, Magyar Ildiko, Kovacs Zoltan: Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy, JOURNAL OF FOOD SCIENCE 84: (12) pp. 3437-3444.
type of document: Journal paper/Article
number of independent citations: 27
language: English
URL

2019

Oláhné Horváth B., Balogh Z., Takács R., Magyar I., Pomázi A.: Influence of non-Saccharomyces yeast cultures on the yeast and lactic acid bacteria population during prefermentative cold maceration of red grapes, ACTA MICROBIOLOGICA ET IMMUNOLOGICA HUNGARICA 66: (Suppl. 1.) p. 173.
type of document:
language: English

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: 40
language: English
URL

2011

Magyar I, Tóth T: Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae, FOOD MICROBIOLOGY 28: (1) pp. 94-100.
type of document: Journal paper/Article
number of independent citations: 115
language: English
URL

2011

Magyar I: Botrytized wines, ADVANCES IN FOOD AND NUTRITION RESEARCH 63: pp. 147-206.
type of document: Journal paper/Article
number of independent citations: 18
language: English
URL

2006

Magyar I, Bene Zs: Morphological and taxonomic study on mycobiota of noble rotted grapes in the Tokaj wine district, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 35: (2) pp. 237-246.
type of document: Journal paper/Article
number of independent citations: 28
language: English
URL

1989

MAGYAR I, PANYIK I: BIOLOGICAL DEACIDIFICATION OF WINE WITH SCHIZOSACCHAROMYCES-POMBE ENTRAPPED IN CA-ALGINATE GEL, AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE 40: (4) pp. 233-240.
type of document: Journal paper/Article
number of independent citations: 49
language: English

Number of independent citations to these publications:

301

Scientometric data

list of publications and citations

number of scientific publications that meet accreditation criteria:

number of scientific publications:

monographs and professional books:

monographs/books in which chapters/sections were contributed:

scientific publications published abroad that meet the accreditation criteria:

publications not in Hungarian, published in Hungary, meeting the accreditation criteria:

number of independent citations to scientific publications and creative works:

377

2024. IV. 17.
ODT ülés
Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).