@article{MTMT:34441843,
	title = {Fermentált növényi tejhelyettesítők - piaci körkép és fejlesztési irányok},
	url = {https://m2.mtmt.hu/api/publication/34441843},
	author = {Czikkely, Hanga and Hajas, Lívia and Benedek, Csilla and Juhász, Réka},
	journal-iso = {ÚJ DIÉTA (GYŐR) (2001)},
	journal = {ÚJ DIÉTA: A MAGYAR DIETETIKUSOK LAPJA (2001-)},
	volume = {32},
	unique-id = {34441843},
	issn = {1587-169X},
	year = {2023},
	pages = {21-25},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X; Benedek, Csilla/0000-0001-5656-6976; Juhász, Réka/0000-0003-2708-370X}
}

@article{MTMT:34232192,
	title = {Növényi tejhelyettesítő italok fejlesztése lencséből (Lens culinaris L.)},
	url = {https://m2.mtmt.hu/api/publication/34232192},
	author = {Hajas, Lívia and Tihanyi, D. and Juhász, Réka},
	doi = {10.52091/EVIK-2023/2-5-HUN},
	journal-iso = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	journal = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	volume = {69},
	unique-id = {34232192},
	issn = {0422-9576},
	year = {2023},
	eissn = {2676-8704},
	pages = {4451-4459},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X; Juhász, Réka/0000-0003-2708-370X}
}

@article{MTMT:34136580,
	title = {Valóban természetesen laktózmentesek az érlelt sajtok?},
	url = {https://m2.mtmt.hu/api/publication/34136580},
	author = {Sánta, Csenge Dóra and Palócz, Dorottya and Molnár, Andrea and Hajas, Lívia},
	journal-iso = {ÚJ DIÉTA (GYŐR) (2001)},
	journal = {ÚJ DIÉTA: A MAGYAR DIETETIKUSOK LAPJA (2001-)},
	volume = {32},
	unique-id = {34136580},
	issn = {1587-169X},
	year = {2023},
	pages = {13-15},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X}
}

@article{MTMT:34134624,
	title = {Rezisztens keményítők: miben mások?},
	url = {https://m2.mtmt.hu/api/publication/34134624},
	author = {Hesz, Rita and Dakó, Eszter and Juhász, Réka and Hajas, Lívia},
	journal-iso = {ÚJ DIÉTA (GYŐR) (2001)},
	journal = {ÚJ DIÉTA: A MAGYAR DIETETIKUSOK LAPJA (2001-)},
	volume = {32},
	unique-id = {34134624},
	issn = {1587-169X},
	year = {2023},
	pages = {4-7},
	orcid-numbers = {Dakó, Eszter/0000-0003-0000-1575; Juhász, Réka/0000-0003-2708-370X; Hajas, Lívia/0000-0002-0288-313X}
}

@article{MTMT:34011331,
	title = {Vélt és valós laktóztartalom - a savanyú tejtermékekben},
	url = {https://m2.mtmt.hu/api/publication/34011331},
	author = {Hajas, Lívia and Papp, Hanga and Patkó, Alexandra and Sánta, Csenge Dóra and Palócz, Dorottya and Molnár, Andrea},
	journal-iso = {IDŐSGYÓGYÁSZAT},
	journal = {IDŐSGYÓGYÁSZAT},
	volume = {8},
	unique-id = {34011331},
	issn = {2498-8057},
	year = {2023},
	pages = {59-59},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X}
}

@article{MTMT:33626776,
	title = {Classics in a new perspective: gluten as a special food safety and analytical challenge},
	url = {https://m2.mtmt.hu/api/publication/33626776},
	author = {Kormosné Bugyi, Zsuzsanna and Muskovics, Gabriella and Schall, Eszter and Török, Kitti and Hajas, Lívia and Scherf, K. and Xhaferaj, M. and Koehler, P. and Schoenlechner, R. and D’amico, S. and Poms, R. and Tömösközi, Sándor},
	doi = {10.52091/EVIK-2022/4-4-ENG},
	journal-iso = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	journal = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	volume = {68},
	unique-id = {33626776},
	issn = {0422-9576},
	year = {2022},
	eissn = {2676-8704},
	pages = {4190-4198},
	orcid-numbers = {Kormosné Bugyi, Zsuzsanna/0000-0003-4040-087X; Schall, Eszter/0000-0003-1660-8195; Török, Kitti/0000-0002-7045-0053; Hajas, Lívia/0000-0002-0288-313X}
}

@article{MTMT:33428347,
	title = {Klasszikus témák új megvilágításban: a glutén mint speciális élelmiszerbiztonsági és analitikai kihívás},
	url = {https://m2.mtmt.hu/api/publication/33428347},
	author = {Kormosné Bugyi, Zsuzsanna and Muskovics, Gabriella and Schall, Eszter and Török, Kitti and Hajas, Lívia and Scherf, K and Xhaferaj, M and Koehler, P and Schoenlechner, R and D’Amico, S and Poms, R and Tömösközi, Sándor},
	doi = {10.52091/EVIK-2022/4-4-HUN},
	journal-iso = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	journal = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	volume = {68},
	unique-id = {33428347},
	issn = {0422-9576},
	year = {2022},
	eissn = {2676-8704},
	pages = {4180-4189},
	orcid-numbers = {Kormosné Bugyi, Zsuzsanna/0000-0003-4040-087X; Schall, Eszter/0000-0003-1660-8195; Török, Kitti/0000-0002-7045-0053; Hajas, Lívia/0000-0002-0288-313X}
}

@article{MTMT:33271634,
	title = {Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics},
	url = {https://m2.mtmt.hu/api/publication/33271634},
	author = {Hajas, Lívia and Benedek, Csilla and Csajbókné Csobod, Éva and Juhász, Réka},
	doi = {10.3390/foods11233819},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {11},
	unique-id = {33271634},
	issn = {2304-8158},
	year = {2022},
	eissn = {2304-8158},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X; Benedek, Csilla/0000-0001-5656-6976; Csajbókné Csobod, Éva/0000-0001-7994-8993; Juhász, Réka/0000-0003-2708-370X}
}

@article{MTMT:32925302,
	title = {Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies},
	url = {https://m2.mtmt.hu/api/publication/32925302},
	author = {Hajas, Lívia and Sipos, László and Csajbókné Csobod, Éva and Veresné Bálint, Márta and Juhász, Réka and Benedek, Csilla},
	doi = {10.3390/foods11142028},
	journal-iso = {FOODS},
	journal = {FOODS},
	volume = {11},
	unique-id = {32925302},
	issn = {2304-8158},
	abstract = {Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1–14.8 vs. 3.8 g/100 g), phenolic (136.5–342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8–75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60–1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3–7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products.},
	year = {2022},
	eissn = {2304-8158},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X; Sipos, László/0000-0002-4584-6697; Csajbókné Csobod, Éva/0000-0001-7994-8993; Veresné Bálint, Márta/0000-0001-7356-8156; Juhász, Réka/0000-0003-2708-370X; Benedek, Csilla/0000-0001-5656-6976}
}

@article{MTMT:32894082,
	title = {Savanyított tej- és tejszínkészítmények laktóztartalmának vizsgálata},
	url = {https://m2.mtmt.hu/api/publication/32894082},
	author = {Papp, Hanga and Patkó, Alexandra and Molnár, Andrea and Hajas, Lívia},
	journal-iso = {ÚJ DIÉTA (GYŐR) (2001)},
	journal = {ÚJ DIÉTA: A MAGYAR DIETETIKUSOK LAPJA (2001-)},
	volume = {31},
	unique-id = {32894082},
	issn = {1587-169X},
	year = {2022},
	pages = {23-25},
	orcid-numbers = {Hajas, Lívia/0000-0002-0288-313X}
}