TY - JOUR AU - Benes, Eszter Luca AU - Fodor, Marietta AU - Kovács, Sándor AU - Gere, Attila TI - Application of Detrended Fluctuation Analysis and Yield Stability Index to Evaluate Near Infrared Spectra of Green and Roasted Coffee Samples JF - PROCESSES J2 - PROCESSES VL - 8 PY - 2020 IS - 8 SN - 2227-9717 DO - 10.3390/pr8080913 UR - https://m2.mtmt.hu/api/publication/31392890 ID - 31392890 LA - English DB - MTMT ER - TY - JOUR AU - Radványi, Dalma AU - Fodor, Péter AU - Jókainé Szatura, Zsuzsa AU - Geösel, András AU - Gere, Attila TI - Detection and Identification of Microbial Volatile Organic Compounds of the Green Mold Disease JF - INTERNATIONAL JOURNAL OF AGRICULTURAL AND ENVIRONMENTAL INFORMATION SYSTEMS J2 - INT J AGRICULT ENVIRON INF SYST VL - 11 PY - 2020 IS - 2 SP - 14 EP - 28 PG - 15 SN - 1947-3192 DO - 10.4018/IJAEIS.2020040102 UR - https://m2.mtmt.hu/api/publication/31202718 ID - 31202718 LA - English DB - MTMT ER - TY - JOUR AU - Houbraken, J. AU - Seifert, K. A. AU - Samson, R. A. TI - Penicillium hermansii, a new species causing smoky mould in white button mushroom production JF - MYCOLOGICAL PROGRESS J2 - MYCOL PROG VL - 18 PY - 2019 IS - 1-2 SP - 229 EP - 236 PG - 8 SN - 1617-416X DO - 10.1007/s11557-018-1407-4 UR - https://m2.mtmt.hu/api/publication/30543524 ID - 30543524 AB - Competing fungi in white button mushroom (Agaricus bisporus, champignon) cultivation causes significant episodic losses. One of these competing fungi is known as smoky mould. It owes its name to the production of high numbers of spores after the disturbance of compost, which resembles smoke. We investigated strains isolated from smoky mould cases in the Netherlands, UK and Canada and show that these outbreaks were caused by a new Penicillium species, named P. hermansii sp. nov. (type strain CBS 124296(T)). Several Penicillium species are reported to cause smoky mould. However, we so far have no indications that smoky mould is caused by other Penicillium species than P. hermansii. This species belongs to section Exilicaulis and differs from other Penicillia by its slow growth rate on Czapek yeast agar (CYA) and malt extract agar (MEA) and its inability to grow on CYA supplemented with 5% salt and CYA and MEA incubated at 37 degrees C. LA - English DB - MTMT ER - TY - JOUR AU - Jesztl, Brigitta AU - Benes, Eszter Luca AU - Fodor, Marietta TI - FT-NIR origin identification of coffee samples JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 65 PY - 2019 IS - 1 SP - 2372 EP - 2376 PG - 5 SN - 0422-9576 UR - https://m2.mtmt.hu/api/publication/31361574 ID - 31361574 N1 - Cited By :1 Export Date: 8 November 2022 Funding details: European Commission, EC Funding details: European Social Fund, ESF Funding text 1: The publication is supported by the EFOP-3.6.3-VEKOP-16-2017-00005 project. The project is cofinanced by the European Union and the European Social Fund. AB - Two basic variants of the coffee plant are known: arabica (Coffea arabica) and robusta (Coffea canephora). Arabica, with a higher sensitivity to its growing environment, tastes better, while the caffeine content of robusta is about 1.5 times higher than that of arabica. Robusta is less sensitive to its growing conditions, so it can be produced at a lower cost, yet arabica varieties account for two thirds of the world’s coffee production. Commercially available cheaper coffees are primarily made from low quality robusta, the cheaper they are, the lower the quality of the coffee is. In the case of the ground versions, we cannot even be sure what else there is in the blend besides coffee. For our measurements, Coffea arabica raw coffee was used as the starting material. Samples from different growing areas, roasted using different methods, and ground under identical conditions were analyzed by Fourier transform near infrared spectroscopy (FT-NIR), and spectral results were evaluated using chemometric methods. Our results demonstrate that a rapid analytical method, requiring no sample preparation and not polluting the environment with chemicals, was successfully used to identify ground coffees by roasting method and growing area. © 2019, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd.. All rights reserved. LA - English DB - MTMT ER - TY - THES AU - Bittner, Marian TI - Cimicifugae rhizoma: Phytoanalytische Charakterisierung von Kulturpflanzen und Entwicklung alternativer Prüfmethoden PY - 2018 UR - https://m2.mtmt.hu/api/publication/33588644 ID - 33588644 LA - German DB - MTMT ER - TY - JOUR AU - Kárpáti, Zsóka AU - Benes, Eszter Luca AU - Fodor, Marietta TI - A kávézacc beltartalmi jellemzőinek vizsgálata klasszikus mérési, ICP-OES és FT-NIR technika alkalmazásával JF - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK J2 - ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK VL - 64 PY - 2018 IS - 3 SP - 2164 EP - 2183 PG - 12 SN - 0422-9576 UR - https://m2.mtmt.hu/api/publication/30308954 ID - 30308954 LA - English DB - MTMT ER - TY - CHAP AU - Kües, Ursula AU - Khonsuntia, Weeradej AU - Subba, Shanta AU - Dörnte, Bastian ED - Anke, Timm ED - Schüffler, Anja TI - Volatiles in Communication of Agaricomycetes T2 - Physiology and Genetics: Selected Basic and Applied Aspects PB - Springer Netherlands CY - Cham (Németország) SN - 9783319717401 PB - Springer Netherlands PY - 2018 SP - 149 EP - 212 PG - 64 DO - 10.1007/978-3-319-71740-1_6 UR - https://m2.mtmt.hu/api/publication/27184989 ID - 27184989 N1 - Hiányzó Jelleg: 'CHAP' Hiányzó Besorolás: 'CHAP',25 Megjegyzés-27184987 Hiányzó Jelleg: 'CHAP' Hiányzó Besorolás: 'CHAP',25 Admin megjegyzés-27184987 tblcategory: (Category) ('CHAP') #Jelleg tblsubtype: (name,DocTypeID) ('CHAP',25) #Besorolás LA - English DB - MTMT ER - TY - JOUR AU - Du, Pengqiang AU - Wu, Xiaohu AU - He, Hairong AU - Zhang, Ying AU - Xu, Jun AU - Dong, Fengshou AU - Zheng, Yongquan AU - Liu, Xingang TI - Evaluation of the safe use and dietary risk of beta-cypermethrin, pyriproxyfen, avermectin, diflubenzuron and chlorothalonil in button mushroom JF - SCIENTIFIC REPORTS J2 - SCI REP VL - 7 PY - 2017 SP - 8694 SN - 2045-2322 DO - 10.1038/s41598-017-07860-y UR - https://m2.mtmt.hu/api/publication/26825712 ID - 26825712 LA - English DB - MTMT ER - TY - THES AU - Bernhardt, Botond TI - Kerti bazsalikom (Ocimum basilicum L.) taxonok biológiailag aktív anyagainak összehasonlító értékelése PB - Szent István Egyetem PY - 2016 SP - 112 DO - 10.14751/SZIE.2016.054 UR - https://m2.mtmt.hu/api/publication/3113847 ID - 3113847 LA - Hungarian DB - MTMT ER -