All Stories

  1. The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification

    Article • Acta Universitatis Sapientiae Alimentaria, October 2020, De Gruyter

    Peter Sipos, János Csapó

  2. Effect of UV light on food quality and safety

    Article • Acta Universitatis Sapientiae Alimentaria, December 2019, De Gruyter

    János Csapó, Peter Sipos

  3. Colostrum composition of cows after twin- and triplet-calving

    Article • Acta Universitatis Sapientiae Alimentaria, December 2019, De Gruyter

    János Csapó

  4. Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

    Article • Acta Universitatis Sapientiae Alimentaria, December 2018, De Gruyter

    János Csapó

  5. Methods and procedures for the processing of feather from poultry slaughterhouses and the application of feather meal as antioxidant

    Article • Acta Universitatis Sapientiae Alimentaria, December 2018, De Gruyter

    János Csapó

  6. Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

    Article • Acta Universitatis Sapientiae Alimentaria, December 2018, De Gruyter

    János Csapó

  7. Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

    Article • Acta Universitatis Sapientiae Alimentaria, December 2018, De Gruyter

    János Csapó

  8. The role of selenium in nutrition – A review

    Article • Acta Universitatis Sapientiae Alimentaria, December 2018, De Gruyter

    János Csapó

  9. Production of highly nutritious functional food with the supplementation of wheat flour with lysine

    Article • Acta Universitatis Sapientiae Alimentaria, January 2017, De Gruyter

    János Csapó

  10. Production of high-lysine-content biscuit and examination of the absorption of lysine in humans

    Article • Acta Universitatis Sapientiae Alimentaria, January 2017, De Gruyter

    János Csapó

  11. Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

    Article • Acta Universitatis Sapientiae Alimentaria, January 2017, De Gruyter

    János Csapó

  12. The role of vitamins in the diet of the elderly I. Fat-soluble vitamins

    Article • Acta Universitatis Sapientiae Alimentaria, January 2017, De Gruyter

    János Csapó

  13. The role of vitamins in the diet of the elderly II. Water-soluble vitamins

    Article • Acta Universitatis Sapientiae Alimentaria, January 2017, De Gruyter

    János Csapó