Doctoral School of Nutrition and Food Sciences, Doctoral Programme of Food Sciences

1.

Mposula, Z., Pacza, T., Szepesi, J., Wagaki, M. M., Máthé, E.: Adequate Dietary Diversity Versus Suboptimal Diet Quality: The Paradox of Food Insecurity Among International Students in Hungary.
Nutrients. 18 (6), 1-16, (article identifier: 946), 2026.

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Journal metrics:

D1 Food Science (2025)

Q1 Nutrition and Dietetics (2025)

2.

Makó, R. A., Sipos, P.: A mikrotápanyag-kiegészítés optimalizálása a szülés soránTerhesség: Bioaktív vegyületek kölcsönhatásai, azokEgészségügyi hatás és szabályozási szemponto.
Biomolecules. 16 (4), 1-19, (article identifier: 540), 2026.

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Q1 Biochemistry (2025)

Q2 Molecular Biology (2025)

3.

Nguyen, H. H. D., Muthu, A., Béni, Á., Prokisch, J.: Analytical Techniques for Characterization of Carbon Dots.
In: Carbon Nanodots - Synthesis and Applications in Health, Food and Agriculture / (eds.) Mahendra Rai, Sushama Talegaonkar, József Prokisch, Springer Nature, Philadelphia, 121-147, 2026. ISBN: 9789819547050

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4.

Pál, A., Keczkó, P., Sipos, P.: Az aminosav-dúsítás hatása a meggytermék polifenol- és flavonoid tartalmára.
In: University Innovation Summit - Hungary: Tudományos és innovációs konferencia Absztraktkötet, Doktoranduszok Országos Szövetsége, Budapest, 18, 2026.

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5.

Yavuz, S. R., Suhartini, W., Bákonyi, N., Kovács, Z., Kaszás, L., Béni, Á., Balláné Kovács, A., Máthé, E., Elhawat, N. A., Fári, M., Veres, S., Alshaal, T. A. A. I., Domokos-Szabolcsy, É.: Biorefining green triticale grass as a flavonoid-rich source of protein for sustainable food systems.
Food Biosci. 79, 1-16, (article identifier: 108763), 2026.

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Q1 Biochemistry (2025)

Q1 Food Science (2025)

6.

Nguyen, H. H. D., Prokisch, J.: Carbon Dots in Food and Beverages: Formation, Benefits, Risks, and Toxicity.
In: Carbon Nanodots - Synthesis and Applications in Health, Food and Agriculture. Ed.: Mahendra Rai, Sushama Talegaonkar, József Prokisch, Springer Nature, Singapore, 277-300, 2026. ISBN: 9789819547050

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7.

Semsey, D., Nguyen, H. H. D., Seresné Törős, G., Győri, R., Béni, Á., Prokisch, J.: Comparative analysis of fluorescent nanoparticles in beers using size-exclusion HPLC and Brix-normalized fluorescence spectroscopy.
Front. Nutr. 13, 1-13, (article identifier: 1849696), 2026.

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Q2 Endocrinology, Diabetes and Metabolism (2025)

Q1 Food Science (2025)

Q1 Nutrition and Dietetics (2025)

8.

Szőke, Z., Gashi, N., Dávid, P., Fauszt, P., Mikolás, M., Szilágyi-Tolnai, E., Szilágyi, E., Bíróné Molnár, P., Pesti-Asbóth, G., Homoki, J., Forgács, I. N., Gál, F., Stündl, L., Gálné Remenyik, J., Paholcsek, M.: Comparative Analysis of Gut Microbiome Composition and Blood Lipid Profiles in Intensively Reared Broiler Chickens and Ducks.
Animals (Basel). 16 (8), 1-24, (article identifier: 1240), 2026.

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D1 Veterinary (miscellaneous) (2025)

Q1 Animal Science and Zoology (2025)

9.

Mposula, Z., Szepesi, J., Rockaya, M., Ismajli, D., Máthé, E.: Coping Strategies in Response to Food Insecurity Among International Students in Hungary.
Acta Scientific NutritionalL Health 10 (7), 28-36, 2026.

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10.

Muthu, A., Nguyen, H. H. D., Neji, C., Ferroudj, A., Prokisch, J., El-Ramady, H., Béni, Á.: Determination of hydride-generated selenium in aqueous matrices by modified atomic fluorescence spectrometry.
J. Food Compos. Anal. 153, 1-10, (article identifier: 109169), 2026.

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Q1 Food Science (2025)

11.

Atieh, R., Labidi, S., Hamda, T., Seresné Törős, G., Muthu, A., Alshaal, T. A. A. I., Béni, Á., Kiss, A.: Direct Terpene extraction from aromatic herbs: Comparative evaluation of ultrasound-assisted stir bar sorptive extraction and ultrasound-assisted extraction by HPLC-PDA with AGREE/AGREEprep greenness assessment.
J. Food Compos. Anal. 155, 1-11, (article identifier: 109273), 2026.

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Q1 Food Science (2025)

12.

Semsey, D., Sári, D., Seresné Törős, G., Prokisch, J.: Foam-height response in Saccharomyces cerevisiae as a phenotypic indicator of acute metal toxicity and its modulation by amino acid-derived carbon nanodots.
BioNanoSci. 16 (7), 1-11, (article identifier: 463), 2026.

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Q3 Bioengineering (2025)

Q3 Biomedical Engineering (2025)

13.

Mposula, Z., Pacza, T., Szepesi, J., Máthé, E.: Food Variety and Unhealthy Food Consumption Among International Students in Hungary: Associations with Sociodemographic and Behavioural Factors.
Nutrients. 18 (14), 1-20, (article identifier: 2277), 2026.

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D1 Food Science (2025)

Q1 Nutrition and Dietetics (2025)

14.

Seresné Törős, G., Atieh, R., Ferroudj, A., Semsey, D., Tóth, F. A., Nagy, P. T., Prokisch, J.: Formation of Water-Soluble Fluorescent Fractions During Thermal Processing of β-Glucan-Rich Medicinal Mushrooms.
Appl. Sci.-Basel. 16 (8), 1-20, (article identifier: 3902), 2026.

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Q2 Computer Science Applications (2025)

Q2 Engineering (miscellaneous) (2025)

Q2 Fluid Flow and Transfer Processes (2025)

Q2 Instrumentation (2025)

Q2 Materials Science (miscellaneous) (2025)

Q3 Process Chemistry and Technology (2025)

15.

Mohammed, E. A. H., Fehér, M., Bársony, P., Teye-Gaga, C., Czeglédi, L., Freytag, C., Váradi, A., Ahmed, A. E. M., Pál, K.: Growth Performance, Gut Integrity and Intestinal Microbiome Responses of Juvenile Common Carp (Cyprinus carpio L.) to Probiotic and Prebiotic Supplementation.
Animals (Basel). 16 (3), 433, 2026.

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Journal metrics:

D1 Veterinary (miscellaneous) (2025)

Q1 Animal Science and Zoology (2025)

16.

Suhartini, W., Yavuz, S. R., Kovács, Z., Kaszás, L., Kruppa, J., Fári, M., Veres, S., Elhawat, N. A., Alshaal, T. A. A. I., Domokos-Szabolcsy, É., Bákonyi, N.: Leaf Protein Concentrate of Rye (Secale cereale L.): A Green Innovation for Future Food and Feed.
IOP Conf. Ser.: Earth Environ. Sci. 1584 (1), 1-13, (article identifier: 012054), 2026.

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17.

Harmath, A., Németh, B., Pócsi, I., Majoros, L., Pfliegler, V. P., Kovács, R. L.: Phylogenomic diversity of clinical Saccharomyces cerevisiae and the prevalence of probiotic-derived isolates in a tertiary care center in Hungary.
Microbiol. Spectr. 14 (1), 1-16, (article identifier: 0275025), 2026.

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Q2 Cell Biology (2025)

Q1 Ecology (2025)

Q2 Genetics (2025)

Q1 Immunology and Microbiology (miscellaneous) (2025)

Q1 Infectious Diseases (2025)

Q1 Microbiology (medical) (2025)

Q1 Physiology (2025)

18.

Pál, A., Nagy, R., Máthé, E., Keczkó, P., Sipos, P.: Polyphenolic compounds in sour cherry (Prunus cerasus L.): composition, health effects, and impact of food processing.
Food Prod Process and Nutr. 8 (1), 1-22, (article identifier: 13), 2026.

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Q1 Food Science (2025)

Q2 Nutrition and Dietetics (2025)

Q1 Public Health, Environmental and Occupational Health (2025)

19.

Seresné Törős, G., Atieh, R., Ferroudj, A., Tóth, F. A., Nagy, P. T., Prokisch, J.: Production of myco-nanomaterials from six beta-glucan-rich medicinal mushrooms via pyrolysis.
In: 23rd Wellmann International Scientific Conference : Book of Abstracts /ed. Szilárd Czóbel, Ingrid Melinda Gyalai, Flórián Kovács, Orsolya Szirmai, University of Szeged Faculty of Agriculture, Hódmezővásárhely, 55, 2026. ISBN: 9789636881238

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20.

Prokisch, J., Nguyen, H. H. D., Muthu, A., Posta, J., Béni, Á.: Quantitative determination of carbon nanodots in processed foods using HPLC-SEC with fluorescence detection.
Microchem J. 224, 1-9, (article identifier: 117773), 2026.

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Q2 Analytical Chemistry (2025)

Q2 Spectroscopy (2025)

21.

Pál, A., Nagy, R., Máthé, E., Keczkó, P., Sipos, P.: Ripening- and Season-Dependent Variation in Polyphenolic Compounds and the Antioxidant Capacity of Sour Cherry (Prunus cerasus L.).
Antioxidants. 15 (4), 1-21, (article identifier: 462), 2026.

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Q1 Biochemistry (2025)

Q1 Cell Biology (2025)

Q1 Clinical Biochemistry (2025)

D1 Food Science (2025)

Q1 Molecular Biology (2025)

Q1 Physiology (2025)

22.

Wandhekar, S. S., Kshirsagar, R. B., Shaikh, A. M., Patil, B. M., Shinde, S. T., Agarkar, B. S., Kovács, B.: The futuristic trend of edible and biodegradable food packaging, its impact and need: a review.
Discover Food. "Accepted by Publisher", 1-46, 2026.

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Q2 Agricultural and Biological Sciences (miscellaneous) (2025)

Q2 Agronomy and Crop Science (2025)

Q2 Aquatic Science (2025)

Q2 Biochemistry, Genetics and Molecular Biology (miscellaneous) (2025)

23.

Nagy, V., Aszalósné Balogh, R., Ungai, D., Furkó, L., Fekete, I., Tállai, M., Szilágyi, A., Kovács, B., Kovács, S.: A kövér porcsin (Portulaca oleracea L.) élelmiszeripari hasznosíthatóságának vizsgálata.
Elelmiszervizsgalati Kozlemen. 71 (1), 3-19, 2025.

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Journal metrics:

Q4 Food Science

24.

Semsey, D., Nguyen, H. H. D., Seresné Törős, G., Papp, V. A., Pénzes, J., Vida, T., Béni, Á., Rai, M., Prokisch, J.: Analysis of fluorescent carbon nanodots synthesized from spices through thermal processes treatment.
Nanomaterials. 15 (8), 1-16, (article identifier: 625), 2025.

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Journal metrics:

Q1 Chemical Engineering (miscellaneous)

Q2 Materials Science (miscellaneous)

25.

Bancea, G., Pecsenye, B., Nagy, R., Héjja, M., Máthé, E.: Anti-neuroinflammatorikus gemmoterápiás extraktumok elemzése.
In: A Magyar Táplálkozástudományi Társaság XLVIII. Vándorgyűlésének Programja és az Előadások Összefoglalói. Szerk.: Biró Lajos, Gelencsér Éva, Lugasi Andrea, Rurik Imre, Magyar Táplálkozástudományi Társaság, Budapest, 13, 2025. ISBN: 9786155606175

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Doctoral School of Nutrition and Food Sciences, Doctoral Programme of Food Sciences

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