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Nagy Róbert

University of Debrecen Faculty of Agricultural and Food Sciences and Environmental Management

Institute of Nutrition

2024-

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2020-2024

2024

Törős, G., Béni, Á., Nagy, J., Nagy, R., Peles, F., Prokisch, J.: Impact of sous-vide cooking on the antioxidant properties and β-glucan content of oyster (Pleurotus ostreatus L.) mushroom.
In: ISPEC 14th International conference on agriculture, animal science & rural development: Proceedings book (Abstracts & Full Texts) / eds Banu Yücel, Seyithan Seydoşoğlu, IKSAD Publishing House, Golbasi, 54-55, 2024. ISBN: 9786257720991

DEA

Pál, A., Nagy, R., Keczkó, P., Sipos, P.: Különböző meggyfajták bioaktív hatóanyag tartalmának összehasonlítása.
In: XX. Tiszántúli Agrártudományi Napok : Absztraktkötet. Szerk.: Veres Szilvia, Stündl László, Debreceni Egyetem Mezőgazdaság-, Élelmiszertudományi és Környezetgazdálkodási Kar, Debrecen, 68, 2024. ISBN: 9789634906568

DEA

Nagy, R., Kun-Nemes, A., Szőllősi, E., Bíróné Molnár, P., Cziáky, Z., Murányi, E., Sipos, P., Gálné Remenyik, J.: Physiological potential of different Sorghum bicolor varieties depending on their bioactive characteristics and antioxidant potential as well as different extraction methods.
Heliyon. 10 (16), 1-17, (article identifier: 35807), 2024.

doi DEA WoS Scopus

Journal metrics:

Q1 Multidisciplinary (2023)

Khalfalla, M. A. R., Zsombik, L., Nagy, R., Győri, Z.: Promoting the elemental profile of sorghum grain: Driving factors affecting nutritional properties under nitrogen fertilizer conditions.
Heliyon. 10 (7), 1-21, (article identifier: 28759), 2024.

doi DEA WoS Scopus

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Q1 Multidisciplinary (2023)

Répás, Z., Nagy, R., Polgár, Z., Győri, Z.: Study to Determine the Nutritional Characteristics of Potato Varieties that Are Suitable for the Application of the Freeze-Drying Process.
Potato Res. [Epub ahead of print] (-), 1-23, 2024.

doi DEA

Journal metrics:

Q2 Agronomy and Crop Science (2023)

Q2 Food Science (2023)

Törős, G., Prokisch, J., Peles, F., Nagy, R., Nagy, J., Béni, Á.: The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.).
Acta agrar. Debr. 2024 (1), 177-184, 2024.

doi DEA

2023

Nagy, R., Murányi, E., Bíróné Molnár, P., Szepesi, J., Győri, Z., Veres, S., Gálné Remenyik, J., Sipos, P.: Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization.
Agriculture-Basel. 13 (4), 1-17, (article identifier: 760), 2023.

doi DEA WoS Scopus

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Q1 Agronomy and Crop Science

Q2 Food Science

Q2 Plant Science

Nagy, R., Neji, C., Gálné Remenyik, J., Sipos, P.: Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads.
J. Microbiol. Biotech. Food Sci. 13 (3), 1-6, (article identifier: 9959), 2023.

doi DEA WoS Scopus

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Q3 Biotechnology

Q3 Food Science

Q4 Microbiology

Q4 Molecular Biology

Nagy, R., Gálné Remenyik, J., Sipos, P.: Rheological properties and nutritional value of sorghum flour and sorghum-based gluten-free bakery products.
In: Book of abstracts : VIII International Conference Sustainable Postharvest and Food Technologies - Inoptep 2023 and XXXV. Scientific-Professional Conference Processing and Energy in Agriculture - PTEP 2023. Eds.: Filip Kulić, Ivan Pavkov, National Society of Processing and Energy in Agriculture, Novi Sad, 85, 2023. ISBN: 9788675205814

DEA

2022

10.

Nagy, R., Gálné Remenyik, J., Sipos, P.: Evaluation of factors influencing the bioactive compounds of red and white sorghum grains.
In: Wellmann International Scientific Conference : Book of Abstracts. Ed.: Orsolya Kiss, University of Szeged, Hódmezővásárhely, 65, 2022. ISBN: 9789633068601

DEA

2021

11.

Nagy, R., Szőllősi, E., Bíróné Molnár, P., Murányi, E., Czimbalmos, R., Sipos, P.: Condensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag.
Agrártud. Közl. 1, 155-160, 2021.

doi DEA

12.

Nagy, R., Máthé, E., Csapó, J., Sipos, P.: Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs.
Processes. 9 (1), 1-16, 2021.

doi DEA

Journal metrics:

Q3 Bioengineering

Q2 Chemical Engineering (miscellaneous)

Q3 Process Chemistry and Technology

2020

13.

Nagy, R., Sipos, P.: Evaluation of starch gelatinization properties of sorghum and corn flours.
In: The International Conference of Food Physicists : Abstract Book, University of Agricultural Sciences and Veterinary Medicine, Iasi, 60, 2020.

DEA