Items where Author is "Hoschke, Á."

Dénes, K. and Farkas, Cs. and Hoschke, Á. and Rezessy-Szabó, J. M. and Nguyen, Q. D. (2013) Bioethanol fermentation of Jerusalem artichoke using mixed culture of Saccharomyces cerevisiae and Kluyveromyces marxianus. Acta Alimentaria, 42 (s1). pp. 10-18. ISSN 0139-3006

Dénes, K. and Farkas, Cs. and Hoschke, Á. and Rezessy-Szabó, J. and Nguyen, Q. (2013) Bioethanol fermentation of Jerusalem artichoke using mixed culture of Saccharomyces cerevisiae and Kluyveromyces marxianus. Acta Alimentaria, 42 (Supple). pp. 10-18. ISSN 0139-3006

Sebestyén, A. and Kiss, Zs. and Vecseri-Hegyes, B. and Kun-Farkas, G. and Hoschke, Á. (2013) Experiences with laboratory and pilot plant preparation of millet and buckwheat beer. Acta Alimentaria, 42 (Supple). pp. 81-89. ISSN 0139-3006

Styevkó, G. and Styevkó, Cs. and Hoschke, Á. and Nguyen, Q. D. (2013) Oligosaccharide synthesized by glycosyltransferase activity from Pectinex ultra SP-L enzyme preparation. Acta Alimentaria, 42 (s1). pp. 99-106. ISSN 0139-3006

Styevkó, G. and Styevkó, Cs. and Hoschke, Á. and Nguyen, Q. (2013) Oligosaccharide synthesized by glycosyltransferase activity from Pectinex ultra SP-L enzyme preparation. Acta Alimentaria, 42 (Supple). pp. 99-106. ISSN 0139-3006

Kiss, ZS. and Vecseri-Hegyes, B. and Kun-Farkas, G. and Hoschke, Á. (2011) Optimization of malting and mashing processes for the production of gluten-free beers. Acta Alimentaria, 40 (Supple). pp. 67-78. ISSN 0139-3006

Vecseri-Hegyes, B. and Fodor, P. and Hoschke, Á. (2006) The role of zinc in beer production. II. Fermentation. Acta Alimentaria, 35 (1). pp. 17-24. ISSN 0139-3006

Farkas, G. and Rezessy-Szabó, J.M. and Zákány, F. and Hoschke, Á. (2005) Interaction of Saccharomycesand non-Saccharomycesyeast strains in an alcoholic fermentation process. Acta Alimentaria, 34 (1). pp. 81-90. ISSN 0139-3006

Vecseri-Hegyes, B. and Fodor, P. and Hoschke, Á. (2005) The role of zinc in beer production I. Wort production. Acta Alimentaria, 34 (4). pp. 373-380. ISSN 0139-3006

Mayer, Á. and Rezessy-Szabó, J. and Bognár, Cs. and Hoschke, Á. (2003) Research for creation of functional foods with Bifidobacteria. Acta Alimentaria, 32 (1). pp. 27-39. ISSN 0139-3006

Rónaszéki, G. and Nguyen, Q. D. and Rezessy-Szabó, J. M. and Hoschke, Á. and Bhat, M. K. (2000) Screening the strains for thermophilic fungus Thermomyces lanuginosus for amylolytic activities. Acta Alimentaria, 29 (1). pp. 71-79. ISSN 0139-3006