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Dr. Attila Gere
Szent István University, Hungary

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0 Chemometrics
0 Consumer Behavior
0 Product Acceptance
0 Product Development
0 Sensory Science

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Eye-tracking
Product Development
Product Acceptance
entomophagy
Sensory and consumer science

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Journal article
Published: 18 August 2021 in Agronomy
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At both global and national levels, COVID-19 caused huge changes both in politics and economics, including the agricultural sector and the food industry, from producers, manufacturers, and traders to consumers. Since March 2020, many restrictions and protective measures were introduced worldwide, which only began to be relaxed in the last weeks of spring 2021 as the number of people vaccinated against the coronavirus increased in Hungary. The aim of this study was to investigate the attitudes of Hungarian consumers toward food purchases during the COVID-19 pandemic, in terms of safety. The research was based on the purchase of bakery products, which are basic food products and are most often found in an unpackaged form in Hungarian stores. The BimiLeap® study, a revolutionary tool for uncovering people’s minds, was completed by 125 participants, gathered by a snowballing technique. There were no significant differences among consumers’ attitudes based on the traditional socio-demographic descriptors; however, the mindset-based classification was able to differentiate significantly. The three identified mindsets covered people who themselves consider bakery products, the purchase method, and being in the store as the highest risk of a potential COVID infection.

ACS Style

Barbara Biró; Attila Gere. Purchasing Bakery Goods during COVID-19: A Mind Genomics Cartography of Hungarian Consumers. Agronomy 2021, 11, 1645 .

AMA Style

Barbara Biró, Attila Gere. Purchasing Bakery Goods during COVID-19: A Mind Genomics Cartography of Hungarian Consumers. Agronomy. 2021; 11 (8):1645.

Chicago/Turabian Style

Barbara Biró; Attila Gere. 2021. "Purchasing Bakery Goods during COVID-19: A Mind Genomics Cartography of Hungarian Consumers." Agronomy 11, no. 8: 1645.

Journal article
Published: 19 May 2021 in Foods
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Binary similarity measures have been used in several research fields, but their application in sensory data analysis is limited as of yet. Since check-all-that-apply (CATA) data consist of binary answers from the participants, binary similarity measures seem to be a natural choice for their evaluation. This work aims to define the discrimination ability of CATA participants by calculating the consensus values of 44 binary similarity measures. The proposed methodology consists of three steps: (i) calculating the binary similarity values of the assessors, sample pair-wise; (ii) clustering participants into good and poor discriminators based on their binary similarity values; (iii) performing correspondence analysis on the CATA data of the two clusters. Results of three case studies are presented, highlighting that a simple clustering based on the computed binary similarity measures results in higher quality correspondence analysis with more significant attributes, as well as better sample discrimination (even according to overall liking).

ACS Style

Attila Gere; Dávid Bajusz; Barbara Biró; Anita Rácz. Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development. Foods 2021, 10, 1123 .

AMA Style

Attila Gere, Dávid Bajusz, Barbara Biró, Anita Rácz. Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development. Foods. 2021; 10 (5):1123.

Chicago/Turabian Style

Attila Gere; Dávid Bajusz; Barbara Biró; Anita Rácz. 2021. "Discrimination Ability of Assessors in Check-All-That-Apply Tests: Method and Product Development." Foods 10, no. 5: 1123.

Journal article
Published: 22 April 2021 in Progress in Agricultural Engineering Sciences
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Virtual reality (VR) offers a new instrument for food scientists to evaluate different aspects of food products. The possible applications range from product design testing, evaluation of the labels, effects of different placements or the evaluation of store layouts. These analyses help us to get a deeper understanding of consumers' minds. Additionally, VR can be coupled by several different tools (e.g. eye-trackers or skin conductance sensors or even electroencephalographs). However, as there have been only a limited number of applications published, there are several open questions which need to be answered. In the presented paper the authors aim i) to introduce the current knowledge on VR applications in food science by introducing several fields of applications and ii) to point out the most important questions regarding the applications of VR in food science.

ACS Style

Attila Gere; Abdul Hannan Bin Zulkarnain; Dorina Szakál; Orsolya Fehér; Zoltán Kókai. Virtual reality applications in food science. Current knowledge and prospects. Progress in Agricultural Engineering Sciences 2021, -1, 1 .

AMA Style

Attila Gere, Abdul Hannan Bin Zulkarnain, Dorina Szakál, Orsolya Fehér, Zoltán Kókai. Virtual reality applications in food science. Current knowledge and prospects. Progress in Agricultural Engineering Sciences. 2021; -1 (aop):1.

Chicago/Turabian Style

Attila Gere; Abdul Hannan Bin Zulkarnain; Dorina Szakál; Orsolya Fehér; Zoltán Kókai. 2021. "Virtual reality applications in food science. Current knowledge and prospects." Progress in Agricultural Engineering Sciences -1, no. aop: 1.

Journal article
Published: 02 April 2021 in Applied Sciences
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The contrast sensitivity of normal and anomalous trichromats were examined with Landolt-C figures by eye-tracking system. For the measurements, two series of test images (achromatic and colored) were designed. The difficulty levels of the tests were gradually increased after each right answer. In the case of the observation of the ring of the Landolt-C figures, the variables related to fixation duration, fixation count, visit duration and count significantly affected this subject, success or image parameters, and their interactions. The main questions of this study were as follows: Which statistical method is suitable to model the differences between anomalous and normal trichromats? Which eye-movement variables have a significant effect on the investigated parameters and on their interactions? Is there any significant difference between eye-movement variables of normal and anomalous trichromats? How does the survival time of anomalous and normal trichromats change in the case of achromatic and colored figures? The results showed that the right answers of anomalous and normal trichromats can be described with multiple or cross-classified contingency tables evaluated effectively by loglinear regression. The survival analysis showed that normal trichromats are more successful in interpreting colored images, while anomalous trichromats seemed to be more efficient in perceiving achromatic images.

ACS Style

László Sipos; Attila Gere; Zoltán Kókai; Ákos Nyitrai; Sándor Kovács; Ágnes Urbin; Krisztián Samu; Klára Wenzel. Eye-Tracker Analysis of the Contrast Sensitivity of Anomalous and Normal Trichromats: A Loglinear Examination with Landolt-C Figures. Applied Sciences 2021, 11, 3200 .

AMA Style

László Sipos, Attila Gere, Zoltán Kókai, Ákos Nyitrai, Sándor Kovács, Ágnes Urbin, Krisztián Samu, Klára Wenzel. Eye-Tracker Analysis of the Contrast Sensitivity of Anomalous and Normal Trichromats: A Loglinear Examination with Landolt-C Figures. Applied Sciences. 2021; 11 (7):3200.

Chicago/Turabian Style

László Sipos; Attila Gere; Zoltán Kókai; Ákos Nyitrai; Sándor Kovács; Ágnes Urbin; Krisztián Samu; Klára Wenzel. 2021. "Eye-Tracker Analysis of the Contrast Sensitivity of Anomalous and Normal Trichromats: A Loglinear Examination with Landolt-C Figures." Applied Sciences 11, no. 7: 3200.

Journal article
Published: 15 March 2021 in Food Research International
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In recent decades, eye-movement detection technology has improved significantly, and eye-trackers are available not only as standalone research tools but also as computer peripherals. This rapid spread gives further opportunities to measure the eye-movements of participants. The current paper provides classification models for the prediction of food choice and selects the best one. Four choice sets were presented to 112 volunteered participants, each choice set consisting of four different choice tasks, resulting in altogether sixteen choice tasks. The choice sets followed the 2-, 4-, 6- and 8-alternative forced-choice paradigm. Tobii X2-60 eye-tracker and Tobii Studio software were used to capture and export gazing data, respectively. After variable filtering, thirteen classification models were elaborated and tested; moreover, eight performance parameters were computed. The models were compared based on the performance parameters using the sum of ranking differences algorithm. The algorithm ranks and groups the models by comparing the ranks of their performance metrics to a predefined gold standard. Techniques based on decision trees were superior in all cases, regardless of the choice tasks and food product categories. Among the classifiers, Quinlan's C4.5 and cost-sensitive decision trees proved to be the best-performing ones. Future studies should focus on the fine-tuning of these models as well as their applications with mobile eye-trackers.

ACS Style

Attila Gere; Károly Héberger; Sándor Kovács. How to predict choice using eye-movements data? Food Research International 2021, 143, 110309 .

AMA Style

Attila Gere, Károly Héberger, Sándor Kovács. How to predict choice using eye-movements data? Food Research International. 2021; 143 ():110309.

Chicago/Turabian Style

Attila Gere; Károly Héberger; Sándor Kovács. 2021. "How to predict choice using eye-movements data?" Food Research International 143, no. : 110309.

Review
Published: 09 January 2021 in Processes
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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.

ACS Style

Milivoj Radojčin; Ivan Pavkov; Danijela Bursać Kovačević; Predrag Putnik; Artur Wiktor; Zoran Stamenković; Krstan Kešelj; Attila Gere. Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes 2021, 9, 132 .

AMA Style

Milivoj Radojčin, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj, Attila Gere. Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes. 2021; 9 (1):132.

Chicago/Turabian Style

Milivoj Radojčin; Ivan Pavkov; Danijela Bursać Kovačević; Predrag Putnik; Artur Wiktor; Zoran Stamenković; Krstan Kešelj; Attila Gere. 2021. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1: 132.

Journal article
Published: 11 December 2020 in Sustainability
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In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) with and without increased egg white content. Acceptance of the product was measured by sensory test. Texture and dry matter content measurement, triangular test, and color measurement were performed to track changes through six months of frozen storage. The stored pies’ hardness declined for three months, then doubled the original value at the end of the frozen storage. The stored pies hardness declined for three months (from 10.76 ± 1.78 and 11.22 ± 1.47 N to 8.52 ± 1.74 and 9.91 ± 1.16 N), then doubled the original value at the end of the frozen storage (21.69 ± 2.55 and 19.62 ± 1.67 N). The dry matter content showed increasing tendency. Results of the triangular tests showed that the stored flavored pies were less distinguishable from freshly baked ones than the unflavored egg-pies. Color measurement showed that the fillings of the pies were darkening during the frozen storage. Consumer liking test showed values between 6.52 ± 1.76 and 7.56 ± 1.2 on a 9-point hedonic scale. Color measurement showed that the fillings of the pies were darkening during the frozen storage, and the lightness values decreased from 90.17 ± 0.06 and 90.53 ± 0.11 to 81.43 ± 0.41 and 83.22 ± 0.87 in six months. Results generated in this study suggest that consumers’ acceptance was high, though results of penalty analysis showed that more flavorings would increase the overall acceptability.

ACS Style

Karina Hidas; Anna Visy; Judit Csonka; Ildikó Nyulas-Zeke; László Friedrich; Klára Pásztor-Huszár; Boglárka Alpár; Géza Hitka; József Felföldi; Orsolya Fehér; Attila Gere. Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability 2020, 12, 10389 .

AMA Style

Karina Hidas, Anna Visy, Judit Csonka, Ildikó Nyulas-Zeke, László Friedrich, Klára Pásztor-Huszár, Boglárka Alpár, Géza Hitka, József Felföldi, Orsolya Fehér, Attila Gere. Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability. 2020; 12 (24):10389.

Chicago/Turabian Style

Karina Hidas; Anna Visy; Judit Csonka; Ildikó Nyulas-Zeke; László Friedrich; Klára Pásztor-Huszár; Boglárka Alpár; Géza Hitka; József Felföldi; Orsolya Fehér; Attila Gere. 2020. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage." Sustainability 12, no. 24: 10389.

Journal article
Published: 03 November 2020 in International Journal of Environmental Research and Public Health
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Public compliance with social distancing is key to containing COVID-19, yet there is a lack of knowledge on which communication ‘messages’ drive compliance. Respondents (224 Canadians and Americans) rated combinations of messages about compliance, systematically varied by an experimental design. Independent variables were perceived risk; the agent communicating the policy; specific social distancing practices; and methods to enforce compliance. Response patterns to each message suggest three mindset segments in each country reflecting how a person thinks. Two mindsets, the same in Canada and the US, were ‘tell me exactly what to do,’ and ‘pandemic onlookers.’ The third was ‘bow to authority’ in Canada, and ‘tell me how’ in the US. Each mindset showed different messages strongly driving compliance. To effectively use messaging about compliance, policy makers may assign any person or group in the population to the appropriate mindset segment by using a Personal Viewpoint Identifier that we developed.

ACS Style

Nick Bellissimo; Gillie Gabay; Attila Gere; Michaela Kucab; Howard Moskowitz. Containing COVID-19 by Matching Messages on Social Distancing to Emergent Mindsets—The Case of North America. International Journal of Environmental Research and Public Health 2020, 17, 8096 .

AMA Style

Nick Bellissimo, Gillie Gabay, Attila Gere, Michaela Kucab, Howard Moskowitz. Containing COVID-19 by Matching Messages on Social Distancing to Emergent Mindsets—The Case of North America. International Journal of Environmental Research and Public Health. 2020; 17 (21):8096.

Chicago/Turabian Style

Nick Bellissimo; Gillie Gabay; Attila Gere; Michaela Kucab; Howard Moskowitz. 2020. "Containing COVID-19 by Matching Messages on Social Distancing to Emergent Mindsets—The Case of North America." International Journal of Environmental Research and Public Health 17, no. 21: 8096.

Journal article
Published: 28 October 2020 in Foods
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Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union’s Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15.

ACS Style

Barbara Biró; Mária Anna Sipos; Anikó Kovács; Katalin Badak-Kerti; Klára Pásztor-Huszár; Attila Gere. Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation. Foods 2020, 9, 1561 .

AMA Style

Barbara Biró, Mária Anna Sipos, Anikó Kovács, Katalin Badak-Kerti, Klára Pásztor-Huszár, Attila Gere. Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation. Foods. 2020; 9 (11):1561.

Chicago/Turabian Style

Barbara Biró; Mária Anna Sipos; Anikó Kovács; Katalin Badak-Kerti; Klára Pásztor-Huszár; Attila Gere. 2020. "Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation." Foods 9, no. 11: 1561.

Journal article
Published: 01 August 2020 in Processes
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Coffee quality, and therefore its price, is determined by coffee species and varieties, geographic location, the method used to process green coffee beans, and particularly the care taken during coffee production. Determination of coffee quality is often done by the nondestructive and fast near infrared spectroscopy (NIRS), which provides a huge amount of data about the samples. NIRS data require sophisticated, multivariate data analysis methods, such as principal component analysis, or linear discriminant analysis. Since the obtained data are a set of spectra, they can also be analyzed by signal processing methods. In the present study, the applications of two novel methods, detrended fluctuation analysis (DFA) and yield stability index (YSI), is introduced on NIR spectra of different roasting levels of coffee samples. Fourteen green coffee samples from all over the world have been roasted on three different levels and their NIR spectra were analyzed. DFA successfully differentiated the green samples from the roasted ones, however, the joint analysis of all samples was not able to differentiate the roasting levels. On the other hand, DFA successfully differentiated the roasting levels on samples level, which was strengthened by a 100% accurate agglomerative hierarchical clustering. YSI was first used in NIR signal processing and was able to detect that a light roast is the most stable among all roasting levels. Future research should focus on the application of DFA in terms of the analysis of the effects of other transformation methods of the spectra.

ACS Style

Eszter Benes; Marietta Fodor; Sándor Kovács; Attila Gere. Application of Detrended Fluctuation Analysis and Yield Stability Index to Evaluate Near Infrared Spectra of Green and Roasted Coffee Samples. Processes 2020, 8, 913 .

AMA Style

Eszter Benes, Marietta Fodor, Sándor Kovács, Attila Gere. Application of Detrended Fluctuation Analysis and Yield Stability Index to Evaluate Near Infrared Spectra of Green and Roasted Coffee Samples. Processes. 2020; 8 (8):913.

Chicago/Turabian Style

Eszter Benes; Marietta Fodor; Sándor Kovács; Attila Gere. 2020. "Application of Detrended Fluctuation Analysis and Yield Stability Index to Evaluate Near Infrared Spectra of Green and Roasted Coffee Samples." Processes 8, no. 8: 913.

Journal article
Published: 02 July 2020 in Sustainability
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In the past few decades, several negative aspects of excess meat consumption have been identified, ranging broadly from health to environment to consumer rejections of meat analogs. At the same time, however, several new meat alternatives have emerged such as algae, insects, and cultured meat, which all present a sustainable option to reduce meat consumption. The paper assesses the psychology of the “everyday” for meat-free products, focusing on how consumers in two specific markets in the USA (California, New York) respond to messages about four specific topics involving meat-free products. These four are sensory characteristics, possible usage in products, health aspects, and environmental aspects, respectively. Each study with 100 or more respondents used experimental design of messages (Mind Genomics) to understand the degree to which the respondents reacted positively or negatively to the 16 messages in each of the four studies. The data suggest that focusing on the Total Panel or on geography, gender, or age will not reveal the dramatically different mind-sets existing in each of the four topics. We introduce the notion of the PVI, personal viewpoint identifier, to help the researcher uncover these mind-sets, and help communicate effectively with each mind-set about meat analogs or help recruit these individuals to participate in further studies.

ACS Style

Attila Gere; Ariola Harizi; Nick Bellissimo; Derek Roberts; Howard Moskowitz. Creating a Mind Genomics Wiki for Non-Meat Analogs. Sustainability 2020, 12, 5352 .

AMA Style

Attila Gere, Ariola Harizi, Nick Bellissimo, Derek Roberts, Howard Moskowitz. Creating a Mind Genomics Wiki for Non-Meat Analogs. Sustainability. 2020; 12 (13):5352.

Chicago/Turabian Style

Attila Gere; Ariola Harizi; Nick Bellissimo; Derek Roberts; Howard Moskowitz. 2020. "Creating a Mind Genomics Wiki for Non-Meat Analogs." Sustainability 12, no. 13: 5352.

Journal article
Published: 01 April 2020 in International Journal of Agricultural and Environmental Information Systems
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Button mushrooms are one of the most commonly cultivated mushroom species facing different risks e.g.: viral, bacterial and fungal diseases. One of the most common problems is caused by Trichoderma aggressivum, or ‘green mould' disease. The presence or absence of mushroom disease-related moulds can sufficiently be detected from the air by headspace solid-phase microextraction coupled gas chromatography-mass spectrometry (HS SPME GC-MS) via their emitted microbial volatile organic compounds (MVOCs). In the present study, HS SPME GC-MS was used to explore the volatile secondary metabolites released by T. aggressivum f. europaeum on different nutrient-rich and -poor media. The MVOC pattern of green mould was determined, then media-dependent and independent biomarkers were also identified during metabolomic experiments. The presented results provide the basics of a green mould identification system which helps producers reducing yield loss, new directions for researchers in mapping the metabolomic pathways of T. aggressivum and new tools for policy makers in mushroom quality control.

ACS Style

Dalma Radványi; András Geösel; Zsuzsa Jókai; Péter Fodor; Attila Gere. Detection and Identification of Microbial Volatile Organic Compounds of the Green Mold Disease. International Journal of Agricultural and Environmental Information Systems 2020, 11, 14 -28.

AMA Style

Dalma Radványi, András Geösel, Zsuzsa Jókai, Péter Fodor, Attila Gere. Detection and Identification of Microbial Volatile Organic Compounds of the Green Mold Disease. International Journal of Agricultural and Environmental Information Systems. 2020; 11 (2):14-28.

Chicago/Turabian Style

Dalma Radványi; András Geösel; Zsuzsa Jókai; Péter Fodor; Attila Gere. 2020. "Detection and Identification of Microbial Volatile Organic Compounds of the Green Mold Disease." International Journal of Agricultural and Environmental Information Systems 11, no. 2: 14-28.

Journal article
Published: 22 February 2020 in Food Quality and Preference
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Well-structured stimuli presentation is essential in eye-tracking research to test predefined hypotheses reliably and to conduct relevant gazing behavior studies. Several bottom-up factors associated with stimuli presentation (such as stimuli orientation, size etc.) can influence gazing behavior. However, only a small number of scientific papers address these factors in a sensory and consumer science context and thus provide guidance to practitioners. The two presented eye-tracking studies on food images aimed at evaluating the effect of the bottom-up factors stimulus size, background of the picture, orientation of food product presentation, the evaluated products and the number of alternatives. Significant effects of product group were found in the case of all eye-movement parameters except time to first fixation and first fixation duration. In contrary, orientation significantly influenced only the time to first fixation and first fixation duration parameters. Stimulus size significantly increased fixation and dwell count, while background showed no significant effects. Furthermore, significant relationships were found between the number of presented images and eye-movement and decision time. Less time was needed in 2AFC (alternative forced choice test), 3AFC and 4AFC and significantly more time was needed to choose one alternative out of 7AFC and 8AFC. The results of the two studies show that the investigated bottom-up factors can significantly influence gazing behavior, and therefore need to be carefully considered when planning or comparing results of eye-tracking experiments.

ACS Style

Attila Gere; Lukas Danner; Klaus Dürrschmid; Zoltán Kókai; László Sipos; László Huzsvai; Sándor Kovács. Structure of presented stimuli influences gazing behavior and choice. Food Quality and Preference 2020, 83, 103915 .

AMA Style

Attila Gere, Lukas Danner, Klaus Dürrschmid, Zoltán Kókai, László Sipos, László Huzsvai, Sándor Kovács. Structure of presented stimuli influences gazing behavior and choice. Food Quality and Preference. 2020; 83 ():103915.

Chicago/Turabian Style

Attila Gere; Lukas Danner; Klaus Dürrschmid; Zoltán Kókai; László Sipos; László Huzsvai; Sándor Kovács. 2020. "Structure of presented stimuli influences gazing behavior and choice." Food Quality and Preference 83, no. : 103915.

Special issue research article
Published: 05 February 2020 in Journal of Chemometrics
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Serbia is one of the leading producers and exporters of raspberry in the world, and considering the short shelf life of raspberry, the processing, storage, and transport are some of the main issues to be addressed. A comparative experiment was conducted in order to find the suitable process parameters for convective drying that may be considered as the alternatives to freeze‐drying, which is a widely used preservation method for raspberry even though it is a costly and energy‐consuming method. Twelve convective drying regimens were applied with a combination of three influencing factors: air temperature (60°C, 70°C, and 80°C), air rate (0.5 and 1.5 m·s−1), and stage of raspberry (fresh and frozen). The final product, a dried raspberry, was assessed for chemical, physical, and mechanical properties and rehydration capacity. Deep ranking analysis by power eigenvectors (DRAPE) and sum of ranking differences (SRD) were used to uncover the differences and similarities between the applied drying methods. SRD showed that convective drying of fresh raspberries proved to be more similar to freeze‐dried raspberries than convective drying of frozen ones. Fresh samples dried at 60 °C air temperature and 1.5 m·s−1 air flow proved to be the most similar to the reference freeze‐drying method. This convective regimen gives samples with the lowest color change, shrinkage, and shape deformation. With the mechanical and chemical properties of these samples being observed, statistical Duncan's test show that there is no significant difference (P < .05) in terms of hardness, shear force resistance, total phenolic, and total flavonoid preservation, compared with freeze‐dried samples. DRAPE gave similar results, but it added the variable importance in ranking as well, and total phenol reduction was defined as the most important variable. These results can help practitioners to develop cheaper and simpler drying methods that would replace the freeze‐drying but keep the same quality of the dried products.

ACS Style

Zoran Stamenković; Milivoj Radojčin; Ivan Pavkov; Siniša Bikić; Ondrej Ponjičan; Rajko Bugarin; Sándor Kovács; Attila Gere. Ranking and multicriteria decision making in optimization of raspberry convective drying processes. Journal of Chemometrics 2020, 34, e3224 .

AMA Style

Zoran Stamenković, Milivoj Radojčin, Ivan Pavkov, Siniša Bikić, Ondrej Ponjičan, Rajko Bugarin, Sándor Kovács, Attila Gere. Ranking and multicriteria decision making in optimization of raspberry convective drying processes. Journal of Chemometrics. 2020; 34 (4):e3224.

Chicago/Turabian Style

Zoran Stamenković; Milivoj Radojčin; Ivan Pavkov; Siniša Bikić; Ondrej Ponjičan; Rajko Bugarin; Sándor Kovács; Attila Gere. 2020. "Ranking and multicriteria decision making in optimization of raspberry convective drying processes." Journal of Chemometrics 34, no. 4: e3224.

Journal article
Published: 05 February 2020 in Journal of Food Engineering
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Nowadays, the consumption of snack products is permanently increasing. Because of the growing trend of snack consumption, it is more and more difficult to guarantee the quality and safety of the products. Near infrared spectroscopy (NIRS) method, combined with chemometric techniques provide outstanding solutions, due to its rapidity and simple sample preparation. The objective of this study was to investigate the possibilities of using NIRS to predict fat, protein, carbohydrate, sugar and salt content of all in all 155 commercially available snack products from 25 countries. The prediction models were performed using partial least squares regression (PLSR) with different spectral pre-processing methods. Different pre-processing methods proved to be the best to predict the five macronutrients, however, the final models showed good accuracy |R2/Q2 > 0.94/0.82|. The energy content of the samples was calculated from the measured parameters and interval PLS regression was accomplished to improve prediction parameters. The methods developed are suitable for analyzing snacks made from single or mixed raw materials.

ACS Style

Eszter Benes; Attila Gere; Marietta Fodor. Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques. Journal of Food Engineering 2020, 280, 109954 .

AMA Style

Eszter Benes, Attila Gere, Marietta Fodor. Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques. Journal of Food Engineering. 2020; 280 ():109954.

Chicago/Turabian Style

Eszter Benes; Attila Gere; Marietta Fodor. 2020. "Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques." Journal of Food Engineering 280, no. : 109954.

Special issue research article
Published: 19 January 2020 in Journal of Chemometrics
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The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the 100‐point OIV system and quantitative descriptive analysis (QDA). Both tests were conducted by 12 assessors of the University of Pécs, Institute for Regional Development, Faculty of Horticulture and Oenology. This study provides conclusions about the use of sensory analysis methods, highlighting the advantages and disadvantages of QDA and the OIV system. Principal component analysis, analysis of variance (ANOVA), multiple factor analysis, and partial least squares dicriminant analysis were used for the evaluation of the data. Our results showed that the sensory panel was able to discriminate the samples by both sensory methods; however, the information provided by them was significantly different. ANOVA clearly showed that the two methods have different sensitivity when comparing wines (commercial and produced wine samples) and QDA proved to be the more sensitive, as well as more detailed, method. Partial least squares discriminant analysis augmented the findings in the classification part of the different type of wine samples. In general, OIV is able to show the general quality of the wines, while QDA coupled with proper chemometric methods is able to describe why the given samples received good or bad OIV scores.

ACS Style

Zsuzsanna Guld; Diána Nyitrainé Sárdy; Attila Gere; Anita Rácz. Comparison of sensory evaluation techniques for Hungarian wines. Journal of Chemometrics 2020, 34, 1 .

AMA Style

Zsuzsanna Guld, Diána Nyitrainé Sárdy, Attila Gere, Anita Rácz. Comparison of sensory evaluation techniques for Hungarian wines. Journal of Chemometrics. 2020; 34 (4):1.

Chicago/Turabian Style

Zsuzsanna Guld; Diána Nyitrainé Sárdy; Attila Gere; Anita Rácz. 2020. "Comparison of sensory evaluation techniques for Hungarian wines." Journal of Chemometrics 34, no. 4: 1.

Journal article
Published: 01 January 2020 in International Journal of R&D Innovation Strategy
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The authors introduce the science of Mind Genomics to explore what specific messages drive a person to say they will be interested in sustainability and motivated to do something. The messages are the nature of the message and the venue where the message is received. The experiment mixed messages/elements into small vignettes, presented the vignettes to respondents, and obtained ratings. These ratings were then deconstructed into the contribution of the individual elements to motivate respondents, as well as the degree to which the individual elements engage respondents. The results reveal specific messages that drive interest and motivation, respectively, and uncover two mind-sets, those swayed by feelings versus those swayed by facts. They introduce the personal viewpoint identifier (PVI) to identify these mind-sets and what to say to them.

ACS Style

Dalma Radványi; Attila Gere; Howard R. Moskowitz. The Mind of Sustainability. International Journal of R&D Innovation Strategy 2020, 2, 22 -43.

AMA Style

Dalma Radványi, Attila Gere, Howard R. Moskowitz. The Mind of Sustainability. International Journal of R&D Innovation Strategy. 2020; 2 (1):22-43.

Chicago/Turabian Style

Dalma Radványi; Attila Gere; Howard R. Moskowitz. 2020. "The Mind of Sustainability." International Journal of R&D Innovation Strategy 2, no. 1: 22-43.

Book chapter
Published: 01 November 2019 in Innovation Strategies in Environmental Science
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This chapter compares two complementary approaches to understanding opinions at a deep level regarding the controversial topic of power sources. The first method is the emerging and increasingly popular technology of text mining, which uses text as inputs from people, analyzing the structure of the texts. Freely emitted text allows for methods such as sentiment analysis to understand the underlying minds of the people generating the text. The second method, mind genomics, is composed of experiments using systematically varied text and experiments with people, designed to understand the algebra of the mind. Our empirical study involved a mind genomics assessment of solar energy and nuclear energy, respectively. Data from mind genomics suggest that people focus primarily on who should use solar and nuclear energy. We compare the two methods to show the similarities, differences, and potential connections between the two approaches to understanding people's opinions.

ACS Style

Attila Gere; Ryan Zemel; Petraq Papajorgij; Dalma Radványi; Howard Moskowitz. Public driven and public perceptible innovation of environmental sector. Innovation Strategies in Environmental Science 2019, 69 -106.

AMA Style

Attila Gere, Ryan Zemel, Petraq Papajorgij, Dalma Radványi, Howard Moskowitz. Public driven and public perceptible innovation of environmental sector. Innovation Strategies in Environmental Science. 2019; ():69-106.

Chicago/Turabian Style

Attila Gere; Ryan Zemel; Petraq Papajorgij; Dalma Radványi; Howard Moskowitz. 2019. "Public driven and public perceptible innovation of environmental sector." Innovation Strategies in Environmental Science , no. : 69-106.

Journal article
Published: 02 October 2019 in Plant Genetic Resources: Characterization and Utilization
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In this work, 10 processing type Hungarian tomato gene bank accessions were investigated in a 3-year open-field experiment together with three commercial varieties for quantifying the genotype × environment interaction for their total soluble solids, total acid, dry matter, lycopene, total polyphenol content and antioxidant activity. Results showed remarkable differences of accessions in phytonutrient content over the 3 years (environments). Genotype main effect plus genotype × environment interaction biplots were created for the visualization of the best performing samples and of their relation to a theoretical best variety. Obovate fruit-shaped accessions (especially RCAT031257 and RCAT060349) reached outstanding nutritional results in every environment. According to extremities in weather conditions, two landraces (RCAT060348 and RCAT060349) with higher drought tolerance, and two (RCAT031257 and RCAT029837) less prone to excessive rainfalls were identified. The results can contribute to the enrichment of tomato nutritional phenotypic data banks, facilitating the utilization of gene bank accessions in genomic studies.

ACS Style

László Csambalik; Izóra Gál; László Sipos; Attila Gere; Dániel Koren; Barbara Biró; Anna Divéky-Ertsey. Evaluation of processing type tomato plant genetic resources (Solanum lycopersicum L.) for their nutritional properties in different environments. Plant Genetic Resources: Characterization and Utilization 2019, 17, 488 -498.

AMA Style

László Csambalik, Izóra Gál, László Sipos, Attila Gere, Dániel Koren, Barbara Biró, Anna Divéky-Ertsey. Evaluation of processing type tomato plant genetic resources (Solanum lycopersicum L.) for their nutritional properties in different environments. Plant Genetic Resources: Characterization and Utilization. 2019; 17 (6):488-498.

Chicago/Turabian Style

László Csambalik; Izóra Gál; László Sipos; Attila Gere; Dániel Koren; Barbara Biró; Anna Divéky-Ertsey. 2019. "Evaluation of processing type tomato plant genetic resources (Solanum lycopersicum L.) for their nutritional properties in different environments." Plant Genetic Resources: Characterization and Utilization 17, no. 6: 488-498.

Journal article
Published: 25 August 2019 in LWT
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Our study presents the development and technological and sensory evaluation of silkworm enriched buckwheat pasta. Several publications deal recently with the enrichment of different food products with insects. Grain based products seem to be a promising field, due to the wide product range and their popularity. Though buckwheat is healthy, it is less liked by the consumers, because of its characteristic flavour profile. Our aim was to develop a silkworm enriched buckwheat pasta, which merges the advantages of the base materials, and masks the disliked flavour of buckwheat. Three products were created, insect-free, 5 g and 10 g silkworm/100 g pasta, respectively. Our calculations showed that silkworm powder increases the nutritional value of buckwheat pasta; the 5 g and 10 g/100 g enriched products had higher protein content, with reduced energy value. According to technological analyses silkworm reduces optimum cooking time, while increases the acidity of pastas over storage. Consumer sensory analysis proved that 10 g silkworm/100 g pasta product received the highest overall acceptance, while lowest values were assigned to the insect-free product. According to the obtained results, insect powder is a suitable material for enriching less liked, but basically healthy products.

ACS Style

Barbara Biró; Rebeka Fodor; Ildikó Szedljak; Klára Pásztor-Huszár; Attila Gere. Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation. LWT 2019, 116, 108542 .

AMA Style

Barbara Biró, Rebeka Fodor, Ildikó Szedljak, Klára Pásztor-Huszár, Attila Gere. Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation. LWT. 2019; 116 ():108542.

Chicago/Turabian Style

Barbara Biró; Rebeka Fodor; Ildikó Szedljak; Klára Pásztor-Huszár; Attila Gere. 2019. "Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation." LWT 116, no. : 108542.