Csilla Albert - Concepedia

Author

Csilla Albert

Sapientia Hungarian University of Transylvania ORCID

Also Known As

Cs. Albert, Csilla ALBERT, Csilla Albert, László Wagner, Z Csapó-Kiss, Z. Csapó-Kiss, É. Varga-Visi

Publications

436

Citations

H-Index

Concepts

All Affiliations

Sapientia Hungarian University of Transylvania University of Debrecen University of Kaposvár

About

Csilla Albert is an author at Sapientia Hungarian University of Transylvania specializing in medicine, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	78
2	Medicine	4	4	143
3	Health Sciences	3	3	107
4	Natural Sciences	1	1	17
5	Public Health	1	1	32

Csilla Albert

Publications

306

Citations

H-Index

Page 1

	Year	Citations
Effect of UV light on food quality and safety J. Csapó, József Prokisch, Csilla Albert, Acta Universitatis Sapientiae Alimentaria Ultraviolet LightFood PreservationDermatologyVitamins AUv Light	2019	64
Increase in Artemisia annua Plant Biomass Artemisinin Content and Guaiacol Peroxidase Activity Using the Arbuscular Mycorrhizal Fungus Rhizophagus irregularis Erzsébet Domokos, László Jakab-Farkas, Béla Darkó, Frontiers in Plant Science	2018	51
Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents Csilla Albert, Georgiana Gabriela Codină, Melinda Héjja, Applied Sciences Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundGarden Blackberries	2022	32
The influence of extrusion on loss and racemization of amino acids J. Csapó, É. Varga-Visi, K. Lóki, Amino Acids EngineeringAmino AcidsBiochemistryProtein FoldingBiotechnology	2007	25
The D-amino acid content of foodstuffs (a review). J. Csapó, Csilla Albert, Zs. Csapó-Kiss University of Debrecen Electronic Archive (University of Debrecen) Food ChemistryNutritionD-amino Acid ContentFood CompositionMicrobiology	2009	23
Linking intraspecific variation in plant chemical defence with arthropod and soil bacterial community structure and N allocation Klára Benedek, János Bálint, István Máthé, Plant and Soil BiogeochemistryEngineeringPlant Chemical DefenceIndividual Tansy PlantsMedicine	2019	22
The influence of manufacture on the free D-amino acid content of Cheddar cheese J. Csapó, É. Varga-Visi, K. Lóki, Amino Acids BiochemistryFood AnalysisCheddar CheeseFood StructureFood Technology	2006	20
THE EFFECT OF MICROWAVE PASTEURIZATION ON THE COMPOSITION OF MILK Csilla Albert, G. Pohn, Z. Mándoki, Acta Universitatis Sapientiae Alimentaria	2009	17
Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods J. Csapó, Csilla Albert Acta Universitatis Sapientiae Alimentaria Food ChemistryMedicinal ChemistryTrypsin Inhibitor ActivityEngineeringBiochemistry	2018	17
A possible explanation of the germicide effect of carbon dioxide in supercritical state based on molecular-biological evidence Csaba András, Csaba Csajági, Kálmán Csongor Orbán, Medical Hypotheses Carbon DioxideChemical EngineeringGermicide EffectEngineeringSupercritical Fluid Chromatography	2009	14

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