Zoltán Kókai
Zoltán Kókai
Szent István University, Faculty of Food Science
Verified email at - Homepage
Cited by
Cited by
Readiness to adopt insects in Hungary: A case study
A Gere, G Székely, S Kovács, Z Kókai, L Sipos
Food quality and preference 59, 81-86, 2017
Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis
Z Kovács, I Dalmadi, L Lukács, L Sipos, K Szántai‐Kőhegyi, Z Kókai, ...
Journal of Chemometrics 24 (3‐4), 121-130, 2010
Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis
L Sipos, Z Kovács, V Sági-Kiss, T Csiki, Z Kókai, A Fekete, K Héberger
Food Chemistry 135 (4), 2947-2953, 2012
Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
A Bagdi, B Tóth, R Lőrincz, S Szendi, A Gere, Z Kókai, L Sipos, ...
LWT-Food Science and Technology 65, 762-769, 2016
Effect of different drying techniques on the aroma profile of Thymus vulgaris analyzed by GC–MS and sensory profile methods
S Sárosi, L Sipos, Z Kókai, Z Pluhár, B Szilvássy, I Novák
Industrial Crops and Products 46, 210-216, 2013
Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta
A Bagdi, F Szabó, A Gere, Z Kókai, L Sipos, S Tömösközi
LWT-Food Science and Technology 59 (2), 996-1002, 2014
Sensory panel performance evaluation—Comprehensive review of practical approaches
L Sipos, Á Nyitrai, G Hitka, LF Friedrich, Z Kókai
Applied Sciences 11 (24), 11977, 2021
Comparison of the performance of a trained and an untrained sensory panel on sweetcorn varieties with the panelcheck software
V Losó, A Gere, A Györey, Z Kókai, L Sipos
Applied Studies in Agribusiness and Commerce 6 (1-2), 77-83, 2012
Application of sensory assessment, electronic tongue and GC–MS to characterize coffee samples
E Várvölgyi, A Gere, D Szöllősi, L Sipos, Z Kovács, Z Kókai, M Csóka, ...
Arabian Journal for Science and Engineering 40, 125-133, 2015
Applying parallel factor analysis and Tucker‐3 methods on sensory and instrumental data to establish preference maps: case study on sweet corn varieties
A Gere, V Losó, A Györey, S Kovács, L Huzsvai, A Nábrádi, Z Kókai, ...
Journal of the Science of Food and Agriculture 94 (15), 3213-3225, 2014
Comparison of novel sensory panel performance evaluation techniques with e‐nose analysis integration
L Sipos, Z Kovács, D Szöllősi, Z Kókai, I Dalmadi, A Fekete
Journal of chemometrics 25 (5), 275-286, 2011
Testing panel consistency with GCAP method in food profile analysis
K Kollár‐Hunek, J Heszberger, Z Kókai, M Láng‐Lázi, E Papp
Journal of Chemometrics: A Journal of the Chemometrics Society 22 (3‐4), 218-226, 2008
Structure of presented stimuli influences gazing behavior and choice
A Gere, L Danner, K Dürrschmid, Z Kókai, L Sipos, L Huzsvai, S Kovács
Food Quality and Preference 83, 103915, 2020
Comparison of different Ocimum basilicum L. gene bank accessions analyzed by GC–MS and sensory profile
B Bernhardt, L Sipos, Z Kókai, A Gere, K Szabó, J Bernáth, SZ Sárosi
Industrial Crops and Products 67, 498-508, 2015
Effect of the drying method on the composition of Origanum vulgare L. subsp. hirtum essential oil analysed by GC-MS and sensory profile method
I Novák, L Sipos, Z Kókai, K Szabó, ZS Pluhár, SZ Sárosi
Acta alimentaria 40 (Supplement-1), 130-138, 2011
Influence of mood on gazing behavior: Preliminary evidences from an eye-tracking study
A Gere, Z Kókai, L Sipos
Food Quality and Preference 61, 1-5, 2017
Standard analytical methods, sensory evaluation, NIRS and electronic tongue for sensing taste attributes of different melon varieties
D Németh, G Balázs, HG Daood, Z Kovács, Z Bodor, JL Zinia Zaukuu, ...
Sensors 19 (22), 5010, 2019
Electronic tongue and sensory evaluation for sensing apple juice taste attributes
Z Kovács, L Sipos, D Szöllosi, Z Kókai, G Székely, A Fekete
Sensor Letters 9 (4), 1273-1281, 2011
Comparison of preference mapping methods: a case study on flavored kefirs
A Gere, S Kovács, K Pásztor‐Huszár, Z Kókai, L Sipos
Journal of Chemometrics 28 (4), 293-300, 2014
Antioxidant, polyphenol and sensory analysis of Agaricus bisporus and Agaricus subrufescens cultivars
A Geösel, L Sipos, E Stefanovits-Banyai, Z Kókai, J Győrfi
Acta Alimentaria 40 (Supplement-1), 33-40, 2011
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