Latest publications
Gere, A., Biró, B., Radványi, D., Zemel, R., Papajorgji, P., & Moskowitz, H. (2023). Sensory Analysis and Consumer Mind-Sets and Emotions for Dairy Products. In Sensory Profiling of Dairy Products (pp. 1–17). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781119619383.ch1
Gere, A. (2023). Recommendations for validating hierarchical clustering in consumer sensory projects. Current Research in Food Science, 100522. https://doi.org/https://doi.org/10.1016/j.crfs.2023.100522
Szakál, D., Cao, X., Fehér, O., & Gere, A. (2023). How do ethnically congruent music and meal drive food choices? Current Research in Food Science, 6, 100508. https://doi.org/10.1016/j.crfs.2023.100508
Sun, W., Nguyen, Q. D., Sipiczki, G., Ziane, S. R., Hristovski, K., Friedrich, L., Visy, A., Hitka, G., Gere, A., & Bujna, E. (2023). Microencapsulation of Lactobacillus plantarum 299v Strain with Whey Proteins by Lyophilization and Its Application in Production of Probiotic Apple Juices. Applied Sciences, 13(1). https://doi.org/10.3390/app13010318
Sun, W., Nguyen, Q. D., Süli, B. K., Alarawi, F., Szécsi, A., Gupta, V. K., Friedrich, L. F., Gere, A., & Bujna, E. (2023). Microencapsulation and Application of Probiotic Bacteria Lactiplantibacillus plantarum 299v Strain. Microorganisms, 11(4). https://doi.org/10.3390/microorganisms11040947
Ho, I., Peterson, A., Madden, J., Wai, K., Lesniauskas, R., Garza, J., Gere, A., Amin, S., & Lammert, A. (2022). The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response. Foods, 11(24). https://doi.org/10.3390/foods11244115
Szakál, D., Fehér, O., Radványi, D., & Gere, A. (2022). Effect of Scents on Gazing Behavior and Choice. Applied Sciences, 12(14), 6899. https://doi.org/10.3390/app12146899
Benes, E., Biró, B., Fodor, M., & Gere, A. (2022). Analysis of wheat flour-insect powder mixtures based on their near infrared spectra. Food Chemistry: X, 13(January). https://doi.org/10.1016/j.fochx.2022.100266
Ho, I., Gere, A., Chy, C., & Lammert, A. (2022). Use of Preference Analysis to Identify Early Adopter Mind-Sets of Insect-Based Food Products. Sustainability, 14(3). https://doi.org/10.3390/su14031435
Biró, B., & Gere, A. (2021). Purchasing Bakery Goods during COVID-19: A Mind Genomics Cartography of Hungarian Consumers. Agronomy, 11(8). https://doi.org/10.3390/agronomy11081645
Gere, A., Rácz, A., Bajusz, D., & Héberger, K. (2021). Multicriteria decision making for evergreen problems in food science by sum of ranking differences. Food Chemistry, 344, 128617. https://doi.org/https://doi.org/10.1016/j.foodchem.2020.128617
Gere, A., Danner, L., Dürrschmid, K., Kókai, Z., Sipos, L., Huzsvai, L., & Kovács, S. (2020). Structure of presented stimuli influences gazing behavior and choice. Food Quality and Preference, 83, 103915. https://doi.org/10.1016/j.foodqual.2020.103915
Benes, E., Gere, A., & Fodor, M. (2020). Predicting macronutrients and energy content of snack products using FT-NIR analysis and chemometric techniques. Journal of Food Engineering, 280, 109954. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2020.109954
Guld, Z., Nyitrainé Sárdy, D., Gere, A., & Rácz, A. (2020). Comparison of sensory evaluation techniques for Hungarian wines. Journal of Chemometrics, 334:e3219. https://doi.org/10.1002/cem.3219
Stamenkovic, Z., Radojčin, M., Pavkov, I., Bikić, S., Ponjičan, O., Bugarin, R., Kovács, S., Gere, A. (2020). Ranking and multicriteria decision making in optimization of raspberry convective drying processes. Journal of Chemometrics, 34:e3224. https://doi.org/10.1002/cem.3224
Biró, B., Fodor, R., Szedljak, I., Pásztor-Huszár, K., & Gere, A. (2019). Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation. LWT, 116, 108542. https://doi.org/10.1016/j.lwt.2019.108542
Gere, A., Radványi, D., & Héberger, K. (2019). Which insect species can best be proposed for human consumption? Innovative Food Science & Emerging Technologies, 52, 358–367. https://doi.org/10.1016/j.ifset.2019.01.016
Gere, A., Zemel, R., Papajorgij, P., Radványi, D., & Moskowitz, H. (2020). Chapter 3 - Public driven and public perceptible innovation of environmental sector. In C. M. Galanakis (Ed.), Innovation Strategies in Environmental Science (pp. 69–106). https://doi.org/https://doi.org/10.1016/B978-0-12-817382-4.00003-4
Zay, K., & Gere, A. (2019). Sensory acceptance of poppy seed-flavored white chocolates using just-about-right method. LWT, 103, 162–168. https://doi.org/10.1016/j.lwt.2018.12.069