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Lívia Darnay

Observed names: Darnay Livia, Darnay, Lívia, L. Darnay
ORCID: 0000-0001-9561-6083
Observed ORCID: 0000-0001-9561-6083
OpenAlex ID: A5086924809
Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)
2020 · József Lehel, Rebecca Yaucat-Guendi, et al. · Critical Reviews in Food Science and Nutrition · 81
Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging
2016 · Lívia Darnay, Flóra Králik, et al. · Journal of Food Engineering · 41
Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase
2023 · Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, et al. · LWT · 31
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
2022 · Endrit Hasani, Barbara Csehi, et al. · Foods · 28
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Transfer of certain beta-lactam antibiotics from cow’s milk to fresh cheese and whey
2021 · Katalin Lányi, Lívia Darnay, et al. · Food Additives & Contaminants Part A · 16
Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time
2020 · Dániel Pleva, Katalin Lányi, et al. · Foods · 13
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Comparison of different visual methods to follow the effect of milk heat treatment and MTGase on appearance of semi-hard buffalo cheese
2022 · Lívia Darnay, Flóra Vitális, et al. · Food Control · 12
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The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk
2021 · Lívia Darnay, Adrienn Tóth, et al. · Fermentation · 10
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Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese
2018 · Lívia Darnay, Ádám Németh, et al. · International Dairy Journal · 10
Texture improvement possibilities for plant-based yogurt alternatives
2025 · Lívia Darnay, Flóra Téglás, et al. · LWT · 9
Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening
2022 · Lívia Darnay, Gabriella Miklós, et al. · Food Additives & Contaminants Part A · 8
Small angle neutron scattering study of nanostructural changes in microbial transglutaminase-treated low-fat yogurt during fermentation
2015 · Lívia Darnay, Adél Len, et al. · Food Science and Biotechnology · 7
Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase
2024 · Lívia Darnay, Annamária Barkó, et al. · International Journal of Dairy Technology · 6
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Farm to table: Residues of different pesticides in tomato and tomato juice – Food safety aspects
2022 · József Lehel, Petra Vöröskői, et al. · Acta Veterinaria Hungarica · 6
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Determination of mTG Activity in Low-Fat Semi-Hard Cheese Using Fluorescent Labelling
2016 · Lívia Darnay · Journal of Fluorescence · 6
Textural properties of low-fat set-type yoghurt depending on mTG addition
2016 · Lívia Darnay · Mljekarstvo/Mljekarstvo.com · 6
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Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter
2017 · L. Darnay, A. Tóth, et al. · Acta Alimentaria · 5
Correlation Analysis of Subjective and Objective Texture Properties: Color and Heterocyclic Amine Content of Grilled Chicken Breast Fillet
2024 · Dániel Pleva, Katalin Lányi, et al. · Processes · 2
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Detection of camel milk adulteration with buffalo milk during semi hard cheese production
2025 · Lívia Darnay, Annamária Barkó, et al. · Veterinary and Animal Science · 1
Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase
2024 · Lívia Darnay, Annamária Barkó, et al. · International Journal of Dairy Technology · 1
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Evaluation of the SEUROP fat-cover classification system for beef eating quality and intramuscular fat content: Part I: Correlation of SEUROP fat-cover scores with sensory and instrumental quality parameters
2026 · József Surányi, Tamás Csurka, et al. · Progress in Agricultural Engineering Sciences
Evaluation of the SEUROP fat-cover classification system for beef eating quality and intramuscular fat content: Part II: Correlation of USDA sensory marbling scores with sensory and instrumental quality parameters
2026 · József Surányi, Tamás Csurka, et al. · Progress in Agricultural Engineering Sciences
Effects of cephalexin residues on the starter culture's microbial activity during the fresh cheese making process
2020 · Lányi, Katalin, Győri, Rebeka, et al. · Élelmiszervizsgálati Közlemények
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Dissipation of pesticides from glass-cultured tomato and their presence in the dried tomato product
2020 · Lányi, Katalin, Darnay, Lívia, et al. · GEORGIKON FOR AGRICULTURE
ハイパースペクトル画像による熟成中の半硬質チーズにおけるトランスグルタミナーゼの効果のモニタリング【Powered by NICT】
2017 · Darnay Livia, Kralik Flora, et al. · Journal of Food Engineering
Works count: 29
Citation count: 299
H-index: 9
I10-index: 9
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