Further scientific publications of our colleagues


We are proud that our staff has decades of outstanding professional experience, which provides strong foundation for our successful professional work in R&D tenders as well as in practical product and method developments. Below you will find a list of previously published scientific papers of our coworkers that are relevant to their current activities at ADEXGO Kft. If you have any questions about any of these publications, please feel free to contact us.


Locsmándi, L., Kövér, G., Bázár, G., Szabó, A., Romvári, R. (2006): Development of model using near-infrared reflectance spectroscopy for the determination of the chemical composition of fatty goose liver. Acta Alimentaria 35(4): 455-463. https://doi.org/10.1556/aalim.35.2006.4.9

Bázár, Gy., Princz, Z, Jekkel, G., Locsmándi, L., Andrássy-Baka, G., Kövér, Gy., Szendrő, Zs., Romvári, R. (2007): NIRS prediction for protein and intramuscular fat content of rabbit hind leg meat. Poljoprivreda 13(1): 155-158. https://hrcak.srce.hr/16127

Szabó, A., Bázár, Gy., Andrássy-Baka, G., Locsmándi, L., Romvári, R. (2009): A near infrared spectroscopic (NIR) approach to estimate quality alterations during prolonged heating of lard. Acta Alimentaria 38(1): 97-106. https://doi.org/10.1556/aalim.2008.0023

Bázár, Gy., Kövér, Gy., Locsmándi, L., Andrássy-Baka, G., Romvári, R. (2009): Identification of traditionally reared Mangalica pig’s meat by near infrared spectroscopy using generalized partial least squares in open source R Project – a feasibility model study. Journal of Near Infrared Spectroscopy 17(3): 119-125. https://doi.org/10.1255%2Fjnirs.834

Bázár, Gy., Romvári, R. (2009): A közeli infravörös (NIR) spektroszkópia lehetőségei az állatitermék-előállítás folyamatában (review). Állattenyésztés és Takarmányozás 58(3): 265-280. http://real-j.mtak.hu/14123/31/allattenyesztes_2009_58_3.pdf#page=75

Szabó, A., Bázár, G., Locsmandi, L., Romvári, R. (2010): Quality alterations of four frying fats during long-term heating (conventional analysis and NIRS calibration). Journal of Food Quality 33(1): 42-58. https://doi.org/10.1111/j.1745-4557.2009.00285.x

Bázár, Gy., Szabó, A., Romvári, R. (2010): NIR based quality control of frying fat samples by means of Polar Qualification System. Food Control 21(7): 992-997. https://doi.org/10.1016/j.foodcont.2009.12.017

Kirsching, Á., Bázár, Gy., Szvath, Sz., Romvári, R. (2011): Effects of added boar taint substances (skatole and androstenone) on the sensory quality of pork. Agriculturae Conspectus Scientificus 76(4): 311-315. https://hrcak.srce.hr/72105

Nagy, J., Bázár, Gy., Horn, P., Andrássy-Baka, G., Mezőszentgyörgyi, D., Szabó, A., Somogyi, T., Romvári, R. (2014): Investigating venison sausages by means of human sensory panel and electronic nose. Acta Agraria Kaposváriensis 18(1): 76-86. https://journal.uni-mate.hu/index.php/aak/article/view/2088

Takemura, G., Bázár, G., Ikuta, K., Yamaguchi, E., Ishikawa, S., Furukawa, A., Kubota, Y., Kovács, Z., Tsenkova, R. (2015): Aquagrams of raw milk for oestrus detection in dairy cows. Reproduction in Domestic Animals 50(3): 522-525. https://doi.org/10.1111/rda.12504

Goto, N., Bazar, G., Kovacs, Z., Kunisada, M., Morita, H., Kizaki, S., Sugiyama, H., Tsenkova, R., Nishigori, C. (2015): Detection of UV-induced cyclobutane pyrimidine dimers by near-infrared spectroscopy and aquaphotomics. Scientific Reports 5: 11808. https://doi.org/10.1038/srep11808

Slavchev, A., Kovács, Z., Koshiba, H., Nagai, A., Bázár, G., Krastanov, A., Kubota, Y., Tsenkova, R. (2015): Monitoring of water spectral pattern reveals differences in probiotics growth when used in rapid bacteria selection. PLoS ONE 10(7): e0130698. https://doi.org/10.1371/journal.pone.0130698

Bázár, G., Kovács, Z., Tanaka, M., Furukawa, A., Nagai, A., Osawa, M., Itakura, Y., Sugiyama, H., Tsenkova, R. (2015): Water revealed as molecular mirror when measuring low concentrations of sugar with near infrared light. Analytica Chimica Acta 896: 52-62. https://doi.org/10.1016/j.aca.2015.09.014

Bázár, G., Romvári, R., Szabó, A., Somogyi, T., Éles, V., Tsenkova R. (2015): NIR detection of honey adulteration reveals differences in water spectral pattern. Food Chemistry 194: 873-880. https://doi.org/10.1016/j.foodchem.2015.08.092

Kovacs, Z., Bazar, G., Oshima, M., Shigeoka, S., Tanaka, M., Furukawa, A., Nagai, A., Osawa, M., Itakura, Y., Tsenkova, R. (2016): Water spectral pattern as holistic marker for water quality monitoring. Talanta 147: 598-608. https://doi.org/10.1016/j.talanta.2015.10.024

Bazar, G., Kovacs, Z., Tsenkova, R. (2016): Evaluating spectral signals to identify spectral error. PLoS ONE 11(1): e0146249. https://doi.org/10.1371/journal.pone.0146249

Bazar, G., Eles, V., Kovacs, Z., Romvari, R., Szabo, A. (2016): Multicomponent blood lipid analysis by means of near infrared spectroscopy, in geese. Talanta 155(1): 202-211. https://doi.org/10.1016/j.talanta.2016.04.039

Vadillo, C.P., Nau, F., Cheynier, V., Meudec, E., Buenhombre, M.S., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., Dubiard, C.G., Dupont, D. (2016): In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Research International 88 Part B: 284-292. https://doi.org/10.1016/j.foodres.2016.01.029

Tanai, A., Lelovics, Zs., Kovács, A., Hingyi, H., Csavajda, É., Kovács, P., Kovács, N., Kanyóné Princes, Gy., Grosz, Gy., Tóth, T. (2016): Omega-3 zsírsavforrásokkal kiegészített húskészítmények vizsgálata / Analysis of meat products supplemented with omega-3 fatty acid sources. Élelmiszervizsgálati Közlemények / Journal of Food Investigation 62(1): 957-978. http://epa.oszk.hu/03100/03135/00263/pdf/EPA03135_elelmiszervizsgalati_kozlemenyek_2016_01_956-978.pdf

Vadillo, C.P., Nau, F., Dubiard, C.G., Jardin, J., Lechevalier, V., Buenhombre, M.S., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., Dupont, D. (2017): The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chemistry 214: 486-496. https://doi.org/10.1016/j.foodchem.2016.07.049

Slavchev, A., Kovacs, Z., Koshiba, H., Bazar, G., Pollner, B., Krastanov, A., Tsenkova, R. (2017): Monitoring of water spectral patterns of lactobacilli development as a tool for rapid selection of probiotic candidates. Journal of Near Infrared Spectroscopy 25(6): 423-431. https://doi.org/10.1177%2F0967033517741133

Mwau, P., Bazar, G., Tóth, T. (2018): Effect of polyunsaturated fatty acid supplementation on milk production – review on health effects and cow milk characteristics. Acta Agraria Kaposvariensis 22(1): 9-21. https://doi.org/10.31914/aak.2252

Lukacs, M., Bazar, G., Pollner, B., Henn, R., Kirchler, C., Huck, C.W., Kovacs, Z. (2018): Near infrared spectroscopy as an alternative quick method for simultaneous detection of multiple adulterants in whey protein based sports supplement. Food Control, 94: 331-340. https://doi.org/10.1016/j.foodcont.2018.07.004

Tóth, T., Mwau, P.J., Bazar, G., Andrássy-Baka, G., Hingyi, H., Csavajda, É., Varga, L. (2018): Effect of feed supplementation based on extruded linseed meal and fish oil on composition and sensory properties of raw milk and ultra-high temperature treated milk. International Dairy Journal 99: 104552. https://doi.org/10.1016/j.idairyj.2019.104552

Kacsala, L., Tóth, T., Gerencsér, Zs., Matics, Zs. (2018): Effect of providing different drench solutions on lactating does and suckling kits. Journal of Central European Agriculture 19(4): 943-947. https://doi.org/10.5513/JCEA01/19.4.2348

Vitális, F., Bodor, Zs., Zinia Zaukuu, J.L., Bazar, G., Kovacs, Z. (2019): Aquaphotomics: a közeli infravörös spektroszkópia innovatív, vízközpontú alkalmazása / Aquaphotomics: an innovative application of near-infrared spectroscopy focusing on water. Élelmiszervizsgálati Közlemények / Journal of Food Investigation 65(4): 2-16. http://real.mtak.hu/114887/1/Wessling_EVIK_24_-_Vitalis-fokuszban.pdf

Vida, O., Fábián, J., Bazar, G., Egri, B., Tóth T. (2019): The effect of dietary glycerol supplementation on milk production and composition, blood parameters and performance of lactating sows. Livestock Science 230: 103859. https://doi.org/10.1016/j.livsci.2019.103859

Worku, A., Tóthi, R., Orosz, Sz., Fébel, H., Kacsala, L., Bázár, G., Tóth, T. (2019): Nutrient content and fermentation characteristics of ensiled Italian ryegrass and winter cereal mixtures for dairy cows. KRMIVA 61(1): 3-10. https://doi.org/10.33128/k.61.1.6

Zaukuu, J.L.Z., Bazar, G., Gillay, Z., Kovacs, Z. (2020): Emerging trends of advanced sensor based instruments for meat, poultry and fish quality – a review. Critical Reviews in Food Science and Nutrition 60(20): 3443-3460. https://doi.org/10.1080/10408398.2019.1691972

Keszthelyi, S., Pónya, Zs., Csóka, Á., Bázár, Gy., Donkó, T. (2020): Non-destructive imaging techniques to investigate the hidden-lifestyle arthropod pests: a review. Journal of Plant Diseases and Protection 127: 283-295. https://doi.org/10.1007/s41348-020-00300-6

Kovacs, Z., Pollner, B., Bazar, G., Muncan, J., Tsenkova, R. (2020): A novel tool for visualization of water molecular structure and its changes, expressed on the scale of temperature influence. Molecules 25(9): 2234. https://doi.org/10.3390/molecules25092234

Kovacs, Z., Szöllősi, D., Zaukuu, J.L.Z., Bodor, Zs., Vitális, F., Aouadi, B., Zsom-Muha, V., Gillay, Z. (2020): Factors influencing the long-term stability of electronic tongue and application of improved drift correction methods. Biosensors 10(7): 74. https://doi.org/10.3390/bios10070074

Roszkos, R., Tóth, T., Mézes, M. (2020): Review: Practical use of n-3 fatty acids to improve reproduction parameters in the context of modern sow nutrition. Animals 10(7): 1141. https://doi.org/10.3390/ani10071141

Jócsák, I., Tossenberger, J., Végvári, Gy., Sudár, G., Varga-Visi, É., Tóth, T. (2020): How is the effect of phytogenic feed supplementation tested in heat stressed pigs? Methodological and sampling considerations. Agriculture 10(7): 257. https://doi.org/10.3390/agriculture10070257

Papp, P., Tóth, T. (2021): A takarmányadag energia-, szénhidrát-, fehérje- és aminosavösszetételének hatása a petesejt és az embrió fejlődésére szarvasmarhában: Irodalmi összefoglaló. Magyar Állatorvosok Lapja 143(3): 145-159. https://univet.hu/wp-content/uploads/2021/03/MAL-2021-03_content.pdf

Worku, A., Tóthi, R., Orosz, Sz., Fébel, H., Kacsala, L., Húth, B., Hoffmann, R., Tóth, T. (2021): In situ ruminal degradability and fermentation characteristics of novel mixtures of winter cereal and Italian ryegrass plus winter cereal silages. Czech Journal of Animal Science 66(8): 302-314. https://doi.org/10.17221/12/2021-CJAS

Worku, A., Tóthi, R., Orosz, Sz., Fébel, H., Kacsala, L., Vermeire, D., Tóth, T. (2021): Novel mixtures of Italian ryegrass and winter cereals: influence of ensiling on nutritional composition, fermentation characteristics, microbial counts and ruminal degradability. Italian Journal of Animal Science 20(1): 749-761. https://doi.org/10.1080/1828051X.2021.1924883