Csilla Benedek

senior lecturer

Semmelweis University

Hungary

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About

Csilla Benedek is a senior lecturer at Semmelweis University in Hungary. Her research areas focus on functional beverages, nutritional evaluation of food ingredients, and the physicochemical properties of various food products. Recent publications highlight her work on pseudocereal-based beverages, ancient wheats, and the influence of soil types on honey mineral profiles. She is also involved in exploring the detection of adulteration in honey and the development of nutrient-enriched food items.

Articles (13)

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2025

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2025

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (7)

Helena Cizkova

University of Chemistry and Technology

CZECH REPUBLIC

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Zoltan Kovacs

Hungarian University of Agriculture and Life Sciences

HUNGARY

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Józef Hernik

Professor

University of Agriculture in Krakow

POLAND

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Zoltán Kókai

senior lecturer, head of department

Szent István University

HUNGARY

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Slavomír Marcinčák

SLOVAKIA

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Bohuslava Tremlova

University of Veterinary Sciences Brno

CZECH REPUBLIC

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László Sipos

Hungarian University of Agriculture and Life Sciences

HUNGARY

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Csilla Benedek

Research Interests

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Articles (13)

Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies

Exploring the Influence of Soil Types on the Mineral Profile of Honey: Implications for Geographical Origin Prediction

Fusion of electronic tongue and NIRS for the detection of heat treatment of honey

Ancient Wheats—A Nutritional and Sensory Analysis Review

Detection of Low-Level Adulteration of Hungarian Honey Using near Infrared Spectroscopy

Xanthohumol-Enriched Beer Does Not Exert Antitumorigenic Effects on HeLa Cell Line In Vivo

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies

Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars

Revealing the Effect of Heat Treatment on the Spectral Pattern of Unifloral Honeys Using Aquaphotomics

A propolisz jellemzői és felhasználási lehetőségei

Characteristics and uses of propolis

Collaborators (7)

Helena Cizkova

Zoltan Kovacs

Józef Hernik

Zoltán Kókai

Slavomír Marcinčák

Bohuslava Tremlova

László Sipos

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