Sipos Péter

professor, Ph.D.

University of Debrecen

Hungary

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About

Professor Sipos Péter, Ph.D., is a faculty member at the University of Debrecen, Hungary. His research focuses on the extraction and analysis of polyphenols, the functional properties of sorghum, and the nutritional aspects of cereal products. He has published recent articles on topics including the evaluation of gluten-free bread and the mineral content evolution of winter wheat in Hungary.

Articles (13)

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2025

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2023

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2023

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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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2021

Year:

2021

Year:

2021

Collaborators (6)

Balázs P. Szabó

University of Szeged

HUNGARY

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Ferenc Peles

University of Debrecen

HUNGARY

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Zoltán Győri

HUNGARY

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M. H. Kamani

Teagasc Irish Agriculture & Food Development Authority

IRELAND

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Judit Remenyik

University of Debrecen

HUNGARY

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Veres Szilvia

Full Professor

University of Debrecen

HUNGARY

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Sipos Péter

Research Interests

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Articles (13)

EXTRACTION OF FREE AND BOUND POLYPHENOLS FROM BRANS OF SORGHUM BICOLOR USING DIFFERENT SOLVENTS

Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization

Special Issue: Processing Foods: Process Optimization and Quality Assessment

Dough Rheological Properties and Macronutrient Bioavailability of Cereal Products Fortified through Legume Proteins

Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat

The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin

EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD

Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development

Az őszi búza ásványianyag-tartalmának alakulása Magyarországon 30 év mérési eredményei alapján

Evolution of the mineral content of winter wheat in Hungary based on 30 years of measurement results

Physical and Chemical Methods for Reduction in Aflatoxin Content of Feed and Food

Condensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag

Biological Control and Mitigation of Aflatoxin Contamination in Commodities

Collaborators (6)

Balázs P. Szabó

Ferenc Peles

Zoltán Győri

M. H. Kamani

Judit Remenyik

Veres Szilvia

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