Beáta Hegyesné-Vecseri

A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts.

É. Stefanovits-Bányai, S. Kun, A. Fogarasi, 2015, Food chemistry.

Production of low or non-alcoholic beer in microbial fuel cell

Q. D. Nguyen, S. Kun, A. Szollosi, 2016 .