Acta Universitatis Sapientiae, Alimentaria
The Journal of Sapientia Hungarian University of Transylvania
Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers
Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
Effect of postharvest management on the microbial quality of potato (Solanum tuberosum L.) tubers
Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation
Editor-in-Chief
Márton TONK, Sapientia Hungarian University of Transylvania, Romania
Executive Editor
Éva György (Sapientia Hungarian University of Transylvania, Department of Food Science, Miercurea Ciuc, Romania, gyorgyeva@uni.sapientia.ro)
Editorial Board
Csilla Mohácsi-Farkas (Hungarian University of Agriculture and Life Sciences, Hungary)
Alexandru Szép (Sapientia Hungarian University of Transylvania, Romania)
János Csapó (Sapientia Hungarian University of Transylvania, Romania and University of Debrecen, Hungary)
Lucian-Gheorghe Gavrila (Vasile Alecsandri University of Bacãu, Romania)
Gheorghe Gutt (Ştefan cel Mare University of Suceava, Romania)
Éva Laslo (Sapientia Hungarian University of Transylvania, Romania)
Editorial Advisory Board
József Fenyvessy, Szeged University, Hungary
Zoltán Győry, Debrecen University, Hungary
Gordana Kralik, Josip Juraj Strossmayer University Of Osijek, Croatia
Szabolcs Lányi, Sapientia Hungarian University of Transylvania, Romania
Paul Mcsweeney, University College, Cork, Ireland
Alexandra-Maria Michaelidou, Aristotle University Of Thessaloniki, Greece
Sándor Némethy, Göteborg University, Sweden
Alexandru Szép, Sapientia Hungarian University of Transylvania, Romania
Jenő Szigethy, West-Hungary University, Hungary
Subject Editors
Food chemistry − Functional foods
Csilla Albert (Sapientia Hungarian University of Transylvania, Romania)
Food microbiology − Food safety − Food preservation
Éva György (Sapientia Hungarian University of Transylvania, Romania)
Food technology − Food engineering
Rozália Veronika Salamon (Sapientia Hungarian University of Transylvania, Romania)
Assistant Editor
Éva Molnos (Sapientia Hungarian University of Transylvania, Romania)
Language Editors
Annamária Balázs, Sapientia Hungarian University of Transylvania, Romania
Technical Editors
Erzsébet Csizmadia, Sapientia Hungarian University of Transylvania, Romania
Contact
acta-alim@acta.sapientia.ro
Publisher
De Gruyter Poland
Bogumiła Zuga 32A Str.
01-811 Warsaw, Poland
T: +48 22 701 50 15