Attila Gere

Attila Gere
Hungarian University of Agriculture and Life Sciences · Institute of Food Science and Technology

PhD

About

136
Publications
30,406
Reads
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752
Citations
Additional affiliations
February 2015 - January 2016
Corvinus University of Budapest
Position
  • Research Assistant
February 2012 - February 2015
Corvinus University of Budapest
Position
  • PhD Student
Education
March 2014 - September 2014
February 2012 - February 2015
Corvinus University of Budapest
Field of study
  • Food Science and Technology Doctoral School
February 2010 - February 2012
Corvinus University of Budapest
Field of study
  • Food Safety and Quality Engineer

Publications

Publications (136)
Article
Full-text available
Communication of clinicians at the emergency department is a barrier to patient satisfaction due to lack of human connection, lack of control over the situation, low health literacy, deficient information, poor support at a time of uncertainty all affecting perceived quality of care. This explorative study tests drivers of patient satisfaction with...
Article
Full-text available
Environmental stimuli can have a significant impact on our decisions. Elements of the store atmosphere, such as music, lights and smells, all have effects on choices, but these have been only vaguely investigated. In the present study, we aim to uncover the effect of strawberry scent on the gazing behavior and choices of the 62 recruited participan...
Article
Predicting the success of National Football League drafts has always been an exciting issue for the teams, fans and even for scientists. Among the numerous approaches, one of the best techniques is to ask the opinion of sport experts, who have the knowledge and past experiences to rate the drafts of the teams. When asking a set of sport experts to...
Poster
While there are emerging technologies in food sciences, food consumption is still a comprehensive sensory experience affected by many factors. Traditional consumer testing has a drawback in that isolated booth environments lack construct validity and user participation in perception formation. Virtual reality (VR) technology, which has grown increa...
Poster
Perceived food product quality incorporates several elements which are related to the human senses. According to the Institution of Food Technologists (IFT), sensory evaluation is a scientific method for evoking, measuring, analysing, and interpreting those responses to products as perceived through the senses of sight, smell, touch, taste, and hea...
Chapter
This chapter presents an approach to understanding the importance of connected aspects of a topic, such as the relevance of issues for global change or for sustainable agriculture. The approach, Mind Genomics, identifies a specific topic, creates a battery of related questions which in concert “tell a story,” requires the researcher to provides sev...
Article
Full-text available
Insects are gaining more and more space in food and feed sectors, creating an intense scientific interest towards insects as food ingredients. Several papers deal with cereal-based products complemented by insect powder in the past few years. However, adulteration and quality control of such products present some hot topics for researchers, e.g., h...
Article
A TAS2R38 keserű íz érzékeléséért felelős receptor-gén polimorfizmusai bimodális receptor választ váltanak ki a populációban a feniltiokarbamid, illetve a 6-n-propiltiouracil érzékelése során. A feniltiokarbamiddal és a 6-n-propiltiouracillal szembeni érzékenység genetikai eltérései irodalmi adatok alapján befolyásolhatják a testösszetételt, az éle...
Article
Polymorphisms of TAS2R38 gene responsible for bitter taste perception elicit a bimodal receptor response in the population upon the detection of phenylthiocarbamide and 6-n-propylthiouracil, respectively. Genetic differences in sensitivity to phenylthiocarbamide and 6-n-propylthiouracil may affect body composition, food preferences, and frequency o...
Chapter
Full-text available
We present the research methodology that generates an integrated database of the mind of a dairy consumer, regarding nine different dairy products. The set of studies deals with a variety of end products, presenting alternative messages about each product. Respondents rate combinations of messages, that is, vignettes, which are created using an adv...
Article
Full-text available
Background: Physical distancing contains the corona virus, but compliance with physical distancing across religious minorities in Israel has been shown to be relatively poorer than in the majority population. This study tests the power of messages as drivers of willingness to comply with physical distancing across religious minorities in Israel du...
Article
Full-text available
The right messaging plays an important role in the fight against the spread of COVID-19. The present study aims at uncovering the way people think about governmental measures against COVID-19. Two hundred and sixteen Hungarians participated in this on-line study. A conjoint-based experimental design was used to reveal the power of messages as drive...
Article
Full-text available
The determination of an optimal volatile sampling procedure is always a key question in analytical chemistry. In this paper, we introduce the application of a novel non-parametric statistical method, the sum of ranking differences (SRD), for the quick and efficient determination of optimal sampling procedures. Different types of adsorbents (Porapak...
Article
Purpose Hungarian economy went through substantial changes in the past few decades and hypermarkets gained high popularity among customers, therefore profiling Hungarian hypermarket shoppers is essential to understand their behavior. Design/methodology/approach The paper investigates the profile of Hungarian hypermarket shoppers based on a wide qu...
Article
Full-text available
At both global and national levels, COVID-19 caused huge changes both in politics and economics, including the agricultural sector and the food industry, from producers, manufacturers, and traders to consumers. Since March 2020, many restrictions and protective measures were introduced worldwide, which only began to be relaxed in the last weeks of...
Article
Full-text available
In the last decade, bread consumption was decreasing in Hungary (from 44.5 kg to 34.4 kg/capita). Our aim is to identify the factors influencing the consumption of different bread and bakery products, using the Food Choice Questionnaire (FCQ). FCQ is frequently used to explore factors (e.g., price, packaging, etc.) influencing the purchase of diffe...
Poster
In the last decade, bread consumption shows a decreasing tendency in Hungary (from 44.5 kg/capita to 34.4 kg/capita between 2010 and 2018). Our aim is to identify and explore the factors influencing the consumption of bread and bakery products, including whole grain breads, using the Food Choice Questionnaire (FCQ). FCQ is frequently used in intern...
Article
Full-text available
Binary similarity measures have been used in several research fields, but their application in sensory data analysis is limited as of yet. Since check-all-that-apply (CATA) data consist of binary answers from the participants, binary similarity measures seem to be a natural choice for their evaluation. This work aims to define the discrimination ab...
Article
Full-text available
Virtual reality (VR) offers a new instrument for food scientists to evaluate different aspects of food products. The possible applications range from product design testing, evaluation of the labels, effects of different placements or the evaluation of store layouts. These analyses help us to get a deeper understanding of consumers' minds. Addition...
Article
Full-text available
The contrast sensitivity of normal and anomalous trichromats were examined with Landolt-C figures by eye-tracking system. For the measurements, two series of test images (achromatic and colored) were designed. The difficulty levels of the tests were gradually increased after each right answer. In the case of the observation of the ring of the Lando...
Article
Full-text available
Key message LC-MS based metabolomics approach revealed that putative metabolites other than flavonoids may significantly contribute to the sexual compatibility reactions in Prunus armeniaca. Possible mechanisms on related microtubule-stabilizing effects are provided. Abstract Identification of metabolites playing crucial roles in sexual incompatib...
Article
Full-text available
In the above mentioned publication, Figure 3 was incorrect as the panels for SC and SI cultivars were transposed. The original article has been corrected and the proper version of Figure 3 is also published here.
Article
In recent decades, eye-movement detection technology has improved significantly, and eye-trackers are available not only as standalone research tools but also as computer peripherals. This rapid spread gives further opportunities to measure the eye-movements of participants. The current paper provides classification models for the prediction of foo...
Conference Paper
Full-text available
Approaching customers with the right message has always been a key objective of companies selling products and services. Achieving this target demands understanding what customers think about specific ideas and messages, determining whether there are different mind-sets for the same topic, and if there are, assigning people to the right mind-set. T...
Article
Full-text available
Drying is one of the oldest methods for food preservation that removes the water from fruit and make it available for consumption throughout the year. Dried fruits can be produced by small- and large- scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent use of the drying technology include...
Poster
Entomophagy was typical in the prehistoric times and is still an integral part of the gastronomy of more than a hundred countries. Recently, many researches were published in the field of edible insects and their possible role in human and livestock nutrition, as well as in product development. More than 2000 edible species are known: bugs, ants, w...
Article
Full-text available
In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies va...
Conference Paper
A hazai táplálkozási és tápláltsági állapot felmérések alapján a lakosság 62%-a túlsúlyos vagy elhízott. Ennek, és más táplálkozással és életmóddal összefüggő faktorok (pl. magas zsírfogyasztás, alacsony élelmi rost fogyasztás, mozgásszegény életmód, stressz) következtében a leggyakoribb halálokok a szív-és érrendszeri és daganatos megbetegedések....
Article
Full-text available
Public compliance with social distancing is key to containing COVID-19, yet there is a lack of knowledge on which communication ‘messages’ drive compliance. Respondents (224 Canadians and Americans) rated combinations of messages about compliance, systematically varied by an experimental design. Independent variables were perceived risk; the agent...
Article
Full-text available
Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol)...
Article
Full-text available
Finding optimal solutions usually requires multicriteria optimization. The sum of ranking differences (SRD) algorithm can efficiently solve such problems. Its principles and earlier applications will be discussed here, along with meta-analyses of papers published in various subfields of food science, such as analytics in food chemistry, food engine...
Article
Full-text available
Respondents evaluated combinations of messages about the emerging technology of cultured meat, these messages created to be meaningful to a non-technical person, and dealing with the sensory, technical, and sociological aspects of cultured meat. The data suggest that the respondent does not understand what cultured meat ‘means’, and may agree with...
Article
Respondents evaluated combinations of messages about the emerging technology of cultured meat, these messages created to be meaningful to a non-technical person, and dealing with the sensory, technical, and sociological aspects of cultured meat. The data suggest that the respondent does not understand what cultured meat ‘means’, and may agree with...
Article
Full-text available
Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (ho...
Article
Full-text available
Two groups of 51 US respondents each evaluated combinations of statements about the problems and solutions that a country might face. The two studies were run a year apart, May 2019 (before the Covid-19 pandemic) and May 2020 (at the then current height of the pandemic). The problems and solutions were combined by experimental design, creating a un...
Article
The paper introduces the science and process of Mind Genomics as a process by which to reveal the mind of prospects regarding the factors surrounding insurance, specifically insurance that the home contractor will complete the project satisfactorily. The objective is to uncover the existence and nature of groups of people sharing the same point of...
Article
Full-text available
Coffee quality, and therefore its price, is determined by coffee species and varieties, geographic location, the method used to process green coffee beans, and particularly the care taken during coffee production. Determination of coffee quality is often done by the nondestructive and fast near infrared spectroscopy (NIRS), which provides a huge am...
Article
The authentication and quality assurance of snack products have become important, since these convenience foods are popular in the modern lifestyle. Near infrared spectroscopy with machine learning algorithms can be used for the determination of qualitative properties of these products. Our study focuses on the determination of four important quali...
Article
Full-text available
In the past few decades, several negative aspects of excess meat consumption have been identified, ranging broadly from health to environment to consumer rejections of meat analogs. At the same time, however, several new meat alternatives have emerged such as algae, insects, and cultured meat, which all present a sustainable option to reduce meat c...
Article
Button mushrooms are one of the most commonly cultivated mushroom species facing different risks e.g.: viral, bacterial and fungal diseases. One of the most common problems is caused by Trichoderma aggressivum, or ‘green mould' disease. The presence or absence of mushroom disease-related moulds can sufficiently be detected from the air by headspace...
Article
We demonstrate the knowledge-development power of the emerging science of Mind Genomics, doing so by a study of appeals to fund a wind-power project in Texas. The paper focuses on the method, analyses, results, and application of the findings, showing what can be learned and implemented with the easy-to-do and affordable, iterated studies offered b...
Article
Serbia is one of the leading producers and exporters of raspberry in the world, and considering the short shelf life of raspberry, the processing, storage, and transport are some of the main issues to be addressed. A comparative experiment was conducted in order to find the suitable process parameters for convective drying that may be considered as...
Article
Full-text available
Nowadays, the consumption of snack products is permanently increasing. Because of the growing trend of snack consumption, it is more and more difficult to guarantee the quality and safety of the products. Near infrared spectroscopy (NIRS) method, combined with chemometric techniques provide outstanding solutions, due to its rapidity and simple samp...
Article
Well-structured stimuli presentation is essential in eye-tracking research to test predefined hypotheses reliably and to conduct relevant gazing behavior studies. Several bottom-up factors associated with stimuli presentation (such as stimuli orientation, size etc.) can influence gazing behavior. However, only a small number of scientific papers ad...
Article
Full-text available
The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the 100‐point OIV system and quantitative descriptive analysis (QDA). Both tests were conducted by 12 assessors of the University of Pécs, Institut...
Article
The authors introduce the science of Mind Genomics to explore what specific messages drive a person to say they will be interested in sustainability and motivated to do something. The messages are the nature of the message and the venue where the message is received. The experiment mixed messages/elements into small vignettes, presented the vignett...
Poster
A PROP (6-n-propiltiouracil vagy PTC: feniltiokarbamid) ízének érzete genetikailag meghatározott tulajdonság: a TAS2R38 keserű íz receptor gén változatai (polimorfizmusai) meghatározzák e vegyületek keserű ízének érzékelését. Az íz érzékelése alapján taster („érző”) és non-taster („nem érző”) státuszokat különíthetünk el. A humán populáció kb. 30%-...
Article
Full-text available
Respondents estimated the price of a share of stock for a company, based upon a set of short vignettes, one estimate for each vignette. The vignettes comprised 2-4 elements-statements selected from four groups: WHO presents the information, the companys VALUES, how the presenter shows ALIGNMENT with company values, and how CUSTOMERS respond. The li...
Article
This paper introduces a new approach to understanding the mind of the customer with the goal of optimizing the supply chain by creating, marketing and then delivering what the customer(s) want. The underlying notion is that for every product one can discover groups of people with defined preferences for the product and defined messages which drive...
Article
Full-text available
In this work, 10 processing type Hungarian tomato gene bank accessions were investigated in a 3-year open-field experiment together with three commercial varieties for quantifying the genotype × environment interaction for their total soluble solids, total acid, dry matter, lycopene, total polyphenol content and antioxidant activity. Results showed...
Article
Psychophysics is the oldest branch of experimental psychology, devoted to understanding the relation between physical stimuli (e.g., ingredients, processes) and subjective response. When applied to developing food products for commercial use, psychophysics takes on a new role, as a center point in an evolving ecology of many unrelated but relevant...
Article
Psychophysics is the oldest branch of experimental psychology, devoted to understanding the relation between physical stimuli (e.g., ingredients, processes) and subjective response. When applied to developing food products for commercial use, psychophysics takes on a new role, as a center point in an evolving ecology of many unrelated but relevant...
Article
Psychophysics is the oldest branch of experimental psychology, devoted to understanding the relation between physical stimuli (e.g., ingredients, processes) and subjective response. When applied to developing food products for commercial use, psychophysics takes on a new role, as a center point in an evolving ecology of many unrelated but relevant...
Article
Our study presents the development and technological and sensory evaluation of silkworm enriched buckwheat pasta. Several publications deal recently with the enrichment of different food products with insects. Grain based products seem to be a promising field, due to the wide product range and their popularity. Though buckwheat is healthy, it is le...
Poster
Full-text available
Eating insects have raised significant scientific interest in the past few years. Insect-based food product development is one of the most promising areas, which open the door to new foods on the shelves. Consumers face new products containing insects in various forms day-by-day. However, there is a lack of appropriate scientific literature on prod...
Article
This article presents the first in a series of studies on the corruption of various types, assessed through an online experiment known as mind genomics. The data allows for the creation of simple models from regression, showing the part-worth contribution of every element to perceived corruption, and to perceived positive, neutral or negative emoti...