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Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage
Published June 1, 2021
189-192

The purpose of this study was to evaluate the microbial effect of dried sage (Salvia officinalis L.) on the traditional Hungarian sausage. We added 0.5, 1, 1.5, and 2 w/w% of sage to the sausages and tested them on the 0th, 7th and 14th day. The added dried sage had no effect on the tested microorga...nisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus.

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New color variations highlight Park sage (Salvia nemorosa L.) and characterization
Published May 16, 2012
41-44

The negative effects of climate change on ornamental plants are also becoming more serious harm. In the current planting display appearing ornamental species and vareities needed in addition to the domestic well-changeable climate-tolerant plantspecies is involved. A natural populations of Sage Park is still unknown to us color- and shape varia...tions are hidden. Plants of the natural vegetation collected from these clones formed three major evaluation of the color version with a temporary color variations have appeared. The axial length of inflorescens, color and brevity of the flowers were also significant differences. The botanists have not been tested by the sepal and bract from top to bottom and may vary. In 2011, the shoots are planted in field breading methods to perform an additional option.

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Comparative research of the Wild Sage (Salvia nemorosa L.) population and selected clones flowering biology
Published February 10, 2013
113-118

...5); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;">The collected and evaluated of morphological Salvia variants widespread application provides for a new type of hungaricum series create. The excellent drought and frost tolerant Salvia nemorosa L. is climate change-tolerant perennials include. At the right time carried out with the new propagation cutting method can be shortened the seedling time, because in 1 year from broke cuttings develops flowering population. The flowering period of Salvia during one vegetation period may extended with right fertilization and phytotechnical, so it becomes suitable for planting in public spaces.

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Rippl-Rónai’s color in the native parks: production and using of new, synthetic Wild sage color-mixture
Published February 25, 2014
59-64

The climate changes is becoming more damaging to ornamental plants. Besides ornamental species and varieties of plants on public spaces. It will be necessary to use domestic, well adaptable climate-tolerant plant species.

One field of our growing ornamental plants researches from 2001 in the Centre of Agricultural Sciences of University... of Debrecen, is studying drought patient, mainly Hungarian improved annual varieties, which are able to get acclimatized with the landscape. Moreover, we have in view to work out new, economical seedling production technologies. In the program, the excellent drought- and frost tolerant annuals and perennials belongs to the climate change tolerant plants. From the evaluated of species we want to create and spread the application. of the new types of ornamental horticulture culture.

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The toxic effects of aflatoxin microorganisms in plants used as spices
Published October 5, 2010
59-62

As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and
4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications of
these, where necessary together, with a limited surv...ey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reported
the presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5
of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition we
examined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage.

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The effect of herbs on the microbiological stability and nutritional quality of pariser
Published May 20, 2020
101-104

The purpose of this study was to evaluate the functional properties of dried herbs (Thymus vulgaris L., Origanum vulgare L., Salvia officinalis L.) to improve the quality characteristics and microbiological stability of Hungarian meat product, pariser. The addition of herbs did not affect the microbial properties of the product. According t...o the Decree No. 4 of 1998 of the Ministry of Health, pariser can be considered safe. The nutritional quality of the different forms of pariser was also acceptable. However, the addition of oregano, sage and thyme changed the flavor characteristics of the parisers and the higher meat content would increase the final price of the product.

 

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Antioxidant activity and total flavonoid content of honeys
Published December 15, 2010
25-28

The influence of honey on human health has been known since ancient times. Different components, like vitamins, amino-acids, enzymes, and the so called antioxidant activity of the honey play role in this effect, and also in the excellent quality. The aim of present study was to determine the total antioxidant activity and the flavonoid content ...of some honey samples. These two parameters are widely studied, and a lot of data can be used to compare and analyse. On the basis of them we can state that our results are quite similar than those we can find in literature. Characteristic feature of the examined honey samples is, that the antioxidant activity increased with the darkening of the colour. The lowest antioxidant activity and flavonoid content was produced by the acacia honeys with greenish shade of colour. The highest values was found in the very dark honeys (forest, sage, golden rod). The only exception was the coriander honey, where despite of its lighter colour, very high antioxidant activity was
measured. 

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