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001-es BibID:	BIBFORM129399
Első szerző:	Prokisch József (vegyész)
Cím:	Sustainable Approach of Carbon Nanodots: Agro-Applications for Soil Health / József Prokisch, Greta Törős, Duyen H.H. Nguyen, Arjun Muthu, Safa Labidi, Mohamed H. Sheta, Hassan El-Ramady
Dátum:	2025
ISSN:	0302-6701 2357-0369
Megjegyzések:	Carbon is an essential element for all living organisms. This element has unique properties which increased its potential day by day. The nano-form of such element can be found in several patterns such as carbon nanodots (CNDs). Carbon nanodots refer to quasi-spherical nanoparticles of carbon which mainly consist of an amorphous structural core. The current mini-review involves the carbon-based nanomaterials with focus on carbon nanodots, their synthesis (chemical and green pathways) and characterization, agro-applications, CNDs for soil health, nanotoxicity of CNDs. This study may answer many questions on the CNDs including; what is the potential of CNDs in sustainable agriculture? What are the main agricultural applications of CNDs for soil health? Due to their unique properties, CNDs have a distinguished potential in many agricultural applications, such as nanocarriers, sensors, light converters, seed treatments, nanofertilizers, and as a potential agent to control plant-pathogens. Several advantages of CNDs can be noticed including the increased microbial activity, better nutrient availability, and reduced soil pollutants. These nano-enabled methods also can be anticipated to play a pivotal role in the forthcoming agricultural technorevolution by providing sustainable ways to manage biotic and abiotic stresses in agriculture. The environmental dimension of the expected toxic of CNDs is a crucial global issue that needs more concerns. Further studies are needed for more discover and explanations on CNDs
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk soil quality soil-plant-microbe nexus microbiomes rhizosphere microbe-microbe nexus nanoparticles
Megjelenés:	Egyptian Journal of Soil Science. - 65 : 1 (2025), p. 639-657. -
További szerzők:	Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Muthu Arjun (1996-) (Ph.D. student) Labidi, Safa (1997-) (Food scientist/engineer) Sheta, Mohamed El-Ramady, Hassan (1969-) (agrármérnök)
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001-es BibID:	BIBFORM122518
035-os BibID:	(WoS)001266590600001 (Scopus)85198406234
Első szerző:	Semsey Dávid (élelmiszeripari technológia-, és termékfejlesztő mérnök)
Cím:	Analysis of Fluorescent Carbon Nanodot Formation during Pretzel Production / Dávid Semsey, Duyen H. H. Nguyen, Gréta Törős, Arjun Muthu, Safa Labidi, Hassan El-Ramady, Áron Béni, Mahendra Rai, Prokisch József
Dátum:	2024
ISSN:	2079-4991
Megjegyzések:	Baked pretzels are a popular choice for a quick snack, easily identifiable by their classictwisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack.However, it is not commonly known that compounds with fluorescent properties can be formedduring their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated andidentified in bakery products. This study delved into the formation of CNDs in pretzel productionusing a fractional factorial experimental design. The research revealed that the baking temperaturehad the most significant impact on the concentration of CNDs, followed by the concentration ofNaOH in the immersion solution, and then the baking time. This study highlights the unique role ofthe NaOH immersion step, which is not typically present in bread-making processes, in facilitating theformation of CNDs. This discovery highlights the strong correlation between the formation of CNDsand the heat treatment process. Monitoring and controlling these factors is crucial for regulating theconcentration of CNDs in pretzel production and understanding nanoparticle formation in processedfoods for food safety.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk carbon dots bakery Maillard reaction baking factorial design
Megjelenés:	Nanomaterials. - 14 : 13 (2024), p. 1-11. -
További szerzők:	Nguyen Huu Huong Duyen (1995-) (PhD student, Food Science) Törős Gréta (1991-) (tanszéki mérnök/élelmiszerbiztonsági- és minőségi mérnök) Muthu Arjun (1996-) (Ph.D. student) Labidi, Safa (1997-) (Food scientist/engineer) El-Ramady, Hassan (1969-) (agrármérnök) Béni Áron (1978-) (vegyész) Rai, Mahendra Prokisch József (1966-) (vegyész)
Pályázati támogatás:	KDP-2023 Egyéb
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