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  1. Article: Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee.

    Várady, Matúš / Boržíková, Jana / Popelka, Peter

    Heliyon

    2024  Volume 10, Issue 3, Page(s) e25563

    Abstract: The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various ... ...

    Abstract The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burundi, Guatemala, Nicaragua, and Peru). The heavy metals aluminium (Al), nickel (Ni), chromium (Cr), cadmium (Cd), copper (Cu), and lead (Pb) were identified by a multi-element technique using inductively coupled plasma mass spectrometry. Mercury (Hg) content was determined by atomic absorption spectrometry. The processing method affected the contents of Hg, Al, Ni, Cr, Cd, and Pb in the green and roasted coffees (
    Language English
    Publishing date 2024-02-01
    Publishing country England
    Document type Journal Article
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2024.e25563
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  2. Article: Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee

    Várady, Matúš / Tauchen, Jan / Klouček, Pavel / Popelka, Peter

    Fermentation. 2022 Aug. 08, v. 8, no. 8

    2022  

    Abstract: The aim of this study was to determine the effect of total dissolved solids (TDS), extraction yield (EY), and grinding on total polyphenols (TP), total flavonoids (TF), and total antioxidant capacity (TAC) in a fermented specialty coffee prepared using ... ...

    Abstract The aim of this study was to determine the effect of total dissolved solids (TDS), extraction yield (EY), and grinding on total polyphenols (TP), total flavonoids (TF), and total antioxidant capacity (TAC) in a fermented specialty coffee prepared using different methods of filtration (Hario V60, Aeropress, and the French press). The concentrations of antioxidant compounds differed between the TDS treatments and the methods of preparation. The TP and TF with Hario V60 were the highest at a TDS of 1.84%. The TP with Aeropress was at its highest at a TDS of 1.82%. TAC with the French press was at its highest at a TDS of 1.58%. EY was at its highest with fine grinding (Hario V60 > French press > Aeropress at 25.91%, 21.69%, and 20.67%, respectively). French press coffees had the highest TP (p = 0.045). Hario V60 coffee had the highest TF, but the TAC of the coffees remained comparable for all methods. EY and TDS influenced TP, TF, and TAC in the coffee beverages using the finest grinding size for all methods of preparation. The finer the grind, the higher the antioxidant activity of the beverages. Measuring coffee extractions should be one of the most important processes in fermented coffee preparation.
    Keywords antioxidant activity ; antioxidants ; fermentation ; filtration ; flavonoids ; polyphenols
    Language English
    Dates of publication 2022-0808
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2813985-9
    ISSN 2311-5637
    ISSN 2311-5637
    DOI 10.3390/fermentation8080375
    Database NAL-Catalogue (AGRICOLA)

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  3. Book ; Online: Approximating triangular meshes by implicit, multi-sided surfaces

    Sipos, Ágoston / Várady, Tamás / Salvi, Péter

    2022  

    Abstract: The I-patch is a multi-sided surface representation, defined as a combination of implicit ribbon and bounding surfaces, whose pairwise intersections determine the natural boundaries of the patch. Our goal is to show how a collection of smoothly connected ...

    Abstract The I-patch is a multi-sided surface representation, defined as a combination of implicit ribbon and bounding surfaces, whose pairwise intersections determine the natural boundaries of the patch. Our goal is to show how a collection of smoothly connected I-patches can be used to approximate triangular meshes. We start from a coarse, user-defined vertex graph which specifies an initial subdivision of the surface. Based on this, we create ribbons that tightly fit the mesh along its edges in both positional and tangential sense, then we optimize the free parameters of the patch to better approximate the interior. If the surfaces are not sufficiently accurate, the network needs to be refined; here we exploit that the I-patch construction naturally supports T-nodes. We also describe a normalization method that nicely approximates the Euclidean distance field, and can be efficiently evaluated. The capabilities and limitations of the approach are analyzed through several examples.
    Keywords Computer Science - Computational Geometry
    Publishing date 2022-04-23
    Publishing country us
    Document type Book ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  4. Article: New computational fluid dynamics-based method for morphological and functional assessment in cardiovascular skill training.

    Wlasitsch-Nagy, Zsófia / Bálint, Alexandra / Kőnig-Péter, Anikó / Varga, Péter / Várady, Edit / Bogner, Péter / Gasz, Balázs

    Journal of vascular surgery cases and innovative techniques

    2022  Volume 8, Issue 4, Page(s) 770–778

    Abstract: Objective: During cardiovascular surgical skill training, the direct quantification regarding surgical performance is still lacking, including transferring clinically relevant information.: Methods: We introduced a novel computational fluid dynamics- ... ...

    Abstract Objective: During cardiovascular surgical skill training, the direct quantification regarding surgical performance is still lacking, including transferring clinically relevant information.
    Methods: We introduced a novel computational fluid dynamics-based method in support of vascular surgical hands-on training, which applies continuous self-assessment in vascular anastomoses. The validation of the methodology was implemented in comparing with conventional training courses.
    Results: The fifth and seventh consecutive anastomoses of the experimental group showed significantly improved results regarding anastomosis quality when compared with the control group.
    Conclusions: Consecutive demonstration of three-dimensional morphology and functional assessment of anastomoses results in improved practical performance among learners regarding anastomosis quality.
    Language English
    Publishing date 2022-10-01
    Publishing country United States
    Document type Journal Article
    ISSN 2468-4287
    ISSN 2468-4287
    DOI 10.1016/j.jvscit.2022.09.012
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Book ; Online: Analyse der Hüftgelenksbelastung bei beruflichen und außerberuflichen Tätigkeiten

    Glitsch, Ulrich / Ditchen, Dirk / Varady, Patrick / Augat, Peter

    (IFA-Report ; 2016, 3)

    2016  

    Institution Deutsche Gesetzliche Unfallversicherung e.V
    Author's details verfasst von : Ulrich Glitsch, Dirk Ditchen, Institut für Arbeitsschutz der Deutschen Gesetzlichen Unfallversicherung (IFA), Sankt Augustin, Patrick Varady, Peter Augat, Institut für Biomechanik der Berufsgenossenschaftliche Unfallklinik Murnau und der Paracelsus Medizinische Privatuniversität Salzburg ; Herausgeber: Deutsche Gesetzliche Unfallversicherung e.V. (DGUV)
    Series title IFA-Report ; 2016, 3
    IFA-Report / IFA, Institut für Arbeitsschutz der Deutschen Gesetzlichen Unfallversicherung
    Collection IFA-Report / IFA, Institut für Arbeitsschutz der Deutschen Gesetzlichen Unfallversicherung
    Language German
    Size 1 Online-Ressource (49 Seiten), Illustrationen
    Publisher DGUV
    Publishing place Berlin
    Publishing country Germany
    Document type Book ; Online
    Note Open Access
    HBZ-ID HT020290332
    ISBN 978-3-86423-166-7 ; 3-86423-166-3
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  6. Article ; Online: Organic Anion Transporting Polypeptide 3A1 (OATP3A1)-Gated Bio-Orthogonal Labeling of Intracellular Proteins.

    Németh, Krisztina / László, Zsófia / Biró, Adrienn / Szatmári, Ágnes / Cserép, Gergely B / Várady, György / Bakos, Éva / Özvegy-Laczka, Csilla / Kele, Péter

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 6

    Abstract: Organic anion transporting polypeptides (OATPs) were found to readily deliver membrane impermeable, tetrazine bearing fluorescent probes into cells. This feature was explored in OATP3A1 conditioned bio-orthogonal labeling schemes of various intracellular ...

    Abstract Organic anion transporting polypeptides (OATPs) were found to readily deliver membrane impermeable, tetrazine bearing fluorescent probes into cells. This feature was explored in OATP3A1 conditioned bio-orthogonal labeling schemes of various intracellular proteins in live cells. Confocal microscopy and super-resolution microscopy (STED) studies have shown that highly specific and efficient staining of the selected intracellular proteins can be achieved with the otherwise non-permeable probes when OATP3A1 is present in the cell membrane of cells. Such a transport protein linked bio-orthogonal labeling scheme is believed to be useful in OATP3A1 activity-controlled protein expression studies in the future.
    MeSH term(s) Organic Anion Transporters/metabolism ; Proteins/metabolism ; Fluorescent Dyes
    Chemical Substances Organic Anion Transporters ; Proteins ; Fluorescent Dyes
    Language English
    Publishing date 2023-03-09
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28062521
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article: Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

    Várady, Matúš / Hrušková, Tatiana / Popelka, Peter

    Czech Journal of Food Sciences. , v. 38, no. 6

    2020  

    Abstract: We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of ... ...

    Abstract We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g–1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g–1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g–1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting.
    Keywords gallic acid ; polyphenols ; temperature
    Language English
    Dates of publication 2020-1223
    Size p. 417-421.
    Publishing place Czech Academy of Agricultural Sciences
    Document type Article
    ZDB-ID 2145669-0
    ISSN 1805-9317
    ISSN 1805-9317
    DOI 10.17221/122/2020-cjfs
    Database NAL-Catalogue (AGRICOLA)

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  8. Article ; Online: Potential associations of selected polymorphic genetic variants with COVID-19 disease susceptibility and severity

    Mózner, Orsolya / Szabó, Edit / Kulin, Anna / Várady, György / Moldvay, Judit / Vass, Vivien / Szentesi, Andrea / Jánosi, Ágoston / Hegyi, Péter / Sarkadi, Balázs

    medRxiv

    Abstract: In this study, we analyzed the potential associations of selected laboratory and anamnestic parameters, as well as 12 genetic polymorphisms (SNPs), with clinical COVID-19 occurrence and severity in 869 hospitalized patients. The SNPs analyzed by qPCR ... ...

    Abstract In this study, we analyzed the potential associations of selected laboratory and anamnestic parameters, as well as 12 genetic polymorphisms (SNPs), with clinical COVID-19 occurrence and severity in 869 hospitalized patients. The SNPs analyzed by qPCR were selected based on population-wide genetic (GWAS) data previously indicating association with the severity of COVID-19. We confirmed the associations of disease with several clinical laboratory and anamnestic parameters and found an unexpected association between less severe disease and the loss of smell and taste. In most cases, selected SNP analysis supported earlier results by indicating genetic associations with hospitalization and disease severity, while the potential role of some previously unrecognized polymorphisms has also been observed. A genetic association was indicated between the presence of a reduced-function ABCG2 transporter variant and a less severe disease, which was also observed in diabetic patients. Our current results, which should be reinforced by larger studies, indicate that together with laboratory and anamnestic parameters, genetic polymorphisms may have predictive value for the clinical occurrence and severity of COVID-19.
    Keywords covid19
    Language English
    Publishing date 2024-03-14
    Publisher Cold Spring Harbor Laboratory Press
    Document type Article ; Online
    DOI 10.1101/2024.03.13.24304197
    Database COVID19

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  9. Article: Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans

    Várady, Matúš / Ślusarczyk, Sylwester / Boržíkova, Jana / Hanková, Katarína / Vieriková, Michaela / Marcinčák, Slavomír / Popelka, Peter

    Foods. 2021 June 07, v. 10, no. 6

    2021  

    Abstract: The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were ... ...

    Abstract The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (p < 0.001, p < 0.011 and p < 0.001, respectively). Nickel and cadmium contents were significantly higher in the COL-GR than in the NIC-GR beans. Darker roasting decreased AA content, but light roasting maintained similar amounts of CAF and total PPH.
    Keywords acrylamides ; cadmium ; caffeine ; heavy metals ; isomers ; nickel ; polyphenols ; Colombia ; Nicaragua
    Language English
    Dates of publication 2021-0607
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10061310
    Database NAL-Catalogue (AGRICOLA)

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  10. Article: Heavy-Metal Contents and the Impact of Roasting on Polyphenols, Caffeine, and Acrylamide in Specialty Coffee Beans.

    Várady, Matúš / Ślusarczyk, Sylwester / Boržíkova, Jana / Hanková, Katarína / Vieriková, Michaela / Marcinčák, Slavomír / Popelka, Peter

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 6

    Abstract: The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were ... ...

    Abstract The aim of this study was to determine the effect of roasting on the contents of polyphenols (PPH), acrylamide (AA), and caffeine (CAF) and to analyze heavy metals in specialty coffee beans from Colombia (COL) and Nicaragua (NIC). Samples of NIC were naturally processed and COL was fermented anaerobically. Green beans from COL (COL-GR) and NIC (NIC-GR) were roasted at two levels, light roasting (COL-LIGHT and NIC-LIGHT) and darker roasting (COL-DARK and NIC-DARK), at final temperatures of 210 °C (10 min) and 215 °C (12 min), respectively. Quantitative analyses of PPH identified caffeoylquinic acids (CQA), feruloylquinic acids, and dicaffeoylquinic acids. Isomer 5-CQA was present at the highest levels and reached 60.8 and 57.7% in COL-GR and NIC-GR, 23.4 and 29.3% in COL-LIGHT and NIC-LIGHT, and 18 and 24.2% in COL-DARK and NIC-DARK, respectively, of the total PPH. The total PPH contents were highest in COL-GR (59.76 mg/g dry matter, DM). Roasting affected the contents of PPH, CAF, and AA (
    Language English
    Publishing date 2021-06-07
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10061310
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