Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where Anikó Szepes is active.

Publication


Featured researches published by Anikó Szepes.


Chemistry and Physics of Lipids | 2010

Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil.

Kesarin Chaleepa; Anikó Szepes; Joachim Ulrich

The effect of lauric acid and low-HLB sucrose esters (L-195, S170) on the isothermal crystallization of coconut oil was investigated by differential scanning calorimetry. The fundamental crystallization parameters, such as induction time of nucleation and crystallization rate, were obtained by using the Gompertz equation. The Gibbs free energy of nucleation was calculated via the Fisher-Turnbull equation based on the equilibrium melting temperature. All additives, investigated in this work, proved to have an inhibition effect on nucleation and crystallization kinetics of coconut oil. Our results revealed that the inhibition effect is related to the dissimilarity of the molecular characteristics between coconut oil and the additives. The equilibrium melting temperature (T(m) degrees ) of the coconut oil-additive mixtures estimated by the Hoffman-Weeks method was decreased with the addition of lauric acid and increased by using sucrose esters as additives. Micrographs showing simultaneous crystallization of coconut oil and lauric acid indicated that strong molecular interaction led to the increase in lamellar thickness resulting in the T(m) degrees depression of coconut oil. The addition of L-195 modified the crystal morphology of coconut oil into large, dense, non-porous crystals without altering the polymorphic occurrence of coconut oil. The enhancement in lamellar thickness and crystal perfection supported the T(m) degrees elevation of coconut oil.


Pharmaceutical Development and Technology | 2007

Water Sorption Behavior and Swelling Characteristics of Starches Subjected to Dielectric Heating

Anikó Szepes; Piroska Szabó-Révész; Mandy Mohnicke

The aim of this study was to investigate the effects of microwave irradiation and storage on the moisture content, adsorption behavior and swelling properties of potato (B-type) and maize starches (A-type). Volumetric heating resulted in reversible moisture loss from both types of samples. The crystallinity of potato starch was decreased, whereas its water retention capacity and swelling power were increased irreversibly, and its swelling capacity was increased reversibly by the thermal process applied. The corresponding parameters of maize starch were not influenced significantly by dielectric heating; this may be related to its special structure resulting in the thermal resistance of this polymer. Our results allow the conclusion that microwave irradiation offers an appropriate and selective alternative for the physicochemical modification of potato starch. In consequence of its low susceptibility to thermal processes, maize starch may be used for the microwave drying of pharmaceutical formulations containing starch.


International Journal of Pharmaceutics | 2018

Stability and compatibility of Basmisanil granules co-administered with soft food

Anikó Szepes; Anni Pabst-Ravot; Kirsten Storch; Carsten Timpe

&NA; Co‐administration of solid oral dosage forms with soft food or beverages is commonly used to facilitate administration and to improve compliance in the paediatric and geriatric population and in patient groups with swallowing difficulties. The present case study was conducted to investigate the compatibility, stability and dissolution of Basmisanil administered as granules mixed with different soft food matrices. The data were generated to justify dosing instructions, according which Basmisanil should be sprinkled on or mixed with one tablespoon of soft food to aid swallowing. Different soft food types were selected to cover a broad range of various food components (e.g. fat, protein, carbohydrates, fiber and water) and pH. Active content and degradation products of the active substance were determined after mixing the granules with the semisolid food matrix and after two hours of storage under ambient conditions, respectively. In‐vitro dissolution tests of granule/food mixtures were also conducted. Furthermore, the stability of the API polymorph was evaluated. Basmisanil shows good chemical stability when the granules are mixed with soft food and consumed within two hours. No polymorphic conversion (anhydrate to monohydrate) could be detected in the granule/food mixtures after preparation and after storage up to 24 h. The in‐vitro dissolution of the API from the granules was not adversely affected by the presence of the food matrix. All results were comparable regardless of the tested food matrix. The results do not prohibit the administration of the granules with soft food to the patient.


Carbohydrate Polymers | 2008

Characterization and drug delivery behaviour of starch-based hydrogels prepared via isostatic ultrahigh pressure

Anikó Szepes; Zsolt Makai; Christoph Blümer; Karsten Mäder; P. Kása; Piroska Szabó-Révész


Chemical Engineering and Processing | 2007

Freeze-casting technique in the development of solid drug delivery systems

Anikó Szepes; Joachim Ulrich; Zsuzsanna Farkas; József Kovács; Piroska Szabó-Révész


International Journal of Pharmaceutics | 2005

Microwave processing of natural biopolymers—studies on the properties of different starches

Anikó Szepes; Magdolna Hasznos-Nezdei; József Kovács; Zofia Funke; Joachim Ulrich; Piroska Szabó-Révész


Journal of Thermal Analysis and Calorimetry | 2007

Structural study of α-lactose monohydrate subjected to microwave irradiation

Anikó Szepes; Anke Fiebig; Joachim Ulrich; Piroska Szabó-Révész


Chemical Engineering Research & Design | 2010

Dry fractionation of coconut oil by melt crystallization

Kesarin Chaleepa; Anikó Szepes; Joachim Ulrich


Chemical Engineering & Technology | 2007

Influence of Freezing Temperature on Product Parameters of Solid Dosage Forms Prepared via the Freeze-Casting Technique

Anikó Szepes; A. Fehér; Piroska Szabó-Révész; Joachim Ulrich


European Journal of Lipid Science and Technology | 2010

Metastable zone determination of lipid systems: Ultrasound velocity versus optical back‐reflectance measurements

Kesarin Chaleepa; Anikó Szepes; Joachim Ulrich

Collaboration


Dive into the Anikó Szepes's collaboration.

Top Co-Authors

Avatar
Top Co-Authors

Avatar

P. Kása

University of Szeged

View shared research outputs
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar

I. Eros

University of Szeged

View shared research outputs
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar
Top Co-Authors

Avatar

Magdolna Hasznos-Nezdei

University of Agricultural Sciences

View shared research outputs
Researchain Logo
Decentralizing Knowledge