Microbiological status and oxidation properties of minced chicken breast meat treated with different concentration of Allyl-isothiocyanate

Khabat Noori, Friedrich László, Kiskó Gabriella, Németh Csaba, Dalmadi István
2018

Effect of high pressure treatment on physical properties of raw meat batter

Visy Anna, Csonka Judit, Hidas Karina, Friedrich László, Jónás Gábor
2018

Effects of prebiotic and different flavorings on texture attributes of an egg white based dairy substitute product

Tóth Adrienn, Németh Csaba, Lévay Lilla, Balla Csaba, Nagy Attila, Friedrich László
2021

Destruction of Salmonella enteritidis in liquid egg white as the function of treatment temperature and heating rate

Németh Csaba, Németh Zoltán, Dalmadi István, Friedrich László, Surányi József, Balla Csaba
2011

Effect of UHT treatment on liquid egg products

Ayari Emna, Németh Csaba, Tóth Adrienn, Khabat Noori, Pintér Richárd, Friedrich László
2018

UHT treatment of liquid egg yolk

Ayari Emna, Németh Csaba, Tóth Adrienn, Khabat Noori, Pintér Richárd, Friedrich László
2018

Effects of combined HHP and heat treatment on nutritional quality of vitamin-C enriched liquid whole egg

Tóth Adrienn, Németh Csaba, Penksza Péter, Juhász Réka, Ayari Emna, Friedrich László
2018

Uht treatment of liquid egg yolk

Ayari Emna, Németh Csaba, Tóth Adrienn, Khabat Noori, Pintér Richárd, Friedrich László
2018

Effect of cryogenic freezing on the textural and sensoric properties of donuts [abstract] /

Hidas Karina, Tóth Adrienn, Hamar Eszter, Jakab Ivett, Friedrich László, Németh Csaba
2019

Effect of freeze-thaw on the texture of gluten-free pie crust dough

Csonka Judit, Friedrich László, Pásztor-Huszár Klára, Hidas Karina, Visy Anna, Zeke Ildikó
2018

Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white

Tóth Adrienn, Németh Csaba, Ayari Emna, Pintér-Nagy Orsolya, Zeke Ildikó, Friedrich László
2018

Effect of freeze-thaw on the texture of gluten-free pie crust dough

Csonka Judit, Friedrich László, Pásztor-Huszár Klára, Hidas Karina, Visy Anna, Zeke Ildikó
2018

Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate

Hussein Khabat Noori, Friedrich László, Kiskó Gabriella, Hidas Karina, Németh Csaba, Dalmádi István
2018

Effect of cryogenic freezing on the textural and sensoric properties of donuts

Hidas Karina Ilona, Tóth Adrienn, Hamar Eszter, Jakab Ivett, Friedrich László, Németh Csaba
2019

Prolongation of liquid whole eggs' shelf life with different methods

Hidas Karina Ilona, Visy Anna, Csonka Judit, Friedrich László, Németh Csaba, Zeke Ildikó Csilla
2018

Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products

Tóth Adrienn, Németh Csaba, Juhász Réka, Zeke Ildikó, Bertold Salamon, Bényi Dóra, Friedrich László
2016

Effects of HPH processing at 400 MPa on proteins of liquid egg products

Tóth Adrienn, Németh Csaba, Juhász Réka, Zeke Ildikó, Csehi Barbara, Bényi Dóra, Friedrich László
2016

Development of high protein containing bakery filling

Tóth Adrienn, Németh Csaba, Csurka Tamás, Surányi József, Badak-Kerti Katalin, Penksza Péter, Friedrich László
2019

Development of high protein containing filling [abstract] /

Tóth Adrienn, Németh Csaba, Csurkai Tamás, Surányi József, Badak-Kerti Katalin, Penksza Péter, Friedrich László
2019

Changes in the contents of hen eggs due to polyphenol-rich supplementation

Veisz Anett, Fodor Marietta, Stefanovits-Bányai Éva, Friedrich László, Németh Csaba, Kovács Boglárka, Nagy Anna Mária
2020