 Print previewpersonal data approved: 2023. VIII. 28. | Publications |
2022
 from data base, 2023. I. 05. |
G. Jónás, E. Balázs, K. Majzinger, A. Visy, K. Hidas, A. Barkó, L. Friedrich: Effect of high hydrostatic pressure and heat treatment sequence on color, texture and water holding capacity of meat batter, In: Lilla, Szalóki-Dorkó; Ildikó, Batáné Vidács; Pradeep, Kumar; Andrea, Pomázi; Attila, Gere (szerk.) 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts, Élelmiszertudományért OKF Alapítvány (2022) p. 61.
type of document:
language: English
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2022
from data base, 2023. I. 05. |
Anna Visy, Gábor Jónás, Zsuzsanna Horváth-Mezőfi, Karina Ilona Hidas, Annamária Barkó, Koppány László Majzinger, László Friedrich: Examination of the effect of relative humidity on different properties of pork loin during curing and ageing, In: Lilla, Szalóki-Dorkó; Ildikó, Batáné Vidács; Pradeep, Kumar; Andrea, Pomázi; Attila, Gere (szerk.) 4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts, Élelmiszertudományért OKF Alapítvány (2022) p. 81.
type of document:
language: English
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2021
from data base, 2023. I. 05. |
Visy Anna, Jónás Gábor, Szakos Dávid, Horváth-Mezőfi Zsuzsanna, Hidas Karina Ilona, Barkó Annamária, Friedrich László: Evaluation of ultrasound and microbubbles effect on pork meat during brining process, ULTRASONICS SONOCHEMISTRY 75: 105589
type of document: Journal paper/Article
number of independent citations: 13
language: English
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2021
from data base, 2023. I. 05. |
Visy Anna, Hidas Karina Ilona, Barkó Annamária, Nguyen Lien Le Phuong, Friedrich László, Jónás Gábor: Effect of wet-curing on physical properties and proteins of cured ham, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 17: (S1) pp. 145-155.
type of document: Journal paper/Konferenciaközlemény
language: English
URL |
2020
from data base, 2023. I. 05. |
Palotás Péter, Palotás Péter, Jónás Gábor, Lehel József, Friedrich László: Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp, JOURNAL OF FOOD QUALITY 2020: 4861471
type of document: Journal paper/Article
number of independent citations: 7
language: English
URL |
2020
from data base, 2023. I. 05. |
Visy Anna, Hidas Karina Ilona, Surányi József, Jónás Gábor, Friedrich László: Monitoring of salt content during the dry salting of ham, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 16: (S2) pp. 45-54.
type of document: Journal paper/Article
language: English
URL |
2018
from data base, 2023. I. 05. |
Visy Anna, Csonka Judit, Hidas Karina Ilona, Mezőfi Zsuzsanna, Kovács P., Jónás Gábor, Friedrich László: Effect of active ultrasound, brine concentration, brine temperature and meat sample-brine solution ratio on pork meat, In: István, Dalmadi; László, Baranyai; Quang, Duc Nguyen (szerk.) Third International Conference on Food Science and Technology, Szent István Egyetem, Élelmiszertudományi Kar (2018) p. 173.
type of document:
language: English
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2017
from data base, 2023. I. 05. |
G Jonas, B Csehi, P Palotas, A Toth, Gy Kenesei, K Pasztor-Huszar, L Friedrich: Combined effects of high hydrostatic pressure and sodium nitrite on color, water holding capacity and texture of frankfurter, JOURNAL OF PHYSICS-CONFERENCE SERIES 950: (4) 042006
type of document: Journal paper/Article
number of independent citations: 1
language: English
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2015
from data base, 2023. I. 05. |
Jónás Gábor, Csehi Barbara, Palotás Péter, Tóth Adrienn, Fekete Tünde, Pásztorné Huszár Klára, Friedrich László: Combined effects of high hydrostatic pressure and sodium nitrite on color, water holding capacity and texture on frankfurter, In: The, Malta Consolider Group (szerk.) International Conference on High Pressure Science and Technology, (2015) pp. 275-275.
type of document:
language: English
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2009
from data base, 2023. I. 05. |
Siró István, Vén Csilla, Balla Csaba, Jónás Gábor, Zeke Ildikó, Friedrich László: Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat, JOURNAL OF FOOD ENGINEERING 91: (2) pp. 353-362.
type of document: Journal paper/Article
number of independent citations: 135
language: English
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| | Number of independent citations to these publications: | 156 |
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