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| Personal data sheet |
 Print previewpersonal data approved: 2019. IV. 23. | Publications |
2019
 from data base, 2019. IV. 23. |
Varga Áron, Gáspár Igor, Juhász Réka, Ladányi Márta, Hegyes-Vecseri Beáta, Kókai Zoltán, Márki Edit: Beer microfiltration with static turbulence promoter: Sum of ranking differences comparison, JOURNAL OF FOOD PROCESS ENGINEERING 42: (1) p. e12941.
type of document: Journal paper/Article
language: English
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2017
from data base, 2019. IV. 23. |
Réka Juhász, András Salgó: Food additives: Mercy or ban, CURRENT GREEN CHEMISTRY 4: (2) pp. 67-73.
type of document: Journal paper/Review paper
language: English
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2016
from data base, 2019. IV. 23. |
Tóth Adrienn, Németh Csaba, Juhász Réka, Zeke Ildikó, Salamon Bertold, Bényi Dóra, Friedrich László: Effect of high hydrostsatic pressure at 400 MPa on quality attributes of liquid egg products, REVIEW ON AGRICULTURE AND RURAL DEVELOPMENT 5: (1-2) pp. 148-152.
type of document: Journal paper/Article
language: English
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2014
from data base, 2019. IV. 23. |
SZŰCS V., FÜLÖP Á., JUHÁSZ R.: Analysis of age differences in the risk perception of food additives: Results of focus group interviews, ACTA UNIVERSITATIS SAPIENTIAE ALIMENTARIA 2014: (7) pp. 96-108.
type of document: Journal paper/Article
language: English
URL |
2014
from data base, 2019. IV. 23. |
Szabó-Nótin B, Juhász R, Barta J, Stéger-Máté M: Apple pomace powder as natural food ingredient in bakery jams, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 43: (Suppl) pp. 140-147.
type of document: Journal paper/Article
language: English
URL |
2013
from data base, 2019. IV. 23. |
Penksza Péter, Sárosi Réka, Juhász Réka, Manninger-Kóczán Kata, Szabó-Nótin Beatrix, Szakács László, Barta József: Jerusalem Artichoke Powder as Food Additive in Dairy Products and Fat Replacers, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 42: (Supplement) pp. 53-62.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL |
2013
from data base, 2019. IV. 23. |
Sárosi Réka, Manninger-Kóczán Kata, Penksza Péter, Juhász Réka, Beatrix Szabó-Nótin, Szakács László, Barta József: Jerusalem Artichoke Powder as a Food Additive in Bakery Products, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 42: (Supplement) pp. 73-80.
type of document: Journal paper/Article
language: English
URL |
2013
from data base, 2019. IV. 23. |
Juhász Réka, Horváth Kinga, Dalmadi István, Andrássy Éva, Salgó András, Farkas József: Studies on damage of starches in irradiated wheat and white pepper using Rapid Visco-Analyser (RVA), ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 42: (4) pp. 576-585.
type of document: Journal paper/Article
language: English
URL |
2012
from data base, 2019. IV. 23. |
Radványi Dalma, Juhász Réka, Németh Csaba, Suhajda Ágnes, Balla Csaba, Dr. Barta József: Evaluation of the stability of whipped egg white, CZECH JOURNAL OF FOOD SCIENCES 30: (5) pp. 412-420.
type of document: Journal paper/Article
number of independent citations: 4
language: English
URL |
2011
from data base, 2019. IV. 23. |
Szabó-Nótin Beatrix, Dr. Stégerné Máté Mónika, Juhász Réka, Jakab Dávid, Dr. Monspart Elemérné, Dr. Barta József: Changes of phenolic compounds in black currant during vacuum drying process, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 40: (Suppl.1) pp. 120-129.
type of document: Journal paper/Article
number of independent citations: 3
language: English
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| | Number of independent citations to these publications: | 8 |
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