Print previewpersonal data approved: 2020. I. 08. Publications |
2019
 from data base, 2020. I. 08. |
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) e12941 type of document: Journal paper/Article language: English URL |
2019
 from data base, 2020. I. 08. |
Penksza Péter, Juhász Réka, Szabó‐Nótin Beatrix, Sipos László: Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners, FOOD SCIENCE AND NUTRITON 7: fsn3.1177 type of document: Journal paper/Article language: English URL |
2018
 from data base, 2020. I. 08. |
Péter Penksza, Zsófia Banka, Silárd Kun, Klára Pásztor-Huszár, Csaba Németh, Adrienn Tóth, Réka Juhász: UTILIZATION OF XYLO-OLIGOSACCHARIDES AS PREBIOTICS IN YOGHURT, JOURNAL OF HYGIENIC ENGINEERING AND DESIGN 22: pp. 66-71. type of document: Journal paper/Article language: English
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2017
 from data base, 2020. I. 08. |
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 URL |
2016
 from data base, 2020. I. 08. |
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 Full text |
2013
 from data base, 2020. I. 08. |
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, 2020. I. 08. |
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, 2020. I. 08. |
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, 2020. I. 08. |
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, 2020. I. 08. |
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 URL |
| Number of independent citations to these publications: | 8  |
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