 Print previewpersonal data approved: 2023. V. 25. | Publications |
2022
 from data base, 2023. V. 25. |
Amani Hanieh, Baranyai László, Badak-Kerti Katalin, Mousavi Khaneghah Amin: Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study, FOODS 11: (3) p. 321.
type of document: Journal paper/Article
language: English
URL |
2022
from data base, 2023. V. 25. |
Csurka Tamás, Varga-Tóth Adrienn, Kühn Dorottya, Hitka Géza, Badak-Kerti Katalin, Alpár Boglárka, Surányi József, Friedrich László Ferenc, Pásztor-Huszár Klára: Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food, FRONTIERS IN NUTRITION 9: 979594
type of document: Journal paper/Article
language: English
URL |
2022
from data base, 2023. V. 25. |
Mardani Mohsen, Badakné Katalin, Farmani Jamshid, Aluko Rotimi E.: Antioxidant peptides: Overview of production, properties, and applications in food systems, COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 22: (1) pp. 46-106.
type of document: Journal paper/Review paper
language: English
URL |
2022
from data base, 2023. V. 25. |
Mardani Mohsen, Badakné Katalin, Farmani Jamshid, Shahidi Fereidoon: Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
type of document: Journal paper/Review paper
language: English
URL |
2021
from data base, 2023. V. 25. |
Plasek Brigitta, Lakner Zoltán, Badak-Kerti Katalin, Kovács Anikó, Temesi Ágoston: Perceived Consequences: General or Specific? The Case of Palm Oil-Free Products, SUSTAINABILITY 13: (6) 3550
type of document: Journal paper/Article
number of independent citations: 3
language: English
URL |
2021
from data base, 2023. V. 25. |
Amani Hanieh, Firtha Ferenc, Jakab Ivett, Baranyai László, Badak‐Kerti Katalin: Nondestructive evaluation of baking parameters on pogácsa texture, JOURNAL OF TEXTURE STUDIES 52: (4) pp. 510-519.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL |
2021
from data base, 2023. V. 25. |
Kovács Anikó, Körmendi Lilla, Kerti Katalin Badakné: Palm oil substitution in hazelnut spread, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 17: (S1) pp. 111-117.
type of document: Journal paper/Konferenciaközlemény
language: English
URL |
2020
from data base, 2023. V. 25. |
Amani Hanieh, Badak-Kerti Katalin, Mousavi Khaneghah Amin: Current progress in the utilization of smartphone-based imaging for quality assessment of food products: a review, CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION -: (-) pp. 1-13.
type of document: Journal paper/Review paper
number of independent citations: 5
language: English
URL |
2020
from data base, 2023. V. 25. |
Biró Barbara, Sipos Mária Anna, Kovács Anikó, Badakné Kerti Katalin, Pásztorné Huszár Klára, Gere Attila: Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation, FOODS 9: (11) 1561
type of document: Journal paper/Article
number of independent citations: 15
language: English
URL |
2020
from data base, 2023. V. 25. |
Katalin Badak-Kerti, Viktória Zsom-Muha, Tamás Zsom, Dávid Nagy, József Felföldi: Acoustic investigation of chocolate by changing temperature and cocoa content, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 16: (S1) pp. 115-122.
type of document: Journal paper/Article
number of independent citations: 1
language: English
URL |
| | Number of independent citations to these publications: | 25 |
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