Print preview VALIDITY EXPIRED personal data approved: 2018. V. 09. Publications |
2017
from data base, 2018. V. 09. |
S Ferenczi, Zs Cserhalmi, B Visnyei, V Szűcs, B Czukor: Effect of operational parameters of microwave vacuum drying combined with hot-air pre-drying to physical, sensory and nutritional properties of dried apple snack, ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 46: (2) pp. 152-161. type of document: Journal paper/Article language: English DOI |
2017
from data base, 2018. V. 09. |
Ferenczi Sándor, Tóth Krisztina, Cserhalmi Zsuzsanna, Czukor Bálint: Légáramú előszárítással kombinált mikrohullámú vákuumszárítás kinetikai, technológiai és műszaki vizsgálata, ÉLELMISZER - TUDOMÁNY TECHNOLÓGIA 71: (1) pp. 11-20. type of document: Journal paper/Article language: Hungarian
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2015
from data base, 2018. V. 09. |
Sándor Ferenczi, Bálint Czukor, Zsuzsanna Cserhalmi: Parameters of microwave vacuum drying and pre-drying affecting bulk density and antioxidant activity of combined microwave vacuum dried apple snack, In: Szerk.: Dermesonlouoglou E, Szerk.: Giannou V, Szerk.: Gogou E, Szerk.: Taoukis P 29th EFFoST Conference Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. Athens: European Federation of Food Science and Technology, 2015. pp. 715-718. type of document: Part of book/Proceedings Paper language: English
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2014
from data base, 2018. V. 09. |
Ferenczi S, Czukor B, Cserhalmi Z: Evaluation of microwave vacuum drying combined with hot-air drying and compared with freeze- and hot-air drying by the quality of the dried apple product, PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING 58: (2) pp. 111-116. type of document: Journal paper/Article number of independent citations: 3 language: English DOI |
2014
from data base, 2018. V. 09. |
Sándor FERENCZI, Bálint CZUKOR, Zsuzsanna CSERHALMI: Antioxidant capacity of microwave vacuum drying on different cultivars of apples, ANNALS OF FACULTY OF ENGINEERING HUNEDOARA - INTERNATIONAL JOURNAL OF ENGINEERING 12: (4) pp. 91-94. type of document: Journal paper/Article language: English Full text |
2013
from data base, 2018. V. 09. |
Varga Róbert, Benkő János, Czukor Bálint: A sajtolási folyamat hatása merev falú, biológiailag lebomló csomagolóeszköz mechanikai, víz és étolaj felvevő tulajdonságaira, ÉLELMISZER - TUDOMÁNY TECHNOLÓGIA LXVII: (4) pp. 15-20. type of document: Journal paper/Article language: Hungarian
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2011
from data base, 2018. V. 09. |
Quang D Nguyen, Judit M Rezessy-Szabó, Bálint Czukor, Ágoston Hoschke: Continuous production of oligofructose syrup from Jerusalem artichoke juice by immobilized endo-inulinase, PROCESS BIOCHEMISTRY 46: (1) pp. 298-303. type of document: Journal paper/Article number of independent citations: 34 language: English DOI |
2006
from data base, 2018. V. 09. |
Schuster-Gajzago I, Kiszter AK, Toth-Markus M, Bardth A, Markus-Bednarik A, Czukor B: The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard (Sinapis alba L.) varieties, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 7: (1-2) pp. 74-79. type of document: Journal paper/Article number of independent citations: 13 language: English DOI |
2002
from data base, 2018. V. 09. |
Cserhalmi Zsuzsanna, Batáné Vidács Ildikó, Beczner Judit, Czukor Bálint: Inactivation of Saccharomyces cerevisiae and Bacillus cereus by pulsed electric fields technology, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 3: pp. 41-45. type of document: Journal paper/Article number of independent citations: 52 language: English DOI |
2001
from data base, 2018. V. 09. |
Cserhalmi Zs, Márkus Zs, Czukor B, Baráth Á, Tóth M: Physico-chemical properties and food utilization possibilities of RF treated mustard seed, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1: pp. 251-254. type of document: Journal paper/Article number of independent citations: 10 language: English DOI |
| Number of independent citations to these publications: | 112 |
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