Set: Subject = T Technology / alkalmazott, műszaki tudományok: TX Home economics / háztartástan: TX642-TX840 Food sciences / élelmiszertudomány

Archive: REAL
Items in this set:143

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Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry
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Zheng, X.D.; Pan, S.X.; Cao, N.; Yan, X.H.; Liu, X.M.; Tan, M.N.; Wu, M.Y.; Song, Y.
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Anthocyanin based sensory pad for determination of chicken meat spoilage
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İpek, Y.; Ertekin, Ö.
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Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors
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Yüksel, D.; Şen, E.
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Application of Dielectric Measurement for Monitoring the Efficiency of Enzymatic Processes
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Beszédes, Sándor; Dobozi, Réka; Lemmer, Balázs; Jákói, Zoltán Péter
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Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese
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Ozturkoglu-Budak, S.; Arkadaş, M.; Yıldırım, Z.; Avşar, Y.K.
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Association between leisure screen time and adherence to the Mediterranean diet in a representative sample of Spanish children: A cross-sectional study
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Tahiri, I.; De, Paz-Cantos S.; González-Marrón, A.; Cartanyà-Hueso, À.; Navarrete-Muñoz, E.M.; Martín-Sánchez, J.C.; Lidón-Moyano, C.; Pérez-Martín, H.; Martínez-Sánchez, J.M.
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Attitudes, perceptions, and trends of honey consumption in Portugal
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Mata, F.; Dos-Santos, M.
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Az élelmiszerfogyasztói magatartás változásai a gazdasági viharok közepén: Fiatal felnőttek perspektívája a 2020-2023-as időszakban
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Máté, Zoltán; Pólya, Éva; Oravecz, Titanilla Éva
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Az előhűtési és érlelési módok hatása a marhahús minőségi jellemzőire
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Barkó, Annamária; Csurka, Tamás; Visy, Anna; Tóth, Adrienn; Friedrich, László Ferenc
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Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts
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Afoakwah, N.A.; Zhao, Y.; Dong, Y.
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Biscuits enriched with monofloral bee pollens : nutritional properties, techno-functional parameters, sensory profile, and consumer preference
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Végh, Rita; Csóka, Mariann; Stefanovitsné Bányai, Éva; Juhász, Réka; Sipos, László
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Case study of commercially available gluten-free bread products: Texture changes during storage and sensory analysis
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Tóth, Marcell László; Kaszab, Tímea; Lambertné Meretei, Anikó
Changes in Physical and Mechanical Properties of Dried Sweet Potatoes During Storage
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Antal, Tamás; Nagy, János
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Characterization of the Protein and Carbohydrate Related Quality Traits of a Large Set of Spelt Wheat Genotypes
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Tóth, Viola; Láng, László; Vida, Gyula; Mikó, Péter; Rakszegi, Marianna
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Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba
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Luzics, Sz.; Tóth, Á.; Barna, T.; Szabó, E.; Nagy, I.; Horváth, B.; Nagy, I.; Varecza, Z.; Bata-Vidács, I.; Kukolya, J.
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Comparison of raw materials for meat products
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Mihalkó, József; Szepesi-Bencsik, Dóra; Zsarnóczay, Gabriella; Friedrich, László Ferenc
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Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging
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Kasza, Gyula; Veflen, Nina; Scholderer, Joachim; Münter, Lars; Fekete, László; Csenki, Eszter Zita; Dorkó, Annamária; Szakos, Dávid; Izsó, Tekla
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Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system
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Ni, Z.Z.; Li, J. T.; Zhang, S.M.; Dong, Y.W.; Liu, Q.Q.
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Consumer trust in local food system – An empirical research in Hungary
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László, Veronika; Szakos, Dávid; Csizmadiáné Czuppon, Viktória; Kasza, Gyula
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Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content
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Soyuçok, A.; Kart, A.; Yalçın, H.; Zeybek, E.; Özkan, O.
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