Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation von Biró, Barbara, Sipos, Mária Anna, Kovács, Anikó, Badak-Kerti, Katalin, Pásztor-Huszár, Klára, Gere, Attila

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Use of JAR‐Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs von Gere, Attila, Szabó, Zsófia, Pásztor‐Huszár, Klára, Orbán, Csaba, Kókai, Zoltán, Sipos, László

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Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting von Kertész, István, Nagy, Dávid, Baranyai, László, Pásztor-Huszár, Klára, Varsányi, Kinga, Le Phuong Nguyen, Lien, Felföldi, József

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Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation von Biró, Barbara, Fodor, Rebeka, Szedljak, Ildikó, Pásztor-Huszár, Klára, Gere, Attila

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Effect of high hydrostatic pressure processing on biogenic amine content of sausage during storage von Simon-Sarkadi, Livia, Pásztor-Huszár, Klára, Dalmadi, István, Kiskó, Gabriella

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Comparison of preference mapping methods: a case study on flavored kefirs von Gere, Attila, Kovács, Sándor, Pásztor-Huszár, Klára, Kókai, Zoltán, Sipos, László

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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 devel... von Csurka, Tamás, Varga-Tóth, Adrienn, Kühn, Dorottya, Hitka, Géza, Badak-Kerti, Katalin, Alpár, Boglárka, Surányi, József, Friedrich, László Ferenc, Pásztor-Huszár, Klára

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The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk von Darnay, Lívia, Tóth, Adrienn, Csehi, Barbara, Szepessy, Anna, Horváth, Martin, Pásztor-Huszár, Klára, Laczay, Péter

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Textural properties of low-fat set-type yoghurt depending on mTG addition von Darnay, Lívia

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Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams von Nyulas-Zeke, Ildikó Csilla, Hidas, Karina Ilona, Pásztor-Huszár, Klára, Dalmadi, István, Szücs, Enikő, Pap, Rebeka, Csurka, Tamás

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Comparison of products made from meat batter with various types and quantities of blood products von Csurka, Tamás, Pásztor-Huszár, Klára, Friedrich, László Ferenc

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Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream von Csurka, Tamás, Hidas, Karina Ilona, Varga-Tóth, Adrienn, Dalmadi, István, Pásztor-Huszár, Klára, Friedrich, László Ferenc

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Correlation Analysis of Subjective and Objective Texture Properties: Color and Heterocyclic Amine Content of Grilled Chicken Breast Fillet von Pleva, Dániel, Lányi, Katalin, Pásztor-Huszár, Klára, Friedrich, László, Laczay, Péter, Darnay, Lívia

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Membrane separation of porcine blood for food industrial use of permeate and retentate von Csurka, Tamás, Varga, Áron, Ladányi, Márta, Friedrich, László Ferenc, Pásztor-Huszár, Klára

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Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts von Farkas, Csilla, Rezessy-Szabó, Judit M., Gupta, Vijai Kumar, Bujna, Erika, Pham, Tuan M., Pásztor-Huszár, Klára, Friedrich, László, Bhat, Rajeev, Thakur, Vijay Kumar, Nguyen, Quang D.

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Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage von Hidas, Karina Ilona, Visy, Anna, Csonka, Judit, Nyulas-Zeke, Ildikó Csilla, Friedrich, László, Pásztor-Huszár, Klára, Alpár, Boglárka, Hitka, Géza, Felföldi, József, Fehér, Orsolya, Gere, Attila

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Effect of different O2/CO2 permeable foils on aging of semi-hard goat cheese von Darnay, Lívia, Németh, Ádám, Koncz, Kálmánné, Monspart-Sényi, Judit, Pásztor-Huszár, Klára, Friedrich, László, Laczay, Péter

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EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE von Tóth, Adrienn, Németh, Csaba, Ayari, Emna, Pásztor-Huszár, Klára, Zeke, Ildikó, Hidas, Karina, Friedrich, László

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Study of Long Term Post-Treatment of Whole Egg Powder at 50-55oC von Németh, Csaba, Dalmadi, István, Mráz, Balázs, Friedrich, László, Pásztor-Huszár, Klára, Suhajda, Ágnes, Janzsó, Béla, Balla, Csaba

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Study of Long Term Post-Treatment of Whole Egg Powder at 50-55°C von Németh, Csaba, Dalmadi, István, Mráz, Balázs, Friedrich, László, Pásztor-Huszár, Klára, Suhajda, Ágnes, Janzsó, Béla, Balla, Csaba

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