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Enkhbold Munkhnasan; Lőrincz Attila; Elayan Majd; Friedrich László; Solymosi Attila; Wieszt Balázs; Jáni Kornél; Tóth Adrienn: The impact of lactic acid and ascorbic acid mixture on quality parameters of wild boar meat : [abstract].
Tóth Adrienn; Németh Csaba; Lévay Lilla; Balla Csaba; Nagy Attila; Friedrich László: Effects of prebiotic and different flavorings on texture attributes of an egg white based dairy substitute product.
Veisz Anett; Fodor Marietta; Stefanovits-Bányai Éva; Friedrich László; Németh Csaba; Kovács Boglárka; Nagy Anna Mária: Changes in the contents of hen eggs due to polyphenol-rich supplementation.
Tóth Adrienn; Németh Csaba; Csurka Tamás; Surányi József; Badak-Kerti Katalin; Penksza Péter; Friedrich László: Development of high protein containing bakery filling. In: Review on agriculture and rural development, (8) 1-2. pp. 74-80. (2019)
Tóth Adrienn; Németh Csaba; Csurkai Tamás; Surányi József; Badak-Kerti Katalin; Penksza Péter; Friedrich László: Development of high protein containing filling : [abstract].
Hidas Karina Ilona; Tóth Adrienn; Hamar Eszter; Jakab Ivett; Friedrich László; Németh Csaba: Effect of cryogenic freezing on the textural and sensoric properties of donuts. In: Review on agriculture and rural development, (8) 1-2. pp. 29-34. (2019)
Hidas Karina; Tóth Adrienn; Hamar Eszter; Jakab Ivett; Friedrich László; Németh Csaba: Effect of cryogenic freezing on the textural and sensoric properties of donuts : [abstract].
Ayari Emna; Németh Csaba; Tóth Adrienn; Khabat Noori; Pintér Richárd; Friedrich László: Effect of UHT treatment on liquid egg products.
Csonka Judit; Friedrich László; Pásztor-Huszár Klára; Hidas Karina; Visy Anna; Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough. In: Review on agriculture and rural development, (7) 1-2. pp. 98-102. (2018)
Csonka Judit; Friedrich László; Pásztor-Huszár Klára; Hidas Karina; Visy Anna; Zeke Ildikó: Effect of freeze-thaw on the texture of gluten-free pie crust dough.
Visy Anna; Csonka Judit; Hidas Karina; Friedrich László; Jónás Gábor: Effect of high pressure treatment on physical properties of raw meat batter.
Tóth Adrienn; Németh Csaba; Penksza Péter; Juhász Réka; Ayari Emna; Friedrich László: Effects of combined HHP and heat treatment on nutritional quality of vitamin-C enriched liquid whole egg.
Tóth Adrienn; Németh Csaba; Ayari Emna; Pintér-Nagy Orsolya; Zeke Ildikó; Friedrich László: Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white.
Khabat Noori; Friedrich László; Kiskó Gabriella; Németh Csaba; Dalmadi István: Microbiological status and oxidation properties of minced chicken breast meat treated with different concentration of Allyl-isothiocyanate.
Hussein Khabat Noori; Friedrich László; Kiskó Gabriella; Hidas Karina; Németh Csaba; Dalmádi István: Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. In: Review on agriculture and rural development, (7) 1-2. pp. 140-144. (2018)
Hidas Karina Ilona; Visy Anna; Csonka Judit; Friedrich László; Németh Csaba; Zeke Ildikó Csilla: Prolongation of liquid whole eggs' shelf life with different methods.
Ayari Emna; Németh Csaba; Tóth Adrienn; Khabat Noori; Pintér Richárd; Friedrich László: UHT treatment of liquid egg yolk.
Ayari Emna; Németh Csaba; Tóth Adrienn; Khabat Noori; Pintér Richárd; Friedrich László: Uht treatment of liquid egg yolk. In: Review on agriculture and rural development, (7) 1-2. pp. 103-107. (2018)
Tóth Adrienn; Németh Csaba; Juhász Réka; Zeke Ildikó; Bertold Salamon; Bényi Dóra; Friedrich László: Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products. In: Review on agriculture and rural development, (5) 1-2. pp. 148-152. (2016)
Tóth Adrienn; Németh Csaba; Juhász Réka; Zeke Ildikó; Csehi Barbara; Bényi Dóra; Friedrich László: Effects of HPH processing at 400 MPa on proteins of liquid egg products. In: Review on agriculture and rural development, (5) 1-2. pp. 153-157. (2016)
Németh Csaba; Németh Zoltán; Dalmadi István; Friedrich László; Surányi József; Balla Csaba: Destruction of Salmonella enteritidis in liquid egg white as the function of treatment temperature and heating rate. In: Agrár- és vidékfejlesztési szemle, (6) 1. pp. 314-319. (2011)
