Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

por Hasani, Endrit, Csehi, Barbara, Darnay, Lívia, Ladányi, Márta, Dalmadi, István, Kenesei, György
Publicado 2022

Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast

por Hasani, Endrit, Kiskó, Gabriella, Dalmadi, István, Hitka, Géza, Friedrich, László Ferenc, Kenesei, György
Publicado 2023

Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

por Bodor, Zsanett, Kovacs, Zoltan, Rashed, Mahmoud Said, Kókai, Zoltán, Dalmadi, István, Benedek, Csilla
Publicado 2020

Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

por Hussein, Khabat Noori, Csehi, Barbara, József, Surányi, Ferenc, Horváth, Kiskó, Gabriella, Dalmadi, István, Friedrich, László
Publicado 2021

Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats’ Diet with Marine Algae

por Pajor, Ferenc, Várkonyi, Dávid, Dalmadi, István, Pásztorné-Huszár, Klára, Egerszegi, István, Penksza, Károly, Póti, Péter, Bodnár, Ákos
Publicado 2023

Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite desig...

por Varga-Tóth, Adrienn, Németh, Csaba, Dalmadi, István, Csurka, Tamás, Csorba, Renáta, Elayan, Majd, Enkhbold, Munkhnasan, Hidas, Karina, Friedrich, László Ferenc
Publicado 2023