Origin Identification of Hungarian Honey Using Melissopalynology, Physicochemical Analysis, and Near Infrared Spectroscopy

por Bodor, Zsanett, Kovacs, Zoltan, Benedek, Csilla, Hitka, Géza, Behling, Hermann
Publicado 2021

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

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

por Sipos, László, Végh, Rita, Bodor, Zsanett, Zaukuu, John-Lewis Zinia, Hitka, Géza, Bázár, György, Kovacs, Zoltan
Publicado 2020

Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods

por Vitalis, Flora, Zaukuu, John-Lewis Zinia, Bodor, Zsanett, Aouadi, Balkis, Hitka, Géza, Kaszab, Timea, Zsom-Muha, Viktoria, Gillay, Zoltan, Kovacs, Zoltan
Publicado 2020

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...

por Csurka, Tamás, Varga-Tóth, Adrienn, Kühn, Dorottya, Hitka, Géza, Badak-Kerti, Katalin, Alpár, Boglárka, Surányi, József, Friedrich, László Ferenc, Pásztor-Huszár, Klára
Publicado 2022

Application of Near Infrared Spectroscopy to Monitor the Quality Change of Sour Cherry Stored under Modified Atmosphere Conditions

por Szabo, Gergo, Vitalis, Flora, Horvath-Mezofi, Zsuzsanna, Gob, Monika, Aguinaga Bosquez, Juan Pablo, Gillay, Zoltan, Zsom, Tamás, Nguyen, Lien Le Phuong, Hitka, Geza, Kovacs, Zoltan, Friedrich, Laszlo
Publicado 2023