Comparison of the Bactericidal Effect of Ultrasonic and Heat Combined with Ultrasonic Treatments on Egg Liquids and Additional Analysis of Their Effect by NIR Spectral Analysis by Dávid Nagy, Tamás Zsom, Andrea Taczman-Brückner, Tamás Somogyi, Viktória Zsom-Muha, József Felföldi

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Shelf Life and Organoleptic Attributes of Multifruit Smoothies Treated by Combined Mild Preservation Technologies by Fanni Zakariás, Karina Ilona Hidas, Zoltan Kovacs, György Bázár, Andrea Taczman-Brückner, István Dalmadi, Gabriella Kiskó

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Estimating the optimal efflux inhibitor concentration of carvacrol as a function of the bacterial physiological state by Anna Jánosity, József Baranyi, Botond Bendegúz Surányi, Sonja Smole Možina, Andrea Taczman-Brückner, Gabriella Kiskó, Anja Klančnik

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Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver by Koppány L. Majzinger, Gábor Jónás, József Surányi, Ágnes Zimborán, Gabriella Kiskó, Andrea Taczman-Brückner, Annamária Barkó, László F. Friedrich

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Combined Effect of Ultrasound and Low-Heat Treatments on <i>E. coli</i> in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy by Dávid Nagy, László Baranyai, Lien Le Phuong Nguyen, Andrea Taczman Brückner, Tamás Zsom, Csaba Németh, József Felföldi, Viktória Zsom-Muha

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