Evaluation of ultrasound and microbubbles effect on pork meat during brining process by Anna Visy, Gábor Jónás, Dávid Szakos, Zsuzsanna Horváth-Mezőfi, Karina Ilona Hidas, Annamária Barkó, László Friedrich

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Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat by Gábor Jónás, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, László Friedrich

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Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat by Tamás Csurka, Zoltán Fekete, Anna Visy, Karina Ilona Hidas, István Dalmadi, Ferenc Horváth, László Ferenc Friedrich, Gábor Jónás

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Microencapsulation of <i>Lactobacillus plantarum</i> 299v Strain with Whey Proteins by Lyophilization and Its Application in Production of Probiotic Apple Juices by Weizhe Sun, Quang D. Nguyen, Gizella Sipiczki, Sofia Radja Ziane, Kristijan Hristovski, László Friedrich, Anna Visy, Géza Hitka, Attila Gere, Erika Bujna

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Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk by Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy, Csaba Németh

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Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk by Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke

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