Synthesis of New Type Polymers by Quasi-Living Atom Transfer Radical Polymerization by Gergely Illés, Csaba Németh, Karina Ilona Hidas, József Surányi, Adrienn Tóth, Ferenc Pajor, Péter Póti

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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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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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