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Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2022 Mar;39(3):580-587. doi: 10.1080/19440049.2021.2005831. Epub 2022 Jan 27.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2022.
PMID: 35084293
Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs.
Gere A, Szabó Z, Pásztor-Huszár K, Orbán C, Kókai Z, Sipos L.
Gere A, et al. Among authors: pasztor huszar k.
J Food Sci. 2017 May;82(5):1200-1207. doi: 10.1111/1750-3841.13701. Epub 2017 Apr 3.
J Food Sci. 2017.
PMID: 28369865
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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 developing functional food.
Csurka T, Varga-Tóth A, Kühn D, Hitka G, Badak-Kerti K, Alpár B, Surányi J, Friedrich LF, Pásztor-Huszár K.
Csurka T, et al. Among authors: pasztor huszar k.
Front Nutr. 2022 Aug 29;9:979594. doi: 10.3389/fnut.2022.979594. eCollection 2022.
Front Nutr. 2022.
PMID: 36105579
Free PMC article.
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Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting.
Kertész I, Nagy D, Baranyai L, Pásztor-Huszár K, Varsányi K, Le Phuong Nguyen L, Felföldi J.
Kertész I, et al. Among authors: pasztor huszar k.
Molecules. 2021 Sep 29;26(19):5906. doi: 10.3390/molecules26195906.
Molecules. 2021.
PMID: 34641453
Free PMC article.
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Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation.
Biró B, Sipos MA, Kovács A, Badak-Kerti K, Pásztor-Huszár K, Gere A.
Biró B, et al. Among authors: pasztor huszar k.
Foods. 2020 Oct 28;9(11):1561. doi: 10.3390/foods9111561.
Foods. 2020.
PMID: 33126518
Free PMC article.
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