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Page 1
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.
Front Nutr. 2022 Aug 29;9:979594. doi: 10.3389/fnut.2022.979594. eCollection 2022.
Front Nutr. 2022.
PMID: 36105579
Free PMC article.
Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design.
Varga-Tóth A, Németh C, Dalmadi I, Csurka T, Csorba R, Elayan M, Enkhbold M, Hidas K, Friedrich LF.
Varga-Tóth A, et al. Among authors: csurka t.
Front Nutr. 2023 Feb 9;9:1011553. doi: 10.3389/fnut.2022.1011553. eCollection 2022.
Front Nutr. 2023.
PMID: 36846024
Free PMC article.
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Evaluation of Color and Pigment Changes in Tomato after 1-Methylcyclopropene (1-MCP) Treatment.
Horváth-Mezőfi Z, Baranyai L, Nguyen LLP, Dam MS, Ha NTT, Göb M, Sasvár Z, Csurka T, Zsom T, Hitka G.
Horváth-Mezőfi Z, et al. Among authors: csurka t.
Sensors (Basel). 2024 Apr 10;24(8):2426. doi: 10.3390/s24082426.
Sensors (Basel). 2024.
PMID: 38676043
Free PMC article.
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