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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2020 | 2 |
2021 | 1 |
2022 | 3 |
2024 | 0 |
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5 results
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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.
Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study.
Amani H, Baranyai L, Badak-Kerti K, Mousavi Khaneghah A.
Amani H, et al. Among authors: badak kerti k.
Foods. 2022 Jan 24;11(3):321. doi: 10.3390/foods11030321.
Foods. 2022.
PMID: 35159471
Free PMC article.
Item in Clipboard
Nondestructive evaluation of baking parameters on pogácsa texture.
Amani H, Firtha F, Jakab I, Baranyai L, Badak-Kerti K.
Amani H, et al. Among authors: badak kerti k.
J Texture Stud. 2021 Aug;52(4):510-519. doi: 10.1111/jtxs.12619. Epub 2021 Jun 25.
J Texture Stud. 2021.
PMID: 34137033
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Current progress in the utilization of smartphone-based imaging for quality assessment of food products: a review.
Amani H, Badak-Kerti K, Mousavi Khaneghah A.
Amani H, et al. Among authors: badak kerti k.
Crit Rev Food Sci Nutr. 2022;62(13):3631-3643. doi: 10.1080/10408398.2020.1867820. Epub 2020 Dec 30.
Crit Rev Food Sci Nutr. 2022.
PMID: 33377398
Review.
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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: badak kerti k.
Foods. 2020 Oct 28;9(11):1561. doi: 10.3390/foods9111561.
Foods. 2020.
PMID: 33126518
Free PMC article.
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