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2020 | 2 |
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Page 1
Nondestructive evaluation of baking parameters on pogácsa texture.
J Texture Stud. 2021 Aug;52(4):510-519. doi: 10.1111/jtxs.12619. Epub 2021 Jun 25.
J Texture Stud. 2021.
PMID: 34137033
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.
Item in Clipboard
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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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.
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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: badak kerti 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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