László Friedrich

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

István Siró, C. van der Ven, Cs. Balla et al. · Journal of Food Engineering · 2008 · 199 citations

Sodium Chloride, Sonoelectrochemistry, Food Engineering +5

Evaluation of ultrasound and microbubbles effect on pork meat during brining process

Anna Visy, Gábor Jónás, Dávid Szakos et al. · Ultrasonics Sonochemistry · 2021 · 67 citations · Full text

Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches

László Sípos, Ákos Nyitrai, Géza Hitka et al. · Applied Sciences · 2021 · 67 citations · Full text

Engineering, Measurement, Wearable Technology +24

In situ fabrication of electrically conducting bacterial cellulose-polyaniline-titanium-dioxide composites with the immobilization of Shewanella xiamenensis and its application as bioanode in microbial fuel cell

Duy H. Truong, Erika Bujna, Judit M. Rezessy‐Szabó et al. · Fuel · 2020 · 55 citations

Materials Science, Situ Fabrication, Chemical Engineering +9

Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage

László Friedrich, István Siró, István Dalmadi et al. · Meat Science · 2007 · 53 citations

Meat Packaging, Minced Beef, Shelf Life +9