M. Tóth-Márkus

Study of pulsed electric field treated citrus juices

Zs. Cserhalmi, Ágnes Sass-Kiss, M. Tóth-Márkus et al. · Innovative Food Science & Emerging Technologies · 2005 · 502 citations

Food Chemistry, Pulsed Electric Field, Food Engineering +4

Differences in anthocyanin and carotenoid content of fruits and vegetables

Ágnes Sass-Kiss, J. Kiss, P. Milotay et al. · Food Research International · 2005 · 267 citations

Food Chemistry, Nutrition, Carotenoid +5

Extraction of cardamom oil by supercritical carbon dioxide and sub-critical propane

Samer Hamdan, Hussein G. Daood, M. Tóth-Márkus et al. · The Journal of Supercritical Fluids · 2007 · 120 citations

Solvent Extraction, Engineering, Supercritical Fluid Chromatography +8

Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices

Piroska Hartyáni, István Dalmadi, Zsuzsanna Cserhalmi et al. · Innovative Food Science & Emerging Technologies · 2011 · 72 citations

Food Chemistry, Citrus Juices, High Hydrostatic Pressure +6

The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard (Sinapis alba L.) varieties

Schuster-Gajzágó Ildikó, Kiszter Andrea Klára, M. Tóth-Márkus et al. · Innovative Food Science & Emerging Technologies · 2006 · 52 citations

Colloid-chemical Properties, Different White Mustard