Ildikó Csilla Nyulas-Zeke

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

Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase

Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Szepessy et al. · LWT · 2023 · 16 citations · Full text

Food Analysis, Food Biophysics, Microbial Transglutaminase +19

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Karina Ilona Hidas, Csaba Németh, Lien Le Phuong Nguyen et al. · Czech Journal of Food Sciences · 2021 · 14 citations · Full text

Food Chemistry, Freeze-thaw Cycling, László Friedrich +8

Effect of high pressure treatment on liquid whole egg

Csaba Németh, István Dalmadi, Balázs Mráz et al. · High Pressure Research · 2012 · 13 citations

Specific Bacteria, High Hydrostatic Pressure, Fertility +19

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy et al. · Agriculture · 2021 · 12 citations · Full text