Zsuzsanna Cserhalmi

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 different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika

Helga Molnàr, Ildikó Bata‐Vidács, Erzsébet Baka et al. · Food Control · 2017 · 69 citations

Different Decontamination Methods, Microbial Inactivation, Spice Paprika +8

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

S. Ferenczi, B. Czukor, Zsuzsanna Cserhalmi · Periodica Polytechnica Chemical Engineering · 2014 · 20 citations · Full text

Food Chemistry, Dried Apple Product, Hot-air Drying +13

The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)

Krisztina Takács, Erika E. Szabó, András Nagy et al. · Journal of Food Science and Technology · 2022 · 19 citations · Full text

Food Chemistry, Soybean Seeds, Trypsin Inhibitor Activity +15

Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus)

S. Ferenczi, Helga Molnàr, Nóra Adányi et al. · ETP International Journal of Food Engineering · 2018 · 12 citations

Desiccation, Energy Efficiency, Microwave Vacuum- +3