Search Results - Szedljak, Ildikó

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  1. 1
    Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production

    Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production by Mardani, Mohsen, Badakné, Katalin, Szedljak, Ildikó, Sörös, Csilla, Farmani, Jamshid

    Published in Food chemistry
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  2. 2
    Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation

    Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation by Biró, Barbara, Fodor, Rebeka, Szedljak, Ildikó, Pásztor-Huszár, Klára, Gere, Attila

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  3. 3
    COMBINED EFFECT OF HEAT TREATMENT AND HUMIDITY ON THE TOTAL POLYPHENOL CONTENT OF TARTARY BUCKWHEAT WHOLE FLOUR

    COMBINED EFFECT OF HEAT TREATMENT AND HUMIDITY ON THE TOTAL POLYPHENOL CONTENT OF TARTARY BUCKWHEAT WHOLE FLOUR by Brunori, Andrea, Varga, Andrea, Szedljak, Ildikó, Végvári, György

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  4. 4
    Monitoring of Chemical Changes in Red Lentil Seeds during The Germination Process

    Monitoring of Chemical Changes in Red Lentil Seeds during The Germination Process by Szedljak, Ildikó, Kovács, Anikó, Kun-Farkas, Gabriella, Bernhardt, Botond, Králik, Szabina, Szántai-Kőhegyi, Katalin

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  5. 5
    Effects of Different Heat Treatments on The Chemical and Microbiological Characteristics of Egg-Free and Quail Egg Dried Pasta

    Effects of Different Heat Treatments on The Chemical and Microbiological Characteristics of Egg-Free and Quail Egg Dried Pasta by Szedljak, Ildikó, Tóth, Viktória, Tormási, Judit, Kovács, Anikó, Somogyi, László, Sipos, László, Kiskó, Gabriella

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  6. 6
    Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour

    Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour by Andrea BRUNORI, Andrea VARGA, Szedlják ILDIKÓ, György VÉGVÁRI

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