K. Badak-Kerti

Non-destructive evaluation of baking parameters on pogácsa texture.

Hanieh Amani, F. Firtha, I. Jakab, 2021, Journal of texture studies.

Effect of Immersed Herbs on the Oxidative Stability of Edible Oils

K. Badak-Kerti, L. Somogyi, Ágnes Gorka, 2015 .

Current progress in the utilization of smartphone-based imaging for quality assessment of food products: a review

Amin Mousavi Khaneghah, Hanieh Amani, K. Badak-Kerti, 2020, Critical reviews in food science and nutrition.

Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

K. Badak-Kerti, G. Hitka, L. Friedrich, 2022, Frontiers in Nutrition.

Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study

Amin Mousavi Khaneghah, Hanieh Amani, L. Baranyai, 2022, Foods.

Hyperspectral monitoring of fructose content in marzipan

F. Firtha, K. Badak-Kerti, A. Zitek, 2018, Progress in Agricultural Engineering Sciences.

Altering of Marzipan Followed Up by Physicalmeasurements

F. Firtha, K. Badak-Kerti, S. Németh, 2018 .

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation

K. Badak-Kerti, A. Gere, K. Pásztor-Huszár, 2020, Foods.

Perceived Consequences: General or Specific? The Case of Palm Oil-Free Products

Z. Lakner, K. Badak-Kerti, Ágoston Temesi, 2021 .