J. Surányi

Monitoring of salt content during the dry salting of ham

K. Hidas, Anna Visy, L. Friedrich, 2020, Progress in Agricultural Engineering Sciences.

Synthesis of New Type Polymers by Quasi-Living Atom Transfer Radical Polymerization

C. Németh, K. Hidas, P. Póti, 2022, Polymers.

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.

HHP treatment of liquid egg products

K. Hidas, L. Friedrich, A. Tóth, 2020, Journal of Physics: Conference Series.

Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds

C. Németh, Z. Kovács, Z. Kókai, 2021, Foods.

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

K. Hidas, Ildikó Csilla Nyulas-Zeke, L. Darnay, 2023, LWT.