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Plos One|January 24, 2013
No major differences found between the effects of microwave-based and conventional heat treatment methods on two different liquid foodsGábor Géczi, Márk Horváth, Tímea Kaszab, et al.Journal of Texture Studies|February 5, 2025
A Review of Processing Techniques and Rheological Properties of YogurtsThong Le Ba, Mai Sao Dam, Lien Le Phuong Nguyen, et al.Frontiers in Nutrition|October 18, 2024
Can palm oil be substituted? A rheological study of fat mixturesAnikó Kovács, Szabolcs Homolya, Ágoston Temesi, et al.Sensors (Basel, Switzerland)|November 24, 2016
Methods for Improving Image Quality and Reducing Data Load of NIR Hyperspectral ImagesFerenc Firtha, András Fekete, Tímea Kaszab, et al.Pageof 1