Rita Székelyhidi
3PUBLICATIONS
3CO-AUTHORS
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Publications (3)
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|Mar 23, 2026
Effect of Spirulina platensis on the content values of wheat bread.Georgina Takács, Beatrix Sik, Rita Székelyhidi
|Mar 13, 2024
Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance.Beatrix Sik, Zsolt Ajtony, Erika Lakatos
|Jul 05, 2021
Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product.Viktória Kapcsándi, Erika Hanczné Lakatos, Beatrix Sik
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