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| Personal data sheet |
 Print previewVALIDITY EXPIRED
personal data approved: 2020. XII. 14. | Publications |
2022
 from data base, 2022. VII. 05. |
Hasani Endrit, Csehi Barbara, Darnay Lívia, Ladányi Márta, Dalmadi István, Kenesei György: Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast, FOODS 11: (4) p. 521.
type of document: Journal paper/Article
language: English
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2021
from data base, 2022. VII. 05. |
Hasani Endrit, Kenesei György, Dalmadi István: Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast : A novel approach to sous-vide, PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES 17: (S1) pp. 61-68.
type of document: Journal paper/Article
language: English
URL |
2019
from data base, 2022. VII. 05. |
KENESEI György, DALMADI István, FRIEDRICH László: How the cooking method influences the quality of lyophilized carrot, In: CRUZ, R M S; FRAQUEZA, G; QUINTAS, C; VIEIRA, M M C (szerk.) Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Universidade do Algarve Campus de Gambelas (2019) p. -.
type of document:
language: English
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2019
from data base, 2022. VII. 05. |
György Kenesei, Lászlo Friedrich, István Dalmadi: How pre-treatment freezing influences some quality parameters of the sous-vide cooked chicken breast, In: M., Beatriz P.P. Oliveira; Joana, S. Amaral; Manuel, A. Coimbra (szerk.) Book of Abstracts of the XX EuroFoodChem Congress, Sociedade Portuguesa de Química (2019) p. 249.
type of document:
language: English
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2017
from data base, 2022. VII. 05. |
Gy Kenesei, G Jónás, B Salamon, I Dalmadi: Thermograms of the combined High Hydrostatic Pressure and Sous-vide treated Longissimus dorsi of pork, JOURNAL OF PHYSICS-CONFERENCE SERIES 950: p. online.
type of document: Journal paper/Article
language: English
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2017
from data base, 2022. VII. 05. |
Dalmadi I, Kenesei Gy: Kombinált eljárásokkal tartósított húsok érzékszervi tulajdonságainak vizsgálata műszeres módszerekkel, In: Fodor, Marietta; Bodor, Péter (szerk.) ITT - Ifjú Tehetségek Találkozója, Szent István Egyetem, Budai Karok (volt KÉE) (2017) pp. 81-85.
type of document: Part of book/Proceedings Paper
language: English
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2015
from data base, 2022. VII. 05. |
Kenesei Gy, Boncz P, Jónás G, Dalmadi I: NIR SPECTRUM OF THE COMBINED LTLT AND HHP TREATED LONGISSIMUS DORSI OF PORK, In: Engelhardt, Tekla; Dalmadi, István; Baranyai, László; Mohácsi-Farkas, Csilla (szerk.) Food Science Conference 2015 - Integration of science in food chain: Book of proceedings, Corvinus University of Budapest, Faculty of Food Science (2015) pp. 121-124.
type of document: Part of book/Könyvfejezet (to be translated)
language: English
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2015
from data base, 2022. VII. 05. |
Dalmadi I, Farkas V, Kenesei Gy: EFFECTS OF COMBINATIONS OF MINIMAL PROCESSING TECHNIQUES ON THE PROPERTIES OF SEASONED PORK MEAT DETERMINED BY ELECTRONIC NOSE, In: Engelhardt, Tekla; Dalmadi, István; Baranyai, László; Mohácsi-Farkas, Csilla (szerk.) Food Science Conference 2015 - Integration of science in food chain: Book of proceedings, Corvinus University of Budapest, Faculty of Food Science (2015) pp. 44-47.
type of document: Part of book/Könyvfejezet (to be translated)
language: English
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2014
from data base, 2022. VII. 05. |
Dalmadi I, Salamon B, Jónás G, Kenesei Gy, Farkas V, Balla Cs: Különböző mennyiségű cukorral és aszkorbinsavval kiegészített szamócalevek antocianin tartalmának változása a nagy hidrosztatikus nyomású kezelés során, ÉLELMISZER TUDOMÁNY TECHNOLÓGIA 68: (2) pp. 9-15.
type of document: Journal paper/Article
language: Hungarian
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2013
from data base, 2022. VII. 05. |
Kenesei Gy, Dalmadi I, Darnay L, Friedrich L, Polyák-Fehér K, Balla Cs, Vozáry E: Impedance measurement of sous-vide and high hydrostatic pressure treated Longissimus dorsi of pork, In: Dalmadi, I; Engelhardt, T; Bogó-Tóth, Zs; Baranyai, L; Bús-Pap, J; Mohácsi-Farkas, Cs (szerk.) Food Science Conference 2013 - With research for the success of Darányi Program, Budapesti Corvinus Egyetem, Élelmiszertudományi Kar (2013) pp. 291-294.
type of document: Part of book/Proceedings Paper
language: English
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