Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by G. Jónás
Texture-Modifying Properties of Microbial Transglutaminase on 2 Popular Hungarian Products: Trappist Cheese and Frankfurter
Acta Alimentaria
Food Science
Changes of Protein Profiles in Pork and Beef Meat Caused by High Hydrostatic Pressure Treatment
Acta Alimentaria
Food Science
Related publications
The Impact of Microbial Transglutaminase on the Quality and Antioxidant Activity of Camel-Milk Soft Cheese
Food and Nutrition Sciences
Cheese Rheology and Texture
Revista Brasileira de Ciencia do Solo
Agronomy
Soil Science
Crop Science
Effect of Ripening Temperature on Low Moisture Mozzarella Cheese: 2. Texture and Functionality
Le Lait
Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Effects of Salt and Polyphosphate on Physical Properties of Meat Gel Treated With Microbial Transglutaminase
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Effects of Microbial Transglutaminase Treatment on Physiochemical Properties and Emulsifying Functionality of Faba Bean Protein Isolate
LWT - Food Science and Technology
Food Science
Effect of Heat Treatment, Final pH of Acidification, and Homogenization Pressure on the Texture Properties of Cream Cheese
Dairy Science and Technology
Biochemistry
Food Science
Enhancement of Microbial Transglutaminase Production From
Ukrainian Food Journal
Effects of Microbial Transglutaminase, Fibrimex and Alginate on Physicochemical Properties of Cooked Ground Meat With Reduced Salt Level
Journal of Food Science and Technology
Food Science
