@article{MTMT:34141491,
	title = {THE EFFECT OF ADDING EGG WHITE POWDER ON LIQUID EGG PRODUCTS PROPERTIES},
	url = {https://m2.mtmt.hu/api/publication/34141491},
	author = {Elayan, Majd  and Németh, Csaba and Enkhbold, Munkhnasan and Tóth, Adrienn},
	journal-iso = {J HYG ENG DES},
	journal = {JOURNAL OF HYGIENIC ENGINEERING AND DESIGN},
	volume = {43},
	unique-id = {34141491},
	issn = {1857-8489},
	year = {2023},
	pages = {141},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@{MTMT:34139865,
	title = {The Effect of Adding Different Oils on Liquid Egg Products Chemical and Physical Properties},
	url = {https://m2.mtmt.hu/api/publication/34139865},
	author = {Elayan, Majd  and Németh, Csaba and Enkhbold, Munkhnasan and Tóth, Adrienn},
	booktitle = {Congress on Food Quality and Safety, Health, and Nutrition - NUTRICON 2023},
	unique-id = {34139865},
	year = {2023},
	pages = {30-31},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@CONFERENCE{MTMT:34109110,
	title = {Comparison study of a Hungarian dairy sweet bar and its egg white alternative},
	url = {https://m2.mtmt.hu/api/publication/34109110},
	author = {Tóth, Adrienn and Németh, Csaba and Elayan, Majd  and Enkhbold, Munkhnasan and Zsolt, Oltványi and Surányi, József and Friedrich, László Ferenc},
	booktitle = {International Symposium "Integrated approaches to environmental, animal and human health" Book of abstracts},
	unique-id = {34109110},
	year = {2023},
	pages = {22},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@{MTMT:33830851,
	title = {The effect of adding plant proteins on liquid whole eggs properties},
	url = {https://m2.mtmt.hu/api/publication/33830851},
	author = {Elayan, Majd  and Németh, Csaba and Enkhbold, Munkhnasan and Friedrich, László Ferenc and Boros, Anikó and Tóth, Adrienn},
	booktitle = {Book Of Abstracts VIII International Congress Engineering, Environment And Materials In Process Industry EEM2023},
	unique-id = {33830851},
	year = {2023},
	pages = {172},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@{MTMT:33801360,
	title = {The effect of adding paprika essential oil to liquid whole egg product properties},
	url = {https://m2.mtmt.hu/api/publication/33801360},
	author = {Elayan, Majd  and Németh, Csaba and Enkhbold, Munkhnasan and Tóth, Adrienn},
	booktitle = {XI. Interdiszciplináris Doktorandusz Konferencia 2022. november 25-26 = 11th Interdisciplinary Doctoral Conference 25-26th of November 2022},
	unique-id = {33801360},
	year = {2023},
	pages = {234},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@{MTMT:33734369,
	title = {Textural investigation of a protein rich jelly sweet},
	url = {https://m2.mtmt.hu/api/publication/33734369},
	author = {Tóth, Adrienn and Elayan, Majd  and Enkhbold, Munkhnasan and Boros, Anikó and Németh, Csaba},
	booktitle = {20th Wellmann International Scientific Conference},
	unique-id = {33734369},
	year = {2023},
	pages = {72},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@{MTMT:33734349,
	title = {The effect of adding different oils on liquid whole egg sensorial properties},
	url = {https://m2.mtmt.hu/api/publication/33734349},
	author = {Elayan, Majd  and Németh, Csaba and Enkhbold, Munkhnasan and Tóth, Adrienn},
	booktitle = {20th Wellmann International Scientific Conference},
	unique-id = {33734349},
	year = {2023},
	pages = {59},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@article{MTMT:33634281,
	title = {Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design},
	url = {https://m2.mtmt.hu/api/publication/33634281},
	author = {Tóth, Adrienn and Németh, Csaba and Dalmadi, István and Csurka, Tamás and Csorba, Renáta and Elayan, Majd  and Enkhbold, Munkhnasan and Hidas, Karina Ilona and Friedrich, László Ferenc},
	doi = {10.3389/fnut.2022.1011553},
	journal-iso = {FRONT NUTR},
	journal = {FRONTIERS IN NUTRITION},
	volume = {9},
	unique-id = {33634281},
	issn = {2296-861X},
	abstract = {Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc. ,) and individual health goals with a huge variety of sensorial preferences. Our research is aimed to develop a protein-dense, highly bioactive, lactose- and whey protein-free beverage applying a central composite rotational design (CCRD) with 2 factors. For this purpose, an egg white-based beverage was flavored with mixed berries (factor A) and enriched with bovine collagen peptides (factor B). After suitable sample preparation, the rheological properties were investigated by an Anton Paar MCR 92 rheometer (with CC 27 system, and flow behavior was analyzed with a Herschel-Bulkley (H-B) model). The antioxidant capacity of samples was investigated by Ferric Reducing Antioxidant Power (FRAP) method, the total anthocyanin content was estimated based on a spectrophotometric method, and the total phenolic content was determined by the Folin Ciocalteu method. Our results are figured on response surfaces demonstrating that both factors and their interactions show a positive correlation with the examined parameters. Based on the CCRD, all investigated parameters are significantly influenced by at least one aspect and can be adequately estimated for further product development.},
	year = {2023},
	eissn = {2296-861X},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661; Hidas, Karina Ilona/0000-0002-5499-0623}
}

@inproceedings{MTMT:33629446,
	title = {The Effect of Ascorbic Acid on Liquid Egg Products Properties},
	url = {https://m2.mtmt.hu/api/publication/33629446},
	author = {Majd, Elayan and Tóth, Adrienn and Enkhbold, Munkhnasan and Friedrich, László Ferenc and Németh, Csaba},
	booktitle = {A Lippay János – Ormos Imre – Vas Károly (LOV) Tudományos Ülésszak tanulmányai [Proceedings of János Lippay – Imre Ormos – Károly Vas (LOV) Scientific Meeting]},
	unique-id = {33629446},
	year = {2022},
	pages = {155-160},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@article{MTMT:33615907,
	title = {Teljes tojáslé reológiai, kalorimetrikus és funkcionális tulajdonságainak változása a fagyasztás során},
	url = {https://m2.mtmt.hu/api/publication/33615907},
	author = {Hidas, Karina Ilona and Nyulasné Zeke, Ildikó Csilla and Tóth, Adrienn and Visy, Anna and Barkó, Annamária and Horváth-Mezőfi, Zsuzsanna and Majzinger, Koppány and Friedrich, László Ferenc and Németh, Csaba},
	doi = {10.56616/meat.3354},
	journal-iso = {A HÚS},
	journal = {A HÚS: A MAGYAR HÚSIPAR SZAKMAI FOLYÓIRATA : AZ ORSZÁGOS HÚSIPARI KUTATÓINTÉZET FOLYÓIRATA},
	volume = {ú.f.1},
	unique-id = {33615907},
	issn = {1215-0665},
	keywords = {freezing; RHEOLOGICAL PROPERTIES; functional properties; hőkezelés; Liquid whole egg; calorimetric properties; teljes tojáslé; tartósítási eljárások},
	year = {2022},
	pages = {45-50},
	orcid-numbers = {Hidas, Karina Ilona/0000-0002-5499-0623; Tóth, Adrienn/0000-0001-8360-2661}
}