@article{MTMT:31472843,
	title = {Impact of ozone and UV irradiation sanitation treatments on the survival of Salmonella and the physical-chemical characteristics of hen eggs},
	url = {https://m2.mtmt.hu/api/publication/31472843},
	author = {Mattioli, S. and Ortenzi, R. and Scuota, S. and Mancinelli, A. Cartoni and Dal Bosco, A. and Cotozzolo, E. and Castellini, C.},
	doi = {10.1016/j.japr.2020.01.004},
	journal-iso = {J APPL POULTRY RES},
	journal = {JOURNAL OF APPLIED POULTRY RESEARCH},
	volume = {29},
	unique-id = {31472843},
	issn = {1056-6171},
	abstract = {Salmonella is the second main cause of foodborne illness in poultry production. It is one of the most problematic zoonoses in terms of public health worldwide because of the difficulty in controlling it and its significant morbidity and mortality rates. Recent surveys have shown that small flocks of laying hens have the same or higher prevalence of salmonellosis than larger flocks, mainly due to a lack of control actions, that is, the control of mice and wild animals, employees, and poor management practices. In this regard, different physical and chemical procedures have proven efficacious for reducing external and/or internal Salmonella contamination. This research evaluated the effect of ozone and UV-C rays on Salmonella growth and hen egg quality. Microbiological evaluation was performed on 120 eggs: negative control (C-), eggs not contaminated with Salmonella; positive control (C+), eggs contaminated; contaminated ozonate-treated (O, 600 mg/h for 2 h); and contaminated UV-C-irradiated (lambda, 254 nm for 15 s) eggs. Moreover, 30 eggs were used (10/group) for the quality assessments of the C, O, and UV-C groups. A2 log(10) CFU/g reduction in Salmonella on contaminated eggs was found in the UV-C group compared with the C+ and O groups. Compared with UV-C treatment, ozonization reduced the amount of yolk tocols and carotenoids (by 2 times). The lipid oxidative status decreased (-1.5 times), similar to the cholesterol level (-28.5%), whereas the amount of cholesterol and its oxidized products increased (+82.1%) in the O group compared with the C group. UV-C irradiation is an effective strategy to reduce Salmonella contamination in eggs without negatively affecting the quality. Therefore, UV treatments remain among the more promising procedures.},
	keywords = {antioxidants; OXIDATION; OZONE; cholesterol; UV; Salmonella; EGGS},
	year = {2020},
	eissn = {1537-0437},
	pages = {409-419}
}

@article{MTMT:31472845,
	title = {Inactivation of Escherichia coli K-12 in Liquid Egg White by a Flow-Through Pulsed UV Light Treatment System},
	url = {https://m2.mtmt.hu/api/publication/31472845},
	author = {Ouyang, Beining and Demirci, Ali and Patterson, Paul H.},
	doi = {10.4315/0362-028X.JFP-19-386},
	journal-iso = {J FOOD PROTECT},
	journal = {JOURNAL OF FOOD PROTECTION},
	volume = {83},
	unique-id = {31472845},
	issn = {0362-028X},
	abstract = {Unpasteurized liquid egg can be contaminated with pathogenic microorganisms and may cause foodborne outbreaks. Thus, it is essential to decontaminate the liquid egg to ensure food safety. Pulsed UV light is one of the emerging technologies for food decontamination in recent years. This static treatment system has been studied previously in our laboratory. However, continuous processing using a flow-through treatment system needs to be evaluated for potential commercial applications. Therefore, in this study, a flow-through treatment system of pulsed UV light was evaluated and optimized for inactivation of Escherichia coli K12NSR for liquid egg white decontamination. Treatment factors including flow rate (40 to 80 mL/min), number of passes (one to three passes), and distance from the sample to the pulsed UV light strobe (5 to 13 cm) were optimized using response surface methodology. This methodology suggested three passes with 40 mL/min flow rate and a 5-cm distance as the optimum conditions. The model was then validated for the maximum reduction of E. coli K12NSR, which was measured as 1.57 log CFU/mL at the optimal conditions. The energy doses of the pulsed UV light and temperature changes of the liquid egg white during the treatment were measured. Furthermore, several quality parameters were assessed at the optimum treatment conditions to determine the impact of the flow-through pulsed UV processing on the quality of liquid egg white. The results showed significant differences in pH, lipid oxidation, turbidity, and color between control and pulsed UV light-treated samples (P, 0.05). However, there was no significant difference in foaming ability or foam stability between pulsed UV light-treated samples and the control. Overall, this study demonstrated the potential of flow-through pulsed UV light to decontaminate liquid egg white, but further research is needed for optimal enhancement.},
	keywords = {Escherichia coli; Decontamination; Liquid egg white; flow-through system; Pulsed UV light; Surface response modeling},
	year = {2020},
	eissn = {1944-9097},
	pages = {418-425}
}

@article{MTMT:31472844,
	title = {Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages},
	url = {https://m2.mtmt.hu/api/publication/31472844},
	author = {Varra, Maria Olga and Fasolato, Luca and Serva, Lorenzo and Ghidini, Sergio and Novelli, Enrico and Zanardi, Emanuela},
	doi = {10.1016/j.foodcont.2019.107009},
	journal-iso = {FOOD CONTROL},
	journal = {FOOD CONTROL},
	volume = {110},
	unique-id = {31472844},
	issn = {0956-7135},
	abstract = {Chemometric analysis of near infrared (NIR) spectroscopy data was applied to investigate the possibility to rapidly detect dry fermented sausages treated with ionizing radiation at 0; 0,5; 1; 2 and 3 kGy. NIR spectra from 1000 to 2500 nm were subjected to an exploratory principal component analysis (PCA) followed by orthogonal partial last square-discriminant analysis (OPLS-DA) to develop classifiers able to distinguish samples according to the irradiation dose.Models provided a correct classification rate of 100% for both irradiated and non-irradiated specimens. As for the different irradiation doses, 100% of sausages treated at 1 and 3 kGy dose, 92% of those at 2 kGy and 83% of those at 0,5 kGy were correctly classified.The successful results obtained confirmed suitability of chemometric analysis applied to NIR data for fast detection of dry fermented sausages subjected to irradiation treatment.},
	keywords = {IRRADIATION; chemometrics; NIR spectroscopy; dry fermented sausages},
	year = {2020},
	eissn = {1873-7129},
	orcid-numbers = {Varra, Maria Olga/0000-0001-9068-0254; Zanardi, Emanuela/0000-0002-2253-3647}
}

@article{MTMT:30445699,
	title = {An exploratory study for the technological classification of egg white powders based on infrared spectroscopy},
	url = {https://m2.mtmt.hu/api/publication/30445699},
	author = {Grassi, Silvia and Vitale, Raffaele and Alamprese, Cristina},
	doi = {10.1016/j.lwt.2018.05.065},
	journal-iso = {LWT-FOOD SCI TECHNOL},
	journal = {LWT-FOOD SCIENCE AND TECHNOLOGY},
	volume = {96},
	unique-id = {30445699},
	issn = {0023-6438},
	year = {2018},
	eissn = {1096-1127},
	pages = {469-475},
	orcid-numbers = {Grassi, Silvia/0000-0002-2102-9713; Vitale, Raffaele/0000-0002-7497-1673; Alamprese, Cristina/0000-0002-9119-6752}
}

@article{MTMT:30551028,
	title = {Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network},
	url = {https://m2.mtmt.hu/api/publication/30551028},
	author = {Nematinia, Elham and Mehdizadeh, Saman Abdanan},
	doi = {10.1007/s11694-018-9760-1},
	journal-iso = {J FOOD MEAS CHARACT},
	journal = {JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
	volume = {12},
	unique-id = {30551028},
	issn = {2193-4126},
	abstract = {Eggs are a good source of high quality protein and knowing their quality (physical and chemical properties) during storage is of great importance. Thus, the aim of this research was to design a computer vision system to assess egg freshness during storage time. To this end, 210 intact eggs were collected and stored for 30 days under room conditions (25 +/- 2 A degrees C and 20 +/- 3%). After imaging, every other day, some internal and external quality characteristics including yolk height, yolk and albumen pH, yolk and albumen density and Haugh unit (HU) were measured as destructive parameters and area index (D) egg weight as non-destructive parameters. Based on Pearson correlation coefficients, area index were significantly correlated with all destructive variables (p < 0.05). In order to predict egg freshness, artificial neural network was trained by Levenberg-Marquardt, scaled conjugate gradient, Bayesian regulation, resilient and radial basis algorithms. The best result of artificial neural network for HU and albumen pH prediction was achieved by the Levenberg-Marquardt algorithm with the correlation coefficient of 0.93 and 0.87, respectively.},
	keywords = {Computer vision; egg; artificial neural network; Freshness; Haugh unit},
	year = {2018},
	eissn = {2193-4134},
	pages = {1449-1459}
}

@article{MTMT:26528174,
	title = {Reducing Risk of Salmonellosis through Egg Decontamination Processes},
	url = {https://m2.mtmt.hu/api/publication/26528174},
	author = {Keerthirathne, Thilini Piushani and Ross, Kirstin and Fallowfield, Howard and Whiley, Harriet},
	doi = {10.3390/ijerph14030335},
	journal-iso = {INT J ENV RES PUB HE},
	journal = {INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH},
	volume = {14},
	unique-id = {26528174},
	issn = {1661-7827},
	year = {2017},
	eissn = {1660-4601}
}

@article{MTMT:27262483,
	title = {VALUATION TECHNIQUES OF FRESHNESS OF POULTRY EGGS},
	url = {https://m2.mtmt.hu/api/publication/27262483},
	author = {Tsarenko, Pavel and Popov, Igor and Paronyan, Ivan and Hohrin, Sawa},
	doi = {10.22616/ERDev2017.16.N309},
	editor = {Malinovska, L and Osadcuks, V},
	journal-iso = {ENG RURAL DEV},
	journal = {ENGINEERING FOR RURAL DEVELOPMENT},
	volume = {-},
	unique-id = {27262483},
	issn = {1691-3043},
	year = {2017},
	eissn = {1691-5976},
	pages = {1359-1363}
}

@article{MTMT:26181202,
	title = {Longjing tea quality classification by fusion of features collected from E-nose},
	url = {https://m2.mtmt.hu/api/publication/26181202},
	author = {Dai, Yuewen and Zhi, Ruicong and Zhao, Lei and Gao, Haiyan and Shi, Bolin and Wang, Houyin},
	doi = {10.1016/j.chemolab.2015.03.010},
	journal-iso = {CHEMOMETR INTELL LAB},
	journal = {CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS},
	volume = {144},
	unique-id = {26181202},
	issn = {0169-7439},
	year = {2015},
	eissn = {1873-3239},
	pages = {63-70}
}

@article{MTMT:24499971,
	title = {An intelligent system for egg quality classification based on visible-infrared transmittance spectroscopy},
	url = {https://m2.mtmt.hu/api/publication/24499971},
	author = {Abdanan, Mehdizadeh Saman and Minaei, Saeid and Hancock, Nigel H and Karimi, Torshizi Mohamad Amir},
	doi = {10.1016/j.inpa.2014.10.002},
	journal-iso = {INFORMATION PROCESSING IN AGRICULTURE},
	journal = {INFORMATION PROCESSING IN AGRICULTURE},
	volume = {1},
	unique-id = {24499971},
	year = {2014},
	eissn = {2214-3173},
	pages = {105-114}
}

@article{MTMT:24637679,
	title = {Kernel olive: Marker of tracing the variety by using the FTIR spectra and chemometrics},
	url = {https://m2.mtmt.hu/api/publication/24637679},
	author = {Terouzi, W Ait Yacine Z Kzaiber F Boulli A Oussama A},
	journal-iso = {INT J CHEMTECH APPL},
	journal = {INTERNATIONAL JOURNAL OF CHEMTECH APPLICATIONS (INTJCA)},
	volume = {3},
	unique-id = {24637679},
	issn = {2319-7099},
	year = {2014},
	pages = {1-13}
}

@{MTMT:23524243,
	title = {Application of Vibrational Spectroscopy to Investigate Radiation‐Induced Changes in Food},
	url = {https://m2.mtmt.hu/api/publication/23524243},
	author = {Feride, S and Bozkurt, O},
	booktitle = {Handbook of Vibrational Spectroscopy},
	publisher = {Wiley, John Wiley and Sons Inc.},
	unique-id = {23524243},
	year = {2013}
}

@article{MTMT:22404267,
	title = {Classification of moroccan olive cultivars by linear discriminant analysis applied to ATR-FTIR spectra of endocarps},
	url = {https://m2.mtmt.hu/api/publication/22404267},
	author = {De Luca, M Terouzi W Kzaiber F Ioele G Oussama A Ragno G},
	doi = {10.1111/j.1365-2621.2012.02972.x},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {47},
	unique-id = {22404267},
	issn = {0950-5423},
	year = {2012},
	eissn = {1365-2621},
	pages = {1286-1292}
}

@{MTMT:24093040,
	title = {Microbiological safety and decontamination of chicken eggs},
	url = {https://m2.mtmt.hu/api/publication/24093040},
	author = {Dev, SRS and Keklik, NM and Demirci, A and Raghavan, GSV},
	booktitle = {Eggs: Nutrition, Consumption and Health},
	publisher = {Nova Science Publishers Inc.; Nova Publishers},
	unique-id = {24093040},
	year = {2012},
	pages = {129-161}
}

@{MTMT:24093039,
	title = {Nondestructive measurement of apples using machine vision, NIR spectrophotometer and electronic nose},
	url = {https://m2.mtmt.hu/api/publication/24093039},
	author = {Xiaobo, Z and Jiyong, S and Jiewen, Z},
	booktitle = {Apples: Nutrition, Consumption and Health},
	publisher = {Nova Science Publishers Inc.; Nova Publishers},
	unique-id = {24093039},
	year = {2012},
	pages = {39-78}
}

@{MTMT:22403750,
	title = {Malodor Detection Based on Electronic Nose},
	url = {https://m2.mtmt.hu/api/publication/22403750},
	author = {Kerdcharoen, T Wongchoosuk C Lorwongtragool P},
	booktitle = {Air Quality Monitoring Assessment and Management},
	publisher = {InTech Europe},
	unique-id = {22403750},
	year = {2011},
	pages = {41-74}
}

@{MTMT:24093041,
	title = {Processed egg products},
	url = {https://m2.mtmt.hu/api/publication/24093041},
	author = {Lechevalier, V and Croguennec, T and Anton, M and Nau, F},
	booktitle = {Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption},
	doi = {10.1533/9780857093912.4.538},
	publisher = {Elsevier Inc.},
	unique-id = {24093041},
	year = {2011},
	pages = {538-581}
}

@{MTMT:22403675,
	title = {Irradiation of Poultry and Eggs},
	url = {https://m2.mtmt.hu/api/publication/22403675},
	author = {Arvanitoyannis, I S Stratakos A C},
	booktitle = {Irradiation of Food Commodities: Techniques, Applications, Detection, Legislation, Safety and Consumer Opinion},
	publisher = {Academic Press, Inc},
	unique-id = {22403675},
	year = {2010},
	pages = {223-264}
}

@{MTMT:23524237,
	title = {Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy},
	url = {https://m2.mtmt.hu/api/publication/23524237},
	author = {Ayora-Cañada, M J and Domínguez-Vidal, A and Lendl, B},
	booktitle = {Handbook of Vibrational Spectroscopy},
	publisher = {Wiley, John Wiley and Sons Inc.},
	unique-id = {23524237},
	year = {2010}
}

@article{MTMT:22403710,
	title = {Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation},
	url = {https://m2.mtmt.hu/api/publication/22403710},
	author = {Gonzalo-Lumbreras, R and Rosales-Conrado, N and León-González, M E and Pérez-Arribas, L V and Polo-Díez, L M},
	doi = {10.1016/j.chroma.2010.06.073},
	journal-iso = {J CHROMATOGR A},
	journal = {JOURNAL OF CHROMATOGRAPHY A},
	volume = {1217},
	unique-id = {22403710},
	issn = {0021-9673},
	year = {2010},
	eissn = {1873-3778},
	pages = {6778-6784}
}

@article{MTMT:22921195,
	title = {Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food},
	url = {https://m2.mtmt.hu/api/publication/22921195},
	author = {Guillén-Casla, V and Rosales-Conrado, N and León-González, M E and Pérez-Arribas, L V and Polo-Díez, L M},
	doi = {10.1016/j.jfca.2010.11.010},
	journal-iso = {J FOOD COMPOS ANAL},
	journal = {JOURNAL OF FOOD COMPOSITION AND ANALYSIS},
	volume = {24},
	unique-id = {22921195},
	issn = {0889-1575},
	year = {2010},
	eissn = {1096-0481},
	pages = {456-464}
}

@article{MTMT:23835613,
	title = {Using electronic tongues and noses to assess food},
	url = {https://m2.mtmt.hu/api/publication/23835613},
	author = {Rudnitskaya, A and Legin, A},
	doi = {10.1079/PAVSNNR20105027},
	journal-iso = {CAB REV},
	journal = {CAB REVIEWS PERSPECTIVES IN AGRICULTURE, VETERINARY SCIENCE, NUTRITION AND NATURAL RESOURCES},
	volume = {5},
	unique-id = {23835613},
	issn = {1749-8848},
	year = {2010},
	pages = {1-20}
}

@article{MTMT:2265058,
	title = {Near infrared and fluorescence spectroscopic methods and electronic nose technology for monitoring foods},
	url = {https://m2.mtmt.hu/api/publication/2265058},
	author = {Farkas, József and Dalmadi, István},
	doi = {10.1556/Progress.5.2009.1},
	journal-iso = {PROG AGRIC ENG SCI},
	journal = {PROGRESS IN AGRICULTURAL ENGINEERING SCIENCES},
	volume = {5},
	unique-id = {2265058},
	issn = {1786-335X},
	year = {2009},
	pages = {1-29}
}

@article{MTMT:23438691,
	title = {Change in favor patterms of gamma irradiated raw oyster and oyster cooking drip determined using an electronic nose},
	url = {https://m2.mtmt.hu/api/publication/23438691},
	author = {Han, I-J and Park, J-I and Choi, J-I and Kim, J-H and Song, B-S and Yoon, Y and Byun, M-W and Chun, S-S and Lee, J-W},
	volume = {42},
	unique-id = {23438691},
	year = {2009},
	pages = {209-214}
}

@article{MTMT:22403652,
	title = {Application of infrared spectroscopy technique and chemometrics for measurement of components in rice after radiation},
	url = {https://m2.mtmt.hu/api/publication/22403652},
	author = {Shao, Y Zhao C He Y Bao Y},
	journal-iso = {T ASABE},
	journal = {TRANSACTIONS OF THE ASABE},
	volume = {52},
	unique-id = {22403652},
	issn = {2151-0032},
	year = {2009},
	eissn = {2151-0040},
	pages = {157-192}
}

@{MTMT:22403647,
	title = {Eggs and Egg Products},
	url = {https://m2.mtmt.hu/api/publication/22403647},
	author = {Romdhane, Karoui Bart De Ketelaere Bart Kemps Flip Bamelis Kristof Mertens and Josse, De Baerde Maeker},
	booktitle = {Infrared Spectroscopy for Food Quality Analysis and Control},
	publisher = {Academic Press, Inc},
	unique-id = {22403647},
	year = {2008},
	pages = {399-414}
}

@article{MTMT:22403636,
	title = {Identification of fine wool and cashmere by using Vis/NIR spectroscopy technology},
	url = {https://m2.mtmt.hu/api/publication/22403636},
	author = {Wu, G F and Zhu, D S and He, Y},
	journal-iso = {SPECTROSC SPECT ANAL},
	journal = {SPECTROSCOPY AND SPECTRAL ANALYSIS},
	volume = {28},
	unique-id = {22403636},
	issn = {1000-0593},
	year = {2008},
	eissn = {1000-0593},
	pages = {1260-1263}
}

@article{MTMT:22403612,
	title = {Reichardt’s dye as optochemical sensor materials detected polar gas},
	url = {https://m2.mtmt.hu/api/publication/22403612},
	author = {Han, F and Inoue, T and Kurauchi, Y Ohga K},
	volume = {2},
	unique-id = {22403612},
	year = {2007},
	pages = {9-15}
}

@article{MTMT:22403633,
	title = {Monitoring the Egg Freshness During Storage Under Modified Atmosphere by Fluorescence Spectroscopy},
	url = {https://m2.mtmt.hu/api/publication/22403633},
	author = {Karoui, R and Nicolaï, B and De Baerdemaeker, R},
	volume = {1},
	unique-id = {22403633},
	year = {2007},
	pages = {346-356}
}

@article{MTMT:25997524,
	title = {Changes of hen eggs and their components caused by non-thermal pasteurizing treatments - II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk},
	url = {https://m2.mtmt.hu/api/publication/25997524},
	author = {Andrassy, E and Farkas, J and Seregely, Z and Dalmadi, I and Tuboly, E and Lebovics, V},
	doi = {10.1556/AAlim.35.2006.3.8},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {35},
	unique-id = {25997524},
	issn = {0139-3006},
	year = {2006},
	eissn = {1588-2535},
	pages = {305-318}
}

@article{MTMT:22403602,
	title = {Chemometric Currents},
	url = {https://m2.mtmt.hu/api/publication/22403602},
	author = {Foulk, S},
	volume = {Special Issue},
	unique-id = {22403602},
	year = {2006},
	pages = {5-8}
}

@article{MTMT:1834493,
	title = {Classification of seed grains on the basis of their surface pattern},
	url = {https://m2.mtmt.hu/api/publication/1834493},
	author = {Baranyai, László},
	doi = {10.1556/AAlim.35.2006.4.6},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {35},
	unique-id = {1834493},
	issn = {0139-3006},
	abstract = {Classification of valuable seeds and identification of foreign materials are very important in optimization of cleaning process and plant development. Digital image processing was applied to measure statistical parameters of surface patterns, such as mean, entropy, angular second momentum and contrast. In addition, polar quality points of histograms of intensity differences were also computed. A distance function of dimensionless quantity was introduced and applied in classification. Distances were calculated from average value and standard deviation of parameters. Advantages of this method are the easy calculation and assignment of probabilities to distance values. Not only the grey level differences were collected, the method was extended to colour signals (red, green and blue) as well. Analysis of colour information improved effectiveness of classification.},
	year = {2006},
	eissn = {1588-2535},
	pages = {423-434},
	orcid-numbers = {Baranyai, László/0000-0001-6177-7364}
}