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Robert Gál

tomas bata university

H指数:13

被引数:416

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Conventional and Emerging Meat Processing Techniques for Improved Shelf Life and Quality

传统与新兴肉类加工技术以提高货架期和品质

IF5.1

2026-03-040

OAAI

The ICP-MS Study on the Release of Toxic Trace Elements from the Non-Cereal Flour Matrixes After In Vitro Digestion and Metal Pollution Index Evaluation

关于体外消化后非谷物面粉基质中释放有毒微量元素的ICP-MS研究及金属污染指数评估

IF5.1

2025-04-140

OA

The Effect of Cosmetic Treatment and Gel Laser Therapy on the Improvement of Comedogenic Skin Type

IF5.3

2023-05-011

OAAI

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

JOURNAL OF DAIRY SCIENCE

IF4.4

2022-08-015

OAAI

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

POULTRY SCIENCE

IF4.2

2022-07-0110

OAAI

Biotechnological preparation of chicken skin gelatine using factorial design of experiments

FOOD BIOSCIENCE

IF5.9

2022-06-012

OAAI

Collagen Hydrolysate Prepared from Chicken By-Product as a Functional Polymer in Cosmetic Formulation

IF4.6

2021-04-0111

OAAI

The effect of furcellaran or κ-carrageenan addition on the textural, rheological and mechanical vibration damping properties of restructured chicken breast ham

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-03-0114

OAAI

Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins

IF4.6

2021-01-1211

OAAI

Hydration and Barrier Potential of Cosmetic Matrices with Bee Products

IF4.6

2020-05-2811

OAAI

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

IF4.6

2020-01-2325

OAAI

Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2015-11-0112

PREAI