Robert Gál

Gel strength prediction in ultrasonicated chicken mince: Fusing near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage

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