1. Chemical characteristics of spice paprika of different origins. (January 2018) Authors: Molnár, Helga; Kónya, Éva; Zalán, Zsolt; Bata-Vidács, Ildikó; Tömösközi-Farkas, Rita; Székács, András; Adányi, Nóra Journal: Food control Issue: Volume 83(2018) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. The effect of different decontamination methods on the microbial load, bioactive components, aroma and colour of spice paprika. (January 2018) Authors: Molnár, Helga; Bata-Vidács, Ildikó; Baka, Erzsébet; Cserhalmi, Zsuzsanna; Ferenczi, Sándor; Tömösközi-Farkas, Rita; Adányi, Nóra; Székács, András Journal: Food control Issue: Volume 83(2018) Page Start: 131 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The simultaneous determination of capsaicinoids, tocopherols, and carotenoids in pungent pepper powder. Issue 4 (25th February 2017) Authors: Nagy, Zsuzsa; Daood, Hussein; Koncsek, Arnold; Molnár, Helga; Helyes, Lajos Journal: Journal of liquid chromatography & related technologies Issue: Volume 40:Issue 4(2017) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗