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57 2018

Journal of Food and Nutrition Research
Vol. 57, 2018

Číslo 1
1-14 Udechukwu, M. C. – Abbey, L. – Nwodo, U. – Udenigwe, C. C.
Potential of Moringa oleifera seeds and leaves as functional foods ingredients for human health promotion
15-26 Savic-Gajic, I. M. – Savic, I. M. – Nikolic, V. D.
Modeling and optimization of quercetin extraction and biological activity of quercetin-rich red onion skin extract from Southeastern Serbia
27-37 Akhatova, D. – Laknerová, I. – Zdeňková, K. – Ólafsdóttir, G. – Magnúsdóttir, S. – Piknová, Ľ. – Kýrová, V. – Lerch, Z. – Hanák, P.
International interlaboratory study on TaqMan real-time polymerase chain reaction authentication of black seabream (Spondyliosoma cantharus)
38-47 Sytar, O. – Chrenková, M. – Ferencová, J. – Polačiková, M. – Rajský, M. – Brestič, M.
Nutrient capacity of amino acids from buckwheat seeds and sprouts
48-56 Okpala, C. O. R.
Changes in some biochemical and microbiological properties of ozone-processed shrimp: Effects of increased ozone discharge combined with iced storage
57-69 Borutinskaite, V. – Treigyte, G. – Čeksteryte, V. – Kurtinaitiene, B. – Navakauskiene, R.
Proteomic identification and enzymatic activity of buckwheat (Fagopyrum esculentum) honey based on different assays
70-75 Čuvalová, A. – Kmeť, V.
Inhibition of Staphylococcus aureus biofilm by Lactobacillus supernatant and plant extracts
76-86 del Valle, P. – García-Armesto, M. R. – Campos, J. – Posado-Fernández, A. – de Arriaga, D. – Rúa, J.
Antimicrobial effects of gallic acid, octyl gallate and propyl gallate on Carnobacterium divergens and Leuconostoc carnosum originating from meat
87-97 Alzate Arbeláez, A. F. – Cogollo Pacheco, Á. – Rojano, B.
Composition, antioxidant activity, thermal and oxidative stability of Lecythis tuyrana oil
98-107 Chmelová, D. – Ondrejovič, M. – Havrlentová, M. – Kraic, J.
Evaluation of polar polyphenols with antioxidant activities in Papaver somniferum L.
Číslo 2
109-129 Stanić, Z.
Improving therapeutic effects of curcumin – a review
130-140 Vápenka, L. – Tuba Yavuz, H. – Yucetepe, A. – Dobiáš, J. – Ozcelik, B.
Migration of dipropylene glycol diacrylate and tripropylene glycol diacrylate from paper packaging
141-150 Medveďová, A. – Rosskopf, F. – Liptáková, D. – Valík, Ľ.
Prediction of temperature effect on growth of two raw milk cheese isolates of Escherichia coli in milk
151-160 Hou, C. – Kang, N. – Schlosser, C. – Zhao, M. – Wang, Z. – Zhang, D.
Heterocyclic aromatic amines in commercial Chinese dried meat products
161-169 Maghenzani, M. – Chiabrando, V. – Santoro, K. – Spadaro, D. – Giacalone, G.
Effects of treatment by vapour of essential oil from Thymus vulgaris and Satureja montana on postharvest quality of sweet cherry (cv. Ferrovia)
170-178 Tóth, T. – Bystrická, J. – Tomáš, J. – Siekel, P. – Kovarovič, J. – Lenková, M.
Effect of sulphur fertilization on contents of phenolic and sulphuric compounds in onion (Allium cepa L.)
179-194 Liu, J. – Chen, G. – Waterhouse, S. – Zhao, Z. – Tian, J. – Wu, P.
Genome-wide association study for colour traits of steamed wheat flour bread using single nucleotide polymorphism markers
195-200 Čaplová, Z. – Pangallo, D. – Kraková, L. – Puškárová, A. – Drahovská, H. – Bučková, M. – Koreňová, J. – Kuchta, T.
Detection of genes prtP, pepN, pepX and bcaT involved in formation of aroma-active compounds in lactic acid bacteria from ewes’ cheese
201-207 Levarski, Z. – Fraňo, M. – Bírová, S. – Struhárňanská, E. – Blaško, J. – Kubinec, R. – Koiš, P. – Turňa, J. – Stuchlík, S.
Small scale biotransformation of food additive trans-2-hexenal to trans-2-hexenol by recombinant alcohol dehydrogenase and formate dehydrogenase produced in Escherichia coli
Oprava
208 Klimešová, M. – Hanuš, O. – Tomáška, M. – Hofericová, M. – Vorlová, L. – Chládek, G. – Jedelská, R. – Nejeschlebová, L. – Vondrušková, E.
Corrigendum to “Correlation between total bacterial and somatic cell counts in bulk tank ewes’ milk”
Číslo 3
209-221 da Rocha Rodrigues, N. – Alves, M. – Teixeira da Costa Machado, M. – Martins Jacintho Barbosa, M. I. – Lucena Barbosa Junior, J.
Functional properties and technological applications of vegetables leaves
222-230 Mašković, P. – Radojković, M. – Cvetanović, A. – Mitić, M. – Zeković, Z. – Đurović, S.
Chemical profile and biological activity of tart cherry twigs: possibilities of plant waste utilization
231-241 Zdešar Kotnik, K. – Jurak, G. – Starc, G. – Puc, M. – Golja, P.
Use of dietary supplements in differently physically active adolescents
242-251 Bitskinashvili, K. – Gabriadze, I. – Kutateladze, T. – Vishnepolsky, B. – Mikeladze, D. – Datukishvili, N.
Effects of thermal-acid treatment on degradation and amplification of wheat and maize DNA
252-263 Hou, Z. – Zhang, Y. – Qin, X. – Zhao, L. – Wang, Y. – Liao, X.
High pressure processing for sea buckthorn juice with higher superoxide dismutase activity
264-273 Miedzianka, J. – Pęksa, A.
Effect of acetylation on quality attributes of potato protein preparations heated to various temperatures
274-283 Pušić, I. – Beer Ljubić, B. – Vihnanek Lazarus, M. – Radin, L. – Janječić, Z. – Bedeković, D. – Križek, I. – Jurčević, J. – Aladrović, J.
Dietary organic selenium supplementations affect oxidative stability of chilled and frozen chicken meat
284-294 Sicińska, E. – Kałuża, J. – Januszko, O. – Pietruszka, B.
Comparison of factors determining voluntarily fortified food consumption between children and adolescents in Central-Eastern Poland
295-306 Raposo, A. – Pérez, E. – Sanjuán, E. – Saavedra, P. – Millán, R. – Carrascosa, C.
Vending machines and university students’ consumption trends
307-314 Mickowska, B. – Romanová, K. – Socha, P. – Urminská, D.
Reduction of immunoreactivity of wheat and rye prolamins by Flavourzyme proteolysis
Číslo 4
315-327 Moura Rolim, P. – de Oliveira Júnior, S. D. – Mendes de Oliveira, A. C. S. – Silvino dos Santos, E. – Ribeiro de Macedo, G.
Nutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate
328-340 Thakur, M. – Nanda, V.
Assessment of physico-chemical properties, fatty acid, amino acid and mineral profile of bee pollen from India with a multivariate perspective
341-350 Liolios, V. – Tananaki, C. – Dimou, M. – Kanelis, D. – Rodopoulou, M.-A. – Thrasyvoulou, A.
Exploring the sugar profile of unifloral bee pollen using high performance liquid chromatography
351-362 Zdeňková, K. – Akhatova, D. – Fialová, E. – Krupa, O. – Kubica, L. – Lencová, S. – Demnerová, K.
Detection of meat adulteration: Use of efficient and routine-suited multiplex polymerase chain reaction-based methods for species authentication and quantification in meat products
363-372 Stoica-Guzun, A. – Pârvulescu, O. C. – Broşteanu, A. – Chira, N. – Stroescu, M. – Dobre, T.
Influence of sea buckthorn pomace pretreatment and drying conditions on the drying kinetics, quantity and quality of seed oil
373-383 Kopuncová, M. – Sádecká, J. – Kolek, E. – Polovka, M. – Durec, J. – Blaško, J.
Impact of inert gas atmosphere application on the complex profile of commercial orange juice volatiles during four-month storage
384-395 Zhang, B. – Lu, Z. – Xu, X. – Dong, M.
Solid-state fermentation with Eurotium cristatum HC-18 to improve antioxidant activity of kudzu (Pueraria lobata) root
396-407 Guo, L. – Li, H. – Cui, B.
Enzymatic hydrolysis of amylopectins from lotus rhizome and kudzu starches
408-418 Martínez, S. – Álvarez-Valado, A. – Carballo, J. – Falqué, E.
Changes in nutritional and sensory characteristics of canned turnips: Effect of salt
419-420 Authors 2018
Authors 2018
421 Reviewers 2018
Reviewers 2018

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