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Vedecký časopis - archív

Journal of Food and Nutrition Research
Accepted manuscripts

 
Mickowska, B. – Romanová, K. – Socha, P. – Urminská, D.
Reduction of immunoreactivity of wheat and rye prolamins by Flavourzyme proteolysis
Maghenzani, M. – Chiabrando, V. – Santoro, K. – Spadaro, D. – Giacalone, G.
Essential oil vapour treatment (Thymus vulgaris and Satureja montana) on postharvest quality of sweet cherry (cv Ferrovia)
Tóth, T. – Bystrická, J. – Tomáš, J. – Siekel, P. – Kovarovič, J. – Lenková, M.
Changes of phenolic and sulphur content in onion (Allium cepa L.) in relation to different levels of sulphur fertilization
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
Liu, J. – Chen, G. – Zhao, Z. – Yang, Y. – Tian, J. – Wu, P.
Genome-wide association study for the colour traits of steamed wheat flour bread using single nucleotide polymorphism markers
Mašković, P. – Radojković, M. – Cvetanović, A. – Mitić, M. – Zeković, Z. – Đurović, S.
Chemical profile and biological activity of tart cherry’s twigs: possibilities of plant waste utilization
Zdešar Kotnik, K. – Jurak, G. – Starc, G. – Puc, M. – Golja, P.
Use of dietary supplements in differently active adolescents
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
Hou, Z. – Zhang, Y. – Qin, X. – Zhao, L. – Wang, Y. – Liao, X.
High pressure processing for sea buckthorn juice with higher superoxide dismutase
Miedzianka, J. – Pęksa, A.
The effect of acetylation on quality attributes of potato protein preparations heated to different temperatures
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
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
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
Raposo, A. – Pérez, E. – Sanjuán, E. – Saavedra, P. – Millán, R. – Carrascosa, C.
Vending machines and university students’ consumers trends
Sicińska, E. – Kałuża, J. – Januszko, O. – Pietruszka, B.
Comparison of factors determining voluntarily fortified food consumption between children and adolescents in Central-Eastern Poland
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 based polymerase chain reaction methods for species authentication and quantification in meat products from the Czech Republic market

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