Scientific journal

53 2014

Journal of Food and Nutrition Research
Vol. 53, 2014

291-303 Szczuko, M. – Seidler, T. – Gutowska, I. – Stachowska, E.
Impact of socio-economic factors and nutritional education on the composition of daily diet of university students
304-312 Furdíková, K. – Ševcech, J. – Ďurčanská, K. – Hronská, H. – Malík, F.
Influence of different nutrition conditions on main volatiles of wine yeasts
313-323 Vázquez-Durán, A. – Gallegos-Soto, A. – Bernal-Barragán, H. – López-Pérez, M. – Méndez-Albores, A.
Physicochemical, nutritional and sensory properties of deep fat-fried fortified tortilla chips with broccoli (Brassica oleracea L. convar. italica Plenck) flour
324-332 Vetsika, F. – Boukidi, K. – Roussis, I. G.
gamma-Glutamyl-transferase, xanthine oxidase and total free sulfhydryls as potential markers for pasteurization treatments in dairy technology
333-343 Slováková, M. – Ševcech, J. – Furdíková, K. – Rapta, P.
Investigation of active ingredients in red wines transferred into non-aqueous media
344-352 Durmuş, M. – Polat, A. – Öz, M. – Ozogul, Y. – Uçak, I.
The effects of seasonal dynamics on sensory, chemical and microbiological quality parameters of vacuum-packed sardine (Sardinella aurita)
353-362 Jánošková, N. – Vyviurska, O. – Špánik, I.
Identification of volatile organic compounds in honeydew honeys using comprehensive gas chromatography
363-370 Noroozi, M. – Zavoshy, R. – Jahanihashemi, H. – Hadibygi, E.
The timing of introduction of solid foods and food type during the first year of life in children in Qazvin, Iran
371-388 Sádecká, J. – Polovka, M. – Kolek, E. – Belajová, E. – Tobolková, B. – Daško, Ľ. – Durec, J.
Orange juice with pulp: Impact of pasteurization and storage on flavour, polyphenols, ascorbic acid and antioxidant activity
389-392 Janštová, B. – Necidová, L. – Skočková, A. – Janštová, B.
Staphylococcal enterotoxin production in model samples of milk and fresh cheese
393-395 Contents of the volume 53, 2014
Contents of the volume 53, 2014
396 Reviewers 2014
Reviewers 2014