Scientific journal

62 2023

Journal of Food and Nutrition Research
Vol. 62, 2023

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1-13 Glibowski, P. – Spodymek, A. – Gazda, P. – Siłka, Ł. – Rząd, Z.
Food-derived caffeine in human nutrition
14-25 Erkan, N. – Can Tunçelli, İ. – Özden, Ö.
Content and economic evaluation of omega-3 fatty acid nutritional supplements
26-34 Zetochová, E. – Tirdiľová, I. – Vollmannová, A. – Musilová, J. – Lidiková, J. – Bojňanská, T.
Changes in the content of bioactive compounds induced by the addition of biologically effective preparations in selected legumes
35-45 Bajčić, A. – Petronijević, R. – Suvajdžić, B. – Tomović, V. – Stajković, S. – Vasilev, D.
Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
46-53 Indrayanti, L. – Nuwa, N. – Siska, G. – Firdara, E. – Afentina, A. – Yelsa, Y.
Comparison of nutritional values of kelulut (Heterotrigona itama) honey derived from forest and sweet star fruit vegetations
54-62 Shalabi, A. A. – El-Halawany, A. – El-Desoky, A. M. – Mohamed, S. O. – Abdel-Sattar, E. – Meselhy, M. R.
Production of a gingerol-rich extract from ginger rhizome powder using a green extraction protocol
63-69 Rešková, Z. – Andrezál, M. – Drahovská, H. – Koreňová, J. – Lopašovská, J. – Kuchta, T.
Bacterial and fungal communities associated with the surface of hemp seeds and poppy seeds
70-78 Khutsidze, T. – Pruidze, E. – Tavdidishvili, D. – Sesikashvili, O.
Addition of pollen and honey to improve the quality of sugar-containing cakes
79-89 Novitasari, D. R. – Dewanti-Hariyadi, R. – Yuliana, N. D.
Gas chromatography-mass spectrophotometry volatilomics approach for antibacterial activity of essential oils from temu kunci grown at different altitudes
90-98 Gürbüz, M. – Çatak, J. – Ugur, H. – Demir, B. – Beceren, Y. – Yaman, M.
Assessment of in vitro bioaccessibility of pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in various vegetables
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99-110 Ozturk, E. E. – Dikmen, D.
Food neophobia and its association with taste threshold and food liking among adults
111-117 Sádecká, J. – Dimitrov, F. – Kolek, E. – Sesikashvili, O. – Kintsurashvili, K. – Kuchta, T.
Aroma-active compounds of Georgian black tea infusions as determined by gas chromatography-olfactometry
118-128 Mikulić, M. – Atanacković Krstonošić, M. – Gaćeša, B. – Vojnović, T. – Jovanović, S. – Cvejić, J.
Quality assessment and dissolution properties of dietary supplements with isoflavones
129-139 Kanca, N.
A study on some functional properties of salep obtained from Orchis sancta and its use in ice cream mixture model systems
140-148 Rešková, Z. – Véghová, A. – Minarovičová, J. – Andrezál, M. – Burdová, A. – Drahovská, H. – Kaclíková, E.
Molecular typing and discrimination of Listeria monocytogenes associated with production of food of animal origin in Slovakia
149-159 Borgo, M. A. – Abalos, R. A. – Aviles, M. V. – Naef, E. F. – Lound, L. H. – Gómez, M. B.
Consumer perception of vacuum frying and a snack made with potatoes and sweet potatoes
160-169 Yang, T. X. – Liu, Z. H. – Zhang, Y. N – Hou, Y. – Wu, K. Y. – Duan, X.
Goats’ milk yogurt with passion fruit pulp: Impact of the addition on antioxidant activity, physico-chemical and sensory properties
170-176 Evanuarini, H. – Susilo, A. – Amertaningtyas, D.
Physico-chemical properties, amino acid and fatty acid profile of chicken patties added with beetroot peel flour as natural colourant
177-182 Rešková, Z. – Andrezál, M. – Drahovská, H. – Szemes, T. – Kuchta, T.
Molecular characterization of Escherichia coli isolated from hemp seeds
183-190 Durán-Mendoza, T. – Ramírez-Muñoz, I. Y. – Pérez-Sánchez, C. C. – Guzmán-Ceferino, J. – May-Gutierrez, M. E. – Acosta-Maas, G. E. – De la Cruz-Leyva, M. C. – Hernández-Garfias, E.
Sensory, physico-chemical and microbiological characterization of coffee substitute based on Brosimum alicastrum
191-197 Pernica, M. – Martiník, J. – Boško, R. – Svoboda, Z. – Cwiková, O. – Běláková, S. – Benešová, K.
Ochratoxin A in roasted coffee marketed in Czech Republic: determination by liquid chromatography and fluorescence detection
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199-211 Malta, D. S. – de Lima, G. G. – Leal, F. C. – Maroldi, W. V. – Mathias, L. A. – Magalhães, W. L. E. – Helm, C. V. – Masson, M. L.
Enhancing the health benefits of yogurt with pinhão seed coat extract: optimization of extraction methods and in vitro bioaccessibility
212-223 Tobolková, B. – Polovka, M. – Kajdi, F. – Suhaj, M. – Bitterová, M.
A comparative study of quality and colour characteristics of organically and conventionally produced spelt flours by means of UV-Vis reflectance spectroscopy and multivariate analysis
224-235 Boškovic, S. – Mimica-Dukić, N. – Četojević-Simin, D. – Orčić, D. – Karaman, M. – Bogavac, M. – Lozanov- Crvenković, Z. – Simin, N.
Antioxidant, antimicrobial and antiproliferative activity of Brassica oleracea varieties broccoli, cauliflower and kohlrabi under organic and conventional cropping
236-244 El Finou, H. – Bammou, M. – Zaid, A. – El Rhaffari, L.
Nutritional composition, sensory quality and bioactivity of a dietary supplement based on the Origanum compactum Benth and Foeniculum vulgare Mill aerial part
245-253 Nikolić, V. – Simić, M. – Žilić, S. – Vasić, M. – Milovanović, D. – Sarić, B.
Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
254-263 Erdal, P. – Ceyhan, T. – Heperkan, Z. D.
Impact of lipase, glucose oxidase and transglutaminase on physical and qualitative properties of pan bread
264-269 Blaško, J. – Fulín, M. – Kubinec, R. – Duhačková, Ľ. – Kubincová, J. – Kukurová, K. – Blažková, M. – Kunštek, M. – Gábrišova, Ľ. – Kafková, V.
Fast differentiation of floral and honeydew honeys using gas chromatography-mass spectrometry
270-276 Durec, J. – Smorádková, K. – Tobolková, B.
Evaluation of Lactibacillus rhamnosus LGG and Bifidobacterium BB-12 growth in mixed plant-based beverages in industrial pilot production
277-284 Nayab, A. K. – Valík, Ľ. – Piecková, E.
Simple and affordable method for monitoring the microbiological quality of industrial air in developing countries
285-296 El-Sayed, H. A. – Tawfek, M. A. – Ibrahim, O. A.
Quality characteristics of processed cheese with avocado (Persea americana) seed powder
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297-304 Şahiner, A. – Ateş, M.
Intra-laboratory validation of commercially available ELFA-based assay and PCR-based assay for detection of Listeria monocytogenes in food samples according to ISO 16140-2
305-313 Bardavelidze, A. – Bardavelidze, Kh. – Sesikashvili, O.
Mathematical model of the static mode of tunnel dehydrator for fruits as a controlled object
314-324 Uğur, H. – Omurtag, G. Z. – Omurtag-Korkmaz, B. İ. – Yaman, M.
Determination of aflatoxins and ochratoxin A levels in nuts and dried fruits in Turkey with evaluation of the estimated daily intake
325-334 Omastová, P. – Balík, J. – Nečas, T. – Horák, M. – Němcová, A. – Šnurkovič, P.
Suitability of Asian plums for the production of traditional Czech plum spread
335-345 Fadlillah, H. N. – Nuraida, L. – Sitanggang, A. B. – Palupi, N. S.
Combination of germination and fermentation to improve antioxidant activity of soymilk
346-353 Tomičić, Z. – Čabarkapa, I. – Šarić, Lj. – Džomba, M. – Tomičić, R.
Germicidal efficacy of disinfectant based on sodium hypochlorite and essential oils
354-362 Kadiroğlu, H. – Çetin, B.
Identification of bacterial microbiota of traditional homemade vinegars
363-373 Pugliese, A. – Ulzurrun, M. – Coluccio Leskow, F. – De Antoni, G. – Kakisu, E.
Microbiological and chemical characterization of fermented quinoa beverages obtained with kefir microorganisms
374-383 Cunha, C. T. – Fernandes, V. B. – Mendes, F. N. P. – Vieira, I. G. P.
Determination of flavonoids in fruit and vegetable residues with their application as a potential functional food ingredient
384-388 Průšová, B. – Kumšta, M. – Kulhánková, M. – Baroň, M. – Sochor, J.
Capture of hydrogen sulfide from wine fermentation gas for use in the food industry
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