Vedecký časopis - archív

59 2020

Journal of Food and Nutrition Research
Vol. 59, 2020

Číslo 1
1-6 Duliński, R. – Starzyńska-Janiszewska, A.
Content and in vitro bioavailability of selected B vitamins and myo-inositol in spelt wheat (Triticum spelta L.) subjected to solid-state fermentation
7-15 Altuntas, S. – Cinar, A. – Altuntas, V.
Modelling of Listeria monocytogenes growth and survival in presence of royal jelly: a promising anti-biofilm agent
16-22 Rabiej, D. – Szydłowska-Czerniak, A.
Antioxidant activity of rapeseed oil with octyl sinapate, an amphiphilic antioxidant, stored in various types of packages under various conditions
23-34 Mocanu, G.-D. – Nistor, O.-V. – Andronoiu, D. G. – Ceclu, L. – Gheonea, I. – Mihalcea, L. – Barbu, V. V. – Constantin, O. E. – Patrascu, L.
Effects of drying methods on quality parameters of potato and red beetroot purée with Lactobacillus delbrueckii
35-43 Cerit, I. – Demirkol, O.
Effects of modified atmosphere packaging conditions and ethylene absorber on the quality of red bell pepper
44-50 Gondeková, M. – Bahelka, I. – Pavlík, I. – Huba, J. – Tomka, J. – Polák, P.
Carcass and meat quality of the most numerous slaughtered cow breeds in Slovakia
51-60 Sun, Z. – Qi, F. – Gao, H. – Liu, L.
Preliminary exploration of phytochemical profiles, antioxidant and hepatoprotective activities of non-oil extracts of pumpkin seeds by four different processing methods
61-70 Łopusiewicz, Ł. – Drozłowska, E. – Siedlecka, P. – Mężyńska, M. – Bartkowiak, A.
Preparation and characterization of novel flaxseed oil cake yogurt-like plant milk fortified with inulin
71-80 Adeli Milani, M. – Ghobadi Dana, M. – Ghanbarzadeh, B. – Alizadeh, A. – Ghasemi Afshar, P.
Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat
81-86 Oztas, E. – Ozden, H. – Ozhan, G.
A preliminary survey of citrinin contamination in dried fruits, molasses and liquorice products in Turkey
Číslo 2
87-97 Buhač, T. – Amidžić Klarić, D. – Klarić, I. – Nigović, B. – Brusač, E. – Jeličić, M.-L. – Mornar, A.
Assessment of active ingredients and metal impurities in phytoestrogen-containing food and dietary supplements
98-107 Oancea, S. – Drăghici, O. – Perju, M. – Dulf, F. V.
Effects of roselle extract on the oxidative stability of hempseed oil
108-119 Mladenov, M. I.
Model-based approach for assessment of freshness and safety of meat and dairy products using a simple method for hyperspectral analysis
120-126 Minarovičová, J. – Véghová, A. – Kaclíková, E.
Evaluation of immunomagnetic separation and polymerase chain reaction for culture-independent detection of Listeria monocytogenes low numbers in cheese
127-136 Kiss, A. – Oláh, J. – Popp, J. – Lakner, Z.
Towards understanding dietary supplement use among recreational athletes on the basis of a complex, multifactorial model
137-146 Guyon, F. – Da Costa, E. C. – Maurin, A. – Gaillard, L. – Landuré, M. – Gougeon, L.
Metabolomics applied to proton nuclear magnetic resonance profile for the identification of seven floral origin of French honeys
147-154 Duliński, R. – Starzyńska-Janiszewska, A. – Byczyński, Ł. – Florkiewicz, A.
Myo-inositol phosphates profile and in vitro bioavailability of selected minerals from spelt: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus
155-162 Ziarno, M. – Derewiaka, D. – Dytrych, M. – Stawińska, E. – Zaręba, D.
Effects of fat content on selected qualitative parameters of a fermented coconut “milk” beverage
163-173 Krešić, G. – Pleadin, J. – Kvrgić, K. – Lešić, T. – Džafić, N. – Zrnčić, S. – Vulić, A. – Bogdanović, T. – Oraić, D. – Vahčić, N.
Seasonal and geographical variations in chemical composition and fatty acid profile of Mediterranean mussels
174-183 Meinhart, A. D. – Ferreira da Silveira, T. F. – de Moraes, M. R. – Petrarca, M. H. – Constant, L. S. – Ballus, C. A. – Silva, L. H. – Emidio Cunha, E. C. –Wagner, R. – André Bolini, H. M. – Bruns, R. E. – Teixeira-Filho, J. – Teixeira Godoy, H.
French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying
Číslo 3
185-192 Šedík, P. – Horská, E. – Adam, Š. – Miškeje, M.
Mineral content as an aspect of nutrition marketing: case study of honey market in Slovakia
193-201 Tirdiľová, I. – Vollmannová, A. – Siekel, P. – Zetochová, E. – Čéryová, S. – Trebichalský, P.
Selected legumes as a source of valuable substances in human nutrition
202-206 Zverev, S. – Sesikashvili, O. – Pruidze, E.
Enrichment of protein barley and triticale groats by adding chickpea
207-218 Švecová, B. – Andrlová, K.
Determination of quality indicators and antioxidant activity of various fruit juices
219-232 Guo, S. – Jom, K. N. – Ge, Y.
Effects of storage temperature and time on metabolic and flavouromic profiles of roasted germinated sunflower seeds
233-240 Choi, M.-K. – Bae, Y.-J. – Kim, M.-H.
Nutritional evaluation of processed beverages sold in Korea focusing on calcium, potassium, magnesium and boron contents
241-249 Jankura, E. – Piknová, Ľ. – Lopašovská, J.
Identification and technological characteristics of yeast strains from vineyards in Slovakia
250-258 Bulut, S. – Popović, S. – Hromiš, N. – Šuput, D. – Lazić, V. – Kocić-Tanackov, S. – Dimić, G. – Kravić, S.
Antibacterial activity of biopolymer composite materials obtained from pumpkin oil cake and winter savory or basil essential oil against various pathogenic bacteria
259-271 Salaj, N. – Kladar, N. – Srđenović Čonić, B. – Jeremić, K. – Barjaktarović, J. – Hitl, M. – Gavarić, N. – Božin, B.
Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)
272-279 Šipošová, P. – Lehotová, V. – Valík, Ľ. – Medveďová, A.
Microbiological quality assessment of raw milk from a vending machine and of traditional Slovakian pasta filata cheeses
Číslo 4
281-289 Tarlak, F.
Development and validation of one-step modelling approach for prediction of mushroom spoilage
290-300 Belajová, E.
Optimization and applicability of high performance liquid chromatographic methods for quantification of patulin and ochratoxin A in fruit purées
301-310 Čomić, L. R. – Radojević, I. D. – Vasić, S. M. – Mladenović, K. G. – Grujović, M. Ž.
Traditionally made red wines produced from an autochthonous grapevine variety as a source of biologically active compounds and their antioxidant potential
311-322 Ecem Bayram, N. – Canlı, D. – Gercek, Y. C. – Bayram, S. – Çelik, S. – Güzel, F. – Morgil, H. – Cevahir Oz, G.
Macronutrient and micronutrient levels and phenolic compound characteristics of monofloral honey samples
323-331 Laborde, M. B. – Tasca, J. E. – Barreto, G. P. – Pagano, A. M.
Physicochemical characterization of pectin of rose grape Red Globe variety
332-340 Houicher, A. ‒ Bensid, A. ‒ Oudenani, B. ‒ Rahmania, F. ‒ Özogul, F.
Effect of spearmint and pennyroyal essential oils on the growth of Staphylococcus aureus inoculated in chocolate mousse during chilled storage and abused temperature
341-351 Zhou, L. – Pengmao, D. – Ma, X. – Jiao, L. – Ju, J.
Effect of selenium-containing exopolysaccharide extracted from Armillaria luteo-virens on physico-chemical and antioxidant properties of yogurt
352-360 Ozcan, A. – Sutyemez, M. – Attar, S. H. – Kafkas, E. – Ergun, M.
Fatty acid composition, phenolic compound content and antioxidant activity of unique walnut genotypes with red seed coat
361-366 Molnár, R. – Molnár, J. – Beke, D. – Papp, B. – Kuti, R.
Shelf life of bottled water – field conditions in Hungary
367-379 Shaikh, E. – Khare, L. – Jain, R. – Dandekar, P.
Design of experimental approach for maximal extraction of vitamin D2 from mushrooms
380 Salaj, N. – Kladar, N. – Srđenović Čonić, B. – Jeremić, K. – Barjaktarović, J. – Hitl, M. – Gavarić, N. – Božin, B.
Corrigendum to “Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)”
381 Reviewers 2020
Reviewers 2020
382 Most cited articles published in Journal of Food and Nutrition Research 2006–2020
Most cited articles published in Journal of Food and Nutrition Research 2006–2020