Vedecký časopis - archív

59 2020

Journal of Food and Nutrition Research
Vol. 59, 2020

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