Vedecký časopis - archív
62 2023
Journal of Food and Nutrition Research
Journal of Food and Nutrition Research
Vol. 62, 2023
Číslo 1 | |
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. – 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 |
Číslo 2 | |
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. – 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. – 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. – 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 |
Číslo 3 | |
199-211 |
Malta, D. S. – de Lima, G. G. – Leal, F. C. – Maroldi, W. V. – Mathias, L. A. – 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. – 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 |
Číslo 4 | |
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 |
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 |
389 |
Reviewers 2023 Reviewers 2023 |