Vedecký časopis - archív

62 2023

Journal of Food and Nutrition Research
Vol. 62, 2023

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 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
389 Reviewers 2023
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