Vedecký časopis - archív

63 2024

Journal of Food and Nutrition Research
Vol. 63, 2024

Číslo 1
1-7 Bedlovičová, Z. – Hrušková, T. – Takáč, P. – Strapáč, I. – Kobularčíková, P.
Antioxidant properties of edible mushrooms occurring in Slovakia
8-18 Akgun, A. – Keser, I.
Effect of flow behaviour of skim milk on microfiltration performance and cleaning efficiency of polyethersulfone membranes
19-28 Park, G. T. – Choi, H. S. – Cho, J. H. – Chang, S. Y. – Lee, H. Y. – Choi, J. S.
Effects of bee products (propolis, royal jelly and honeybee comb extracts) on physico-chemical and storage characteristics of pork patties
29-36 Dimitrov, F. – Panghyová, E. – Žubor, V. – Vargová, V. – Baxa, S. – Polovka, M. – Kopuncová, M. – Tobolková, B. – Hrouzková, S. – Sádecká, J.
Composition of terpenes as the dominant part of juniper berry essential oils
37-51 Sinthukot, M. – Suanjan, S. – Chupawa, P. – Inchuen, S. – Ronsse, F. – Duangkhamchan, W.
Drying characteristics and quality attributes of quick-cooking Job’s tears as affected by rotary drying combined with microwave heating
52-59 Phan, T. H. – Dao, H. U. – Nguyen, C. T. T.
Ethanol-modified supercritical CO2 extraction of cashew (Anacardium occidentale) nut testa
60-68 Giertlová, A. – Bartošová, L. – Světlíková, A.
Dietary recommendations and health-promoting food basket during pandemic crisis
69-78 Bardavelidze, A. – Bardavelidze, Kh. – Sesikashvili, O.
Development and study of a multi-criteria optimal control algorithm for the static mode of the fruit tunnel dehydration process
79-90 Chotimarkorn, C. – Punvichai, T.
Effect of sodium ascorbate and sodium tripolyphosphate treatments on the quality and shelf-life of snail meat during chilled storage for commercial application in Thailand
91-100 Sitkey, V. – Dočolomanský, P. – Čičová, I. – Čuchorová, J. – Puchľová, E. – Belajová, E.
Screening carrot varieties for biocatalytic reduction of acetophenone to 1-phenylethanol
Číslo 2
101-110 Padar, E. – Berktas, S. – Cam, M.
Spearmint hydrodistillation by-products: antioxidant activity and effects on lipid oxidation in sunflower and flaxseed oils
111-121 Trajkovska, B. – Tobolková, B. – Kukurová, K. – Kubincová, J. – Skláršová, B. – Koreňová, J.
Evaluation of qualitative parameters of commercial fermented coconut plant-based yoghurt alternatives on the market in Slovakia
122-135 Zhang, Z. – Ji, H. – Zhang, D. – Liu, S. – Zheng, X. – Sun, W.
Contribution of aroma precursors to the formation of aroma-active compounds in hot-air-dried shrimp studied by reaction models
136-143 Yildirim Yalcin, M. – Yücel, Ö. – Tarlak, F.
Quality classification and shelf life determination of spinach using deep learning methodology
144-154 Le, T. T. – Ta, M. N. – Qi, X. – Tester, R. F.
Carbohydrate engineering in sweet energy biscuits
155-164 Siminiuc, R. – Țurcanu, D.
Development of a model for evaluating the nutritional quality of bread and bakery products
165-175 Irie, K. – Kouadio, O. – Petit, J. – Gnagne, E. – Scher, J. – Amani, G.
Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids
176-184 Aviles, M. V. – Borgo, M. A. – Naef, E. F. – Igual, C. D. – Gómez, M. B. – Abalos, R. A.
Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method
185-195 Ramírez-Miranda, I. – Moguel-Ordoñez, Y. – Betancur-Ancona, D.
Comparison of physico-chemical properties of honeys produced by Melipona beecheii bees from low deciduous forest at harvest and post-harvest seasons
196-204 Brežná, B. – Koreňová, J. – Rešková, Z. – Čaplová, Z. – Burdová, A. – Holbíková, E. – Drahovská, H. – Kuchta, T.
Safety features of lactobacilli from bryndza cheese and whey inferred from whole genome sequencing
Číslo 3
205-214 Jaćimović, S. – Kiprovski, B. – Sikora, V. – Pezo, L. – Pantelić, N.
Diversity in nutritional and functional quality of sorghum restorer lines collection
215-223 Kim, M. H. – Choi, M. K.
Silicon contents of home meal replacements sold in Korea
224-234 Sharma, A. – Jindal, N. – Singh, S.
Characterization of functional, structural and rheological properties of flours from whole grain teff (Eragrostis tef) grown in India
235-245 Wang, S. – Zhang, X. – Polovka, M. – Tobolková, B.
Non-destructive detection of lamb freshness based on flexible impedance sensor
246-258 Galina, E. P. – Peccin, M. M. – Roman, S. S. – Prestes, R. C. – Backes, G. T. – Soares, M. B. A.
Effects of reduction and/or replacement of sodium chloride in the processing of cooking ham
259-272 Ksentini, H. – Meddad-Hamza, A. – Hamel, T. – Bellili, A. – Babali, B. – Boutabia, L. – Salvo-Tierra, Á. E. – Picornell, A.
Assessment of the quality of honey of various botanical and geographical origins based on the pollen spectrum and physico-chemical properties
273-282 Tarlak, F. – Yücel, Ö.
Assessment of robustness of machine learning-assisted modelling approach to describe growth kinetics of microorganisms using Monte Carlo simulation
283-288 Stanišić, S. – Dragićević, N. – Kilibarda, N. – Živković, J.
Caffeine content in dietary supplements: hidden risks and implications for public health
Číslo 4
289-296 Savaş, A.
Ochratoxin A in hazelnuts
297-303 Tsagareishvili, D. – Tavdidishvili, D. – Sesikashvili, O. – Gamkrelidze, E.
Influence of freezing regimes on the quality, physico-chemical and functional-technological characteristics of quail meat and semi-finished products from it
304-310 Malalis, C. – Barquilla, M. – Zabala, V. – Casas, K. M. M. – Ramayan, A. J.
Roselle ice cream with sargassum alginate powder: quality and customer satisfaction
311-317 Koreňová, J. – Čaplová, Z. – Rešková, Z. – Kukurová, K. – Kubincová, J. – Brežná, B. – Kuchta, T.
Lactobacilli as an adjunct culture have a weak effect on organoleptic properties as well as short- and medium-chain fatty acids of model ewes' lump cheeses
318-322 Chopra, H. – Sharma, C. – Awasthi M.
Nutritional profile and sensory characteristics of hummus with the addition of wakame (Undaria pinnatifida)
323-335 Dang, Y. T. – Tran, H. – Kha, T. C.
Effects of spray drying conditions on physico-chemical properties of encapsulated powder prepared by water-in-oil-in-water acerola emulsion
336-343 Ilić Krstić, I. – Voza, D. – Vuković, M.
Young consumers’ intention to purchase organic food: Serbian case study
344-351 Malik, M. – Tomar, D. – Singh, N. – Khatkar, B. S.
Selection of salt level in noodle making using technique for order of preference by similarity to ideal solution
352-356 Brežná, B. – Drahovská, H. – Holbíková, E. – Kuchta, T.
Sequencing and analysing the genome of Lactiplantibacillus plantarum DSM 12028 in search of extracellular lipases
357 Reviewers 2024
Reviewers 2024