Vedecký časopis - archív

64 2025

Journal of Food and Nutrition Research
Vol. 64, 2025

Číslo 1
1-15 Koreneková, J. – Bírošová, L.
Staphylococcal enterotoxins and possibilities to prevent their production in food
16-29 Zainuddin, N. – Mohamad Azman, E. – Mohsin, A. Z. – Meor Hussin, A. S. – Wan-Mohtar, W. A. A. Q. I. – Abd Rahim, M. H.
Advancing sugarcane juice as a sustainable alternative to plant-based sports isotonic drinks: Innovations in preservation techniques
30-37 Jiang, Y. – Sun, Q. – Xiao, P. – Hao, Y. – Zhang, T. – Chu, Z.
Residues and risk exposure assessment of 6-benzylaminopurine for bean sprouts in Shandong, China
38-49 Jakus, T. – Šik Novak, K. – Bogataj Jontez, N. – Mohorko, N. – Pražnikar J. – Jenko Pražnikar, Z.
Exploring taste sensitivity variation across different dietary patterns: a cross-sectional study
50-60 Cvetković, B. – Šimurina, O. – Đerić Ilić, N. – Matić, M. – Mitrović, J. – Djordjević, M. – Belović, M. – Filipčev, B.
The effect of thermal treatments on nutritional composition, bioactive compounds and texture of orange-fleshed sweet potato and pumpkin
61-71 Yusun, S. – Yılmaz, O. – Tarlak, F.
Deep learning algorithm for dessert recognition and nutritional evaluation
72-80 Rajkumar, H. – Ganesan, N. D.
Evaluation of in vitro survival and bioavailability of cobalamin-containing Limosilactobacillus reuteri incorporated into finger millet-based cereal bar
81-90 Nimaga, D. – Diabate, M. – Kouassi, K. N. – Tiimite, A. – Guede, G. S. – Amani, N. G.
Food supplementation practices and characterisation of some dishes associated with the diet of children aged 6 to 36 months in the rural area of Man (Ivory Coast)
Číslo 2
91-103 Perret, J. K. – Skretkowicz, Y.
Nutri-Score – a bibliographic review and analysis of the literature
104-114 Park, E. – Kwon, K. H.
Metabolic characteristics and health effects of low-calorie sweeteners focusing on the prevention of obesity and metabolic diseases
115-126 Pokrivčák, J. – Tóth, M. – Watter, P.
Food inflation and vulnerable households in Slovakia
127-138 Dimitrov, F. – Červenčík, K. – Koreneková, J. – Hrušková, M. – Bírošová, L. – Tobolková, B. – Hrouzková, S. – Sádecká, J.
Comparison of aroma-impact compound profiles in the Red Moon RM-1 apple fruit cultivar over two successive harvest seasons
139-146 Fedorková, S. – Musilová, J. – Cifrová, M. – Harangozo, Ľ. – Šnirc, M.
Sweet chestnut shells (Castanea sativa Mill.) as a valuable resource: antioxidant activities, polyphenol content, and mineral composition
147-154 Krátká, G. – Alferyová, N. – Horsáková, I. – Šviráková, E. – Ševčík, R.
Effect of fermentation temperature in kombucha production on the concentration of organic acids, residual sugars and ethanol
155-164 Çatak, J. – Erdogan, S. – Ugur, H. – Yaman, M.
Formation of advanced glycation end products precursors in apricots: a comprehensive market-based study
165-173 Amendola, C. – Di Renzo, M. – Girelli, A. M. – Masiello, L. – Preti, R. – Tarola, A. M.
Polyphenolic profiling in pulp and peel of Italian apple cultivars
Číslo 3
175-184 Lisiecka, M. Z.
An in-depth analysis of the allergen α-gal: mechanisms, consequences and prospects
185-193 Park, G. – Lee, S.-H. – Oh, E. – Lee, T. – Oh, S. – Choi, J.
Effects of Chrysanthemum zawadskii and Momordica charantia on the quality and lipid oxidation of Korean native black goat extract
194-207 Trinh, K. S. – Nguyen, M. H. – Nguyen, T. G. – Nguyen, V. T.
Modification of water yam (Dioscorea alata) starch using thermal cyclic retrogradation: changes in structural, physicochemical properties and glycaemic index
208-216 Ren, F. – Chen, S. – Liu, M. – Tan, B.
Microbiota and metabolic compounds of traditional sweet fermented highland barley from Chinese Qinghai
217-226 Piasecka, I. – Kłusek, E. – Jeżewski, M. – Brzezińska, R. – Wirkowska-Wojdyła, M. – Ostrowska-Ligęza, E. – Górska, A.
Exploring novel oil sources: fatty acid composition, oxidative stability, and thermal behaviour of fruit seed oils
227-234 Liang, Y. – Shen, Y. – Jiang, Y. P.
Nutritional assessment and resting energy expenditure in maintenance haemodialysis patients with chronic kidney disease in children
235-246 Duran, D. – Coşkun, H.
Effects of using reduced amounts of natural sweeteners on the sensory, physical, and chemical properties of ice cream
247-257 Adegoke, A. – Sanwo, K. – Egbeyale, L. – Sobukola, O. – Ayoola, A.
Quality of broiler chicken meat containing butylated hydroxytoluene, DL-α-tocopherol and microwave-extracted Piper nigrum on various days of refrigeration storage
Číslo 4
259-271 Liu, Y. – Zhou, L. – Ma, Y. – Ma, W. – Sang, D.
Comparative effects of distinct Lactobacillus strains on physicochemical, sensory and antioxidant properties of fermented pea products
272-282 Rajčániová, M. – Huseynzade Arpášová, M.
Consumer perception of yoghurt enriched with galactooligosaccharides
283-294 Labovská Kaplocká, G. – Olejníková, P. – Štefuca, V. – Klempová, T. – Furdíková, K.
Characterization of axenic cultures of Metschnikowia pulcherrima with potential application in winemaking
295-308 Wang, Y. P. – Li, Y. S. – Chen, R. Z. – Zhang, X. S. – Polovka, M. – Tobolková, B.
A mango cold damage bruise detection model based on multiscale flexible sensing and multimodal fusion learning
309-318 Vázquez-Aguilar, A. – Huerta-Oros, J. – Villarreal-Arce, M. E. – Escalante-Aburto, A.
A retrospective study about dietary patterns, physical activity, and nutritional challenges among Mexican adults during the COVID-19 pandemic
319-328 Bostanci Selbeş, E. – Şahin, Ö. – Vural, H.
Effect of supercritical melocan (Smilax excelsa L.) leaf extract on quality attributes of beef meatballs during cold storage
329-336 Cebeci, A. – Oguz, E. – Uzun, A. – Yazer, P. – Doğan, T. – Ates Ozcan, B.
Effect of buckwheat bread with added psyllium on blood glucose
337-343 Guzzonato, A. L. – Ramirez, M. R.
In vitro antioxidant activity of the total polyphenolic fraction of extra virgin olive oil (Olea europaea L.), blend type and its protective effect against rat erythrocyte haemolysis
344 Reviewers 2025
Reviewers 2025